These Cinnamon Pumpkin Donuts are soft, moist and packed with cozy fall flavor in every bite. Loaded with pumpkin puree, cinnamon and warm spices then coated in buttery cinnamon sugar, these baked pumpkin donuts are the perfect fall breakfast or sweet afternoon treat.

If you love pumpkin spice donuts, baked donuts or cozy pumpkin recipes, these homemade cinnamon pumpkin donuts taste just like fall.

Why You’ll Love These Cinnamon Pumpkin Donuts

Soft moist baked donut texture
Full of warm cinnamon pumpkin flavor
Easy homemade fall donut recipe
No deep frying needed
Perfect for breakfast or dessert
Delicious cinnamon sugar coating
Cozy fall baking recipe everyone loves

What Makes These Pumpkin Donuts So Good?

Pumpkin donuts are one of the best fall treats because pumpkin puree naturally keeps baked goods soft and moist while warm spices create that classic cozy autumn flavor everyone craves this time of year.

The cinnamon sugar coating adds sweet crunch to the outside while the inside stays soft and tender.

These taste like the kind of donut you’d want with hot coffee or tea on a chilly fall morning.

Ingredients You’ll Need

For the Pumpkin Donuts

all purpose flour
baking powder
baking soda
salt
ground cinnamon
milk
pumpkin puree
unsalted butter
brown sugar
eggs

For the Cinnamon Sugar Coating

ground cinnamon
granulated sugar
melted butter

Ingredient Notes

Pumpkin Puree

Pumpkin puree keeps these donuts moist soft and full of rich pumpkin flavor. Be sure to use pumpkin puree and not pumpkin pie filling.

Cinnamon

Cinnamon is the star flavor in these donuts and pairs perfectly with the pumpkin.

Brown Sugar

Brown sugar adds deeper flavor and extra moisture giving the donuts a rich cozy taste.

Butter

Butter helps create a soft tender texture while also helping the cinnamon sugar coating stick beautifully.

Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.

How to Make Cinnamon Pumpkin Donuts

Step 1: Prepare the Donut Pans

Preheat the oven and grease your donut pans well.

Step 2: Mix the Dry Ingredients

In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.

Step 3: Mix the Wet Ingredients

In another bowl combine the milk and pumpkin puree.

In a separate bowl beat the butter and brown sugar until fluffy then add the eggs.

Step 4: Combine the Batter

Alternate adding the dry ingredients and pumpkin mixture into the butter mixture mixing until combined.

The batter will be thick.

Step 5: Fill the Donut Pan

Transfer the batter into a piping bag or zip top bag with the corner cut off and pipe into the donut pans.

Step 6: Bake

Bake until the donuts are cooked through and lightly golden.

Step 7: Coat in Cinnamon Sugar

Dip the warm donuts lightly into melted butter then coat in the cinnamon sugar mixture.

Tips for the Best Pumpkin Donuts

Do not overmix the batter
Use a piping bag for easier filling
Coat the donuts while still slightly warm
Grease the donut pans well
Use pure pumpkin puree for best flavor

Many baked pumpkin donut recipes stay especially moist because pumpkin naturally adds moisture to baked goods.

Easy Variations

Pumpkin Spice Donuts

Add nutmeg, cloves or ginger for extra pumpkin spice flavor.

Maple Pumpkin Donuts

Drizzle with maple glaze instead of cinnamon sugar.

Pumpkin Donut Holes

Use a mini muffin pan to make bite sized pumpkin donut holes.

Pumpkin Chai Donuts

Add chai spice blend for warm spiced chai flavor.

Perfect Occasions for Pumpkin Donuts

These baked pumpkin donuts are perfect for:

fall breakfasts
Halloween parties
Thanksgiving brunch
cozy weekend baking
after school snacks
coffee breaks
fall bake sales
holiday brunch tables

Pumpkin donuts continue to be one of the most popular homemade fall treats every autumn season.

Storage Tips

Store cinnamon pumpkin donuts in an airtight container at room temperature for up to 3 days.

For best texture:

enjoy fresh the first day
warm slightly before serving
store extra cinnamon sugar separately if desired

These donuts can also be frozen and thawed later.

Frequently Asked Questions

Are these baked or fried pumpkin donuts?

These are baked pumpkin donuts which makes them easier and less messy than frying.

Can I freeze pumpkin donuts?

Yes. Freeze the donuts without the cinnamon sugar coating then thaw and coat before serving.

What kind of pumpkin should I use?

Use canned pumpkin puree and not pumpkin pie filling.

Can I make pumpkin donut holes instead?

Absolutely. A mini muffin pan works great for bite sized pumpkin donut holes.

Why are my pumpkin donuts dry?

Overbaking or adding too much flour can make pumpkin donuts dry.

In case you missed any of the fun pumpkin recipes I’ve shared this week, there are Pumpkin Sprinkle Cookies, Pumpkin Spice Sheet Cake, Butterscotch Pumpkin Pudding, Pumpkin Spice Bubble Milk Tea and today’s recipe – these delicious Cinnamon Pumpkin Donuts.

Cinnamon Pumpkin Donuts

Nicole Cook

These Cinnamon Pumpkin Donuts are soft moist baked pumpkin donuts loaded with cinnamon and warm fall flavor then coated in buttery cinnamon sugar. Perfect for breakfast, brunch or cozy fall baking, these homemade pumpkin donuts are easy delicious and packed with classic autumn flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings

Calories 324 kcal

Ingredients

3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoons baking soda
1 teaspoons salt
2 teaspoons ground cinnamon
⅓ cup milk
1 ¼ cup pumpkin puree
10 Tablespoons unsalted butter room temp
¾ cup brown sugar
2 eggs

For the Sugar Coating

3 teaspoons ground cinnamon
¾ cup granulated sugar
melted butter for dipping the donuts

Instructions

Preheat oven to 350 degrees and grease your donut pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon.
In another bowl, combine the milk and the pumpkin puree.
In a stand mixer, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.
Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture and dry ingredients until well combined. Batter will be thick.
Spoon the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan. It's easier and more controlled.
Bake for 13-16 minutes, or until a toothpick inserted comes out clean.

FOR THE CINNAMON PUMPKIN SUGAR MIXTURE:

Melt about a 3/4 cup of butter or so.
In a bowl, whisk together the sugar with the cinnamon.
Allow the Cinnamon Pumpkin Donuts to cool for about 10-15 minutes.
Remove them from the pan, and dip them into the melted butter, and then toss in the sugar-spice mixture, until coated.
Allow to cool an additional 10 minutes or so and then enjoy!