Cinnamon Pumpkin Donuts

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.

Course Dessert

Cuisine American

Keyword easy donut recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 324kcal

Author Nicole Cook

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!

Nutrition