Indulge in these autumn-inspired donuts crafted with pumpkin puree and warm spices. Baked to perfection, their tender crumb meets a crispy cinnamon sugar coating that delivers sweet, comforting flavor. A delightful treat, these donuts offer a serene balance of spice and sweetness ideal for crisp mornings and cozy fall gatherings.

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I recently came across this recipe for Pumpkin Cinnamon Sugar Donuts that totally blew my mind. I used just simple ingredients like 1 cup pumpkin puree, 2 large eggs (or flax eggs if you’re vegan), 3/4 cup granulated sugar, and 1/2 cup vegetable oil.

I mixed in 1/3 cup unsweetened almond milk with 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon and 1/2 tsp ground nutmeg. What amazed me was how these baked treats come out perfectly in under 20 minutes and are way better than the typical fried ones.

They are healthier because you lower the fat content while still enjoying a sweet treat full of pumpkin nutrition and spices. I love sharing fall recipes like this one where its easy, wholesome and can even fit into a vegan lifestyle.

Why I Like this Recipe

I like this recipe cause it’s super easy and fast to make. I can whip up a batch in less than 20 minutes which is great for busy mornings. I also love the cozy fall flavors from the pumpkin and spices that make it taste like autumn in every bite. Another thing is that they’re baked, not fried, so I feel like I’m having a slightly healthier treat. And the cinnamon sugar topping gives an extra crunchy, sweet finish that I just can’t resist.

Ingredients

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Packed with vitamins and fiber, adds natural sweetness and moisture to dough.
Supply protein and structure; flax variants bring omega fatty acids for health.
Sweetens the mix, though it offers quick energy instead of vitamins.
Creates tender texture and moisture, but is high in calories.
Adds a light, nutty flavor; excellent low fat dairy alternative option.
Forms the donut base with carbs for energy; less fiber content though.
Boost flavor with warm spices creating a cozy, inviting aroma throughout.
Sprinkled cinnamon sugar topping gives extra sweetness and crunchy texture.
Baking soda helps donuts rise, making them light and fluffy.

Ingredient Quantities

1 cup pumpkin puree

2 large eggs (or 2 flax eggs made by mixing 1 tbsp flaxseed meal with 3 tbsp water for the vegan version)

3/4 cup granulated sugar

1/2 cup vegetable oil

1/3 cup unsweetened almond milk (or any non-dairy milk if you prefer)

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

For topping: 1/2 cup cinnamon sugar (mix equal parts granulated sugar and ground cinnamon)

How to Make this

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1. Preheat your oven to 350°F and grease your donut pan good enough so the donuts wont stick.

2. In a bowl mix 1 cup pumpkin puree, 2 large eggs (or 2 flax eggs if you’re keeping it vegan), 3/4 cup sugar, 1/2 cup vegetable oil, and 1/3 cup unsweetened almond milk until everything is well combined.

3. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.

4. Slowly add the dry ingredients into the wet mixture and stir gently until just combined dont overmix or your donuts might turn out tough.

5. Spoon the batter into your donut pan filling each cavity about 3/4 full; this helps avoid overflow as they rise.

6. Place the pan in the oven and bake for about 15-20 minutes until the donuts look set and a toothpick inserted in the center comes out clean.

7. Once baked, let the donuts cool in the pan for a couple of minutes before transferring them to a wire rack.

8. While the donuts are still warm, toss them in a mixture of 1/2 cup cinnamon sugar (equal parts granulated sugar and ground cinnamon) to coat evenly.

9. If you prefer, you can also brush them with a little extra oil or melted butter first, then dust with the cinnamon sugar for an extra crunchy finish.

10. Serve and enjoy these delicious and easy pumpkin cinnamon sugar donuts for a tasty breakfast treat!

Equipment Needed

1. Oven set to 350°F
2. Donut pan (remember to grease it well so the donuts don’t stick)
3. Two mixing bowls (one for the wet ingredients and one for the dry ingredients)
4. Measuring cups and spoons
5. Whisk to blend the dry ingredients
6. Spatula or spoon for gently stirring the batter
7. Toothpick for checking if the donuts are done
8. Wire cooling rack for cooling the donuts properly
9. Optional: A pastry brush if you want to brush the donuts with oil or melted butter before tossing in the cinnamon sugar

FAQ

Q: Can I use fresh pumpkin instead of puree?

Yeah, you sure can but you gotta cook and mash it really fine first or it might affect the donut texture.

Q: What exactly are flax eggs and how do I make them?

Flax eggs are a mix of 1 tbsp flaxseed meal with 3 tbsp water. Just stir and let it sit for about 5 minutes until it gets kinda gel-like.

Q: How do I turn this into a vegan recipe?

Simply swap out the eggs for 2 flax eggs and use any non-dairy milk like almond milk, then you’re all set for a vegan version.

Q: How long can I keep these donuts fresh?

Store them in an airtight container for up to 3 days. If you want 'em longer, pop 'em in the freezer and reheat when ready.

Q: Got any tips for that perfect cinnamon sugar crunch?

Definitely! Just toss the donuts in the cinnamon sugar right after baking when they're still warm so the sugar sticks well.

Pumpkin Cinnamon Sugar Donuts (Includes Vegan Version) Recipe Substitutions and Variations

If you dont have eggs, you can use the flax egg option (1 tbsp flaxseed meal mixed with 3 tbsp water) or try mashed banana for a slightly different flavor
If you dont have vegetable oil, you can use melted coconut oil in equal amounts which gives a nice hint of flavor
You can swap granulated sugar with coconut sugar or even light brown sugar to add a deeper caramel taste
If you dont have unsweetened almond milk, try using soy milk or oat milk instead – they work just as well
For a twist on the all-purpose flour, you can mix half whole wheat flour with half all-purpose flour to add some extra nuttiness

Pro Tips

1. Make sure you grease your donut pan really well, since even a tiny bit of stickiness can ruin the whole batch and you might end up with broken donuts.
2. When mixing the batter, mix just until stuff is combined. Overmixing can really make your donuts tough, so it’s better if you take it easy even if it means some little lumps remain.
3. If you are using flax eggs, let them sit for a minute first. This gives the mixture a chance to thicken a bit before you stir it into the rest of your ingredients, which can help with the texture.
4. For the topping, if you’re brushing the donuts first with a bit of extra oil or melted butter then tossing them in cinnamon sugar, it gives you an extra crunchy, sticky coating that really makes them pop.