Introduction
Pumpkin Spice Donuts with Cinnamon Sugar Coating are the ultimate fall treat. Soft, fluffy, and warmly spiced, these donuts are baked (not fried), making them lighter yet still indulgent. They’re coated in a sparkly cinnamon-sugar mixture that perfectly complements the earthy sweetness of pumpkin and the cozy warmth of spices like cinnamon, nutmeg, and ginger.
These donuts are quick to make, require no yeast, and fill your kitchen with the irresistible scent of autumn. Whether you enjoy them with morning coffee, as a festive dessert, or as part of a fall brunch spread, these donuts deliver comfort and coziness in every bite.
Why I Love This Recipe
I love this recipe because it takes all the flavors of pumpkin pie and transforms them into a handheld treat. They’re soft and tender inside, with just the right amount of sweetness and spice. Unlike fried donuts, these are baked, which makes them less messy to prepare and a little more guilt-free—yet still indulgent thanks to the cinnamon-sugar coating.
They’re also versatile and family-friendly. I can whip up a batch in under 30 minutes, and they disappear almost instantly. The best part? They freeze beautifully, so you can enjoy the taste of fall anytime.
Why It’s a Must-Try Dish
- Quick & easy – ready in about 30 minutes.
- No yeast or frying – simple, stress-free baking.
- Perfect fall flavor – pumpkin and spices in every bite.
- Family favorite – both kids and adults love them.
- Freezer-friendly – enjoy fresh donuts any time.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 donuts
- Calories (per donut): ~210 kcal
- Cuisine: American
- Course: Breakfast / Brunch / Dessert
Ingredients
For the Donuts:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup milk (whole or 2%)
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Quick Directions
- Whisk dry ingredients.
- Mix wet ingredients in a separate bowl.
- Combine and spoon batter into greased donut pans.
- Bake at 350°F (175°C) for 12–15 minutes.
- Brush with melted butter and roll in cinnamon sugar.
Step-by-Step Recipe Preparation
Step 1: Preheat Oven & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease a donut pan with non-stick spray or butter.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3: Mix Wet Ingredients
- In another large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
Step 4: Combine Batter
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined—do not overmix.
Step 5: Fill Donut Pans
- Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
Step 6: Bake
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Step 7: Coat in Cinnamon Sugar
- Brush each donut lightly with melted butter.
- Roll in cinnamon-sugar mixture until evenly coated.
How to Serve
- Serve warm with coffee, hot chocolate, or apple cider.
- Top with a dollop of whipped cream for a dessert-style donut.
- For brunch, pair with eggs, bacon, or a fruit salad.
Additional Recipe Tips
- Use a piping bag (or zip-top bag with the corner cut off) to neatly fill the donut pan.
- For extra flavor, add 2 tbsp maple syrup to the batter.
- Don’t skip the cooling step—donuts firm up as they rest.
Variations
- Glazed Donuts: Skip the cinnamon sugar and dip in a maple glaze.
- Filled Donuts: Use a piping bag to fill with cream cheese frosting.
- Mini Donuts: Bake in a mini donut pan for 8–10 minutes.
- Vegan: Substitute flax eggs, almond milk, and coconut oil.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store up to 5 days in the fridge.
- Freezing: Freeze baked (uncoated) donuts for up to 2 months. Thaw, brush with butter, and coat in cinnamon sugar before serving.
Special Equipment Needed
- Donut pan
- Mixing bowls
- Whisk
- Wire cooling rack
- Piping bag (optional but helpful)
Conclusion
Pumpkin Spice Donuts with Cinnamon Sugar Coating are the perfect autumn treat—warm, fluffy, and spiced just right. They’re easy to make, family-friendly, and bring cozy fall flavors straight to your kitchen. Whether served for breakfast, brunch, or dessert, these donuts are guaranteed to disappear fast. Bake a batch, roll them in cinnamon sugar, and enjoy the magic of pumpkin spice in every bite
