Pumpkin Cinnamon Sugar Donuts Recipe
Introduction
These Pumpkin Cinnamon Sugar Donuts bring the cozy flavors of fall right to your kitchen. Soft, moist, and perfectly spiced, they’re easy to make and coated in a sweet cinnamon sugar blend that makes every bite irresistible.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup milk
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup melted butter
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease your donut pan with cooking spray or butter.
- Step 2: In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
- Step 3: In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, milk, and melted butter. Mix until smooth.
- Step 4: Gradually add the dry ingredients to the pumpkin mixture, gently folding until just combined. Be careful not to overmix. The batter should be thick.
- Step 5: Transfer the batter to a piping bag or a zip-top plastic bag with one corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Step 6: Bake for 12 to 15 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean.
- Step 7: While the donuts are baking, mix together the remaining 1/4 cup granulated sugar and 1 tsp ground cinnamon in a small bowl to create the cinnamon sugar coating.
- Step 8: Allow the donuts to cool in the pan for a few minutes before transferring them to a cooling rack. Once slightly cooled, coat each donut in the cinnamon sugar mixture, ensuring they are completely covered.
- Step 9: Serve warm or at room temperature. Enjoy your delicious pumpkin cinnamon sugar donuts!
Tips & Variations
- For extra moisture, substitute half of the milk with buttermilk or yogurt.
- Try adding a pinch of ground cloves or ginger to enhance the warming spices.
- Use a piping bag to fill the donut pan neatly, or spoon carefully if you don’t have one.
- For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend.
- These donuts can also be baked in a muffin tin as a convenient alternative.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin can be used. Simply roast, puree, and strain it well to achieve a similar consistency to canned pumpkin puree.
Can these donuts be made without a donut pan?
Absolutely. You can bake the batter in a muffin tin or use a mini cake pan and then cut into donut shapes, though the baking time may vary slightly.
Print
Pumpkin Cinnamon Sugar Donuts Recipe
- Total Time: 30 minutes
- Yield: 8 donuts 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Sugar Donuts are a delightful fall treat that combines the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin puree. Baked to perfection, these donuts are coated in a sweet cinnamon sugar blend, making them irresistibly delicious and perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup melted butter
Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your donut pan with cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, milk, and melted butter until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently to avoid overmixing. The batter should be thick and just combined.
- Fill Donut Pan: Transfer the batter to a piping bag or zip-top plastic bag with a corner snipped off, then pipe the batter evenly into the greased donut pan cups, filling each about two-thirds full.
- Bake Donuts: Bake in the preheated oven for 12 to 15 minutes, or until the donuts are golden and a toothpick inserted in the center comes out clean.
- Prepare Cinnamon Sugar Coating: While the donuts bake, mix the remaining 1/4 cup granulated sugar and 1 tsp ground cinnamon in a small bowl to create the coating.
- Cool and Coat Donuts: Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack. Once slightly cooled but still warm, roll each donut in the cinnamon sugar coating until fully covered.
- Serve: Enjoy these pumpkin cinnamon sugar donuts warm or at room temperature for the best flavor.
Notes
- Use fresh or canned pumpkin puree based on availability; fresh may yield a slightly more vibrant flavor.
- Be careful not to overmix the batter to maintain light and tender donuts.
- You can substitute milk with any plant-based milk for a dairy-free version.
- For extra flavor, add a pinch of ground cloves or ginger to the dry ingredients.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin donuts, cinnamon sugar donuts, baked pumpkin donuts, fall recipes, pumpkin dessert
