These baked pumpkin donuts are made with a little spice, are super tender, fluffy, yet cakey and have a perfect coating of cinnamon sugar on the outside.
They’re absolutely perfect for fall, but can totally be enjoyed throughout the year, too!
Something special about fall
One of my favorite things about fall is hitting up a cider mill or orchard for some goodies. Hot apple cider, real maple syrup and honey, fresh apples, corn mazes, donuts… it’s just the charm of this time of year.
And of course I can’t forget the donuts. I am not a huge donut fan, but there’s just something extra special about the donuts made at these kinds of places, and I really, really like them.
It might be more of the ambiance or whatever, but I’m into it.
But honestly, there are no cider mills or orchards around these parts (one thing I miss about Michigan – they’re everywhere!)… so I decided to bring the magic to my kitchen with this Cinnamon Sugar Pumpkin Donuts recipe!
Yes, yes, yes!
Pumpkin spice everything
I’ve cracked some jokes here and there about all the things pumpkin spice these days, but secretly I like some things pumpkin spice (not the Twinkies…).
Like these donuts right here.
They have just the right amount of spice, are super tender, fluffy, yet cakey and have a perfect coating of cinnamon sugar on the outside. Just like real, cider mill donuts, but baked in the oven so you can eat 4 of them instead of 1.
JUST KIDDING, you guys. Please eat some veggies, too.
P.S. pumpkin is a fruit.
I hope you find a moment or two to make (and eat) some donuts because they’re spot. on.Print
Cinnamon Sugar Pumpkin Donuts
These baked pumpkin donuts are made with just the right amount of spice, are super tender, fluffy, yet cakey and have a perfect coating of cinnamon sugar on the outside.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 Donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- ⅓ cup oil
- 1 cup brown sugar
- 3 large eggs
- 1 (15-ounce) can pumpkin puree (1 ½ cups)
- 1 ⅔ cups whole wheat pastry flour
- 1 ¾ teaspoons coarse salt
- 1 ¾ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees. Coat a 6-cup donut pan with cooking spray.
- Using a hand mixer, beat oil and brown sugar on low. Add one egg at a time, then pumpkin puree until incorporated. Add flour, salt, pumpkin pie spice and baking powder and beat on low until incorporated, scraping the sides of the bowl as needed.
- Transfer batter to a large Ziploc bag and seal to close. Snip one of the bottom corners of the bag with scissors to create a piping bag. Pipe batter into each well of the donut pan until almost full. Tap the pan on the counter to evenly distribute batter. Bake 15 minutes, until set. Repeat steps for another batch.
- In a small bowl, mix together sugar and cinnamon. Place donuts in a large Ziploc bag with the cinnamon sugar mixture and toss to combine.
- Serving Size: 1 donut
- Calories: 217
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 47 mg
Keywords: easy, healthy, whole wheat, best, fall, simple, quick, homemade, from scratch