Whether you like to roast your own pumpkins or stock up on your favorite brand of canned pumpkin this time of year, baked Pumpkin Donuts rolled in cinnamon & sugar are a perfect recipe to enjoy the flavors of Fall.
I like to make these baked Pumpkin Donuts as mini donuts which I see as both a good thing and a bad thing!
Good because, they are easy to make. Literally 20 minutes from the time you begin until they are in your belly!
Bad because, you just pop them in your mouth again and again and again! Good grief, hot out of the oven these are so ridiculous that I have literally gobbled down 4-5 in a row more than once!
Table of Contents
My whole family and our friends, seriously enjoy this Pumpkin Donuts recipe.
Why you will love this easy recipe
- These are bakes, so they are easy to make. You can be enjoying these start to finish in 25 minutes or less.
- Beautiful pumpkin flavor a great fall dessert or breakfast recipe.
- No donut pan? No problem, make these in a mini muffin pan or as full sized muffins.
- What I really like about these baked donuts are that if you want to go crazy on the cinnamon, you can. If you want straight up sugar, you can go that too or you can go somewhere in the middle.
- Add in nutmeg, cardamom or allspice if those are flavors you enjoy as well. You really can't go wrong with these easy to make donuts and if you don't have a donut pan you can make these as mini or full sized muffins,!
You can probably tell from the 3 photos I shared that one was heavy on the cinnamon (top), one was straight up sugar (middle) and one was a bit of a cinnamon sprinkle (bottom). Choose the way you want to eat them.
And I apologize in advance if you eat a half dozen of these...BUT ummm, they are mini's right?? So it's not too bad!
Plus ya know...we do pick up leaves and branches a lot in the Fall...that is a lot of calories being burned right there. Ok, now I feel better!
Ingredients
- Flour
- Baking powder
- Salt
- Pumpkin pie spice
- Oil
- Sugar
- Egg
- Pumpkin roasted or canned
- Optional: Cardamom
- Butter
Variations
- Make a mini donuts, full sized donuts
- No donut pan? No problem! Make as mini muffins or full sized muffins.
- Change up the spices to what you enjoy.
Tips
- No donut pan? No problem, just use a mini muffin pan or a full sized muffin pan.
- Have your melted butter and cinnamon sugar mixture ready.
- As soon as you can handle the warn donuts or muffins, dunk them in the butter and then roll in the coating.
- Place on a wire rack after rolling.
- Best enjoyed warm in my opinion.
You may also enjoy
- The Original Pumpkin Pie - An edible history lesson and a centerpiece!
- Cranberry Soda Bread - This will become a holiday season staple!
- Pumpkin Crunch Cake - Once you make this, you will be hooked!!
- Apple Fritters - Quick and easy, a family favorite!
Originally published October, 2015. Updated September, 2022 with additional information.
Pumpkin Donuts with Cinnamon & Sugar
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon & ½ teaspoon nutmeg
- ⅓ cup oil
- ¾ cup sugar
- 1 egg
- 1 cup pumpkin roasted or canned – NOT pumpkin pie filling
- **If you have cardamom add ½ tsp…the flavor is incredible!
- Cinnamon Sugar Coating
- ½ cup butter melted
- ⅓ cup sugar
- 1 TBS cinnamon
- ½ teaspoon cardamom nutmeg or your favorite fall spices (optional)
Instructions
- Preheat your oven to 350 degrees and grease your donut pan (you could also use a mini cupcake pan)
- Combine flour, baking powder, salt, spice(s) in a medium bowl, set aside. Combine oil, sugar, egg and pumpkin in a large bowl. Add dry ingredients, stir until combined.
- Place mixture into a pastry bag or plastic baggie (snip off one corner) and fill each donut hole to just under ¾ full. Bake at 350 degrees for 8-9 minutes or until tester comes out clean.
- While donuts are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon (and any other spices you may be using).
- Pop the donuts out of the donut pan (or mini muffin pan) onto your countertop or a piece of parchment paper (hopefully you greased it well and they just pop out when you turn the pan over) while the donuts are still hot.
- Dip your donuts/muffins one by one in the melted butter and then immediately coat with the sugar and cinnamon mixture.
- Place on a wire rack and allow to cool….or better yet eat a few while they are hot!!
- These are best eaten within 4-5 hours of making them.
Leave a Reply