Discover an irresistible twist on traditional donuts with this Easy Baked Pumpkin Donuts Recipe. Featuring velvety pumpkin puree, aromatic cinnamon, and a crisp cinnamon sugar topping, this delectable treat blends texture and spice in satisfying harmony. Embrace autumn with one of the best Fall Baked Doughnut Recipes available now.

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I recently found this amazing recipe for Pumpkin Cinnamon Sugar Donuts that are baked and ready in less than 20 minutes. Since theyre baked, they have fewer calories compared to fried treats.

I start by mixing 1 cup of plain pumpkin puree with 3/4 cup granulated sugar (dividing some for the topping) and 1/2 cup milk – I went with dairy milk but if you’re vegan almond or oat milk works just as well. Then I add 1 large egg (or a flaxseed substitute if needed) and 1/4 cup of melted unsalted butter, though coconut oil or vegan butter is a good switchup too.

The batter gets structure with 1 1/2 cups all-purpose flour, a teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. A teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon bring it all together.

The topping is a simple mix of 1/2 cup granulated sugar with a teaspoon more cinnamon. I love fall treats like these since pumpkin and cinnamon are such a perfect match.

Why I Like this Recipe

1. I love how the warm pumpkin and cinnamon flavors make me feel like autumn is right around the corner, even if it’s not.
2. I really dig that it’s super quick and easy to whip up, which is perfect when I’m in a rush or just not feeling like spending hours in the kitchen.
3. I appreciate that it’s baked instead of fried so I can enjoy a treat that feels a little healthier, but still totally tasty.
4. I like that you can easily tweak it if needed – like swapping out the egg for a vegan alternative – which makes it fun to experiment with and fit my mood.

Ingredients

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Pumpkin Puree: Provides fiber and vitamins, adds natural sweetness and moisture.
Granulated Sugar: Main sweetener for dough and topping, gives dessert crunch.
Milk: Adds creaminess and moisture; choose almond or oat milk for vegans.
Egg: Binds ingredients perfectly and adds protein; vegan option works decent.
Unsalted Butter: Imparts rich flavor and texture; try coconut oil for vegan recipe.

Ingredient Quantities

1 cup pumpkin puree (use plain canned pumpkin, not pumpkin pie filling)

3/4 cup granulated sugar, divided (youll use some in the batter and some for the topping)

1/2 cup milk (dairy milk; for a vegan version, try almond or oat milk)

1 large egg (or mix 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan substitute)

1/4 cup unsalted butter, melted (or swap with coconut oil/vegan butter for a vegan option)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

For the topping: combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon

How to Make this

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1. Preheat your oven to 375°F and grease your donut pan lightly so the donuts dont stick.

2. In a big bowl, whisk together 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup milk, 1 egg (or your vegan flaxseed mix), and 1/4 cup melted butter until the mixture is smooth.

3. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.

4. In another bowl, mix 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

5. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until everything is just combined. Dont overmix!

6. Spoon the batter into the donut pan, filling each cavity about three-fourths full.

7. Bake for 12-15 minutes, or until the donuts are lightly browned and a toothpick inserted in the center comes out clean.

8. While the donuts bake, combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl for the topping.

9. Once baked, let the donuts cool in the pan for a few minutes before transferring them to a rack.

10. Optionally, brush a little extra melted butter on the warm donuts, sprinkle with your cinnamon sugar topping, and serve warm. Enjoy!

Equipment Needed

1. Preheated oven (set to 375°F)
2. Donut pan (that you’ll lightly grease)
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Second bowl (for your dry ingredients and for the cinnamon sugar topping)
7. Spatula or spoon (for stirring the batter gently)
8. Ladle or large spoon (to fill the donut cavities)
9. Toothpick (to check if the donuts are done)
10. Cooling rack (to let the donuts cool properly)

FAQ

Can I really make these donuts vegan?
Absolutely, just swap out the dairy milk with almond or oat milk, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water instead of the egg, and replace the butter with coconut oil or vegan butter.

Do i need to use plain canned pumpkin puree?
Yup, dont use pumpkin pie filling. The extra spices in it can mess up the flavor of your donuts.

Why do i need to separate the sugar?
Half of it goes right into the batter while the other half is combined with cinnamon to give your donuts that sweet and crisp coating.

How long do the donuts stay fresh?
They usually stay yummy for about 2-3 days if stored in an airtight container, but you can always freeze any leftovers for a longer keep.

What if my donuts come out dry?
That can happen if you overbake them. Try reducing the bake time or checking your oven temp to keep them moist and soft.

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

Milk: If you dont have dairy milk, try substituting with almond or oat milk for a creamier vegan option.
Egg: Instead of a regular egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water as a great vegan alternative.
Unsalted Butter: You can swap unsalted butter with coconut oil or vegan butter if you prefer a non-dairy version.
Pumpkin Puree: If you cant find plain canned pumpkin, mashed butternut squash can work as an alternative, though the flavor might be slightly different.

Pro Tips

1. Be careful not to overmix the donut batter – mix just until there are no more dried flour bits, or your donuts might turn out tough instead of light and fluffy.
2. Make sure you really grease your donut pan well. If you skim over it, the donuts could stick and tear when you try to take them out.
3. Watch your oven temperature closely. An oven that’s too hot or too cool can make your donuts unevenly baked, so it’s worth double checking with an oven thermometer if you can.
4. Don’t wait too long to add the cinnamon sugar topping—brush a little extra melted butter while the donuts are still warm, so the sugar sticks better and gives you that sweet, crisp finish.