Pumpkin Cinnamon Sugar Baked Donuts
These fluffy pumpkin donuts are baked not fried for a healthy delicious alternative and come together in just 20 minutes.
Servings Prep Time
6donuts 10minutes
Cook Time
Servings Prep Time
6donuts 10minutes
Cook Time
  • 1 1/4cup all purpose flour
  • 1/2cup light brown sugar, packed
  • 1/2tsp salt
  • 1tsp baking powder
  • 1/4cup *pumpkin pie puree
  • 2 1/2tbs unsalted butter, melted
  • 1/2cup milk(we used whole, but any type will do)
For cinnamon sugar coating:
  • 3tbs unsalted butter, melted
  • 1cup sugar
  • 1 1/2tbs cinnamon
  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture – don’t over mix!
  4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  7. Enjoy day of while they are fresh!
Recipe Notes

Recipe note: Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients.

Recipe adapted from: Baker by Nature