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- 1 cup pure pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 cup granulated sugar (for coating) - 1 tablespoon ground cinnamon (for coating) When making cinnamon sugar pumpkin donuts, you need the right ingredients. Fresh pumpkin puree is key for taste. Use granulated sugar and brown sugar for sweetness. Vegetable oil keeps the donuts moist. Eggs help bind the mixture together. Don't forget vanilla extract for extra flavor. Next, you need baking staples like all-purpose flour. Baking powder and baking soda help the donuts rise. Ground cinnamon, nutmeg, and ginger add warmth and spice. A pinch of salt balances the sweetness. For the coating, a mix of granulated sugar and ground cinnamon gives that sweet crunch. Feel free to get creative! You can add chocolate chips or nuts for extra flavor. Each ingredient plays an important role in making these donuts a delicious treat. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While that heats up, grab your donut pan. Grease it well with cooking spray or vegetable oil. This helps the donuts release easily after baking. In a large mixing bowl, add 1 cup of pure pumpkin puree. Then, mix in 1/2 cup of granulated sugar and 1/4 cup of packed brown sugar. Pour in 1/2 cup of vegetable oil to give moisture. Beat in 2 large eggs and 1 teaspoon of vanilla extract. Mix everything until it looks smooth and creamy. In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of baking soda. Next, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This mix adds flavor and helps the donuts rise. Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Don’t overmix; this keeps your donuts fluffy. Transfer the donut batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into each cavity of the greased donut pan, filling them about 3/4 full. Bake the donuts for 10-12 minutes. Check with a toothpick to see if they are done; it should come out clean. While the donuts bake, prepare the cinnamon sugar coating. Mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon in a shallow bowl. Once the donuts cool for about 5 minutes, remove them from the pan. Roll each warm donut in the cinnamon sugar mix, coating them well. Let them cool slightly before you serve. Enjoy these tasty treats! To get the best donut texture, use fresh pumpkin puree. It keeps your donuts moist and flavorful. Make sure not to overmix the batter. Stir just until combined to avoid tough donuts. When piping the batter, fill each cavity about three-quarters full. This lets them rise perfectly while baking. One big mistake is using too much flour. Always measure flour correctly by spooning it into your measuring cup. Packing it down can lead to dry donuts. Another mistake is baking them for too long. Keep an eye on them and check with a toothpick. If it comes out clean, they’re ready. If you need a gluten-free option, use almond flour or a gluten-free blend. For egg allergies, you can use flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water for each egg. If you want a healthier choice, replace oil with applesauce. This keeps your donuts moist while cutting down on fat. {{image_2}} You can enjoy both classic and vegan versions of these donuts. For the classic recipe, you use eggs and vegetable oil. They give the donuts a fluffy texture and rich taste. To make vegan donuts, replace the eggs with a flaxseed mixture. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. You can also swap the vegetable oil for a plant-based oil, like coconut or canola oil. The vegan version still tastes great and is kinder to our planet. Want to kick up the flavor? Add chocolate chips or nuts. Mini chocolate chips melt into a sweet surprise in each bite. You can also mix in walnuts or pecans for a nice crunch. Just fold in about half a cup when you combine the dry and wet ingredients. These little changes can take your donuts from good to amazing. These donuts are perfect for seasonal twists. In fall, add chopped apples and a touch of maple syrup for a cozy flavor. To do this, reduce the pumpkin puree by half a cup and add one cup of finely chopped apples. You can also stir in a quarter cup of maple syrup. This gives your donuts a warm, autumn taste. Feel free to experiment with flavors. Each twist makes every batch unique and fun! To keep your cinnamon sugar pumpkin donuts fresh, store them in an airtight container. They will stay tasty for up to three days. Place parchment paper between layers to avoid sticking. This helps maintain their soft texture. Keep the container in a cool, dry place. Avoid sunlight or heat, as this can make them stale faster. If you want to store your donuts longer, refrigeration is a good option. They can last about a week in the fridge. Just make sure to wrap them well in plastic wrap or foil. For longer storage, consider freezing them. Place the cooled donuts in a single layer on a baking sheet. Freeze them for about an hour, then transfer them to a zip-top bag. This keeps them from sticking together. They can last up to three months in the freezer. Reheating your donuts is easy and helps them taste fresh. If you want to warm them up, use the oven. Preheat it to 350°F (175°C). Place the donuts on a baking sheet and heat for about 5-7 minutes. If you’re in a hurry, the microwave works too. Heat each donut for about 10-15 seconds. This method keeps them soft but may not retain crispness. Enjoy your warm, delicious donuts! Yes, you can use homemade pumpkin puree. It adds a fresh taste to the donuts. Make sure the puree is smooth and thick. If it's too watery, it may change the donut's texture. These donuts last about 2 to 3 days at room temperature. Store them in an airtight container. For longer freshness, keep them in the fridge for up to a week. Yes, you can bake these without a donut pan. Use a muffin tin instead. Fill each cup about halfway. The baking time may change, so check for doneness with a toothpick. No, this recipe uses all-purpose flour. To make them gluten-free, use a gluten-free flour blend. Ensure other ingredients are also gluten-free. This way, everyone can enjoy these tasty treats! This blog covered making delightful cinnamon sugar pumpkin donuts. We discussed fresh ingredients, essential baking staples, and optional toppings. I gave step-by-step instructions for mixing and baking. You learned tips for perfecting donut texture and avoiding common mistakes. We explored classic, vegan, and seasonal variations to keep things fun. Finally, I provided storage advice to keep your donuts fresh. Now, you’re ready to create your own tasty treats at home. Enjoy the process, and share them with friends!

Cinnamon Sugar Pumpkin Donuts

Indulge your sweet tooth with these delicious Cinnamon Sugar Pumpkin Donuts! Perfect for fall, this easy recipe combines pumpkin puree, warm spices, and sweet cinnamon sugar for a treat everyone will love. In just 30 minutes, you can whip up a batch of 12 fluffy donuts that are perfect for breakfast or dessert. Click through for the full recipe and elevate your baking game with these irresistible pumpkin delights!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or vegetable oil.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

      Add the eggs and vanilla extract to the mixture, whisking until smooth and fully blended.

        In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).

            Transfer the donut batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into each cavity of the prepared donut pan, filling them about 3/4 full.

              Bake the donuts in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.

                While the donuts are baking, prepare the cinnamon sugar coating by mixing 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl.

                  Once the donuts are done, let them cool in the pan for about 5 minutes, then carefully remove them and transfer to a wire rack.

                    While they are still warm, roll each donut in the cinnamon sugar mixture until fully coated.

                      Allow the donuts to cool slightly before serving.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts