Pumpkin Cinnamon Sugar Donuts (Includes Vegan Version) Recipe

These Pumpkin Cinnamon Sugar Donuts combine the rich taste of pumpkin puree with warming spices such as cinnamon, nutmeg, and cloves. A light, tender texture is achieved with a careful blend of ingredients, and vegan alternatives provide a delightful twist. Baked to perfection, these donuts make an irresistible autumn breakfast treat.

I’ve been perfecting this baked treat for a while now and I’m excited to share my Pumpkin Cinnamon Sugar Donuts recipe. These donuts are baked, not fried, and ready in less than 20 minutes which makes them ideal for a quick breakfast treat.

I start with 1 can of pumpkin puree, mix in 1/2 cup of granulated sugar, 1/2 cup of light brown sugar and add 2 large eggs (or 2 flax eggs for a vegan twist). Then I blend in 1/2 cup vegetable oil (or melted coconut oil), 1/3 cup buttermilk (or almond milk with 1/2 tsp vinegar) and a teaspoon of vanilla extract.

I stir in 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, and warm spices like 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. The topping of 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon gives them a crunchy finish while keeping them light.

These healthy baked pumpkin donuts are perfect for fall and a great alternative to regular fried ones.

Why I Like this Recipe

I like this recipe because it’s super easy to whip up and takes less than 20 minutes from start to finish. I also love that its baked, not fried, which makes me feel like I’m making a slightly healthier treat without sacrificing flavor. The combination of pumpkin, cinnamon, and that crunchy cinnamon sugar topping is just so comforting and reminds me of fall. Plus, I really appreciate that it’s versatile enough to go vegan with a couple of small swaps, so everyone can enjoy it.

Ingredients

• Pumpkin puree is rich in fiber and vitamins, making donuts moist and naturally sweet.
• Granulated sugar provides sweetness and energy though its not the healthiest carb choice.
• Light brown sugar adds extra moisture and mild caramel flavor, boosting donut colour.
• Eggs (or flax eggs) give structure and protein, making the recipe feel rich and fudgy.
• Vegetable oil (or coconut oil) adds tender fat, keeping the donuts soft and irresistibly moist.
• Buttermilk (or almond milk with vinegar) gives tang and moisture, aiding rise and tender crumb.
• All-purpose flour forms the structure by providing carbs and gluten, essential for donut texture.

Ingredient Quantities

• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs (or 2 flax eggs if you’re goin vegan)
• 1/2 cup vegetable oil (you can use melted coconut oil for a vegan twist)
• 1/3 cup buttermilk (or almond milk mixed with 1/2 tsp vinegar for the vegan version)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• For the topping: 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon

How to Make this

1. Preheat your oven to 375°F and grease your donut pan real good.

2. In a big bowl, mix together the pumpkin puree, 1/2 cup granulated sugar, 1/2 cup light brown sugar, eggs (or 2 flax eggs if you’re going vegan), 1/2 cup vegetable oil (or melted coconut oil for a vegan twist), 1/3 cup buttermilk (or almond milk mixed with 1/2 tsp vinegar for the vegan version) and 1 teaspoon vanilla extract until its smooth.

3. In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.

4. Gradually add the dry ingredients into the wet mixture while stirring gently. Dont overmix or your donuts might turn out tough.

5. Spoon the batter into your greased donut pan, filling each cavity evenly.

6. In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon for the topping.

7. Sprinkle the cinnamon sugar mixture lightly over the batter in each donut cup.

8. Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in the donut comes out clean.

9. Let your donuts cool in the pan for a few minutes, then remove them to a rack to cool completely.

10. Enjoy these yummy pumpkin cinnamon sugar donuts fresh for breakfast!

Equipment Needed

1. Preheated oven set to 375°F
2. Donut pan (make sure to grease it well)
3. One large mixing bowl (for the wet ingredients)
4. One medium mixing bowl (for the dry ingredients)
5. Sifter or fine mesh strainer (to sift the dry ingredients)
6. Measuring cups and spoons
7. Whisk or mixing spatula
8. One small bowl (for mixing the cinnamon sugar topping)
9. Cooling rack
10. Toothpick (to test if the donuts are done)

FAQ

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

• If you can’t find pumpkin puree, you can use sweet potato puree or butternut squash puree for a similar texture and flavor.
• If you want a different oil flavor, try substituting the vegetable oil with melted coconut oil (even for a non-vegan twist) or a light olive oil.
• Not into eggs? Use 2 flax eggs or 1/2 cup unsweetened applesauce for a vegan or egg-free alternative.
• If you don’t have buttermilk, mix almond milk with 1/2 tsp vinegar (or lemon juice) or you can even use dairy-free yogurt thinned out with a little water.
• For granulated sugar, if you prefer a less processed option, you might substitute with coconut sugar in equal amounts, keeping in mind it might change the flavor a bit.

Pro Tips

1. Let the batter sit for like 10 minutes before baking so the spices can really mix together and bring out the pumpkin flavor better.
2. When you’re spooning the batter into the pan, use a piping bag or even a plastic bag with the corner cut off to get an even fill in every donut without making a big mess.
3. Be careful not to overmix your batter after adding the dry ingredients. Overmixing can make your donuts tough and not as fluffy.
4. Try tapping the donut pan lightly on the countertop after you fill it. It helps get rid of any air bubbles that might create weird holes in your donuts.