Experience autumn in every bite with these healthy pumpkin donuts. Their tender, spiced interior and cinnamon sugar topping deliver fall flavors quickly without frying. Suitable for vegans and traditional kitchens alike, these treats redefine pumpkin indulgence in Fall Baked Doughnut Recipes and Easy Baked Pumpkin Donuts Recipe. A seasonal treat awaits.

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I recently discovered these Pumpkin Cinnamon Sugar Donuts and I had to share this easy recipe with you. They’re baked and not fried so you get a healthier treat in under 20 minutes!

I love using 1 cup pumpkin puree along with 2 eggs (or try 2 flax eggs for the vegan version) to keep the texture moist and add extra nutrients. I mix in 1/2 cup granulated sugar and 1/3 cup melted butter (or coconut oil for a dairy-free twist) with 1/3 cup milk (almond milk is perfect for vegans) and 1 tsp vanilla extract.

The dry ingredients consist of 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon and 1/4 tsp salt. After baking, I coat them with a little 1/4 cup granulated sugar mixed with 1 tsp cinnamon.

These donuts have a balanced mix of flavors with the pumpkin providing vitamins while cinnamon adds that fall spice aroma. Enjoy these donuts for breakfast or a healthy snack!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I really dig that it’s baked not fried so its a bit healthier and less messy to make at home. Second, the pumpkin and cinnamon sugar topping is just perfect—its sweet and spicy flavor always makes my taste buds happy. Third, it only takes about 15 to 20 minutes to bake so I can whip ’em up really fast when Im in a rush for breakfast. And lastly, I love that it’s super flexible, since I can easily switch to a vegan version if I want to.

Ingredients

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Pumpkin puree adds fiber, vitamin A and moist texture to these seasonal donuts.
Eggs or flax eggs offers protein, binding the mix and boosting nutritional value.
Melted butter or coconut oil enriches flavor and makes a tender crumb structure.
Granulated sugar sweetens the donuts, ensuring every bite is satisfying and indulgent.
Milk or almond milk provides moisture and creates a smooth, easy-to-mix batter.
Vanilla extract adds an aromatic sweetness that compliments the pumpkin and spices.
Cinnamon in the dough and topping lends warmth, spice and antioxidant properties.
All-purpose flour forms the donut structure and provides essential carbohydrates for energy.

Ingredient Quantities

1 cup pumpkin puree

2 eggs (or 2 flax eggs for vegan version, made with 2 tbsp ground flaxseed mixed with 6 tbsp water)

1/2 cup granulated sugar

1/3 cup melted butter (or 1/3 cup coconut oil for the vegan option)

1/3 cup milk (almond milk works great for the vegan version)

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

For the topping: mix 1/4 cup granulated sugar with 1 tsp ground cinnamon

How to Make this

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

2. In a large bowl, mix together 1 cup pumpkin puree, 2 eggs (or 2 flax eggs made by mixing 2 tbsp ground flaxseed with 6 tbsp water), 1/2 cup granulated sugar, 1/3 cup melted butter (or coconut oil for the vegan option), 1/3 cup milk (almond milk works great too), and 1 tsp vanilla extract until well blended.

3. Sift in 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt into the wet ingredients.

4. Stir the mixture gently until just combined, being careful not to overmix.

5. Spoon the batter into the donut pan cavities, filling each about 3/4 full.

6. For the topping, mix 1/4 cup granulated sugar with 1 tsp ground cinnamon in a small bowl.

7. Sprinkle that cinnamon sugar over the batter in the pan.

8. Bake for 15 to 20 minutes until a toothpick inserted into a donut comes out clean.

9. Remove the pan from the oven and let the donuts sit in the pan for a few minutes to cool slightly.

10. Carefully remove the donuts from the pan, let them cool on a rack for a minute or two, and enjoy them warm for a perfect breakfast treat.

Equipment Needed

1. Oven – you’ll need one to bake the donuts
2. Donut pan – for holding the batter in the donut shape
3. Large mixing bowl – to mix the pumpkin puree, eggs, sugars, and liquids
4. Measuring cups and spoons – for all your ingredient measurements
5. Whisk or spatula – to mix the wet ingredients until well blended
6. Sifter (or fine mesh sieve) – to sift the flour, baking powder, cinnamon, and salt into the wet mix
7. Small bowl – for mixing the granulated sugar and cinnamon topping
8. Toothpick – to test if the donuts are done by checking if they come out clean
9. Cooling rack – to let the donuts cool after removing them from the pan

FAQ

Q: Can I make these donuts completely vegan?

A: Sure, just swap the eggs with 2 flax eggs (mix 2 tbsp of ground flaxseed with 6 tbsp water), use coconut oil in place of butter, and almond milk instead of regular milk.

Q: How do you make a flax egg?

A: Its pretty simple, just stir 2 tbsp of ground flaxseed into 6 tbsp of water and let it sit for about 5 minutes until it gets thick.

Q: Can I use a different type of milk?

A: Yup, you can use whatever milk you have on hand as long as it fits your dietary needs, but almond milk is great for the vegan option.

Q: How do I get that crispy cinnamon sugar top on my donuts?

A: After frying or baking the donuts, immediately toss them in a mix of 1/4 cup sugar and 1 tsp cinnamon so the coating sticks as they cool.

Q: Can I freeze these donuts?

A: Yes, you can freeze them. Just let them cool completely first, then store in an airtight container. Reheat in the oven or microwave when youre ready to enjoy.

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

Instead of pumpkin puree, you can use butternut squash puree. It works on a 1:1 ratio and gives a nice fall flavor.
If you dont have eggs or just want to avoid them, try using 1/2 cup unsweetened applesauce for each egg. It does change the texture a bit, but it still tastes great.
For the melted butter, you could use an equal amount of extra virgin olive oil if you’re looking for a different flavor or a healthier twist.
If you dont have regular milk handy, any non-dairy milk like soy milk or oat milk will do just fine. They mix in smooth and keep the donuts moist.
For the topping, in case you’re out of granulated sugar, mix brown sugar with cinnamon. It adds a richer, caramel-like note that works really well with pumpkin.

Pro Tips

1. Dont overmix the batter – once you see no dry spots, just stop stirring, coz stirring too much can make your donuts come out tough.
2. If you’re using flax eggs, let the water and ground flax mix sit for about 5 minutes before adding them in. This gives the mixture time to thicken up, helping to bind everything better.
3. Make sure your milk and melted butter (or coconut oil) are at room temperature before you mix em in; cold ingredients tend to mess up the smooth texture of the batter.
4. Try adding a pinch of extra spice like nutmeg or ginger to the flour mix if you want to give your pumpkin flavor a little extra kick, especially if the cinnamon topping isnt enough.
5. When filling the donut pan, dont fill each cavity completely – filling them about ¾ full works best to keep the donuts from spreading too much and losing their shape.