Pumpkin Cinnamon Sugar Donuts: A Delicious Fall Treat

Fall is in the air, and nothing screams cozy comfort quite like the aroma of freshly baked Pumpkin Cinnamon Sugar Donuts. Imagine this: you’re curled up with a warm blanket, the leaves outside are turning shades of red and gold, and the smell of cinnamon wafts through your home. That’s the kind of vibe these donuts bring. I remember the first time I made these – it was a chilly Sunday morning, and I wanted something special to start the day. These donuts were a hit, not just because they tasted amazing, but because they captured the essence of fall in every bite. So, why not share this delightful recipe with you? Trust me, you’ll want to bake these all season long!

Why You’ll Love Pumpkin Cinnamon Sugar Donuts

Pumpkin Cinnamon Sugar Donuts are a fall favorite for a reason. They combine the warm spices of pumpkin pie with the sweetness of cinnamon sugar, creating a treat that’s perfect for any time of day. Whether you’re enjoying them with your morning coffee or as a sweet afternoon snack, these donuts are sure to satisfy. Plus, they’re baked, not fried, so they’re a slightly healthier option when you’re craving something sweet.

What Makes This Recipe Special?

This recipe stands out because it’s incredibly versatile. You can make it traditionally with butter and milk, or opt for the vegan version using coconut oil and almond milk. Both versions deliver on flavor and texture, making it a hit for everyone, regardless of dietary preferences. The recipe also includes tips for achieving the perfect texture and flavor, ensuring that your donuts turn out just right every time.

Ingredients

Whether you prefer the traditional version or need a vegan alternative, this recipe has got you covered. Both versions are equally delicious and satisfying.

Traditional Version:

• 1 1/4 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon pumpkin spice
• 1/4 cup pumpkin pie puree
• 2 1/2 tablespoons unsalted butter, melted
• 1/2 cup milk (any type)

For the Cinnamon Sugar Coating:

• 3 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon

Vegan Version:

• 1 1/4 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon pumpkin spice
• 1/4 cup pumpkin pie puree
• 2 1/2 tablespoons coconut oil, melted
• 1/2 cup almond milk

For the Cinnamon Sugar Coating:

• 3 tablespoons coconut oil, melted
• 1 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon

Directions

Making these donuts is as easy as pie – or should I say, donuts?

Traditional Version:

1. Preheat your oven to 350°F (175°C). Generously grease a donut pan and set it aside.
2. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin spice.
3. In a separate bowl, whisk together the pumpkin puree, melted butter, and milk.
4. Gently fold the wet mixture into the dry ingredients, mixing just until combined. Be careful not to overmix – you want these donuts light and fluffy!
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Let them cool in the pan for a few minutes before transferring to a wire rack.
7. While the donuts cool, prepare the cinnamon sugar coating. Melt the butter and set it aside. In a medium bowl, combine the granulated sugar and cinnamon.
8. Once the donuts are cool enough to handle, dip each one in the melted butter, then roll in the cinnamon sugar mixture. Repeat with all donuts. These are best enjoyed the day they’re made – but they probably won’t last long anyway!

Vegan Version:

1. Preheat your oven to 350°F (175°C). Generously grease a donut pan and set it aside.
2. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and pumpkin spice.
3. In a separate bowl, whisk together the pumpkin puree, melted coconut oil, and almond milk.
4. Gently fold the wet mixture into the dry ingredients, mixing just until combined. Don’t overmix – nobody wants tough donuts!
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
7. Prepare the cinnamon sugar coating by melting the coconut oil. In a medium bowl, mix the granulated sugar and cinnamon.
8. Once the donuts are cool enough to handle, dip each one in the melted coconut oil, then roll in the cinnamon sugar mixture. Repeat with all donuts and enjoy them fresh.

Notes and Tips

• Pumpkin Cinnamon Sugar Donuts are best enjoyed the same day they’re made, but you can store them in an airtight container for up to 2 days.
• Don’t have a donut pan? No worries! You can make these as pumpkin muffin donuts – just use a muffin tin and adjust the baking time slightly.
• For an extra burst of flavor, try adding a pinch of nutmeg to the cinnamon sugar coating.
• If you’re feeling adventurous, drizzle some maple glaze over the donuts for a sweet twist.

FAQs

Q: Can I make these donuts gluten-free?
A: Absolutely! Simply swap the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute.

Q: How can I store leftover donuts?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them, but they’re best enjoyed fresh.

Q: Can I use homemade pumpkin puree instead of canned?
A: Yes! Homemade pumpkin puree works great. Just make sure it’s well-drained to avoid excess moisture in the batter.

Q: Can I add a glaze instead of the cinnamon sugar coating?
A: You bet! A simple glaze made with powdered sugar, milk, and a splash of vanilla extract would be delicious.

These Pumpkin Cinnamon Sugar Donuts are the perfect treat to enjoy throughout the fall season. Give them a try, and they might just become your new favorite autumn indulgence!

More Relevant Recipes

• Mini Pumpkin Cheesecakes
• Cinnamon Cookies Recipe
• Fruit Salsa with Cinnamon Chips
• Caramel Apple Jam: A Perfect Fall Treat

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