These Cinnamon-Sugar Pumpkin Donuts are the ultimate fall dessert recipe!

Every year on Thanksgiving weekend we attend our local fall fair. Don’t let the word ‘local’ make you underestimate the size of this fair either, while it is a cozy agricultural fair and homecoming for many neighbours, this fair can draw over 50,000 people each year! There’s rides, animals, art displays, races and food. Hello fair food!!! Do you have a favourite treat to try at the fair?

For me it’s the warm cinnamon and sugar coated mini donuts, served up in the little brown bag. Sighhhhh…..they are evenly! Inspired by these fair donuts, I’ve come up with a delicious pumpkin donut tossed with the cinnamon sugar that are just as good or even better, because they are full sized donuts, and pumpkin, nothing beats pumpkin! 

Cinnamon Sugar Baked Pumpkin Donuts

Ingredients

• 1 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 3/4 cup canned pumpkin
• 1/2 cup milk

Cinnamon-Sugar Coating

• 1/4 cup melted butter
• 1/2 cup sugar
• 1-2 tsp cinnamon

Directions

Preheat oven to 350 degrees. Grease donut pan.

Whisk together flour, baking powder, salt, cinnamon and pumpkin sin a small bowl.

Combine oil, brown sugar, egg, vanilla extract, pumpkin and milk in a large bowl.

Slowly add the flour mixture to the wet ingredients and stir until just combined. Don’t overwork the batter.

Pour batter into a large ziploc bag and snip a small corner off one end. Squeeze batter into donut pan forms.

Bake for 15-18 minutes. Put onto a wire rack to cool.

Cinnamon-Sugar Coating

1. Combine the cinnamon and sugar in a bowl.
2. Dip the donuts into the melted butter.
3. Put donuts into bowl with cinnamon-sugar and toss and turn to coat completely.
4. Serve immediately

Can I bake these Pumpkin Donuts ahead of time?

Yes, you can definitely bake these pumpkin donuts up the day before but don’t add the cinnamon sugar until the day you are planning to serve them. Just bake and store in an airtight container, than continue with the cinnamon sugar coating when you are ready to dive into them. 

Once the sugar is on the donuts will start to get sticky when stored as the moistness of the donut gets together with the sugar. My kids didn’t mind at all, they were just excited to get another donut the next day, but guests might not want to get all sticky. 

Yield: 10

Cinnamon Sugar Baked Pumpkin Donuts

Print

These baked Cinnamon-Sugar Pumpkin Donuts are the ultimate fall dessert recipe!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 1 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 3/4 cup canned pumpkin
• 1/2 cup milk
• Cinnamon-Sugar Coating
• 1/4 cup melted butter
• 1/2 cup sugar
• 1-2 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees. Grease donut pan.
2. Whisk together flour, baking powder, salt, cinnamon and pumpkin sin a small bowl.
3. Combine oil, brown sugar, egg, vanilla extract, pumpkin and milk in a large bowl.
4. Slowly add the flour mixture to the wet ingredients and stir until just combined. Don't overwork the batter.
5. Pour batter into a large ziploc bag and snip a small corner off one end. Squeeze batter into donut pan forms.
6. Bake for 15-18 minutes. Put onto a wire rack to cool.
7. Cinnamon-Sugar Coating
8. Combine the cinnamon and sugar in a bowl.
9. Dip the donuts into the melted butter.
10. Put donuts into bowl with cinnamon-sugar and toss and turn to coat completely.

Did you make this recipe? Please give it a star rating below or leave a comment!

Love pumpkin? Here’s a few other pumpkin recipes from my site

Whole Wheat Pumpkin Spice Muffins

Pumpkin Waffles

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Be sure to check out these other recipes perfect for Autumn entertaining –

Cream of  Broccoli Soup from Mama Bear’s Haven

Tomato and Basil Topping from Tales of Mommyhood, perfect for baguettes or pita