Cinnamon Pumpkin Donuts : Cinnamon Pumpkin Donuts Recipe

My First Donut Disaster

Let me tell you about my first time. I was so nervous. I forgot the baking powder.

My donuts came out flat as pancakes. I still laugh at that. We all start somewhere. That’s why this matters. Cooking is about trying, not being perfect.

Why We Make These

These donuts are special. They are baked, not fried. That makes me feel a bit better about eating two.

The pumpkin makes them soft and cozy. The cinnamon smells like a hug. Doesn’t that smell amazing? It fills your whole kitchen with happiness. That feeling is important.

Grandma’s Little Tricks

The batter will be thick. That’s good! Don’t worry. Put it in a baggie. Snip the corner and pipe it into the pan.

It’s so much easier. No mess. Your donuts will be pretty and even. *Fun fact: The first donuts didn’t have holes! They were just sweet lumps of dough.

The Best Part

Now for the magic. Dip the warm donut in melted butter. Then roll it in cinnamon sugar. The sugar sticks and makes a sweet, crunchy coat.

Let them cool a little. This is the hardest part. Waiting! But it’s worth it. What’s your favorite part of baking? Is it the mixing or the eating?

Sharing the Warmth

I always make a double batch. I give some to my neighbor. Her smile is my reward. Food tastes better when you share it.

Who will you share these with? Tell me your plans. And what’s your favorite fall flavor? Is it pumpkin, apple, or something else? I love hearing from you.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	3 cups
baking powder	2 ½ teaspoons
baking soda	¼ teaspoon
salt	1 teaspoon
ground cinnamon	2 teaspoons	for the batter
milk	⅓ cup
pumpkin puree	1 ¼ cup
unsalted butter	10 Tablespoons	room temperature
brown sugar	¾ cup
eggs	2
ground cinnamon	3 teaspoons	for the sugar coating
granulated sugar	¾ cup	for the sugar coating
melted butter	as needed	for dipping the donuts

My Cozy Cinnamon Pumpkin Donuts

Hello, my dear. Come sit at the counter. I just pulled these pumpkin donuts from the oven. Doesn’t that smell amazing? It reminds me of my grandson’s first fall visit. He helped me spoon the batter. We made a wonderful, happy mess. I still laugh at that. These donuts are soft and full of warm spice. They are baked, not fried, which feels a bit lighter. Let’s make a batch together. It’s simpler than you think.

Step 1

First, get your oven ready. Heat it to 350 degrees. Grease your donut pans well. I use a little butter on a paper towel. Now, grab two bowls. In the large one, whisk the flour, baking powder, baking soda, salt, and two teaspoons of cinnamon. In the other, stir the milk and pumpkin puree. It will look like a smooth, orange soup.

Step 2

Let’s mix the good stuff. Beat the soft butter and brown sugar together. Do this until it looks fluffy and light. Then add the eggs, one at a time. Scrape the bowl sides after each egg. (My hard-learned tip: room temperature butter mixes so much better than cold!).

Step 3

Now, combine everything. Add some dry ingredients to the butter mix. Then add a bit of the pumpkin mix. Keep alternating until it’s all in. The batter will be quite thick. That’s perfect! Spoon it all into a plastic bag. Snip a corner off to make a piping bag.

Step 4

Pipe the batter into your greased donut pans. Fill each circle about three-quarters full. This gives them space to rise. Bake for 13 to 16 minutes. They are done when a toothpick poked in comes out clean. Let them cool in the pan for a bit. What’s your favorite cozy baking smell? Share below!

Step 5

Time for the magic coat! Melt some butter in a bowl. Mix sugar and more cinnamon in another. Once donuts are cool enough to handle, dip each one in butter. Then roll it in the cinnamon sugar. Let them sit for ten minutes. This helps the coating stick. Then, enjoy the warm, sugary bite.

Cook Time: 16 minutes
Total Time: About 45 minutes
Yield: 12 donuts
Category: Baking, Dessert

Three Fun Twists to Try

These donuts are wonderful as they are. But sometimes, it’s fun to play. Here are three simple ideas. You can add them right into the batter. They make each bite a little surprise.

Chocolate Chip Pumpkin

Fold a handful of mini chocolate chips into the batter. The melty chocolate is so good with the spice.

Maple Glaze Drizzle

Skip the sugar coating. Instead, mix powdered sugar with a little maple syrup. Drizzle it over the cooled donuts.

Nutty Crunch

After dipping in butter, roll your donut in chopped pecans and sugar. It adds a lovely crunch.

Which one would you try first? Comment below!

Serving Them Up Right

These are a treat all on their own. But I love making a little moment of it. For a special breakfast, pile them on a pretty plate. Serve with sliced apples and a dollop of yogurt. For dessert, a scoop of vanilla ice cream on the side is heavenly. It melts just a little on the warm donut.

What to drink? A cold glass of apple cider is my top pick. It’s non-alcoholic and so festive. For the grown-ups, a small glass of sweet sherry pairs beautifully. It tastes like autumn in a glass. Which would you choose tonight?

Keeping Your Donuts Cozy

These donuts are best the day you make them. But I know life gets busy. Let’s keep them tasting fresh. Store cooled donuts in an airtight container. They will last two days on the counter.

You can freeze them for later, too. Freeze the baked, uncoated donuts on a tray first. Then pop them into a freezer bag. They will keep for a month. Thaw at room temperature before coating.

To reheat, a quick 10 seconds in the microwave works. It makes them soft and warm again. I once forgot a batch in the freezer for weeks. Finding them was a lovely surprise for my grandson!

Batch cooking matters. It gives you a sweet treat ready anytime. A homemade snack beats store-bought any day. Have you ever tried storing donuts this way? Share below!

Donut Troubles? Easy Fixes Here

Is your batter too thick? Do not worry. This is normal for cake donuts. Just spoon it carefully into the pan. A sticky batter means a moist, tender crumb.

Did your donuts stick to the pan? Let them cool first. Wait about ten minutes after baking. Then they should pop right out. I remember when I was too eager. I learned patience the hard way!

Is the sugar coating not sticking? Make sure your butter is melted. The donuts should be warm, not hot. Dip and roll them gently. This step matters for that perfect sweet crunch. Fixing small problems builds your kitchen confidence. Which of these problems have you run into before?

Your Donut Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. Add a teaspoon of xanthan gum too.

Q: Can I make the batter ahead? A: You can mix it the night before. Keep it covered in the fridge. Bake in the morning.

Q: What can I use instead of pumpkin? A: Sweet potato puree works wonderfully. It gives a similar color and moisture. Fun fact: Pumpkin is actually a fruit!

Q: Can I double the recipe? A: Absolutely. Just mix in a bigger bowl. You might need to bake in batches.

Q: Any optional tips? A: Add a pinch of nutmeg to the batter. It whispers “autumn” with every bite. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these spiced treats. The smell of them baking is pure joy. It fills your home with warmth and love. I would love to see your creations.

Share a picture of your donut stack. Show me your happy kitchen helpers. Have you tried this recipe? Tag us on Pinterest! Your stories make my day. Thank you for baking with me.

Happy cooking!
—Anna Whitmore.