Pumpkin Cinnamon Sugar Donuts (Includes Vegan Version) Recipe

Enjoy these moist autumn Pumpkin Cinnamon Sugar Donuts that combine pumpkin puree, applesauce and warm spices to deliver a comforting flavor burst in each bite. The light texture and cinnamon sugar topping create a delightful twist on breakfast treats. Indulge in this guilt-free, baked delight perfect for crisp fall mornings.

I recently tried this recipe for Pumpkin Cinnamon Sugar Donuts and it totally blew my mind. These baked donuts come out in less than 20 minutes and they’re a light way to kick off your day without the grease of traditional fried donuts.

I used 1 cup pumpkin puree and 1/2 cup unsweetened applesauce as the base, which not only gives them a moist texture but also adds nutritional benefits like vitamin A and fiber. I mixed in 1/3 cup vegetable oil (or melted coconut oil if you prefer) along with 1/2 cup non-dairy milk and 1 tsp vanilla extract to build on that flavor.

The batter is then combined with all-purpose flour and spices like ground cinnamon, nutmeg, ginger, and cloves that make these donuts a fall favorite. I always top them with a mix of granulated sugar and extra cinnamon for that extra sweet crunch.

These are one of my best easy baked pumpkin donut recipes for a healthy, seasonal treat.

Why I Like this Recipe

I love this recipe because it’s super quick and easy to make—ready in less than 20 minutes. I can whip it up on a busy morning without any fuss. I also really like that the donuts are baked instead of fried so they feel a bit healthier, yet still super tasty. The mix of pumpkin and spices like cinnamon, nutmeg, ginger and cloves gives these donuts such a cozy, homey flavor that I just cant get enough of. Plus, using ingredients like applesauce and non-dairy milk makes them really moist and light, which means I never feel too stuffed after eating them.

Ingredients

• Pumpkin puree: rich in fiber, vitamins, and earthy flavor that brightens the donuts.
• Unsweetened applesauce: adds natural sweetness, moisture, and a light, tender texture.
• Vegetable oil: ensures a tender crumb and moist finish for frying perfection.
• Non-dairy milk: gives creaminess and a smooth, subtle flavor profile without dairy.
• Granulated sugar: sweetens the batter and creates a crisp, spiced topping.
• Spices: cinnamon, nutmeg, ginger, cloves add warmth and depth to the donuts.
• Vanilla extract: boosts flavors with a mild, sweet aromatic punch.
• All-purpose flour: forms the donut structure with light and delicate crumb texture.
• Baking powder & soda: help the donuts rise for a fluffy, airy bite.
• Salt: enhances overall taste balance in every delightful bite.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil (or melted coconut oil)
• 1/2 cup non-dairy milk (like almond or soy milk)
• 1 tsp vanilla extract
• 1 cup granulated sugar, divided (use half in the batter and reserve the other half for topping)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (in the batter)
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• For the topping: mix the reserved 1/2 cup granulated sugar with 1-2 tbsp ground cinnamon

How to Make this

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

2. In a big bowl, mix the pumpkin puree, applesauce, vegetable or melted coconut oil, non-dairy milk, vanilla extract, and 1/2 cup granulated sugar until everything is well combined.

3. In another bowl, whisk together the flour, baking powder, baking soda, salt, 1/2 tsp ground cinnamon, nutmeg, ginger, and cloves.

4. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix, or your donuts might turn out tough.

5. Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.

6. In a small bowl, mix the reserved 1/2 cup sugar with 1-2 tbsp ground cinnamon. Sprinkle this mixture evenly over the top of the batter in each donut cavity.

7. Place the donut pan in the oven and bake for about 12-15 minutes or until a toothpick inserted into a donut comes out mostly clean.

8. When done, remove the pan from the oven and let the donuts cool in the pan for a few minutes.

9. Carefully transfer the donuts onto a wire rack to cool completely.

10. Enjoy your delicious baked Pumpkin Cinnamon Sugar Donuts for breakfast or as a sweet treat any time!

Equipment Needed

1. Oven – for baking the donuts at 375°F
2. Donut pan – lightly greased before using
3. Large mixing bowl – for blending the pumpkin puree, applesauce, oil, dairy, and sugar
4. Second mixing bowl – for whisking the flour, baking powder, baking soda, salt, and spices together
5. Measuring cups and spoons – to measure all the ingredients accurately
6. Whisk – for mixing the dry ingredients
7. Spatula or wooden spoon – for stirring the batter until just combined
8. Small bowl – to mix the reserved sugar with ground cinnamon for the topping
9. Toothpick – to check doneness by inserting into a donut
10. Wire cooling rack – for transferring the donuts to cool completely afterward

FAQ

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

• For the pumpkin puree, you can use butternut squash puree or mashed sweet potato. It might change the flavor a little bit but still works great.
• If you’re out of unsweetened applesauce, try using equal parts mashed banana. It gives extra sweetness, so you might wanna cut back on the sugar a bit.
• Not a fan of almond or soy milk? Oat milk or cashew milk are good options that will keep the recipe dairy-free.
• If you don’t have all-purpose flour handy, you can substitute with whole wheat pastry flour or a gluten-free blend but note that the texture might be a bit different.

Pro Tips

1. Be super careful mixin the batter – overmixing can make the donuts tough so stir until the ingredients are just combined even if you think it ain’t as smooth.

2. Make sure your oven is fully heated before you put the donuts in. Not letting the oven come up to temperature can mess with the rising time and end up with oddly baked donuts.

3. When you apply the sugar and cinnamon topping, try lightly pressing it into the batter. This helps it stick better so you don’t lose any flavor once the donuts come out of the pan.

4. Use a light layer of non-stick spray or brush a bit of oil on the donut pan before filling – this will help the donuts come out easier without breakin when you try to take them out.