Pumpkin Cinnamon Sugar Donuts (Includes vegan version)

/// September 1st, 2015

Pumpkin Cinnamon Sugar Donuts Happy day, my friends! Today is all about pumpkin, sugar, and DONUTS! Confession: I’ve been dreaming about these fluffy pumpkin cinnamon sugar donuts since JUNE. What can I say? My pumpkin loving heart knows no seasons. Then again, I’m the girl who made blackened chicken ramen noodle soup in July… so maybe all of this is no surprise?

Pumpkin Cinnamon Sugar Donuts If you’re anything like me, you adore donuts in pretty much any form! That said, I am a baked donut enthusiast and choose to bust out my donut pan over boiling a pot of oil 99.9% of the time. I like my donuts fat and fluffy. Sometimes baked donuts can be too cake-y and soft, but this version is fluffy yet firm. <— The best of both worlds, baby ♥♥♥

Pumpkin Cinnamon Sugar Donuts So here’s the nitty gritty on what you’ll need to make these dreamy donuts a reality! For the dry ingredients you’ll need all-purpose flour, brown sugar, baking powder, and salt. For the wet ingredients you’ll need milk (or almond milk), pumpkin pie puree (yes, the one with the spices already added in), and melted butter (or liquified coconut oil). You’ll also need granulated sugar and ground cinnamon to make the cinnamon sugar coating.

Pumpkin Cinnamon Sugar Donuts I thought about adding a drizzle or glaze to these donuts, but after test-tasting batch after batch, I decided to allow the natural charm of these pumpkin donuts to shine on their own. Sometimes less is more, ya know?

Pumpkin Cinnamon Sugar Donuts

Pumpkin Cinnamon Sugar Donuts A few years ago I tackled vegan baking and you guys seemed to really dig it. So today I’m offering you TWO recipes below. The first being a traditional baked pumpkin cinnamon sugar donut and the second being a VEGAN baked pumpkin cinnamon sugar donut. I  made both batches for a party last weekend, placed them on the same platter (don’t worry – no one at the party was vegan!) and guess what? None of my friends mentioned tasting a difference between the two. Both versions are sweet, fluffy, and suuuuper addicting!

Pumpkin Cinnamon Sugar Donuts P.S. If you’re just dipping your toes into the baked donut game and are shopping for a donut pan, here’s the one I have been using for the past 3 years. It’s considerably cheap, very sturdy, and well, I just love it!

Pumpkin Cinnamon Sugar Donuts

Pumpkin Cinnamon Sugar Donuts

Rating: 51

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 baked donuts

Serving Size: 1 baked donut

Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!

Ingredients

  • Traditional version:
  • 1 cup + 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup *pumpkin pie puree
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk (I used whole, but any type will do)
  • For the Cinnamon sugar coating:
  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon
  • Vegan version:
  • 1 cup + 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 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 sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. Traditional version:
  2. Preheat oven to 350 degrees (F).
  3. Generously grease a doughnut pan; set aside.
  4. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
  5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  6. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  7. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  8. These donuts are best eaten the day they are made.
  9. Vegan version:
  10. Preheat oven to 350 degrees (F).
  11. Generously grease a doughnut pan; set aside.
  12. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
  13. Gently fold the wet mixture into the dry mixture - don't over mix!
  14. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  15. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  16. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  17. These are best eaten the day they are made.

Notes

Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients.

http://bakerbynature.com/pumpkin-cinnamon-sugar-donuts-includes-vegan-version/

Pumpkin Cinnamon Sugar Donuts - super soft, fluffy, and loaded with pumpkin flavor! The best part? They're ready in 20 minutes!

 



39 thoughts on “Pumpkin Cinnamon Sugar Donuts (Includes vegan version)

    1. bakerbynature Post author

      Hi Lili. I’ve never tried, so I cannot say for sure. If you do try, be sure to increase the baking time, as muffins take around 20 minutes typically. Please let us know if you give it a try!

      Reply
  1. BakerOfDaMonth

    Concerning your donut pan. You say, “here’s the one I’ve been using for the past 3 years…”, but did not mention brand. Is it perhaps Wilton, or some other brand?
    Thanks for responding

    Reply
    1. bakerbynature Post author

      Hi. The photo link for the pan I use is right below that comment (Norpro brand). If you’re still not seeing the link, please let me know and I’ll send it to you.

      Reply
  2. Kelley

    Any replacement if I don’t own a donut pan?
    It this dough bread-like enough to roll out and cut and hold it’s shape?

    Reply
  3. Elana

    Best vegan donuts I’ve had and so easy to make. I used cake flour and sifted the dry ingredients but other than that I used the exact recipe and it was great. Thank you!

    Reply
    1. bakerbynature Post author

      Hi Julie. I’ve never used a baby cakes donut maker, so I’m not sure how that product would work with this recipe. If you give it a try, I’d love to hear how it turns out :)

      Reply
  4. ChristyK

    OMG! I have made six of your donut recipes so far. All amazing but this one is hands down my favorite so far! Addictive. YUMMO!!!!!!

    Reply
  5. Diane

    I was so excited to make these this morning, and am sorry to say I am equally as disappointed in the result. I’ve been a baker for many years, and in reviewing the recipe I was concerned that there wasn’t enough pumpkin in the recipe to provide the necessary flavor. They look beautiful out of the oven – plump and moist, but what I taste is sugar, then cinnamon, and a faint hint of pumpkin as an after taste. Definitely not what I was hoping for…

    Reply
    1. bakerbynature Post author

      Hi Diane. I’m so sorry you were disappointed with the amount of pumpkin flavor in this recipe. Unfortunately pumpkin is tricky to bake with, and adding more than the called for amount in such a small scale recipe would lead to gummy donuts.

      Reply
  6. Cody

    Just pulled these bad boys out of the oven and the tops are flat and lumpy instead of perfectly rounded. Any suggestions on how I can fix that with the next batch? Regardless, they smell and look delicious, so they’re gonna be devoured!

    Reply
  7. Sheri

    I made this recipe yesterday. It was a nice easy project to do with my 5yr old. We didn’t have a cake pan so we used the baby cakes cake pop maker. It took a couple tries to get them cooked perfectly, the timer on the cooker wasn’t in sync with the recipe. It took about 5-6 minutes for perfection. I have been unable to buy store bought due to a dairy allergy so thank you far creating one, and for making them healthier by not frying.

    Reply
  8. Brianna

    These are Delicious! What is their shelf life and since they ate drizzled with butter should leftovers be refrigerated?

    Reply
  9. Jenn

    I don’t get this but these didn’t work for me at all. I read the recipe a million times but this wasn’t nearly enough liquid to make anything thinner than a cookie batter. I thinned it out with more of the non dairy milk and pumpkin and they came out like glue-y pucks. No fun.

    Reply
    1. bakerbynature Post author

      Hi Jenn. I’m so sorry you had trouble with this recipe. The batter is very thick and should be spooned or piped into the donut molds. Adding more liquid will result in a rubbery outcome.

      Reply
  10. Jahmari Destina

    I made these for breakfast this morning and after realizing that the only difference between the vegan and traditional version was the coconut oil, I decided to just use vegan butter (Earth Balance, to be exact). We really liked them since we still got the butter flavor of the traditional version!

    Reply
  11. Tara

    Wow- just made the vegan version and they are delicious!! The only change I made was I used 1/4 cup sugar and 1 TB cinnamon for the cinnamon sugar topping. That was enough.
    I will definitely make these again- thanks for the recipe!

    Reply

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