Pumpkin Cinnamon Sugar Donuts (Baked OR Air-Fried)

These Pumpkin Cinnamon Sugar Donuts are one of my favorite fall treats. They’re soft, baked (not fried), and rolled in sweet cinnamon sugar. Every bite tastes like a warm pumpkin hug.

I made them on a chilly morning once, and now they’re a must every autumn. The pumpkin makes them super moist, and the spice mix brings all the cozy vibes. Plus, they’re super easy to whip up—no mixer needed.

Perfect for breakfast, snacks, or lazy weekend baking. I’ll walk you through how I make them. They smell amazing, taste even better, and are gone fast.

Why You’ll Love This Recipe

• No Deep Frying: These donuts skip the heavy oil and frying steps. You can bake them in the oven or use an air fryer. No splatter, no fuss, and a lot less cleanup.
• Full of Fall Flavor: Pumpkin puree and warm spices give the donuts a rich, nostalgic taste — think pumpkin pie, but lighter and easier to eat.
• Soft on the Inside, Crispy on the Outside: The donuts stay moist inside thanks to the pumpkin, and the buttery cinnamon sugar coating adds a satisfying outer crunch.
• Flexible Ingredients: You can make them dairy-free, vegan, or gluten-free with easy swaps.
• Fast and Easy: These come together in about 30 minutes start to finish. No yeast, no rising, no mixer required.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes — mixing the batter and preparing the coating
• Bake or Air-Fry Time: 10 to 12 minutes, depending on your appliance
• Total Time: About 30 minutes from start to finish, with 10 minutes to cool

Yield:
This recipe makes 12 regular-sized donuts. Each one is light, fluffy, and just the right size for snacking. If you need more, double the ingredients and bake in batches.

Difficulty Level:
Very easy. There’s no yeast, kneading, or rolling involved. If you can stir batter and pour it into a pan, you can make these donuts. Even kids can help with the coating step.

Required Kitchen Tools

Here are the tools you’ll need to make this recipe work smoothly:

• Donut Pan (for oven): A nonstick 6- or 12-cavity donut pan works best. Silicone or metal pans are fine.
• Air Fryer (for air-fried version): Use one with donut molds or silicone rings that fit in the basket.
• Mixing Bowls: One for dry, one for wet ingredients.
• Whisk and Spatula: For mixing and scraping down the bowl.
• Piping Bag or Zip-Top Bag: Helps neatly transfer the batter into the donut molds.
• Cooling Rack: Lets air circulate so the donuts don’t get soggy as they cool.
• Pastry Brush (optional): For brushing melted butter before coating, or use a bowl and spoon if you prefer.

Ingredients for Pumpkin Cinnamon Sugar Donuts

These donuts are made with everyday pantry ingredients. The pumpkin and spices do most of the flavor work, while the butter and milk keep everything soft and moist.

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour – The base of the donut. Make sure it’s measured correctly using the spoon-and-level method.
• 1 ½ teaspoons baking powder – This helps the donuts rise and gives them a light texture.
• ¼ teaspoon salt – Balances the sweetness and makes the flavors pop.
• 1 ½ teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves. Use store-bought or make your own.
• ½ teaspoon cinnamon – Adds an extra note of warmth.

Wet Ingredients:

• ¾ cup pumpkin puree (not pie filling) – This adds flavor, moisture, and color. Make sure you’re using plain, unsweetened pumpkin.
• ½ cup light brown sugar – For sweetness and a bit of depth from the molasses.
• 1 large egg – Binds the batter. For vegan: use a flax egg (1 tbsp flax meal + 2.5 tbsp water, let sit 5 min).
• ¼ cup milk (dairy or non-dairy) – Helps create a smooth batter. Almond milk works great.
• ¼ cup melted unsalted butter (or coconut oil) – Adds richness and keeps the donuts moist.
• 1 teaspoon vanilla extract – Adds flavor and enhances the pumpkin spice.

For the Coating:

• ¼ cup melted butter (or coconut oil) – Helps the cinnamon sugar stick to the donut.
• ½ cup granulated sugar – Adds sweet crunch to the outside.
• 1 tablespoon ground cinnamon – For that classic spiced finish.

Variations for Pumpkin Cinnamon Sugar Donuts

• Vegan Version: Replace the egg with a flax egg, use almond milk, and swap butter for coconut oil.
• Add Crunch: Stir ⅓ cup chopped pecans or walnuts into the batter before baking.
• Add a Glaze: Skip the sugar coating and drizzle with a maple or cream cheese glaze instead.
• Mini Donuts: Use a mini donut pan and bake for 8–9 minutes — perfect for bite-sized treats.
• Gluten-Free Option: Use a 1-to-1 gluten-free baking flour blend. Texture will be slightly different but still tasty.

How to Make Pumpkin Cinnamon Sugar Donuts – Step-by-Step Instructions

Making these donuts is as simple as mixing, piping, and baking. Here’s exactly how to do it, whether you’re using the oven or air fryer.

1. Preheat and Prepare Your Equipment

For Baking:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 12-cavity donut pan with nonstick spray or melted butter.

For Air-Frying:

• Preheat your air fryer to 330°F (165°C) if it allows preheating.
• Lightly grease donut molds or silicone rings that fit into the basket.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon

Whisking blends the spices evenly into the flour so the flavor is balanced in every bite.

3. Mix the Wet Ingredients

In a large bowl, whisk together:

• ¾ cup pumpkin puree
• ½ cup light brown sugar
• 1 large egg (or flax egg)
• ¼ cup milk
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Whisk until the mixture is completely smooth. It should be thick but pourable, like pancake batter.

4. Combine Wet and Dry

Slowly add the dry mixture into the wet mixture.

• Use a spatula to fold the batter until it’s just combined. Don’t overmix — a few lumps are okay.
• The batter will be slightly thick, but not stiff. It should be easy to pipe or spoon into the donut pan.

5. Fill the Donut Molds

• Transfer the batter to a piping bag or zip-top bag. Snip off the corner.
• Pipe the batter into each donut cavity, filling just about ¾ full. This gives room for the donuts to rise without overflowing.

6. Bake or Air-Fry

Baked Version:

• Bake for 10–12 minutes, or until the tops spring back when touched.
• A toothpick inserted should come out clean.

Air-Fried Version:

• Carefully place filled molds into the preheated air fryer basket.
• Cook at 330°F (165°C) for about 8–10 minutes, checking at 8 minutes for doneness.
• The tops should be slightly golden and firm.

7. Cool the Donuts

• Let the donuts cool in the pan for 5 minutes.
• Then transfer them to a wire rack to cool completely before coating.
• Don’t coat them while hot — the sugar will melt and slide off.

Serving and Decoration

Once the donuts are cool, it’s time for the fun part — the cinnamon sugar coating.

Cinnamon Sugar Coating

1. Melt butter (about ¼ cup) in a small bowl. Let it cool slightly so it’s warm, not hot.
2. In a separate bowl, mix ½ cup granulated sugar with 1 tablespoon cinnamon.
3. One at a time, brush each donut with melted butter. You can also dip the tops if you prefer.
4. Immediately roll or sprinkle with the cinnamon sugar mixture, coating all sides or just the tops.

If you’re using coconut oil for a vegan version, follow the same process. It works just as well and adds a mild sweetness.

How to Serve Pumpkin Cinnamon Sugar Donuts

These donuts are best enjoyed fresh, but they stay soft for a couple of days.

Serve them:

• With coffee or tea: The warm spices pair perfectly with a morning drink.
• As a fall dessert: Add whipped cream or maple glaze for a holiday-worthy treat.
• For brunch or breakfast: Set out a donut platter with fruit and yogurt.
• As a snack: Just warm slightly in the microwave (about 8 seconds) to refresh.

Storing Pumpkin Cinnamon Sugar Donuts

• Room Temperature: Store in an airtight container for up to 2 days. The sugar coating may soften but the donuts will stay tender.
• Refrigerator: Not recommended, as it dries them out.
• Freezer: Skip the sugar coating, wrap individually in plastic, and freeze for up to 2 months. Thaw at room temp, then brush with butter and add the sugar coating.

Nutrition

Nutrient	Per Donut (1 of 12)
Calories	170
Total Fat	7g
Saturated Fat	4g
Cholesterol	25mg
Sodium	90mg
Carbohydrates	25g
Sugars	13g
Dietary Fiber	1g
Protein	2g
Vitamin A	40% DV
Iron	6% DV

Note: Nutrition will vary slightly with vegan substitutes or different brands.

Pumpkin Donuts FAQs

Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling contains added sugar and spices. You want plain, canned pumpkin puree for consistent texture and flavor.

How do I make these donuts vegan?
Replace the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water), use plant-based milk, and coconut oil instead of butter.

What if I don&#x

2019;t have a donut pan?
You can use a muffin pan and pipe the batter in a ring shape. They’ll bake a little differently but still taste good.

Can I make these donuts ahead of time?
Yes. Bake them ahead, store them plain, and add the butter and cinnamon sugar just before serving.

Why are my donuts too dense or dry?
Be careful not to overmix the batter, and don’t overbake. Use fresh baking powder and accurate measurements for best results.