Soft and tender crumb, perfectly moist pumpkin donuts bursting with pumpkin spice goodness, coated with sweet cinnamon sugar.
- 1 ½ cups all purpose flour or oat flour (use gluten free oat flour if needed)
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs of choice
- 2 tablespoons melted coconut oil or butter
- 2 tablespoons melted butter, or more coconut oil
- ¾ cup pumpkin puree
- ¼ cup sugar or coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating – you’ll only end up using about ½ or less of this, but we’re making extra to make it easier to dip!
- ¼ cup organic cane sugar
- ¼ teaspoon ground cinnamon
- ¼ cup butter
Preheat oven to 350°F. Set aside two 6-cavity, nonstick donut pans.
- Whisk together all Dry Ingredients in medium bowl: flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
- Whisk together all Wet Ingredients in large bowl: eggs, oil and/or butter, pumpkin puree, sugar, maple syrup, and vanilla.
- Scrape all dry into wet ingredients large bowl. Whisk together to combine, taking stops in between to carefully tap the whisk on the side of your bowl to get clumps of flour out. Be careful not to over mix, only going until no flour patches remain. The batter will be very thick.
- There is no need to grease this nonstick pan—doing so will result in overly moist donuts. Pour batter into crevices of donut pan until they’re almost full for larger donuts; for smaller ones, fill about half way and reduce baking time. Mine made 8 larger donuts. Tip: you can spoon the batter into a pastry bag or zip bag with the tip trimmed off—this will make it easier to pipe the donut batter into the donut pan. Using a spoon, smooth batter into an even layer.
- Bake for 12-16 minutes. Mine took 14 minutes. Donuts are done when you can stick a toothpick into the thickest part of the donut, and it comes out clean. Tip: I always like to spot check several donuts to ensure all the donuts are baked (there are uneven heat spots in everyone’s oven).
- Overturn donut pan on a cooling rack. Shake the pan (upside down) until the donuts pop out. Cool directly onto rack for 30 minutes.
- Make Cinnamon Sugar Coating: add sugar and cinnamon to a shallow bowl large enough to fit a donut. Whisk together until well mixed, being careful not to allow the cinnamon to drop to the bottom of the bowl.
- Melt butter. Brush melted butter on the top half of each donut to coat.
- Roll or dip donuts (one or both sides) in cinnamon sugar coating. Enjoy!
Storing Instructions: Donuts are best on the first day. If serving later, keep donuts for up to 1 week in an airtight container, not rolling in butter and cinnamon sugar coating until right before serving (the sugar will dissolve after a few hours).
To Freeze: Store donuts in a freezer-friendly container in the freezer for 1-3 months. Best if rolled in sugar and butter right before serving, but can be coated and enjoyed after thawing for about 10 minutes at room temperature.
Note: I’ve tried dipping the donuts in coconut sugar and melted coconut oil—it’s a bit on the drier side and tastes too much like coconut. I don’t recommend unless you’re looking for a dry coconut donut haha.
To make Vegan: Use 2 flax eggs, vegan butter, coconut oil, and organic cane sugar or coconut sugar.
To make Gluten Free: Use gluten free oat flour, keep everything else the same.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Bake