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Pumpkin Donuts

Looking for a tasty donut recipe? Well, look no further. Our pumpkin donuts are bursting with Fall flavor and are dipped in a cinnamon and sugar topping!

Sadly, pumpkin season is drawing to a close for this year. So, why not go out with bang?

For today’s recipe, Kim and I sharing her cinnamon and sugar pumpkin donuts. The name says it all, pumpkin donuts are dipped into a sweet, buttery cinnamon and sugar mixture, and sure to be a family favorite.

If you’re not a donut fan yet, you will be once you’ve tried them. So, shall we get started?

Two cinnamon and sugar topped pumpkin donuts on a plate.

How to make pumpkin donuts:

First, you’ll want to preheat your oven to 400ºF, and spray a donut pan with non-stick cooking spray.

Flour and other dry ingredients in a glass mixing bowl.

After that, grab a large glass mixing bowl and whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.

Next, in separate mixing bowl combine the brown and granulated sugars with the oil. Use a hand mixer on low speed until they’re well blended.

Eggs and other wet ingredients in a different mixing bowl.

Once you’ve mixed the oil with both sugars, add in the eggs and beat the mixture on low speed for about 2 minutes.

Afterward, mix in the pumpkin puree and vanilla extract. Let it blend for about 30 seconds.

The dry and wet ingredients mixed into a donut batter.

Now that all the wet ingredients have been properly combined, add the flour mixture to the wet ingredients.

Only mix the batter until the dry ingredients have been incorporated. You don’t want to over mix the donut batter.

Transfer the donut batter to the pan and place it into the oven to bake for 10 to 12 minutes or until the donuts are done.

The baked pumpkin donuts are being dipped into melted butter.

Then, while the donuts bake you can make the topping. Simply grab two medium sized mixing bowls.

In the first bowl, melt the unsalted butter in your microwave. In the second bowl, whisk together the cinnamon and sugar.

Last, when donuts have cooled slightly, dip them into the butter, then into the cinnamon and sugar blend.

The cinnamon and sugar topped breakfast treats on a cooling rack.

That’s it, your cinnamon and sugar pumpkin donut recipe is done! Kim and I hope you enjoy the treat and wish you all the best 🙂

Pumpkin Donut Tips:

  • The best way to transfer the batter from the bowl to the pan is to use a pipping bag with a large tip. If you don’t have one, then use a freezer bag instead. Simply cut off one of the bottom corners and squeeze the batter through it.
  • Softened cream cheese would work well for this kind of donut. Simply whip together the cinnamon, sugar, and cream cheese to create a creamy frosting.
  • I would not recommend using a cake batter (boxed mix) for this recipe. The topping requires a, “heartier,” dough. Otherwise, softer doughs will fall apart when dipped in melted butter.
Three pumpkin donuts stacked up on a black cooling rack.

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Yield: 12 Servings

Cinnamon and Sugar Pumpkin Donuts

Three pumpkin donuts stacked up on a black cooling rack.

Looking for a tasty donut recipe? Well, look no further. Our pumpkin donuts are bursting with Fall flavor and are dipped in a cinnamon and sugar topping!

Prep Time 10 minutes
Cook Time 12 minutes
Resting and Cooling Times 15 minutes
Total Time 37 minutes


Donut Batter

  • 2 Cups All-Purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 3/4 Cup Brown Sugar, (packed)
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Oil, (canola, vegetable, etc.)
  • 2 Large Eggs
  • 1 Cup Pumpkin Puree
  • 2 Teaspoons Vanilla Extract

Cinnamon and Sugar Topping

  • 1/2 Cup Unsalted Butter, (melted)
  • 1 Cup Granulated Sugar
  • 1 1/2 Teaspoons Ground Cinnamon



  1. Preheat oven to 400 degrees, and spray a donut pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
  3. In a separate large bowl, use a hand mixer to beat ¼ cup granulated sugar, brown sugar and vegetable oil on low speed until well combined (about 1-2 minutes). Add the eggs, and mix until well combined. Then mix the pumpkin and vanilla until just combined. Last, pour in the flour mixture and beat on low speed just until the flour is incorporated.
  4. Using a piping bag with a round piping tip or a large, plastic zipper bag with the corner cut off, and pipe the batter evenly into the wells of the donut pan.
  5. Bake for 10 to 12 minutes, or until donuts are slightly browned and spring back when touched.

Cinnamon and Sugar Topping

  1. In a medium bowl, combine 1 cup granulated sugar and cinnamon.
  2. When the donuts are done, cool for 10 minutes. Quickly dip them in melted butter. Then, dip them in the cinnamon sugar mixture. Place them on a wire rack to dry.
  3. Serve warm or at room temperature. Store leftovers in an airtight container, and enjoy within 3 days.


The calories listed are an approximation based on the ingredients and a serving size of 1 cinnamon and sugar topped pumpkin donut. Actual calories will vary. 

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Nutrition Information:



Serving Size:

1 donut

Amount Per Serving: Calories: 356Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 55mgSodium: 207mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 4g

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