Happy Sunday! I’ve been on a cinnamon and pumpkin kick recently, and these doughnuts follow along with that trend. This is a moist, delicious baked doughnut recipe, and the doughnuts are coated in a mixture of cinnamon, sugar, and brown sugar. It’s sweet, full of spices, and will leave you with a satisfied sweet tooth!

I personally love making these for a weekend treat – breakfast, brunch, or anytime of day! You can also just make these during the week when you want something sweet – I don’t think I really need to give you an excuse, right? They come together quickly and they don’t bake for long – just go for it!

I think I’ll be done with these Fall and Winter flavors for a while now that it’s starting to feel like Spring/Summer, but they’re truthfully a favorite all year round! Now, go make some doughnuts!

Alex Kornswiet

Pumpkin Doughnuts

I personally love making these for a weekend treat – breakfast, brunch, or anytime of day! You can also just make these during the week when you want something sweet – I don’t think I really need to give you an excuse, right? They come together quickly and they don’t bake for long – just go for it!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 doughnuts

Ingredients Method Notes

Ingredients

  

Doughnuts

• 1/4 of 15 ounce can pumpkin puree
• 1 eggs lightly beaten
• 1/4 cup vegetable oil
• 2 tablespoons + 2 teaspoons water
• 3/4 cups white sugar
• 3/4 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• pinch teaspoon allspice
• pinch teaspoon ground ginger

Cinnamon Sugar Topping

• ¼ cup sugar
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon

Method

 

1. Preheat oven to 350ºF.
2. Add all ingredients, in order, into a large bowl. Mix until combined. This batter is very liquid and wet.
3. Separate batter into doughnut pan cavities – fill to the top of the cavity.
4. Bake for 10-12 minutes. Test with a toothpick, to make sure it’s baked through.
5. Remove from oven and let cool slightly.
6. Meanwhile, make the cinnamon sugar topping. Mix all ingredients in a small bowl until combined.
7. Carefully remove the doughnuts from the pan, and dip both sides in the cinnamon sugar mixture to coat.
8. Enjoy!

Notes

SERVING: Enjoy as is, with a cup of coffee, or on the side of any breakfast. These can also be enjoyed for dessert!

STORAGE: Store lightly wrapped in plastic wrap, at room . Enjoy within 1-2 days for the freshest taste and texture.

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast