Irresistible 30-Minute Pumpkin Donuts with Cinnamon Sugar Coating

There’s something magical about the first crisp morning of fall when the air smells like cinnamon and the leaves start turning golden. That’s when I pull out my favorite donut pan and get to work on these Pumpkin Donuts with Cinnamon Sugar Coating. Honestly? They’re easier to make than pumpkin pie, and let me tell you – when that warm spiced aroma fills your kitchen, everyone comes running!

I’ve been baking these every October since my daughter was little. We’d make a whole morning of it – flour everywhere, sticky fingers from the cinnamon sugar coating, and that first heavenly bite of a still-warm donut. Now it’s our family’s official kickoff to sweater weather. The secret’s in the perfect balance of pumpkin spice and that crackly cinnamon sugar crust that gives just the right amount of sweetness. Trust me, one bite and you’ll be hooked!

Why You’ll Love These Pumpkin Donuts with Cinnamon Sugar Coating

Let me count the ways these little wonders will steal your heart:

• Quick to whip up – Seriously, from bowl to table in under 30 minutes. Perfect for when pumpkin cravings strike!
• Fall in every bite – That warm blend of cinnamon, nutmeg and cloves? It’s like wearing your favorite sweater in dessert form.
• Pillowy soft texture – Baked, not fried, but still impossibly tender. The pumpkin keeps them moist for days.
• Just-right sweetness – The brown sugar batter and cinnamon coating play beautifully together – not too heavy, not too light.
• Crowd-pleasing magic – I’ve yet to meet anyone (even pumpkin skeptics!) who can resist grabbing seconds.

Pro tip: Make a double batch. They disappear faster than fall leaves in the wind!

Ingredients for Pumpkin Donuts with Cinnamon Sugar Coating

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these humble players come together just right.

For the Donuts:

• 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop! This makes all the difference in texture.
• 2 teaspoons baking powder – Check the date! Old baking powder equals flat donuts.
• 1/2 teaspoon salt – Just enough to make the flavors pop.
• 1 teaspoon cinnamon – The star of our spice show.
• 1/2 teaspoon nutmeg – Freshly grated if you’re feeling fancy.
• 1/2 teaspoon ginger – Adds that warm, slightly spicy kick.
• 1/4 teaspoon cloves – Just a pinch – these little guys are potent!
• 1/2 cup packed brown sugar – Light or dark both work beautifully.
• 1/2 cup pumpkin puree – Not pumpkin pie filling! Plain canned or homemade.
• 2 large eggs – Room temperature blends smoother.
• 1/3 cup milk – Whole milk makes them extra rich.
• 1/4 cup melted butter – Cooled slightly so it doesn’t cook the eggs.
• 1 teaspoon vanilla extract – The good stuff makes a difference!

For the Coating:

• 1/2 cup granulated sugar – Regular white sugar gets all sparkly.
• 1 tablespoon cinnamon – More than you’d think – trust me!
• 1/4 cup melted butter – For dipping while the donuts are still warm.

See? Nothing crazy here – just good, honest ingredients ready to transform into something magical. Now let’s get mixing!

How to Make Pumpkin Donuts with Cinnamon Sugar Coating

Okay, friends – let’s turn these gorgeous ingredients into pumpkin spice magic! I’ll walk you through each step so your Pumpkin Donuts with Cinnamon Sugar Coating come out perfect every time. Just follow along – it’s easier than carving a pumpkin!

Step 1: Prep the Dry Ingredients

First things first – preheat that oven to 350°F and give your donut pan a good greasing. I use butter or baking spray – get into all those little nooks!

Now grab a big bowl and whisk together your dry team players:

• Flour (sift it if you see lumps – we want silky smooth batter!)
• Baking powder
• Salt
• All those glorious spices

Whisk until you see no more streaks of cinnamon – just one uniform, fragrant flour mixture. Set this aside while you work on the wet ingredients.

Step 2: Mix the Wet Ingredients

In another bowl (I use my trusty glass measuring cup), whisk together:

• Brown sugar and pumpkin puree until smooth
• Eggs (room temp blends better – take them out 30 mins early!)
• Milk
• Melted (but slightly cooled) butter
• Vanilla

Mix until everything is beautifully emulsified – you’ll see the mixture lighten in color as the sugar dissolves. Smell that? That’s happiness in liquid form!

Step 3: Combine and Bake

Now the fun part! Pour your wet ingredients into the dry mixture. Grab a spatula and gently fold – I count to about 15 strokes max. Some small flour patches are okay! Overmixing makes tough donuts, and we want cloud-soft texture.

Spoon the batter into a piping bag or ziplock with the corner snipped off. Pipe into your greased donut pan, filling each cavity about 3/4 full. They’ll puff up beautifully as they bake!

Into the oven for 12-15 minutes. Set a timer for 12 and check – a toothpick should come out clean when they’re done. They’ll be lightly golden and springy to the touch.

Step 4: Coat with Cinnamon Sugar

Here’s where the magic happens! Let the donuts cool in the pan for just 5 minutes – any longer and they won’t coat as well. Meanwhile, mix your cinnamon and sugar in a shallow bowl.

Working one at a time:

1. Brush both sides with melted butter (a pastry brush works great)
2. Dunk into the cinnamon sugar mix
3. Twist gently to coat evenly
4. Transfer to a rack

Work quickly while they’re still warm – the sugar sticks better. And don’t be shy with that coating! That crackly cinnamon-sugar crust is what makes these Pumpkin Donuts with Cinnamon Sugar Coating truly irresistible.

Expert Tips for Perfect Pumpkin Donuts with Cinnamon Sugar Coating

After years of tweaking this recipe (and eating way too many test batches), I’ve learned all the tricks to pumpkin donut perfection. Here’s what makes the difference between good and “oh-my-gosh-I-need-another-one” amazing:

• Fresh spices are non-negotiable – That jar of cinnamon that’s been in your cabinet since last Thanksgiving? Toss it. Fresh spices make the flavor pop like nothing else.
• Grease every nook of that pan – I use melted butter and a pastry brush to get into all the donut crevices. Nothing worse than beautiful donuts stuck in the pan!
• Set that timer – Even one minute too long in the oven dries them out. At 12 minutes, start checking every 60 seconds.
• Room temp eggs blend smoother – Cold eggs can make the batter separate. Just set them out 30 minutes before baking.
• Don’t skip the resting time – Letting the batter sit for 5 minutes after mixing gives the flour time to hydrate for the softest texture.

Remember – the best Pumpkin Donuts with Cinnamon Sugar Coating come from not rushing the process and using your senses. When your kitchen smells like a pumpkin spice candle, you’re doing it right!

Variations for Pumpkin Donuts with Cinnamon Sugar Coating

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years when I’m feeling adventurous:

• Cream cheese glaze – Swap the cinnamon sugar for a dreamy glaze made with 4 oz softened cream cheese, 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla. Drizzle it on thick!
• Nutty crunch – Fold 1/2 cup chopped toasted pecans or walnuts right into the batter for extra texture.
• Spice swap – Try replacing the nutmeg with allspice for a deeper, warmer flavor profile.
• Maple magic – Use maple syrup instead of brown sugar in the batter and add 1/2 tsp maple extract to the wet ingredients.
• Chocolate chip surprise – Because pumpkin and chocolate are BFFs! Toss in 1/3 cup mini chocolate chips.

The possibilities are endless – have fun making these Pumpkin Donuts with Cinnamon Sugar Coating your own!

Storing and Reheating Pumpkin Donuts

Here’s the thing about these pumpkin donuts – they rarely last long enough to store! But when they do (miracles happen), pop them in an airtight container at room temperature. They’ll stay fresh and moist for about 3 days thanks to that pumpkin magic.

Want that just-baked warmth? A quick 10-second zap in the microwave brings them back to life. Just be careful – the cinnamon sugar coating gets extra hot! For longer storage, freeze them uncoated, then dip in butter and sugar after thawing. Works like a charm!

Nutritional Information

Now, I’m no nutritionist, but I know you might be curious about what you’re biting into with these Pumpkin Donuts with Cinnamon Sugar Coating. Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredient brands and how generous you are with that cinnamon sugar coating!

Per donut (based on 12 donuts per batch):

• 180 calories – Perfect for a sweet little treat with your morning coffee
• 6g fat (3.5g saturated) – That’s the butter working its magic
• 28g carbs – Mostly from that delicious brown sugar and flour combo
• 1g fiber – Thank you, pumpkin!
• 3g protein – Eggs and milk doing their thing
• 150mg sodium – Just enough to balance the sweetness

Remember, friends – these are meant to be enjoyed, not analyzed! Everything in moderation, especially when it comes to pumpkin spice season.

FAQs About Pumpkin Donuts with Cinnamon Sugar Coating

Over the years, I’ve gotten all sorts of questions about these Pumpkin Donuts with Cinnamon Sugar Coating – and I’m happy to share what I’ve learned through countless batches (and happy taste-testers)! Here are the most common ones:

Can I freeze pumpkin donuts?

Absolutely! Freeze them before adding the cinnamon sugar coating. Just pop the cooled donuts in a freezer bag with parchment between layers. When you’re ready, thaw at room temperature, then dip in melted butter and cinnamon sugar. They’ll taste fresh-baked!

Can I use pumpkin pie spice instead of individual spices?

You bet! Replace all the spices with 2 teaspoons of pumpkin pie spice. The flavor will be slightly different (commercial blends vary), but still delicious. I sometimes do this when I’m in a hurry!

Why are my donuts dense instead of fluffy?

Two likely culprits: overmixed batter (stop stirring as soon as the flour disappears) or old baking powder (check the date!). Also, don’t overfill the pan – 3/4 full is perfect for that signature light texture.

Can I make these without a donut pan?

Yes! Spoon the batter into greased muffin tins (fill halfway) for pumpkin donut holes. Bake time might decrease by 1-2 minutes. Not quite the same shape, but all the same cozy flavor!

Help! My cinnamon sugar won’t stick to the donuts.

Timing is everything here! The donuts should be warm (not hot) when you dip them, and the butter should be melted but not scalding. If they cool too much, the sugar won’t adhere as well. A quick trick: gently rewarm stubborn donuts for 5 seconds in the microwave before coating.

Final Thoughts

I’d love to hear how your Pumpkin Donuts with Cinnamon Sugar Coating turned out! Snap a pic of your autumn baking masterpiece and tag me – nothing makes me happier than seeing your kitchens filled with that warm pumpkin spice aroma. Happy baking, friends!

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