Indulge in the irresistible delight of homemade cinnamon sugar pumpkin donuts served with a decadent maple butter dipping sauce. This easy-to-follow 30-minute recipe promises a warm, comforting treat that's perfect for any autumn morning or cozy evening gathering.
Cinnamon Sugar Pumpkin Donuts Ingredients
Pumpkin Donut Ingredients
- ¾ cup pumpkin puree
- 1 cup regular or plant-based milk
- ¼ cup melted regular or vegan butter
- 1 cup cane sugar
- 1 tsp vanilla
- 1 ½ tsp pumpkin pie spices
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 2 cups regular or gluten-free all purpose flour
Cinnamon Sugar Topping
- ½ cup cane sugar
- 2 tsp cinnamon
Maple Butter Dipping Sauce
- 3 tbsp maple syrup
- 1 tbsp melted regular or vegan butter
How to Make Cinnamon Sugar Pumpkin Donuts
Step 1 - Preheat your oven to 350°F and prepare your silicone donut hole molds by greasing them with non-stick spray for easy release.
Step 2 - In a mixing bowl, combine pumpkin puree, milk, butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda. Mix thoroughly before adding flour to create a smooth pumpkin batter.
Step 3 - Spoon the pumpkin batter into the prepared donut hole molds, filling approximately 50 molds. Bake in the oven for 20-25 minutes until the pumpkin donut holes are fully cooked.
Step 4 - While the donut holes bake, prepare the cinnamon sugar topping by mixing cinnamon and sugar together. Once the donut holes are warm, gently coat them in the cinnamon sugar mixture.
Step 5 - For an extra indulgence, serve these delectable treats with a warm maple butter dip. Simply combine maple syrup and butter in a small bowl, and enjoy the delightful flavors of fall!
Frequently Asked Questions
To maintain freshness, store your cinnamon sugar pumpkin donuts in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, store them in the refrigerator for up to 5 days. For extended storage, freeze the donuts in a freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw them at room temperature or gently reheat them in the oven before serving. Remember to store any leftover maple butter dip separately in the refrigerator and warm it before serving again.
Click the image below for my silicone pumpkin donut hole molds!
Absolutely! Use this recipe to create full-sized Cinnamon Sugar Pumpkin Donuts!
Cinnamon Sugar Pumpkin Donut Holes
Equipment
- mixing bowls
- measuring cups and spoons
- silicone donut hole molds
Ingredients
Pumpkin Donut Ingredients
- ¾ cup pumpkin puree
- 1 cup regular or plant-based milk
- ¼ cup melted regular or vegan butter
- 1 cup cane sugar
- 1 teaspoon vanilla
- 1 ½ teaspoon pumpkin pie spices
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten-free all purpose flour
Cinnamon Sugar Topping
- ½ cup cane sugar
- 2 teaspoon cinnamon
Maple Butter Dipping Sauce
- 3 tablespoon maple syrup
- 1 tablespoon melted regular or vegan butter
Instructions
Cinnamon Sugar Pumpkin Donuts Recipe Instructions
- Begin by preheating the oven to 350. Grease your silicone donut hole molds with non-stick spray.
- Add your pumpkin puree, milk, butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda to a mixing bowl. Mix well and then add the flour. Mix until a smooth pumpkin batter is formed.
- Spoon the pumpkin batter into the donut hole molds. You should be able to fill about 50 molds. Bake in the oven for 20-25 minutes or until the pumpkin donut holes are completely cooked through.
- While they bake, mix the cinnamon and sugar together to make the cinnamon sugar topping. While the pumpkin donut holes are warm, carefully toss them in the cinnamon sugar. Enjoy warm!
- Option to serve these with a delicious warm maple butter dip. To make the dip, simply mix the maple syrup and butter together in a small bowl.
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