The Easiest Melt-in-Your-Mouth Pumpkin Donut Recipe With Cinnamon Sugar Dust (20 Minutes) by Chef Gigi
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It's pumpkin spice time! When the fall months arrive, all I want to eat (for a while) is pumpkin recipes. One of my favorites is this baked pumpkin donut recipe. Topped with cinnamon sugar, these pumpkin doughnuts are super duper fluffy, and so easy to make. No one will even know they're vegan. Yes, they're vegan!
To make this moist, airy pumpkin donut recipe you will need to grab the following ingredients from your fridge and pantry: cake flour, light brown sugar, salt, baking powder, a can of pumpkin puree (or homemade pumpkin puree), ground allspice, coconut oil, nut milk (or milk of our choice), granulated sugar and ground cinnamon. Check out the health benefits of pumpkin.
These donuts are literally the easiest donuts I've ever made. Serve the donuts for dessert after dinner, as a sweet snack, for breakfast or as part of a brunch spread.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Ingredients
- 1 1/4 cups cake flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup canned or fresh pumpkin puree
- 1/4 teaspoon ground allspice
- 2 1/2 tablespoons coconut oil or vegan butter, melted
- 1/2 cup nut milk
Cinnamon Sugar Coating
- 3 teaspoons coconut oil or vegan butter, melted
- 1 cup granulated sugar
- 2 tablespoons cinnamon
Here’s how you make it:
- Generously grease a doughnut pan. Preheat oven to 350 degrees F.
- In a large bowl, whisk the dry ingredients.
- In a separate bowl, whisk together the pumpkin puree, coconut oil and almond milk.
- Gently fold the wet mixture into the dry mixture. Stir to combine. Do not overmix.
- Spoon mixture into prepared doughnut pan and bake for 10 to 12 minutes, or until the doughnuts spring back when lightly pressed. Cool.
- For the topping, melt the coconut oil. Set aside. Combine the sifted sugar and cinnamon in a medium-sized bowl. Set aside.
- Once the doughnuts are cool enough to handle, dip them in the melted coconut oil, then roll them in the cinnamon-sugar mixture. Store the donuts in an airtight container to keep them fresh longer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Want super duper light -- add a lots of air when mixing - ( use the whip attachment instead of paddle in a stand mixer) adding air creates lots of bubbles so
In the oven the air escapes which also means the end result will be a much more delicate product! ( it happens more when you add yeast ) Just be careful that tossing in the cinnamon sugar with the coconut oil at the end doesn't deflate or crush them. I hope you love them-- u can increase the pumpkin flavor by adding 1/4-1/2 teaspoon of pumpkin pie spice seasoning to the Cinnamon sugar mix at the end; too ! ( shhh secret ) !
Thank you for these!!