Cinnamon Sugar Pumpkin Donuts
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Prep Time: 25 minutes | Inactive Time: 30 minutes | Total Time: 1 hour
The smell of pumpkin and cinnamon wafting through the kitchen is the ultimate sign that fall has arrived. These soft and fluffy pumpkin donuts coated in cinnamon sugar bring all the cozy flavors of autumn in every bite.
What Are Cinnamon Sugar Pumpkin Donuts?
Cinnamon Sugar Pumpkin Donuts are classic fried cake donuts made with real pumpkin, warm spices, and a pillowy soft interior. Once golden and crisp, they are tossed in a cinnamon sugar coating that makes them irresistibly sweet and spiced. Perfect for pairing with a hot cup of coffee or apple cider.
Ingredients You Will Need
All-purpose flour
Granulated sugar
Brown sugar
Unsalted butter
Eggs
Salt
Baking powder
Baking soda
Cinnamon
Nutmeg
Cloves
Pumpkin purée
Buttermilk
Vanilla extract
Canola oil (for frying)
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Our Tips for Cinnamon Sugar Pumpkin Donuts
Use canned pumpkin puree for consistency. Libby’s works best.
A thermometer is essential to keep the oil at 375°F so the donuts fry evenly without becoming greasy.
Don’t overmix the dough or the donuts can become tough.
Coat the donuts in sugar while still warm so it sticks perfectly.
How to Store Cinnamon Sugar Pumpkin Donuts
These donuts are best the day they are fried but can be stored in an airtight container at room temperature for up to 2 days. For longer storage freeze uncoated donuts for up to 2 months then thaw and toss in fresh cinnamon sugar before serving.
Cinnamon Sugar Pumpkin Donuts
Nothing says fall quite like the warm flavors of pumpkin and cinnamon.
Ingredients
- 4 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup pumpkin puree (Libby's works best)
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- 3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing after each addition, then add the vanilla extract. Stir in the pumpkin, ground cinnamon, and ground nutmeg.
- Sift the dry ingredients: In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients: Gradually alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to over-mix. Use a rubber spatula to scrape down the sides and bottom of the bowl.
- Roll out the dough: Turn the dough out onto a floured work surface and roll it to about ½-inch thickness. Use a donut cutter to cut out the donuts and donut holes. Place them on sheet pans lined with parchment paper.
- Fry the donuts: In a large pot, heat about 3 inches of canola oil to 375°F (190°C). Use a thermometer to ensure the oil reaches the right temperature. Gently drop about 4 donuts into the hot oil at a time, making sure not to overcrowd the pot. Cook for 1-2 minutes on each side, flipping the donuts halfway through.
- Drain the donuts: Once golden brown, carefully remove the donuts from the oil and place them on a plate lined with paper towels to drain.
- Coat with cinnamon sugar: While the donuts are still warm, generously coat them in the cinnamon sugar mixture, ensuring they’re fully covered. Serve warm and enjoy!
Notes
- Apple Variety Matters: Tart apples like Granny Smith hold their shape well and balance the sweetness, while Honeycrisp adds natural sweetness. Adjust sugar if using sweeter apples.
- Small Apple Dice: Smaller apple pieces distribute evenly and reduce moisture pockets, which helps the cookies crisp up.
- Cool Apples Completely: Folding warm apples into the dough can melt the butter, making cookies soft rather than crisp.
- Cool Cookies Completely Before Icing: Allow the cookies to cool fully before adding the icing. If they’re even slightly warm, the icing will melt into the surface instead of setting as a clean white layer on top.
- Baking Time: Keep a close eye on cookies. Remove when edges are golden but centers are slightly soft, they will firm up while cooling.
- Cinnamon Sugar Variation: Skip the glaze, brush with melted butter, and sprinkle a cinnamon-sugar mix on top for an extra sweet and crunchy coating.
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