Cinnamon Sugar Pumpkin Donuts

Dairy-Free Version Included

Donut Ingredients:

1 and 3/4 cups (220g) organic all-purpose flour 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 and 1/2 tsp ground cinnamon

1 tsp ginger powder

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup (120ml) oil (sunflower or melted coconut oil)

3/4 cup (145g) dark brown sugar

2 eggs, at room temperature

1 cup (230g) fresh pumpkin puree

1/3 cup (80ml) organic whole milk (or soy milk) 

1 teaspoon pure vanilla extract

Cinnamon Sugar: 

1 cup (200g) organic cane sugar (or coconut/maple sugar) 

1 tsp ground cinnamon

1/2 cup (115g) unsalted butter, melted (or coconut oil) 


  1. Preheat oven to 350F. Grease 2 x 6-Donut Pans.
  2. In a large bowl, prepare the dry mixture: whisk flour, baking soda, baking powder, salt, and spices together until combined. Set aside. 
  3. In a medium bowl, prepare the wet mixture: whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla together until combined. 
  4. Fold the wet mixture into the dry mixture, then fold everything together gently just until combined. Careful to not over-mix or else donuts will be doughy and dry. 
  5. Cut the corner off a large zip-lock bag / use a piping bag to pipe the batter into greased 6-donut pans, filling each cavity halfway. If you do not have multiple pans, you will have to bake the donuts in batches, re-greasing after every batch. 
  6. Bake for 10-11 minutes or until the edges and tops are lightly browned and pull away from the pan. 
  7. While donuts are baking, in a small bowl, mix cinnamon and cane sugar for coating. Set aside
  8. Cool donuts in the pan for 2 minutes then transfer to a wire rack. (Re-grease the pan and bake the remaining donut batter.) 
  9. Brush the donuts with melted butter or oil and then dunk into the cinnamon sugar coating on all sides. 
  10. Donuts are freshest the day they are made but can be kept in an air-tight container for up to 3 days.