Cinnamon Sugar Pumpkin Donuts

By Rena |

These Cinnamon Sugar Pumpkin Donuts are baked, easy to make and the perfect fall treat that your whole family will love. Topped with cinnamon sugar and ready in less than 25 minutes and have added protein.

A stack of Cinnamon Sugar Pumpkin Donuts

These, easy to make, fluffy, and healthy Cinnamon Sugar Pumpkin Donuts are what we all need this fall! these homemade baked donuts are light, fluffy, and packed with fall flavors! Sprinkled with coconut sugar and cinnamon, make a big batch, because these sweet treats will be gobbled up in no time.

If you’re looking for other yummy pumpkin recipes, why not also try my Paleo Chocolate Chip Pumpkin Bar Recipe or my Chocolate Chip Pumpkin Bread.

why you’ll love these cinnamon sugar pumpkin muffins!

  • Baked donuts, not fried. It’s so much more fun to bake donuts than fry them. Which makes it much healthier than the traditional donut.
  • The aroma is insanely gorgeous! We usually can’t even wait for these Cinnamon Sugar Pumpkin Donuts to cool down before we dig into them. Plus they don’t even last us till the next day especially when cousins and friends come over!
  • Packed with fall flavors. Creamy pumpkin puree, warming pumpkin pie spice, and a dusting of cinnamon sugar – these are perfect for fall and Thanksgiving.
  • An easy donut recipe. So simple! With minimal ingredients and little prep, these babies are ready in around 20 mins.
  • A healthier donut. With a few simple ingredients, these donuts clock in at only 125 cals each!

ingredients you’ll need

  • Flour: Oat flour and almond flour.
  • Whey Protein
  • Erythritol: Or granulated sugar.
  • Eggs
  • Vanilla Extract
  • Pumpkin Puree
  • Cinnamon
  • Pumpkin Pie Spice
  • Salt
  • Toppings: Coconut sugar and cinnamon

how to make these cinnamon sugar pumpkin donuts

  • Make your batter. Place all wet donut ingredients into a mixer and beat until smooth. Add remaining dry ingredients and mix until combined.
  • Bake. Pipe the batter into donut molds and bake for 11-13 minutes. ​
  • Prep the topping. Place the coconut sugar and cinnamon in a shallow bowl and stir until combined.
  • Top the donuts. Brush the top of each donut with water and dip in the coconut sugar/cinnamon mix and serve.
Cinnamon Sugar Pumpkin Donuts on a plate

RECIPE NOTES AND TIPS

  • Make sure to spritz your donut molds with non-stick spray.
  • If you prefer not to coat these Pumpkin Donuts with cinnamon sugar, you can glaze them with some maple syrup or try it with some cream cheese. Oh so yummy! My kids prefer the cinnamon sugar and I love the maple syrup.
  • You can skip the protein in this recipe if you aren’t into protein. You can always add more flour instead. Use about 1/4 cup of flour in place of the 1 scoop of protein.
  • Make sure to use pumpkin puree and not pumpkin pie filling.
  • When the donuts are looking almost done, gently prod them with the top of your finger. If the donut bounces back, they’re done. If your finger leaves a mark, the donuts need a bit longer in the oven. You can also test with a toothpick, stick one in and if it comes out clean, they are done.
  • Let the donuts cool for just 5 minutes before coating them in the cinnamon/sugar mix. If they are totally cool, the coating will not stick well.
  • If you want a quick, clean and easy way to transfer the donut batter into the molds, cut a corner in a ziplock bag and pipe the batter in that way.

faq’s

can I freeze these cinnamon sugar pumpkin muffins

You can freeze the donuts, plain or topped with the sugar, for up to 2-3 months. Thaw them overnight in the refrigerator and warm up in the microwave. You only need to microwave them for a few seconds!

what if I don’t have pumpkin pie spice

Can’t get your hands on pumpkin spice? No problem! Instead of pre-made pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.

can I make the batter ahead of time?

Yes! If you’re wanting to get ahead of the game, the donut batter can be made the night before and then stored (covered) in the refrigerator until you are ready to use it.

how to store these cinnamon sugar pumpkin donuts

Store leftover donuts on a cooling rack at room temperature. Then, cover the donuts with a large Tupperware container or sheet of wax paper. You want to have them covered, but still, allow for air circulation.

other delicious pumpkin recipes

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Cinnamon Sugar Pumpkin Donuts

Cinnamon Sugar Pumpkin Donuts

Moist and Fluffy Donuts made with oat and almond flour, Pumpkin Puree and high in protein
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 6 servings
Calories: 125kcal
Author: Rena

Ingredients

  • 1/2 Cup Oat Flour
  • 1/4 Cup Almond Flour
  • 1 Scoop Whey Protein
  • 1/4 Cup Erythritol or Granulated Sweetener
  • 2 Eggs
  • 1/2 Tsp Vanilla Extract
  • 1/3 Cup Pumpkin Puree
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 1/8 Tsp Salt

Topping

  • 2 Tbsp Coconut Sugar
  • 1 Tsp Cinnamon

Instructions

  • ​Preheat oven to 350F and prepare a standard donut pan with nonstick spray.
  • Place all wet donut ingredients into a mixer and beat until smooth. Add remaining dry ingredients and mix until combined. 
  • Pipe the batter into donut molds and bake for 11-13 minutes. ​
  • Place the coconut sugar and cinnamon in a shallow bowl and stir until combined.
  • Brush the top of each donut with water and dip in the coconut sugar/cinnamon mix and serve.

Notes

  • Make sure to spritz your donut molds with non-stick spray.
  • If you prefer not to coat these Pumpkin Donuts with cinnamon sugar, you can glaze them with some maple syrup or try it with some cream cheese. Oh so yummy! My kids prefer the cinnamon sugar and I love the maple syrup.
  • You can skip the protein in this recipe if you aren't into protein. You can always add more flour instead. Use about 1/4 cup of flour in place of the 1 scoop of protein.
  • Make sure to use pumpkin puree and not pumpkin pie filling.
  • When the donuts are looking almost done, gently prod them with the top of your finger. If the donut bounces back, they’re done. If your finger leaves a mark, the donuts need a bit longer in the oven. You can also test with a toothpick, stick one in and if it comes out clean, they are done. 
  • Let the donuts cool for just 5 minutes before coating them in the cinnamon/sugar mix. If they are totally cool, the coating will not stick well.
  • If you want a quick, clean and easy way to transfer the donut batter into the molds, cut a corner in a ziplock bag and pipe the batter in that way.

Nutrition

Calories: 125kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Cholesterol: 55mg | Sodium: 92mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2295IU | Vitamin C: 1.7mg | Calcium: 57mg | Iron: 1.5mg
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