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+ servings
Stacked sugarcoated pumpkin doughnuts on a table

Pumpkin Donuts

Donuts bursting with pumpkin flavor and tossed in a crunchy cinnamon sugar coating!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 230kcal


  • 2 cups all-purpose or white whole wheat flour
  • 1/2 cup brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup butter softened
  • Cinnamon and sugar for rolling
  • 1/2 cup butter for dipping


  • If using a babycakes donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
  • In the bowl of your stand mixer, mix together the dry ingredients.
  • Beat in the pumpkin, eggs, milk, and butter until well combined.
  • Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
  • Pipe into the donut maker or donut pan.
  • If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
  • If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
  • Cool on a wire rack.
  • Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
  • Dip the donuts in the butter and then the cinnamon-sugar mixture.
  • Store in an air-tight container.


Serving: 1donut | Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 237mg | Potassium: 122mg | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1.4mg