These Cinnamon Sugar Pumpkin Donuts boast a crispy exterior and gooey interior that we all crave in deep-fried donuts without the extra fat and calories. The crispy outside comes from the cinnamon sugar that’s used to coat these donuts, so you don’t miss out on the sweetness and woodiness of cinnamon – who doesn’t love the complex flavor of the cinnamon and pumpkin duo?
Here’s a pumpkin donuts recipe that can be enjoyed for breakfast, snack or dessert! Made with almond flour, coconut flour, pumpkin puree and other healthy ingredients, these donuts are baked in the oven and dipped in a coarse cinnamon sugar mixture that makes these donuts the best fall treat!
Here’s why I love this recipe
- baked, not deep fried
- easy to prepare
- made with healthy ingredients
- Dairy-free, paleo-friendly, and grain-free
Ingredients used to make these pumpkin donuts
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same to you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Coconut flour – coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Pumpkin puree – I used canned pumpkin puree
- Eggs – regular large eggs
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
- Flaxseed Meal
- Apple Cider Vinegar – lemon juice also works.
- Olive Oil – You can use coconut oil, avocado oil here if you don’t have it.
More Pumpkin Recipes (HERE)
Recipe Variations and Optional Add Ins:
- Add ½ tsp cinnamon or pumpkin pie spice
- Fold in some chocolate chips to the batter
- Or add raisins or dried cranberries
How to Store Pumpkin Donuts
Store these donuts covered at room temperature for up to 2 days. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
More Donut Recipes (HERE)
- Use batter right away after prep. They will deflate over time, so you don’t want the batter sitting out on the counter for too long.
- Baking time might vary slightly based on the thickness of the donuts. Bake the donuts until the color is golden-brown, and until a toothpick comes out clean/dry when poked into the donut.
Cinnamon Sugar Pumpkin Donuts (Baked, Paleo, Gluten-Free)
- 1/3 cup coarse or granulated sugar of choice**
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all the dry ingredients in a bowl until well incorporated.
- Add the wet ingredients into the bowl and stir until well combined.
- Spoon or pipe the batter into a donut pan.
- Bake in a preheated oven for 15-18 minutes, or until a toothpick inserted into donut comes out clean.
- While baking, prepare the sugar mixture by combing sugar and cinnamon in a shallow bowl.
- Use a fork or spoon to lift the donuts out of the pan.
- Dip the tops of the donuts into the sugar mixture while they are still hot. If the donuts cool, the sugar mixture sticks less