Fresh Milled Cinnamon Sugar Pumpkin Cake Donuts

If you’re on the hunt for a cozy treat that feels like autumn wrapped up in a bite, this pumpkin donut recipe might just steal the show. The best part about these warm donuts is that they're made with fresh milled flour, lending a nutty, wholesome depth that you won’t find in typical store-bought mixes. Imagine biting into a soft, spiced cake donut that’s perfectly coated in a sweet and warm cinnamon sugar blend—it’s the kind of comfort food that makes your kitchen smell like a dream.

Course Dessert

Cuisine American

Keyword pumpkin cake donuts

Prep Time 10

Cook Time 15

Total Time 25

Servings donuts

Calories 211kcal

Ingredients

Donut Batter:

¾ cup pumpkin puree 196 grams
2 eggs
¼ cup avocado oil 27 grams
1 teaspoon vanilla
⅔ cup brown sugar or sugar 55 grams
1 ½ cups freshly milled soft white wheat flour finely milled (173 grams)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice

Cinnamon Sugar Coating:

5 tablespoons sugar
3 teaspoons cinnamon

Instructions

Preheat the oven to 350 degrees F. and grease a donut pan.
In a large bowl, combine the the pumpkin puree, eggs, oil, and vanilla.
Add the sugar and stir until fully incorporated.
Add the flour, baking powder, salt, and pumpkin pie spice and mix until combined.
Pour the donut batter about t ¾ of the way in the donut pan and bake for 12-16 minutes until golden brown.
Allow the donuts to cool for 5-10 minutes.
Combine the cinnamon and sugar together in a medium bowl.
Dip both sides of the donuts in the cinnamon sugar mixture. If it isn’t sticking to the donut, lightly spray them with oil or brush with melted butter, then dip them in it.

Nutrition