Pumpkin spice is the classic fall flavour and one of my favourites. I’ve just recently started baking donuts and I knew with fall coming I wanted to bake some delicious treats for the season. With the taste of cinnamon sugar and pumpkin it’s perfect.



  • 1 cup + 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup pumpkin pie puree
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk
  • 1 tsp nutmeg

For the Cinnamon Sugar Coating:

  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon


  1. Preheat oven to 350 degrees (F).
  2. Grease a donut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture – don’t over mix!
  4. Spoon mixture into prepared donut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow donuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.