Cinnamon Sugar Pumpkin Patch Donuts

Today’s recipe is an autumn classic with a twist. Apple orchards and pumpkin patches are famous for their sweet, sugary coated donuts, and they’re a treat I look forward to every year on my autumn pumpkin patch trip!


For this recipe, I took the classic apple cider donuts and fall-ified them with pumpkin! These Cinnamon Sugar Pumpkin Patch Donuts take classic fall flavors and amp them up by rolling them in lots of cinnamon sugar sweetness.


These donuts can very easily be made vegan as well. Instead of dipping the donuts in butter and putting butter in the batter, simply substitute it for coconut oil and you’re all set! I really like how the coconut flavor compliments the light pumpkin taste and I think you will too.


I love how quick and easy these donuts are to make! Two bowls, a quick prep, and then a speedy bake and your donuts are all set to roll in cinnamon sugar and serve.


The color of these donuts is so vibrant – with all of the good-for-you beta-carotene in pumpkin, you can see the healthy antioxidants so brightly in the gorgeous orange shade.


This recipe is so quick and easy – it’s the perfect way to use up extra pumpkin before the season ends (although let’s be real, pumpkin season lasts allll winter)!



Cinnamon Sugar Pumpkin Patch Donuts

Adapted from Baker by Nature

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 6 donuts


  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup pumpkin
  • 2 1/2 tablespoons butter, melted (or coconut oil)
  • 1/2 cup milk (I used almond)
  • 3 tablespoons butter, melted (or coconut oil)
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon

To bake

  1. Preheat your oven to 350*F and grease your donut pan. In a large bowl, whisk together the flour, brown sugar, salt, and baking powder.
  2. In a separate medium bowl, stir together the pumpkin, melted butter, and milk. Slowly incorporate the wet ingredients into the dry and mix until just combined.
  3. Fill the donut cavities using a piping bag or a spoon and bake for 10 minutes, or until the donuts spring back when lightly pressed.
  4. Allow the donuts to cool for 15 minutes, and during that time, melt the additional butter in a small, shallow dish. In another similar dish or bowl, stir together the sugar and cinnamon.
  5. Once the donuts are mostly cool, dip each one into the butter, then roll it through the cinnamon-sugar mixture, making sure to coat both sides fully. These are best served still a bit warm from the oven, but they’ll keep for about five days in an airtight container. Pour yourself a cup of tea and enjoy!

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