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+ servings

Baked Pumpkin Sugar Doughnuts

Bake up the taste of fall with these light and tasty pumpkin sugar doughnuts. Baked until soft and then tossed warm in cinnamon sugar!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Author foodnessgracious


  • 8 ounces canned pumpkin
  • ¼ cup plus two tbsp of buttermilk
  • 2 eggs
  • ½ cup sugar
  • ¼ cup plus two tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch nutmeg
  • 1 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch cardamom


  • Preheat the oven to 350°
  • Spray a doughnut pan with non stick spray and set aside.
  • In a large bowl whisk together the pumpkin, buttermilk, eggs, sugar, vegetable oil and vanilla until smooth.
  • In another bowl combine the flour, baking soda, cinnamon, nutmeg and pumpkin pie spice.
  • Add the dry ingredients to the larger bowl with wet ingredients and stir well until smooth and lump free.
  • Spoon the batter into each doughnut space or use a piping bag to make sure there is enough batter almost to the top.
  • Bake in the oven for 12 minutes.
  • Let sit for 2-3 minutes before turning the pan upside down to extract each doughnut. Transfer to a wire rack.
  • Mix together the sugar, cinnamon, nutmeg and cardamon.
  • Toss each doughnut in the cinnamon sugar and serve.