Cinnamon Sugar Pumpkin Donuts

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Cinnamon Sugar Pumpkin Donuts are a simple cinnamon sugar donut because they’re baked, not fried. These easy donuts are perfect for the fall pumpkin season. They also happen to be a vegan and allergy-friendly option as an added bonus!

stack of cinnamon sugar pumpkin donuts on white plate

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Cinnamon Sugar Pumpkin Donuts are the perfect fall treat along with Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Muffins, or Pumpkin Chocolate Marble Bundt Cake.

Have you been to the cider mill yet this year? Are cider mills nationwide or a Midwest thing? We went for the first time (this year) last week and got cinnamon sugar donuts and cider slushies.

stack of 3 sugary donuts

Our favorite cider mill is set on a creek so we fed the ducks then let Julia play on the wooden train they have. The only problem with the cider mill is the bees. Tons of bees. We actually cut our visit short because of the swarming bees and thought we made it out unscathed but about 10 minutes after we left, while we were driving, I got stung in the back. Apparently I brought a stowaway in my shirt.

stack of 4 donuts on a white plate

So, I came home and decided I wanted to make cinnamon sugar donuts at home, in my bee-free kitchen.


I decided to add pumpkin because it’s fall and people like to pumpkin all the things. The best part about these pumpkin donuts is they’re vegan, allergy friendly, and cholesterol free so you can feel good about having a couple 😉

If you haven’t dipped into vegan baking yet, give these a try, I’ll bet you’ll never even be able to tell they are dairy-free. If you don’t want to (boo for not trying new things), you could probably use cow’s milk and they would still turn out fine, but I didn’t test it.

plate of sugar coated donuts with pumpkin in background


  • Coconut Oil
  • Canned Pumpkin
  • Almond Milk
  • Vanilla Extract
  • Apple Cider Vinegar
  • Flour
  • Sugar
  • Baking Powder
  • Salt
  • Nutmeg
  • Cinnamon


overhead shot of donuts on a white plate with small pumpkin in corner


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stack of 3 donuts on a white plate with text reading cinnamon sugar pumpkin donuts
stack of cinnamon sugar pumpkin donuts on white plate

Cinnamon Sugar Pumpkin Donuts

Melissa Williams | Persnickety Plates
Cinnamon Sugar Pumpkin Donuts are simple because they’re baked and they’re perfect for the fall season. They also happen to be vegan/allergy-friendly, as an added bonus!
4.25 from 4 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 donuts
Calories 136 kcal


For the Donuts

  • ¼ cup coconut oil at room temp
  • 3 Tablespoons canned pumpkin
  • ½ cup almond milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1 cup flour
  • ½ cup sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • teaspoon nutmeg
  • ¼ teaspoon cinnamon

For the Coating

  • 2 Tablespoons sugar + 1 teaspoon cinnamon for the coating


  • Preheat your oven to 350 degrees and spray a donut pan with non-stick spray. Set aside.
  • In a large bowl, add the wet ingredients – coconut oil, pumpkin, almond milk, vanilla, and apple cider vinegar. Whisk together.
    1/4 cup coconut oil, 3 Tablespoons canned pumpkin, 1/2 cup almond milk, 1/2 teaspoon vanilla extract, 1/2 teaspoon apple cider vinegar
  • In another bowl, whisk together the dry ingredients – flour, sugar, baking powder, salt, nutmeg, and cinnamon.
    1 cup flour, 1/2 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/8 teaspoon nutmeg, 1/4 teaspoon cinnamon
  • Pour the dry ingredients into the wet ingredients and stir to combine.
  • Spoon the mixture into a large zip top bag. Cut off the corner and use it to pipe the batter into each donut well.
  • Bake for 10-12 minutes, remove to cool.
  • While they’re slightly cooling, mix the remaining sugar and cinnamon in a small bowl, then toss each warm donut into the mixture to coat.
    2 Tablespoons sugar + 1 teaspoon cinnamon for the coating


Serving: 1gCalories: 136kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 5gSodium: 76mgPotassium: 83mgFiber: 1gSugar: 10gVitamin A: 700IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Linda Levrio says

    Could you just use a muffin pan

    • Melissa Williams says

      I don’t see why not! I haven’t tested it so I’m not sure how many it’ll make or tested the baking time, but I think it should work fine =)

  2. Darcy says

    I’m going to try and make these gluten free. 🙂

    • Melissa Williams says

      I honestly haven’t tried gluten free baking so let me know how it goes!

  3. DAWN MILLER says

    can you sub olive oil for the coconut oil in the pumpkin donuts?

    • Melissa Williams says

      I haven’t tested but it should be fine. Or vegetable oil.

  4. Michelle says

    Is the ACV required or can I substitute it? I am allergic to apple. Thanks!

    • Melissa Williams says

      Hi Michelle – ACV is helpful with flavor & texture when you’re skipping eggs. Red wine or white wine vinegar should work, or even lemon juice, but I haven’t tested.

  5. Crystal says

    Could these somehow be done in the airfryer??!!

    • Melissa Williams says

      I haven’t tested them in the air fryer.

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