Baked Pumpkin Doughnuts with Cinnamon Sugar

Doughnuts made with pumpkin and maple syrup — perfect for autumn!


12 servings


2 cups complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla extract
1/4 cup granulated (white) sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted


Preheat oven to 425°F (218°C). Spray mini doughnut pan with cooking spray.

In medium bowl, stir together pancake mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.

Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to a wire cooling rack; cool 5 minutes.

Meanwhile, in small bowl, mix sugar and cinnamon.

Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 8 minutes
Cool Time: 5 minutes
Total Time: 25 minutes

Additional Information

For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.

You can use an electric doughnut maker to bake these doughnuts.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Bree Hester

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