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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

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These baked pumpkin donuts are tender, spiced, and coated in a crackly cinnamon sugar crust. Ready in about 25 minutes with simple pantry ingredients, they’re perfect for fall mornings or any time you crave a warm, comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil/butter)
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • ½ cup (115g) melted butter (1 stick)
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6- or 12-cavity donut pan with non-stick spray or butter.
  2. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into prepared donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, or until donuts are puffed and a toothpick inserted into the thickest part comes out clean. Edges should be lightly golden.
  7. Let donuts cool in the pan for 2-3 minutes, then turn out onto a cooling rack. Cool for 5-10 minutes before coating.
  8. While donuts cool, melt butter in a small bowl. In a separate shallow bowl, whisk together granulated sugar and cinnamon for coating.
  9. Working one at a time, brush each donut generously with melted butter on all sides. Immediately dip into cinnamon sugar mixture, turning to coat evenly. Place coated donuts back on cooling rack. Repeat with all donuts.

Notes

For best results, use room temperature eggs and pumpkin. Do not overmix the batter. Let donuts cool 5-10 minutes before coating for optimal butter and sugar adhesion. For extra crunch, double coat with butter and cinnamon sugar. Store uncoated donuts in an airtight container at room temperature for up to 2 days, or freeze uncoated for up to 2 months.

Nutrition

Keywords: baked pumpkin donuts, cinnamon sugar donuts, easy fall recipe, pumpkin spice donuts, baked donuts

Find it online: https://gleefulfork.com/easy-baked-pumpkin-donuts-with-cinnamon-sugar-coating/