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Easy Baked Pumpkin Donuts with Cinnamon Sugar

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These soft, cakey baked pumpkin donuts are coated in a crunchy cinnamon sugar topping and ready in just 30 minutes. Made with simple pantry ingredients and no frying required, they’re the perfect fall breakfast or brunch treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • ¼ cup (60g) unsalted butter, melted and cooled slightly
  • ¼ cup (60ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • ¼ cup (60g) unsalted butter, melted (for brushing)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or nonstick spray.
  2. In a large bowl, whisk together flour, ¾ cup sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together pumpkin puree, eggs, ¼ cup melted butter, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or zip-top bag. Snip off the corner and pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10 to 12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean. Let cool in pan for 2 to 3 minutes, then turn out onto a cooling rack. Cool for another 2 to 3 minutes.
  7. While donuts cool, mix ½ cup sugar and 2 tablespoons cinnamon in a shallow bowl. Melt remaining ¼ cup butter in a small bowl.
  8. Working one at a time, brush each warm donut all over with melted butter, then dip into cinnamon sugar mixture, coating all sides. Tap off excess. Place on rack to set.
  9. Serve warm or at room temperature. Best eaten the same day.

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for a smooth batter. Grease the pan well to prevent sticking. The butter brushing step is essential for the coating to stick. Watch bake time closely; start checking at 10 minutes. For best texture, coat donuts while still warm. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 2 months.

Nutrition

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

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