Print

Cozy Baked Pumpkin Donuts with Easy Cinnamon Sugar

baked pumpkin donuts - featured image
Print Recipe

These baked pumpkin donuts are light, tender, and coated in a crunchy cinnamon sugar topping. They’re a quick and easy fall treat that comes together in about 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (225g) pumpkin purée (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (57g) unsalted butter, melted
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole or any dairy/non-dairy)
  • For the Cinnamon Sugar Coating:
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin purée, eggs, melted butter, vegetable oil, vanilla extract, and milk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or a Ziploc bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10-12 minutes, until tops spring back when touched and a toothpick inserted comes out clean.
  7. Let donuts cool in the pan for 2-3 minutes, then turn out onto a cooling rack.
  8. While donuts are still warm, prepare coating: In a shallow bowl, mix granulated sugar and cinnamon. Brush each donut with melted butter, then dip into cinnamon sugar to coat all sides.
  9. If using a 6-cavity pan, repeat steps 5-8 for the second batch. Let pan cool, wipe clean, and re-grease before filling.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature eggs and milk for best texture. Coat donuts while still warm so the sugar sticks. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs, plant-based milk, and vegan butter. Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 3-5 minutes to restore crunch. Uncoated donuts can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin donuts, baked donuts, cinnamon sugar donuts, fall breakfast, easy donut recipe

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