Cozy Cinnamon Sugar Baked Pumpkin Donuts: Easy Fall Recipe
These baked pumpkin donuts are tender, moist, and coated in a crunchy cinnamon sugar topping. Ready in about 30 minutes, they’re the perfect fall treat for brunches, potlucks, or a cozy weekend morning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk (any kind)
- 1 teaspoon vanilla extract
- 6 tablespoons (85g) unsalted butter, melted (for coating)
- ½ cup (100g) granulated sugar (for coating)
- 2 tablespoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan well with non-stick baking spray or butter and flour.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate large bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Pour dry ingredients into wet ingredients and stir gently with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
- Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
- Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5 minutes, then turn out onto a wire rack and cool for another 5 minutes.
- While donuts cool, melt butter in a small bowl. In a shallow bowl, mix together ½ cup granulated sugar and 2 tablespoons cinnamon.
- Brush warm donuts generously with melted butter, then dip into cinnamon sugar mixture, turning to coat all sides. Place back on rack to set.
- Repeat with remaining batter if using a 6-cavity pan (recipe makes about 12 donuts).
Notes
Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for best results. Grease the pan well to prevent sticking. Coat donuts while warm (but not hot) for the cinnamon sugar to adhere properly. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and plant-based milk and butter.
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
Keywords: pumpkin donuts, baked donuts, cinnamon sugar, fall recipe, easy donuts, pumpkin spice