Baked Pumpkin Donuts with Cinnamon Sugar: Easy Fall Recipe

I wasn’t expecting to walk into a pumpkin donut situation that day. I’d stopped by my neighbor’s house to return a casserole dish she’d loaned me weeks ago—the one I kept forgetting, you know how that goes. The smell hit me before I even got through the screen door. It wasn’t the usual Sunday afternoon scent of roasting chicken or something simmering on the stove. It was warm, spicy, sweet—the kind of smell that makes you stop mid-step and just breathe in.

She was standing at her kitchen counter, pulling a baking sheet out of the oven. Not a deep fryer in sight. Just a tray of perfectly domed baked pumpkin donuts, dusted in cinnamon sugar, sitting there like they were no big deal. “Oh, those are just something I threw together,” she said, waving her hand. Threw together. Meanwhile, I was standing there practically drooling on her floor. She handed me one while it was still warm, and honestly, I think I made some kind of embarrassing noise. The outside had that delicate crunch from the cinnamon sugar coating, and the inside was so soft and tender it practically melted.

I asked for the recipe, obviously. She scribbled it on a sticky note, and I’ve been making these baked pumpkin donuts with cinnamon sugar coating ever since. They’ve become my official “it smells like fall in here” recipe. Maybe you’ve been there—standing in someone’s kitchen, watching them make something extraordinary look effortless, and thinking, I need to learn how to do that. Well, here we are. Let’s make some donuts.

Why You’ll Love This Recipe

Let me tell you why these baked pumpkin donuts with cinnamon sugar coating have earned a permanent spot in my fall baking rotation. I’ve tested this recipe at least a dozen times, tweaking the flour ratio, playing with the spice blend, and even convincing my picky-eating nephew to try one. He asked for seconds. That’s the kind of power we’re talking about here.

• Quick & Easy: From mixing bowl to your mouth in under 30 minutes. No yeast, no rising time, no deep frying. Just mix, bake, coat, and devour.
• Simple Ingredients: You probably have most of these in your pantry right now. Canned pumpkin puree, basic baking staples, and a generous amount of cinnamon sugar.
• Perfect for Fall Gatherings: These are the star of any brunch, Thanksgiving morning, or cozy weekend breakfast. They’re also fantastic for Halloween parties or pumpkin patch picnics.
• Crowd-Pleaser: I’ve brought these to work, to family dinners, and to my book club. Every single time, someone asks for the recipe. Kids love them because they’re coated in sugar, and adults love them because they taste like autumn in a donut shape.
• Unbelievably Delicious: The texture is the real magic here. They’re not cakey in a dry way—they’re moist, tender, and almost fluffy. And that cinnamon sugar coating? It creates a slight crunch that contrasts perfectly with the soft interior.

What makes these baked pumpkin donuts different from every other recipe out there? It’s the technique. Instead of just dumping everything in one bowl, we’re using a method that keeps the pumpkin puree from making the batter too heavy. I also use a specific ratio of brown sugar to white sugar that adds depth without making them overly sweet. This isn’t just another pumpkin donut recipe—it’s the one you’ll come back to year after year.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to create that perfect fall flavor. Most of these are pantry staples, which is part of why these baked pumpkin donuts with cinnamon sugar coating are so easy to whip up on a whim.

For the Donut Batter

• All-purpose flour – 1 ¾ cups (220g). Spoon and level it for accuracy. Too much flour makes dense donuts.
• Baking powder – 1 ½ teaspoons. This gives the donuts their lift since we’re not using yeast.
• Baking soda – ½ teaspoon. Works with the acidity in the pumpkin to create a tender crumb.
• Pumpkin pie spice – 2 teaspoons. I recommend using a good quality blend like McCormick or making your own. If you don’t have it, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
• Ground cinnamon – 1 teaspoon. Extra warmth and that classic pumpkin flavor.
• Salt – ½ teaspoon. Balances the sweetness and enhances all the spices.
• Granulated sugar – ½ cup (100g). Adds sweetness and helps with browning.
• Light brown sugar, packed – ½ cup (100g). Adds moisture and a subtle molasses flavor that pairs beautifully with pumpkin.
• Large eggs – 2, at room temperature. They incorporate more evenly when they’re not cold from the fridge.
• Pumpkin puree – 1 cup (245g). Use canned pumpkin puree, not pumpkin pie filling. Libby’s is my go-to brand for consistent texture and flavor.
• Vegetable oil – ⅓ cup (80ml). Keeps the donuts moist without making them greasy. Canola or any neutral oil works.
• Vanilla extract – 1 teaspoon. Pure vanilla extract adds a warmth that artificial just can’t match.
• Milk – ¼ cup (60ml). Whole milk gives the best texture, but 2% works fine. For dairy-free, use oat or almond milk.

For the Cinnamon Sugar Coating

• Unsalted butter – 4 tablespoons (½ stick), melted. This helps the sugar stick and adds richness.
• Granulated sugar – ½ cup (100g). The base of our coating.
• Ground cinnamon – 2 tablespoons. Yes, that much. Don’t skimp—this is the coating that makes these baked pumpkin donuts unforgettable.

Equipment Needed

You don’t need a deep fryer or any fancy equipment for these baked pumpkin donuts with cinnamon sugar coating. Here’s what you’ll actually use:

• Donut pan – You’ll need a standard 6-cavity donut pan. I use a Wilton non-stick pan, and it works perfectly. If you don’t have one, you can also use a mini donut pan or even a muffin tin (just adjust the baking time).
• Two mixing bowls – One large, one medium. Glass or stainless steel works best.
• Whisk – For mixing the dry ingredients and the wet ingredients separately.
• Spatula – A silicone spatula for folding the batter together without overmixing.
• Piping bag or zip-top bag – To pipe the batter into the donut pan cavities. It’s neater than spooning it in, trust me. If you don’t have a piping bag, just snip the corner off a gallon-sized zip-top bag.
• Cooling rack – Essential for letting the donuts cool slightly before coating them. A wire rack allows air to circulate so they don’t get soggy.
• Pastry brush – For brushing the melted butter onto the donuts before coating them in cinnamon sugar. A silicone brush is easy to clean.
• Shallow bowl or plate – For the cinnamon sugar mixture. A pie plate works great because it has enough surface area to roll the donuts.

Preparation Method

Making these baked pumpkin donuts with cinnamon sugar coating is honestly so simple. Let me walk you through it step by step, with all the little tips I’ve learned along the way.

1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray. I like using a baking spray that contains flour—it really helps the donuts release cleanly. Place the pan on a baking sheet for easier handling.
2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Whisk until everything is evenly distributed. This ensures you don’t get a pocket of baking powder in one donut.
3. In a large bowl, whisk together the sugars and eggs: Add ½ cup granulated sugar and ½ cup packed light brown sugar. Whisk in the 2 large eggs until the mixture is smooth and slightly lighter in color, about 1 minute. This step helps incorporate air into the batter.
4. Add the wet ingredients: Whisk in 1 cup pumpkin puree, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, and ¼ cup milk. Mix until smooth. The batter will look a bit thin at this point—that’s normal. Don’t panic.
5. Fold in the dry ingredients: Add the flour mixture to the wet mixture. Use a spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few lumps are okay. Overmixing will make your baked pumpkin donuts tough, and nobody wants that.
6. Transfer the batter to your piping bag: If using a zip-top bag, place it in a tall glass and fold the edges over the rim for easy filling. Spoon the batter in, seal the top, and snip off about ½ inch from one corner. Pipe the batter into the donut pan cavities, filling each one about ¾ full. The batter will spread as it bakes, so don’t overfill or you’ll lose the hole.
7. Bake for 10-12 minutes: The donuts are done when they spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. My oven runs a little hot, so I usually check at 10 minutes. The edges should be lightly golden.
8. Cool in the pan for 5 minutes: This is important. If you try to remove them immediately, they’ll fall apart. After 5 minutes, gently run a small offset spatula or butter knife around the edges to loosen them, then turn the pan over onto a cooling rack. Let them cool for another 5 minutes before coating.
9. Prepare the cinnamon sugar coating: While the donuts are cooling, melt 4 tablespoons of unsalted butter in a small bowl. In a separate shallow bowl, combine ½ cup granulated sugar with 2 tablespoons ground cinnamon. Mix well with a fork.
10. Coat the donuts: While the donuts are still warm (but not hot), use a pastry brush to coat each one all over with melted butter. Immediately roll the buttered donut in the cinnamon sugar mixture, pressing gently so the coating sticks. Place the coated donuts on a clean cooling rack. Repeat with all the donuts.

And that’s it. You’ve just made the most incredible baked pumpkin donuts with cinnamon sugar coating. The hardest part is waiting for them to cool enough to eat without burning your mouth—but honestly, I always sneak one while it’s still warm.

Cooking Tips & Techniques

After making these baked pumpkin donuts with cinnamon sugar coating more times than I can count, I’ve picked up a few tricks that make a real difference. Let me share them so you don’t have to learn the hard way like I did.

Don’t overmix the batter. This is the number one mistake I see people make. The first time I made these, I kept stirring until the batter was perfectly smooth. The donuts came out tough and almost rubbery. Now I stop mixing as soon as the flour disappears. A few lumps are totally fine—they’ll bake out. Overmixing develops the gluten too much, and you lose that tender, cake-like texture.

Use room temperature ingredients. I know, I know, we’re all impatient. But cold eggs and cold milk will make the batter seize up and create a less consistent texture. Take them out of the fridge about 20 minutes before you start. If you forget (I do, constantly), place the eggs in a bowl of warm water for 5 minutes. It works like a charm.

Don’t skip the pan prep. Even if you have a non-stick donut pan, spray it well. I learned this lesson the hard way when half my donut stuck to the pan and I ended up with a pile of donut crumbs. Use a baking spray with flour for best results. And don’t forget to spray the center post—that’s where they tend to stick most.

Check your donuts early. Oven temperatures vary wildly. My friend’s oven runs 25 degrees cooler than mine. Start checking at 10 minutes. You’re looking for a light golden edge and a springy top. If you overbake them, they’ll be dry. Underbake them, and they’ll be gummy in the center. The sweet spot is that perfect bounce-back when you gently press the top.

Coat while warm. The butter absorbs better into warm donuts, and the cinnamon sugar sticks more evenly. If you wait until they’re completely cool, the coating won’t adhere as well and you’ll end up with a pile of cinnamon sugar at the bottom of your bowl. Trust me on this one—I’ve eaten my fair share of sad, barely-coated donuts.

Variations & Adaptations

One of the best things about these baked pumpkin donuts with cinnamon sugar coating is how easy they are to customize. Here are some variations I’ve tried and loved.

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve used Bob’s Red Mill and King Arthur Measure for Measure with great results. The texture is slightly more delicate, so be extra gentle when removing them from the pan. Add 1 teaspoon of xanthan gum if your blend doesn’t already include it.

Maple Glaze Variation: Instead of the cinnamon sugar coating, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until smooth. Dip the cooled donuts in the glaze and let them set on a rack. The maple flavor pairs beautifully with the pumpkin. I made these for a Friendsgiving brunch and they disappeared in minutes.

Chocolate Chip Pumpkin Donuts: Fold ½ cup mini chocolate chips into the batter just before piping. The little pockets of melted chocolate add a richness that’s absolutely decadent. Use semi-sweet or dark chocolate to balance the sweetness of the coating. My niece calls these “breakfast dessert” and I don’t disagree.

Vegan Adaptation: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Use melted coconut oil instead of butter in the coating, and substitute the milk with any plant-based milk. They turn out slightly denser but still delicious. I tested this version for a friend with a dairy allergy and she gave them two thumbs up.

Spiced Sugar Coating: For an extra kick, add ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cardamom to the cinnamon sugar mixture. This makes the coating even more aromatic and gives it a warm, complex flavor. It’s my personal favorite variation for chilly November mornings.

Serving & Storage Suggestions

These baked pumpkin donuts with cinnamon sugar coating are best served the day they’re made, but let’s be real—they rarely last that long in my house. Here’s how to enjoy them at their best.

Serving: Serve the donuts slightly warm or at room temperature. The cinnamon sugar coating is at its crunchiest within the first few hours. I love pairing them with a hot cup of coffee or a spiced chai latte. For a special breakfast, arrange them on a platter with fresh apple slices and a bowl of whipped cream for dipping. They’re also fantastic alongside a pumpkin spice latte—obviously.

Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. Place a paper towel at the bottom of the container to absorb any excess moisture, then another paper towel on top. This helps prevent the coating from getting soggy. After 2 days, they’ll start to dry out, so eat them quickly.

Freezing: You can freeze the uncoated donuts for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour. Transfer the frozen donuts to a freezer-safe bag or container. When you’re ready to enjoy them, thaw at room temperature, then reheat in a 300°F oven for 5 minutes. Brush with melted butter and coat in cinnamon sugar while still warm. They taste almost as good as fresh.

Reheating: The best way to revive day-old donuts is in the oven or air fryer. Preheat to 300°F and warm the donuts for 3-5 minutes. The microwave works in a pinch, but it will soften the coating. If you do use the microwave, just 10-15 seconds is plenty.

Flavor Development: Interestingly, the pumpkin spice flavor actually deepens overnight. If you can resist eating them all on day one, you’ll notice the spices become more pronounced on day two. The texture won’t be as perfect, but the flavor trade-off is worth it.

Nutritional Information & Benefits

Let’s be honest—these baked pumpkin donuts with cinnamon sugar coating are a treat, not a health food. But they’re made with real ingredients, and pumpkin does bring some nutritional value to the table. Here’s a rough breakdown per donut (based on 12 donuts):

Pumpkin is packed with vitamin A, which supports eye health and immune function. It’s also a good source of fiber and antioxidants. The cinnamon in the coating has anti-inflammatory properties, and using oil instead of butter in the batter keeps the saturated fat lower than traditional fried donuts. Are these a health food? No. But they’re a smarter indulgence than anything from a deep fryer, and they’re made with love in your own kitchen. That counts for something, right?

FAQs

Can I make these baked pumpkin donuts without a donut pan?

Absolutely. If you don’t have a donut pan, you can use a standard 12-cup muffin tin. Grease the cups well and fill them about ⅔ full. Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean. You’ll get pumpkin muffin tops instead of donuts, but they’ll still taste amazing. Just brush the tops with butter and dip them in the cinnamon sugar mixture.

Why did my donuts stick to the pan?

This usually happens for one of two reasons: the pan wasn’t greased well enough, or the donuts weren’t cooled long enough before removing them. Make sure to spray every nook and cranny of the pan, especially the center post. Let the donuts cool in the pan for a full 5 minutes before turning them out. If they still stick, gently run a small knife around the edges to loosen them.

Can I use fresh pumpkin instead of canned?

You can, but I don’t recommend it for this recipe. Fresh pumpkin puree has a much higher water content than canned, which will make the batter too thin and the donuts dense and gummy. If you really want to use fresh, roast and puree the pumpkin, then strain it through a cheesecloth or fine-mesh sieve overnight to remove excess liquid. It’s a lot of work for minimal benefit. Canned pumpkin is more consistent and gives better results.

How do I make the cinnamon sugar coating stick better?

The key is brushing the donuts with melted butter while they’re still warm. The warmth helps the butter absorb into the surface, creating a tacky layer that grabs the cinnamon sugar. Don’t skip the butter and don’t let the donuts cool completely. Also, make sure your cinnamon sugar mixture is well combined—press out any lumps with a fork so the coating is even.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure you have two donut pans, or bake in batches. If you’re baking in batches, keep the remaining batter at room temperature—don’t refrigerate it, or the cold batter won’t bake evenly. You can also bake all the donuts, let them cool, and freeze the uncoated ones for later. Double the coating mixture as well since you’ll need more butter and cinnamon sugar.

Conclusion

These baked pumpkin donuts with cinnamon sugar coating are everything I love about fall baking. They’re simple enough for a lazy Sunday morning but impressive enough to bring to a gathering and watch people’s eyes light up. That moment when you bite into a warm, cinnamon-sugar-crusted donut and taste the soft, spiced pumpkin interior—that’s what makes the mess in your kitchen worth it.

I hope you give these a try and make them your own. Maybe you’ll add a pinch of extra nutmeg, or dip them in a maple glaze, or just enjoy them exactly as written. However you make them, I’d love to hear about it. Leave a comment below and tell me how they turned out, or share a photo of your baked pumpkin donuts with cinnamon sugar coating on Pinterest. Tag me so I can see your creation—there’s nothing that makes me happier than knowing someone else is enjoying this recipe as much as I do.

Happy fall baking, friends. Your kitchen is about to smell incredible.

Nutrient	Amount Per Donut
Calories	215
Total Fat	9g
Saturated Fat	3.5g
Carbohydrates	32g
Sugar	20g
Protein	3g
Fiber	1g
Vitamin A	45% DV

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