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Baked Pumpkin Donuts with Cinnamon Sugar

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These baked pumpkin donuts with cinnamon sugar coating are moist, tender, and coated in a crunchy cinnamon sugar layer. Made without yeast or deep frying, they’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick cooking spray (preferably one with flour). Place the pan on a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly lighter in color, about 1 minute.
  4. Whisk in the pumpkin puree, vegetable oil, vanilla extract, and milk until smooth.
  5. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut pan cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, until the donuts spring back when touched and a toothpick inserted into the thickest part comes out clean.
  8. Cool in the pan for 5 minutes, then gently loosen the edges and turn the donuts out onto a cooling rack. Let cool for another 5 minutes.
  9. While the donuts cool, melt the butter in a small bowl. In a separate shallow bowl, combine the ½ cup granulated sugar and 2 tablespoons cinnamon.
  10. While the donuts are still warm, brush each one all over with melted butter, then roll in the cinnamon sugar mixture until coated. Place on a clean cooling rack. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Coat the donuts while still warm for the best cinnamon sugar adhesion. If you don’t have a donut pan, use a muffin tin and adjust baking time to 15-18 minutes.

Nutrition

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

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