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Best Easy Baked Pumpkin Donuts with Cinnamon Sugar

baked pumpkin donuts with cinnamon sugar - featured image
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These easy baked pumpkin donuts with cinnamon sugar coating are fluffy, tender, and ready in under 30 minutes. Made with simple pantry ingredients, they’re the perfect fall treat for cozy mornings or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (113g, 1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons cinnamon
  • ¼ cup (57g, ½ stick) butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Spray your donut pan generously with non-stick baking spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla extract, and milk until smooth and fully combined.
  4. Add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Do not overmix; a few lumps are fine.
  5. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full.
  6. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes.
  7. Turn the pan over onto a cooling rack. Let the donuts cool for another 5 minutes on the rack.
  8. While the donuts cool, mix the sugar and cinnamon in a shallow bowl. Melt the remaining ¼ cup of butter in a small microwave-safe bowl.
  9. Working one at a time, brush each warm donut with melted butter on both sides. Immediately roll it in the cinnamon sugar mixture, pressing gently so the coating sticks. Place the coated donuts back on the cooling rack.
  10. Serve and enjoy. Best eaten the same day, ideally within a few hours of baking.

Notes

Don’t overmix the batter to avoid dense donuts. Use room temperature ingredients for best texture. Let donuts cool slightly before coating to ensure the butter and cinnamon sugar stick. For extra crunch, double coat the donuts. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

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

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