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Baked Pumpkin Donuts with Cinnamon Sugar

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These baked pumpkin donuts are soft, spiced, and coated in a crackly cinnamon sugar crust. They’re an easy, no-fry fall treat that comes together in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (245g) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt for about 20 seconds.
  3. In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or a Ziploc bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then turn them out onto a wire rack.
  8. While the donuts are cooling, mix the granulated sugar and ground cinnamon in a shallow bowl. Melt the 3 tablespoons of butter in a separate small bowl.
  9. While the donuts are still warm, brush each one generously with melted butter on all sides, then immediately roll in the cinnamon sugar mixture until fully coated.
  10. Serve immediately for the best texture.

Notes

Don’t overmix the batter. Use room temperature ingredients. Grease the pan well. Don’t skip the buttermilk. Roll the donuts in cinnamon sugar while they are still warm. If you only have one donut pan, let it cool completely between batches.

Nutrition

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

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