Introducing my latest fall-inspired treat: baked pumpkin donuts with cinnamon sugar!
These delightful donuts are a perfect blend of warm spices and pumpkin goodness. And they’re an irresistible addition to your autumn baking repertoire.
Each one is soft, fluffy, and infused with cinnamon, ginger, nutmeg, and cloves.
But it’s the generous coating of cinnamon sugar that takes them to the next level!
Why You’ll Love These Baked Pumpkin Donuts with Cinnamon Sugar
Perfect Fall Treat: Baked pumpkin donuts with cinnamon sugar are the quintessential fall dessert. They capture the season in every bite with their warm spices and pumpkin flavor.
Soft & Moist Texture: The donuts boast a tender, cake-like sponge that melts in your mouth. They’re satisfying without the heaviness of fried donuts.
Easy Preparation: With simple instructions and pantry staple ingredients, these donuts are easy to make at home, even for novice bakers.
Rich, Spiced Taste: The combination of pumpkin and spices creates a rich and aromatic taste. They’re a dream dessert for pumpkin aficionados.
Ingredients
- All-Purpose Flour: The foundation of your fluffy donuts. It provides structure and texture.
- Baking Powder: For just the right amount of lift.
- Spices: I used pumpkin spice to keep things simple, but feel free to use a blend of ground cinnamon, ginger, nutmeg, and cloves to add warmth.
- Salt: A subtle yet essential addition to balance the sweetness and enhance the overall taste.
- 100% Pumpkin Puree: This star ingredient lends moisture, flavor, and a vibrant orange hue to your donuts.
- Granulated & Brown Sugar: A blend of sugars that delivers the perfect level of sweetness and a hint of caramel depth.
- Large Eggs: The binding agents that hold your donuts together and contribute to their rich, tender crumb.
- Vegetable Oil: A neutral oil that adds moisture and ensures a soft, delicate texture.
- Pure Vanilla Extract: A classic flavor enhancer that adds a touch of warmth and complexity to your donuts.
- Cinnamon Sugar: You’ll need a simple mix of granulated sugar and ground cinnamon. It sticks to the donuts with a light coating of melted butter.
How to Make Baked Pumpkin Donuts with Cinnamon Sugar
I love how these donuts are baked instead of fried, which means I can indulge in a couple (okay, maybe three) without feeling too guilty.
Plus, the recipe is surprisingly easy to make. Trust me, anyone can do it!
1. PREP: Preheat the oven to 350°F. Lightly grease the donut pan with non-stick spray.
2. MIX: In separate bowls, mix the wet and dry ingredients until well combined. Then, gently stir to create a batter.
3. BAKE: Fill each donut cavity about 3/4 full and bake for 12-15 minutes or until the donuts spring back when touched. Let cool for 5 minutes, then transfer to a wire rack.
4. COAT: When the donuts are cool enough to handle, brush them with melted butter and coat them on all sides with the cinnamon sugar.
5. SERVE: Enjoy the donuts warm or at room temperature.
Tips For the Best Baked Pumpkin Donuts with Cinnamon Sugar
If you’re looking for a treat that’ll make your taste buds dance and your heart sing, these baked pumpkin donuts are the way to go.
They’re perfect for a lazy weekend morning, an afternoon pick-me-up, or even a fun dessert to share with friends and family.
Need a few tips? Here you go!
- Use pumpkin puree. This recipe requires canned pumpkin puree, not pumpkin pie filling. It’s important to get the right one or the flavor will be off.
- Grease the pan. Even if you’re using silicone, spray the cavities to ensure the donuts release easily.
- Don’t overmix the batter. Mix the batter by hand until the dry and wet ingredients are just combined to avoid dense, dry donuts.
- Pipe the batter. Spoon it into a piping bag or a large Ziploc and cut off a corner to neatly pipe the batter into the donut pan cavities.
- Don’t overfill. If you add more than 3/4 to the cavities, the donuts will overflow and lose their shape.
- Make the batter early. The donut batter can be prepared the night before and refrigerated, covered, until the next day.
- How many donuts? You’ll get 12 (3-inch) donuts or 6 large donuts out of this recipe. If making large, bake them for about 20 minutes.
- Variations. Top the donuts with a brown butter maple glaze or cream cheese frosting. You can also bake the batter in a muffin tin to make pumpkin muffins.
How to Store
Whether you’re enjoying these donuts for breakfast, as an afternoon treat, or even as a dessert, they’re sure to bring a smile to your face and a cozy warmth to your heart.
Pair them with your favorite hot beverage and savor the flavors of the season.
Oh and if you have leftovers, here’s what to do:
To Store: Place cooled donuts in an airtight container and store them in the refrigerator for up to 5 days.
To Freeze: Flash freeze the uncoated donuts in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before reheating and coating.
To Reheat: Warm the donuts in a preheated oven at 350°Fahrenheit for about 5 minutes or microwave them for 10-15 seconds. This helps restore their softness and enhances the flavor of the cinnamon sugar coating.
More Dreamy Pumpkin Recipes for Fall
Baked Pumpkin Spice Donut Holes
Pumpkin Chocolate Chip Cookies
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Cream Cheese Muffins
Baked Pumpkin Donuts with Cinnamon Sugar
12
servings10
minutes15
minutes250
kcalThese baked pumpkin donuts with cinnamon sugar are the perfect blend of warm spices, soft texture, and sweetly spiced sugar coating.
Ingredients
- For the Donuts
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/2 teaspoon salt
2 eggs
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/3 cup vegetable oil or melted butter
3/4 cup 100% pumpkin puree
1 teaspoon pure vanilla extract
- For the Cinnamon Sugar Coating
1 cup granulated sugar
2-3 tablespoons ground cinnamon
1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°Fahrenheit. Lightly grease a donut pan with non-stick spray (see note).
- In a medium bowl, whisk the flour, baking powder, pumpkin spice, and salt until well combined.
- In a separate bowl, whisk the eggs and sugar until smooth. Blend in the oil, pumpkin puree, and vanilla.
- Gradually add the dry ingredients to the wet ingredients. Stir by hand with a spatula until just combined.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 12-15 minutes or until they spring back when lightly touched. Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- While the donuts are cooling, melt the butter in a small bowl. Mix the granulated sugar and ground cinnamon in a separate shallow bowl.
- Once the donuts are cool enough to handle but still slightly warm, brush each lightly with melted butter. Then, dip it in the cinnamon-sugar mixture, coating both sides evenly.
- Serve the donuts warm or at room temperature with a cozy beverage. Enjoy!
Notes
- Grease the pan. Even if you’re using silicone, spray the cavities to ensure the donuts release easily.
- Don’t overfill. If you add more than 3/4 to the cavities, the donuts will overflow and lose their shape.
- How many donuts? You’ll get 12 (3-inch) donuts or 6 large donuts out of this recipe. If making large, bake them for about 20 minutes.
