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Easy Baked Pumpkin Donuts with Cinnamon Sugar

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These Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating are soft, tender, and coated in a crackly cinnamon sugar crust. Made with simple pantry ingredients, they come together in under 30 minutes without any yeast or deep frying—perfect for fall mornings, cozy gatherings, or a spontaneous late-night baking session.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Pinch of salt (for coating, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick baking spray. Place the pan on a baking sheet for easier handling.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups (210g) all-purpose flour, ½ cup (100g) granulated sugar, ½ cup (100g) packed light brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
  3. In a separate large bowl, whisk together the wet ingredients: 1 cup (245g) pumpkin puree, 2 large eggs (room temperature), ¼ cup (60ml) vegetable oil, ¼ cup (60ml) milk, and 1 teaspoon vanilla extract. Whisk until smooth and completely combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few small lumps are fine. Do not overmix.
  5. Transfer the batter to a piping bag or a large zip-top bag. If using a zip-top bag, snip about ½ inch off one corner. Pipe the batter into each donut cavity, filling it about ¾ full.
  6. Bake for 10 to 12 minutes. Start checking at the 10-minute mark. The donuts are done when they are golden brown on top and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
  7. Let the donuts cool in the pan for 5 minutes. After 5 minutes, transfer them to a wire cooling rack. Let them cool for another 2 to 3 minutes. They should be warm but not hot when you coat them.
  8. While the donuts cool, prepare the cinnamon sugar coating. In a small saucepan or microwave-safe bowl, melt 6 tablespoons (85g) unsalted butter. In a shallow bowl, whisk together ½ cup (100g) granulated sugar, 2 tablespoons ground cinnamon, and a pinch of salt.
  9. One at a time, dip each warm donut into the melted butter. Flip it to coat both sides. Let the excess butter drip off, then immediately place the donut into the cinnamon sugar mixture. Use a spoon or your fingers to coat both sides generously. Place the coated donut back on the cooling rack. Repeat with all the donuts.
  10. Serve immediately. These are best eaten the same day, ideally within a few hours of baking.

Notes

Do not overmix the batter—a few lumps are fine. Use room temperature ingredients for best texture. Grease the pan well even if it’s non-stick. Pipe the batter for more uniform donuts. Coat the donuts while they are warm (not hot) for the best cinnamon sugar adherence. For a thicker coating, double dip in butter and cinnamon sugar. Use fresh spices for the best flavor. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

Keywords: baked pumpkin donuts, cinnamon sugar donuts, easy donut recipe, fall baking, pumpkin spice donuts, baked donuts, no yeast donuts

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