Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Introduction

These baked pumpkin donuts offer a moist, tender treat bursting with warm autumn spices. Perfect for breakfast or an afternoon snack, they’re easy to make and lightly sweetened with a cinnamon sugar coating.

Ingredients

• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ⅓ cup granulated sugar (for cinnamon sugar coating)
• 2 tablespoons butter, melted (for coating)
• 1 teaspoon cinnamon (for coating)

Instructions

1. Step 1: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
2. Step 2: In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and milk until smooth.
3. Step 3: In a separate bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
4. Step 4: Transfer the batter to a piping bag or a ziplock bag with the corner snipped off. Pipe the batter evenly into the six donut cavities.
5. Step 5: Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 10 minutes.
6. Step 6: Flip the pan upside down to release the donuts onto a cooling rack. Allow them to cool another 10 minutes or until completely cool.
7. Step 7: Melt the butter in the microwave. Using a pastry brush or by quickly dipping, coat each cooled donut with the melted butter.
8. Step 8: Mix granulated sugar and cinnamon in a bowl. Roll each butter-coated donut in the cinnamon sugar mixture to coat evenly on both sides.

Tips & Variations

• For an extra pumpkin kick, add a teaspoon of pumpkin pie spice to the sugar coating.
• Use whole wheat flour for a nuttier flavor and added fiber.
• If you don’t have a donut pan, pipe the batter into a muffin tin for pumpkin muffins instead.
• Substitute maple syrup for some of the brown sugar for a richer sweetness.

Storage

Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in a microwave for 10-15 seconds before serving to restore softness. They are best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option. Just be sure it’s pure pumpkin, not pumpkin pie filling.

Can I make these donuts gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup equally for best results.

Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

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★★★★★

4.4 from 117 reviews

These Baked Pumpkin Donuts are moist, flavorful, and perfectly spiced treats made with pumpkin puree and warm autumn spices. Lightly coated with a buttery cinnamon sugar mixture, they provide a comforting fall dessert or breakfast option that’s easy to prepare and bake in the oven.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 6 donuts 1x
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Donuts

• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup all purpose flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg

Cinnamon Sugar Coating

• ⅓ cup granulated sugar
• 2 tablespoons butter (melted)
• 1 teaspoon cinnamon

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set aside to prepare the batter.
2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and combined.
3. Combine Dry Ingredients: In a smaller bowl, mix the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt together evenly.
4. Form the Batter: Gradually add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined to avoid overmixing.
5. Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into the six donut cavities of the pan.
6. Bake Donuts: Bake in the preheated oven for 15-16 minutes or until a toothpick inserted into the center of a donut comes out clean. Let the donuts cool in the pan for 10 minutes.
7. Cool Donuts: Carefully flip the pan upside down to release the donuts onto a cooling rack. Allow them to cool for at least another 10 minutes before coating.
8. Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Use a pastry brush or quickly dip each donut side into the melted butter to coat.
9. Coat with Cinnamon Sugar: Mix the granulated sugar and cinnamon in a bowl. Dip each butter-coated donut into the cinnamon sugar mixture, flipping to coat both sides thoroughly.

Notes

• For best texture, avoid overmixing the batter to keep the donuts light and tender.
• Use fresh pumpkin puree or canned 100% pure pumpkin for consistent flavor.
• If you don’t have a donut pan, you can use a muffin pan and reduce baking time slightly.
• Store baked donuts in an airtight container at room temperature for up to 2 days.
• These donuts can be reheated gently in a microwave or toaster oven before serving.

Keywords: baked pumpkin donuts, pumpkin spice donuts, fall recipes, cinnamon sugar donuts, pumpkin puree dessert, easy baked donuts, autumn breakfast