Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and combined.
- Combine Dry Ingredients: In a smaller bowl, mix the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt together evenly.
- Form the Batter: Gradually add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined to avoid overmixing.
- 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.
- 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.
- 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.
- 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.
- 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
