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Easy Baked Pumpkin Donuts With Cinnamon Sugar Coating

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These easy baked pumpkin donuts are tender, fluffy, and coated in a crackly cinnamon sugar coating. Made without yeast or deep-frying, they come together in under 30 minutes and are perfect for fall mornings or any autumn occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30ml) vegetable oil
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • ¼ cup (57g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a standard 6-cavity donut pan thoroughly with non-stick spray or melted butter.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, egg, melted butter, vegetable oil, buttermilk, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Gently fold with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
  5. Transfer the batter to a piping bag or a Ziploc bag with the corner snipped off (about ½ inch wide). Pipe the batter evenly into the prepared donut pan, filling each cavity about ⅔ to ¾ full. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 10-12 minutes, or until the donuts are puffed and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. For mini donuts, check at 6 minutes.
  7. Let the donuts cool in the pan for 5 minutes. This is crucial for them to set.
  8. While the donuts cool, melt the ¼ cup of butter for the coating in a small bowl. In a separate shallow bowl, whisk together the ½ cup of granulated sugar and 1 ½ tablespoons of cinnamon.
  9. After 5 minutes, turn the donuts out onto a cooling rack. Let them cool for another 2-3 minutes until warm but not scorching hot. While still warm, use a pastry brush to coat each donut generously with the melted butter. Immediately roll the buttered donut in the cinnamon sugar mixture, pressing gently so the coating sticks.
  10. Place the coated donuts back on the cooling rack. Serve warm or at room temperature. The coating will stay crunchy for a few hours.

Notes

For best results, use room temperature egg and buttermilk. Coat donuts while warm to ensure the cinnamon sugar sticks. For a double coating, brush with butter, roll in sugar, then brush with butter again and roll in sugar a second time. 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 pumpkin donuts, fall donuts, pumpkin spice donuts

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