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Easy Baked Pumpkin Donuts with Cinnamon Sugar

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Quick and easy baked pumpkin donuts coated in cinnamon sugar. Ready in under 30 minutes with simple ingredients, these moist and tender donuts are perfect for fall mornings or any day that needs a little warmth.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • ⅓ cup (80ml) milk (whole or 2%)
  • ¼ cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Spray a donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until combined. Add egg, pumpkin puree, milk, and vanilla extract; whisk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag. Snip off ½ inch from corner. Pipe batter into donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, until puffed and golden around edges, and a toothpick inserted into thickest part comes out clean or with a few moist crumbs.
  7. Let donuts cool in pan for 2-3 minutes, then turn out onto a cooling rack.
  8. While donuts cool, mix granulated sugar and cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
  9. While donuts are still warm, brush each with melted butter on all sides, then immediately roll in cinnamon sugar mixture. Press gently so sugar sticks.
  10. Serve warm or at room temperature.

Notes

Don’t overfill cavities; fill ⅔ full. Use room temperature ingredients. Coat donuts while warm for best sugar adhesion. Check baking powder freshness. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free butter substitute. Store in airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 2 months.

Nutrition

Keywords: baked donuts, pumpkin donuts, cinnamon sugar donuts, easy donut recipe, fall baking, quick breakfast

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