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Easy Baked Pumpkin Donuts with Cinnamon Sugar (Best Homemade Recipe)

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These easy baked pumpkin donuts with cinnamon sugar are soft, cakey, and coated in a crunchy cinnamon-sugar crust. Ready in about 30 minutes, they’re the perfect fall treat for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pans generously with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt, and baking soda. Set aside.
  3. In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes. Then transfer them to a cooling rack.
  8. While the donuts are cooling, make the cinnamon sugar coating. In a shallow dish, whisk together the granulated sugar and ground cinnamon. Melt the butter in a small bowl.
  9. While the donuts are still warm (but not hot), brush each one generously with melted butter. Then dip it into the cinnamon sugar mixture, turning to coat all sides. Tap off any excess.
  10. Place the coated donuts back on the cooling rack. They’re best enjoyed warm, but they’re also delicious at room temperature.

Notes

For best results, do not overmix the batter. Use room temperature ingredients. Pipe the batter for even fills. Check donuts at 10 minutes. Let donuts cool slightly before coating. For make-ahead, store uncoated donuts and coat just before serving. Freeze uncoated donuts for up to 3 months.

Nutrition

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

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