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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

baked pumpkin donuts cinnamon sugar - featured image
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These baked pumpkin donuts are tender, cakey, and coated in a crackly cinnamon sugar layer that shatters with every bite. Made in under 30 minutes without a deep fryer, they’re the perfect fall treat for cozy mornings or holiday brunches.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin purée (100% pure, not pie filling)
  • ¼ cup (60ml) milk (whole or 2%)
  • 1 large egg (room temperature)
  • 3 tablespoons (42g) melted butter (salted)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons cinnamon
  • 3 tablespoons (42g) melted butter (for brushing)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with cooking spray or melted butter.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. In a large bowl, whisk together the pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth and slightly glossy.
  4. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined. A few small lumps are okay; do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip off the corner (about ½ inch wide) and pipe the batter into each donut cavity, filling them about ¾ full.
  6. Bake for 9-11 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. Start checking at 9 minutes.
  7. Let the donuts cool in the pan for 2-3 minutes. They should still be warm for the coating to stick.
  8. While the donuts cool, whisk together the granulated sugar and cinnamon in a shallow dish. Melt the remaining 3 tablespoons of butter in a small bowl.
  9. Turn the warm donuts out onto a cooling rack. Working one at a time, brush each donut generously with melted butter on all sides, then immediately dip it into the cinnamon sugar mixture, turning to coat evenly.
  10. Place the coated donuts on a clean cooling rack or plate. Serve immediately or store as desired. Best eaten the same day.

Notes

Don’t overmix the batter—fold until just combined to avoid tough donuts. Room temperature ingredients help create a smooth batter. Watch the baking time closely; donuts go from perfect to overdone quickly. The butter step is essential for the crackly coating; don’t substitute with milk. If using only one pan, let it cool completely before greasing and filling again for the second batch.

Nutrition

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

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