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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

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These baked pumpkin donuts are tender, spiced, and covered in a thick, crunchy cinnamon sugar coating. Ready in about 30 minutes, they’re the perfect fall treat for lazy weekend mornings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • ¼ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • ½ cup unsalted butter (1 stick), melted
  • ½ cup granulated sugar (for coating)
  • 2 tablespoons cinnamon (for coating)
  • Pinch of salt (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard 6-cavity donut pan thoroughly with non-stick spray or butter.
  2. In a medium bowl, whisk together flour, ¾ cup granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and 1 teaspoon cinnamon until evenly distributed.
  3. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, brown sugar, vanilla extract, and milk until smooth and well combined.
  4. Pour dry ingredients into wet ingredients and fold with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Transfer batter to a piping bag or zip-top bag (snip off one corner). Pipe batter into prepared donut pan, filling each cavity about ⅔ full.
  6. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. While donuts are still warm (but not hot), brush each generously with melted butter using a pastry brush.
  9. In a shallow bowl, mix together ½ cup granulated sugar, 2 tablespoons cinnamon, and a pinch of salt (if using). Immediately roll each buttered donut in the cinnamon sugar mixture until completely coated.
  10. Place coated donuts on a cooling rack set over a baking sheet. Let set for about 5 minutes before serving.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. The butter coating is essential for the signature crust. Let donuts cool slightly before coating—warm but not hot. Store uncoated donuts for up to 2 days; coat fresh before serving.

Nutrition

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

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