Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Introduction

These easy baked pumpkin donuts are a perfect fall treat, combining warm spices with moist pumpkin flavor. They’re simple to make and coated in a sweet cinnamon sugar for an irresistible finish.

Ingredients

• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ⅓ cup granulated sugar (for coating)
• 2 tablespoons butter, melted (for coating)
• 1 teaspoon cinnamon (for coating)

Instructions

1. Step 1: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
2. Step 2: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth.
3. Step 3: In a smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
4. Step 4: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into each donut cavity of the pan, filling all six cavities.
5. Step 5: Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 10 minutes.
6. Step 6: Flip the pan upside down to release the donuts onto a cooling rack. Let them cool for at least 10 more minutes.
7. Step 7: For the cinnamon sugar coating, melt 2 tablespoons of butter. Using a pastry brush, coat each cooled donut with melted butter, or dip each side quickly if you don’t have a brush.
8. Step 8: Combine granulated sugar and 1 teaspoon cinnamon in a bowl. Dip each butter-coated donut into the sugar mixture, flipping to coat both sides evenly.

Tips & Variations

• If you don’t have a donut pan, use a muffin tin and reduce baking time slightly.
• For added flavor, sprinkle chopped nuts or drizzle with glaze after coating with cinnamon sugar.
• Use canned pumpkin puree for convenience or homemade pumpkin puree for fresher flavor.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in the microwave for 10-15 seconds to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different milk instead of regular milk?

Yes, you can substitute cow’s milk with almond, soy, oat, or any other plant-based milk in the same amount without affecting the texture much.

Can I freeze these pumpkin donuts?

Absolutely! Freeze the cooled, uncoated donuts in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw at room temperature and add the cinnamon sugar coating just before serving.

Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

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★★★★★

4.8 from 705 reviews

These Easy Baked Pumpkin Donuts are a delightful fall treat, combining the warm flavors of pumpkin and spices with a light, tender crumb. Baked instead of fried, they offer a healthier twist on traditional donuts, finished with a buttery cinnamon sugar coating that adds the perfect sweet and spicy touch.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 6 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Donuts

• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup all purpose flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg

Cinnamon Sugar Coating

• ⅓ cup granulated sugar
• 2 tablespoons butter (melted)
• 1 teaspoon cinnamon

Instructions

1. Preheat and Prepare Donut Pan: Preheat your oven to 350ºF (175ºC) and spray a donut pan with non-stick cooking spray to ensure easy removal of the donuts after baking. Set the pan aside.
2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until well combined and smooth.
3. Combine Dry Ingredients: In a smaller bowl, mix the all purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt evenly. Gradually add these dry ingredients to the wet pumpkin mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the donuts tender.
4. Fill Donut Pan: Transfer the batter into a piping bag or a resealable plastic bag with a small corner cut off. Pipe the batter evenly into the donut cavities, distributing among six molds.
5. Bake the Donuts: Place the pan in the preheated oven and bake for 15-16 minutes, until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 10 minutes to set.
6. Cool on Rack: Carefully flip the pan upside down to release the donuts onto a wire cooling rack. Allow them to cool fully for at least 10 more minutes before coating.
7. Prepare Cinnamon Butter Coating: Melt 2 tablespoons of butter in the microwave. Using a pastry brush, coat the cooled donuts with the melted butter or briefly dip each side of the donut if a brush is unavailable.
8. Apply Cinnamon Sugar: In a bowl, combine granulated sugar and cinnamon. Roll each butter-coated donut in the sugar mixture, flipping to thoroughly coat both sides for a sweet, crispy finish.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
• If you don’t have a piping bag, spooning the batter carefully into the donut pan cavities works as well.
• Allow donuts to cool completely before applying the cinnamon sugar to avoid melting the sugar coating.
• Store donuts in an airtight container at room temperature for up to 2 days for freshness.

Keywords: pumpkin donuts, baked donuts, easy pumpkin recipe, fall desserts, cinnamon sugar donuts