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Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar - featured image
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These easy baked pumpkin spice donuts are crispy on the outside, tender on the inside, and coated in cinnamon sugar. Ready in under 30 minutes with simple pantry ingredients, they’re the perfect fall treat without the fuss of deep frying.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¾ cup (180g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60g) melted butter, slightly cooled
  • ¼ cup (60g) Greek yogurt (plain, full-fat preferred)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (45g) melted butter, for brushing

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk for about 20 seconds to evenly distribute.
  3. In a separate medium bowl, combine the wet ingredients: pumpkin puree, melted butter (slightly cooled), Greek yogurt, egg, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay; do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip about ½ inch off one corner. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, or until the donuts are golden brown around the edges and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 3-4 minutes. Then gently run a small offset spatula or butter knife around the edges and transfer the donuts to a cooling rack.
  8. While the donuts are still warm (but not hot), brush each one lightly with melted butter. Working one at a time, roll the donut in the cinnamon sugar mixture, pressing gently to adhere. Tap off any excess.
  9. Let the coated donuts cool completely on the rack, or serve them warm.

Notes

Don’t overmix the batter to avoid tough donuts. Let donuts rest in pan for 3-4 minutes before removing. Brush butter while donuts are warm, not hot, for best coating adhesion. For extra crunch, double coat with cinnamon sugar. Check pumpkin puree moisture level; adjust batter with milk or flour if needed. Room temperature ingredients help prevent lumps.

Nutrition

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

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