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Perfect Baked Pumpkin Donuts with Cinnamon Sugar Coating

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These baked pumpkin donuts are soft, tender, and perfectly spiced with a crunchy cinnamon sugar coating. Quick and easy to make, they’re the perfect fall treat for brunches, gatherings, or a cozy morning.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¼ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for brushing)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease your donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Whisk for about 20 seconds to ensure everything is evenly distributed.
  3. In a separate medium bowl, whisk together the sugars and eggs. Whisk vigorously for about 1 minute until the mixture is pale and slightly thickened. Add the pumpkin puree, melted butter, buttermilk, and vanilla extract. Whisk until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to fold them together gently. Stir just until no streaks of flour remain — about 10 to 12 strokes. A few small lumps are perfectly fine.
  5. Let the batter rest for 5 minutes. While you wait, prepare your cinnamon sugar mixture in a shallow dish and melt the butter for brushing.
  6. Transfer the batter to a piping bag or zip-top bag. If using a zip-top bag, snip off about ½ inch from one corner. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  7. Bake for 10 to 12 minutes. The donuts are done when they spring back lightly when touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  8. Let the donuts cool in the pan for 3 minutes. After 3 minutes, gently turn the pan over onto a cooling rack. Tap the pan lightly if needed to release the donuts.
  9. While the donuts are still warm (but not too hot to handle), brush each one with melted butter. Use a pastry brush to coat all sides evenly. Then immediately dip the buttered donut into the cinnamon sugar mixture, pressing gently to make sure the coating sticks. Turn it over to coat both sides. Place the coated donuts back on the cooling rack.
  10. Repeat with the remaining batter. If you only have one donut pan, let it cool for a few minutes, wipe it clean, re-grease, and repeat the process.

Notes

Don’t overmix the batter; mix until flour just disappears. Use room temperature ingredients. Check baking powder freshness. Let donuts cool in pan for 3 minutes before removing. Apply coating while donuts are warm. For a dairy-free version, use plant-based butter and buttermilk substitute. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

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