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Easy Baked Pumpkin Donuts with Cinnamon Sugar

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Soft, spiced baked pumpkin donuts coated in a crunchy cinnamon sugar topping. Ready in 50 minutes, these are perfect for fall mornings or any time you crave a quick, delicious treat.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (60g) whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • ¾ cup (165g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) milk (any kind)
  • For the cinnamon sugar coating:
  • 4 tablespoons (56g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vegetable oil and vanilla extract until combined.
  4. Slowly pour in the milk while whisking gently. The batter will look a little thin.
  5. Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  6. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling about ¾ full.
  7. Bake for 12-15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
  8. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
  9. While the donuts cool, melt the butter in a small bowl. In a separate shallow bowl, mix the granulated sugar and cinnamon together.
  10. Use a pastry brush to brush each warm donut with melted butter. Immediately dip it into the cinnamon sugar mixture, turning to coat evenly. Place back on the cooling rack.
  11. If using a single donut pan, let it cool slightly, wipe it clean, and re-spray before baking the next batch.

Notes

Don’t overmix the batter. Use room temperature ingredients. Coat donuts while warm for best sugar adhesion. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use melted coconut oil and almond or oat milk. Store in an airtight container at room temperature for up to 2 days, or freeze uncoated donuts for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/easy-baked-pumpkin-donuts-with-cinnamon-sugar-50-minutes/