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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

baked pumpkin donuts with cinnamon sugar - featured image
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These easy baked pumpkin donuts are tender, fluffy, and coated in a crunchy cinnamon sugar coating. Made without yeast or deep frying, they come together in about 25 minutes and are perfect for fall gatherings or cozy weekend brunches.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ cup (57g) unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard 6-cavity donut pan with nonstick spray or melted butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk eggs until light and frothy. Add pumpkin puree, buttermilk, melted butter, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or zip-top bag with a ½-inch corner snipped off. Pipe batter into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted comes out clean.
  7. Let donuts cool in the pan for 3-4 minutes, then transfer to a cooling rack.
  8. While donuts are still warm, mix coating sugar and cinnamon in a shallow bowl. Melt butter for brushing in a small dish.
  9. Brush each warm donut with melted butter on all sides, then immediately roll or dip in cinnamon sugar mixture until fully coated.
  10. Serve warm or at room temperature. Best enjoyed the same day.

Notes

For best results, use room temperature ingredients. If you don’t have buttermilk, add 1 ½ teaspoons lemon juice or white vinegar to ½ cup regular milk and let sit 5 minutes. For a dairy-free version, use melted coconut oil and almond milk with lemon juice. To make your own pumpkin pie spice: mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and a pinch of cloves. Coat donuts while warm for the best crunch. Don’t overmix the batter to avoid tough donuts.

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-coating/