Print

Baked Pumpkin Donuts with Cinnamon Sugar

A close-up of a pile of soft baked pumpkin donuts coated in cinnamon sugar.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy soft, spiced pumpkin donuts baked in a donut pan, finished with a simple cinnamon-sugar coating. These easy donuts are perfect for a quick fall breakfast or treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • For the Topping:
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a donut pan or line with parchment paper.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, melted butter, pumpkin puree, egg, vanilla extract, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
  7. While the donuts are baking, prepare the topping. In a small bowl, combine the granulated sugar and cinnamon.
  8. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
  9. Dip the warm donuts into the melted butter, then dredge them in the cinnamon-sugar mixture.
  10. Serve immediately.

Notes

  • For a richer flavor, use dark brown sugar in the donut batter.
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
  • These donuts are best enjoyed the same day they are made.

Nutrition