Easy Baked Pumpkin Donuts with Cinnamon Sugar

That first hit of cinnamon and nutmeg—the kind that wraps around you before you even step foot in the kitchen—still takes me straight to my grandmother’s tiny apartment in New England. I was maybe seven, standing on a wobbly stool, watching her pull a tray of these golden, dome-shaped beauties from the oven. She didn’t call them donuts, though. She called them “pumpkin puffs,” and she’d dust them so generously with cinnamon sugar that a little cloud would puff up every time she tapped the strainer. I remember thinking, even then, that this was the smell of fall itself—not the fake stuff from candles, but the real, honest-to-goodness scent of a kitchen that was actually lived in.

Years later, when I started messing around in my own kitchen, I realized something. Those donuts weren’t fried. Not even a little bit. My grandmother, bless her heart, had been making baked pumpkin donuts this whole time, and I never even questioned it. She was a woman who believed that if you could bake it, you should—less mess, less fuss, and honestly, more flavor. So when I set out to recreate that memory, I knew I wasn’t going to drag out a deep fryer. I wanted that same tender crumb, that same warm spice hit, and that same ridiculous coating of cinnamon sugar that makes your fingers sticky and your heart full. These easy baked pumpkin donuts with cinnamon sugar are exactly that. They’re the kind of thing you make on a lazy Sunday morning when the leaves are turning and you just want to slow down. They’re not complicated. They’re not fancy. They’re just really, really good.

And honestly? That’s the whole point.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I care to admit. The first batch was too dense. The second was too dry. The third—well, the third was just right, and I’ve been making them that way ever since. Here’s why these easy baked pumpkin donuts with cinnamon sugar are going to become your new fall favorite:

• Quick & Easy: From mixing bowl to plate in under 30 minutes. No yeast, no proofing, no waiting around. Just mix, bake, roll, and eat.
• Simple Ingredients: You probably have everything already. Flour, sugar, eggs, butter, pumpkin puree, and a handful of spices. No specialty flours or hard-to-find extracts.
• Perfect for Fall Mornings: Whether it’s a cozy weekend breakfast, a Halloween party treat, or a Thanksgiving brunch contribution, these donuts fit right in. They’re basically autumn in edible form.
• Crowd-Pleaser: I’ve brought these to potlucks, book club meetings, and casual get-togethers. They disappear fast. Kids love them, adults love them, and people who swear they don’t like pumpkin? Yeah, they love them too.
• Unbelievably Delicious: The texture is the real star here. They’re soft and tender on the inside with a slightly crisp, sugary exterior. The cinnamon sugar coating isn’t just a garnish—it’s the whole experience.

What makes these different from every other pumpkin donut recipe out there? It’s the balance. I’ve played with the ratio of pumpkin to flour, the type of fat, the amount of sugar. This version uses melted butter for richness and a touch of oil to keep them moist. The pumpkin isn’t overpowering—it’s there, warm and subtle, letting the spices do the heavy lifting. And that coating? It’s more than just cinnamon and sugar. It’s a moment. Trust me on this one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that cozy, spiced flavor and tender texture without any fuss. Most of these are pantry staples, which makes these easy baked pumpkin donuts with cinnamon sugar perfect for spontaneous baking cravings.

• All-purpose flour (1 ¾ cups / 220g) – The base of the donut. Spoon and level your flour for the best results. Too much flour and your donuts will be dense and dry.
• Granulated sugar (¾ cup / 150g) – Adds sweetness and helps create that tender crumb. I use standard white sugar here.
• Light brown sugar (¼ cup / 50g, packed) – This adds a touch of molasses flavor that pairs beautifully with pumpkin. Don’t skip it—it makes a difference.
• Baking powder (1 ½ teaspoons) – The leavening agent that gives these donuts their lift. Make sure it’s fresh.
• Baking soda (½ teaspoon) – Works with the pumpkin’s natural acidity to create a soft texture.
• Pumpkin pie spice (2 teaspoons) – The backbone of the flavor. I use a store-bought blend, but you can make your own with cinnamon, nutmeg, ginger, and cloves.
• Ground cinnamon (1 teaspoon) – Because you can never have too much cinnamon in a pumpkin recipe.
• Salt (½ teaspoon) – Balances the sweetness and enhances the spices.
• Pumpkin puree (1 cup / 245g) – Not pumpkin pie filling. Make sure you’re using 100% pure pumpkin puree. I prefer Libby’s for its consistent texture and flavor.
• Large eggs (2, room temperature) – Helps bind everything together and adds structure. Room temperature eggs incorporate more evenly into the batter.
• Melted butter (¼ cup / 57g, cooled slightly) – Adds richness and flavor. I use unsalted butter to control the salt level.
• Vegetable oil (¼ cup / 60ml) – Keeps the donuts moist and tender. You can use canola or melted coconut oil too.
• Vanilla extract (1 teaspoon) – Enhances the warm spices and rounds out the flavor.
• Milk (¼ cup / 60ml, any kind) – Adds moisture and helps thin the batter to the right consistency. I use whole milk, but almond or oat milk works great too.

For the Cinnamon Sugar Coating:

• Granulated sugar (½ cup / 100g)
• Ground cinnamon (1 ½ tablespoons)
• Melted butter (3 tablespoons / 42g) – For brushing on the warm donuts so the sugar sticks.

Equipment Needed

You don’t need a lot of fancy tools for these easy baked pumpkin donuts with cinnamon sugar. Here’s what you’ll need:

• Donut pan (standard 6-cavity pan) – This is the one non-negotiable piece. You can find them at most kitchen stores or online for around $10. I’ve used both metal and silicone pans, and I prefer metal for a slightly crisper edge. If you only have a silicone pan, place it on a baking sheet for stability.
• Two mixing bowls (one medium, one large) – For combining your dry and wet ingredients separately.
• Whisk – For mixing the dry ingredients and the wet ingredients. A hand whisk works perfectly; no need for a stand mixer here.
• Rubber spatula – For folding the batter together without overmixing.
• Piping bag or zip-top bag – To pipe the batter into the donut pan. It’s much cleaner than spooning it in. If using a zip-top bag, just snip off one corner.
• Pastry brush – For brushing the warm donuts with melted butter before coating them in cinnamon sugar.
• Shallow bowl or plate – For the cinnamon sugar coating. A wide, shallow bowl works best for rolling.
• Cooling rack – To cool the donuts slightly before coating. If you don’t have one, a plate lined with paper towels works in a pinch.

I’ve made these donuts with a cheap $8 pan and they turned out just as good as with an expensive one. Don’t overthink the equipment—just make sure you have that donut pan and you’re golden.

Preparation Method

Making these easy baked pumpkin donuts with cinnamon sugar is almost embarrassingly simple. Here’s how it goes:

1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick spray. Don’t skimp here—pumpkin batter loves to stick. I use a spray that contains flour for extra insurance.
2. Mix the dry ingredients. In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure everything is evenly distributed. I like to use my fingers to break up any clumps of brown sugar.
3. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, vegetable oil, vanilla extract, and milk until smooth. The mixture should be a beautiful deep orange and smell like fall already.
4. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few lumps are totally fine—overmixing will make your donuts tough. This batter will be thicker than cake batter but thinner than cookie dough.
5. Fill the donut pan. 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 them about ¾ full. Don’t overfill—they will rise. If you don’t have a bag, you can use a spoon, but it’s messier. I’ve done both, and the piping bag is worth the extra 30 seconds.
6. Bake. Place the pan in the preheated oven and bake for 10-12 minutes. The donuts are done when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched. My oven runs hot, so I check at 10 minutes.
7. Cool slightly. Let the donuts cool in the pan for 2-3 minutes. This is important—if you try to remove them too soon, they’ll fall apart. After 3 minutes, turn them out onto a cooling rack. They should release easily if you sprayed the pan well.
8. Make the coating. While the donuts are still warm (but not hot), melt the 3 tablespoons of butter in a small bowl. In a separate shallow bowl, whisk together the ½ cup of granulated sugar and 1 ½ tablespoons of cinnamon.
9. Coat the donuts. Using a pastry brush, brush each warm donut all over with melted butter. Don’t be shy—the butter is what makes the sugar stick. Then immediately roll the buttered donut in the cinnamon sugar mixture, pressing gently so it adheres. I use my fingers to make sure every nook and cranny is covered.
10. Repeat with remaining batter. Wipe out the donut pan, respray it, and repeat the process with the remaining batter. This recipe makes about 12 donuts, so you’ll need to bake in two batches unless you have two pans.

One thing I learned the hard way: don’t skip the cooling step before coating. If the donuts are too hot, the butter will just slide right off. If they’re too cold, the butter won’t soak in and the sugar won’t stick. Warm but not hot—that’s the sweet spot.

Cooking Tips & Techniques

After making these easy baked pumpkin donuts with cinnamon sugar more times than I can count, I’ve picked up a few tricks that make all the difference.

Don’t overmix the batter. This is the number one mistake I see. Pumpkin batter is forgiving, but if you beat it to death, you’ll end up with tough, rubbery donuts. Mix until just combined—a few lumps are your friend. I once got distracted and kept stirring, and the result was a batch of donuts that could have doubled as hockey pucks. Learn from my mistake.

Use room temperature ingredients. Cold eggs and cold milk can cause the melted butter to seize up, leaving you with a lumpy batter. Let everything sit out for about 15-20 minutes before you start. If you’re in a hurry, place the eggs in a bowl of warm water for 5 minutes.

Spray the pan generously. I cannot stress this enough. Pumpkin puree has a tendency to stick to pans like glue. Use a baking spray that contains flour, or brush the cavities with melted butter and then dust with flour. I’ve lost more than a few donuts to stuck-on batter, and it’s heartbreaking every time.

Bake one batch at a time. If you only have one donut pan, resist the urge to fill it while the first batch is baking. The batter will sit and the leavening agents will start to activate, which can affect the rise. Just wait the 12 minutes—it’s worth it.

Coat while warm. The cinnamon sugar coating is the star of the show, and it only sticks properly when the donuts are warm. I like to set up an assembly line: donuts on one side, melted butter in the middle, cinnamon sugar on the other side. Brush, roll, done. It takes about 30 seconds per donut.

Double the coating if you like it extra sweet. Some people like a light dusting. I am not one of those people. I want that thick, crunchy, sugary shell that cracks a little when you bite into it. If that sounds like you, feel free to double the coating ingredients and roll the donuts twice.

Variations & Adaptations

These easy baked pumpkin donuts with cinnamon sugar are pretty perfect as-is, but they’re also incredibly adaptable. Here are a few variations I’ve tried and loved:

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve used King Arthur’s Measure for Measure and it worked beautifully. The texture is slightly more tender, but the flavor is spot-on. Just make sure your blend contains xanthan gum for structure.

Dairy-Free Version: Use melted coconut oil or a dairy-free butter substitute in place of the butter, and swap the milk for almond, oat, or coconut milk. The coating butter can be replaced with coconut oil as well. I’ve made these for a friend with a dairy allergy and they were just as delicious.

Spiced Sugar Variation: Instead of just cinnamon, try adding a pinch of nutmeg, cardamom, or even a tiny bit of ginger to the coating sugar. I once added a pinch of cayenne pepper to the cinnamon sugar for a sweet-heat combo that was surprisingly addictive.

Maple Glaze Option: If you want to skip the cinnamon sugar coating, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth. Drizzle over the cooled donuts. This gives them a more elegant, breakfast-y vibe.

Chocolate Pumpkin Donuts: Replace ¼ cup of the flour with unsweetened cocoa powder. The chocolate and pumpkin combo is underrated—it’s like a healthier, cozier brownie in donut form.

Mini Donut Version: Use a mini donut pan and reduce the baking time to 6-8 minutes. Perfect for parties or for portion control (though I can never stop at just one).

Serving & Storage Suggestions

These easy baked pumpkin donuts with cinnamon sugar are best served warm, right after they’ve been coated. The sugar is still slightly crunchy, the inside is tender, and the whole thing practically melts in your mouth. I like to serve them with a hot cup of coffee or a creamy pumpkin cold foam latte for the ultimate fall pairing. They also go beautifully with a glass of cold milk or a chai latte.

If you’re serving them for brunch, arrange them on a platter with a few apple slices and a drizzle of caramel sauce. They’re also fantastic alongside a batch of pumpkin cream cheese muffins for a full pumpkin-spiced spread.

Storage: These donuts are best eaten the same day, but they’ll keep in an airtight container at room temperature for up to 2 days. The coating will soften slightly, but they’ll still be delicious. If you’re storing them, place a paper towel at the bottom of the container to absorb any excess moisture.

Freezing: You can freeze the uncoated donuts for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. When you’re ready to eat, thaw at room temperature, then reheat in a 300°F oven for 5 minutes. Brush with butter and coat with cinnamon sugar right before serving.

Reheating: If you have leftovers (unlikely, but possible), pop them in the microwave for 10-15 seconds, or reheat in a 350°F oven for 3-4 minutes. The oven method helps restore a bit of that initial crispness.

One thing I’ve noticed: the flavors actually deepen after a day. The spices meld together and the pumpkin becomes more pronounced. So if you can resist eating them all immediately, day-old donuts are still pretty fantastic.

Nutritional Information & Benefits

Let’s be real—these are donuts. They’re a treat, not a health food. But they do have a few redeeming qualities worth mentioning.

Estimated Nutritional Values (per donut, based on 12 servings):

• Calories: 245
• Fat: 11g
• Carbohydrates: 35g
• Protein: 3g
• Fiber: 1g
• Sugar: 22g

Health Benefits of Key Ingredients:

• Pumpkin puree is packed with vitamin A (from beta-carotene), vitamin C, and fiber. It’s also low in calories and adds natural moisture to baked goods without needing extra fat.
• Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels. Plus, it makes everything taste like a hug.
• Eggs provide high-quality protein and essential vitamins like B12 and D.

Dietary Considerations: This recipe can easily be made gluten-free or dairy-free (see variations above). It’s nut-free as written, so it’s safe for school lunches and parties. Note that it does contain eggs, so it’s not suitable for a vegan diet without further adaptation.

Potential Allergens: Wheat (gluten), dairy, eggs.

I’m not going to pretend these are a health food—they’re a celebration of fall, pure and simple. But knowing that there’s real pumpkin in there, with actual nutrients and fiber, makes that second donut feel just a little bit better.

Conclusion

These easy baked pumpkin donuts with cinnamon sugar are everything I love about fall baking. They’re simple enough for a weekday morning, special enough for a holiday brunch, and so delicious that you’ll find yourself making excuses to bake them. The tender crumb, the warm spices, that irresistible cinnamon sugar coating—it’s comfort in every bite.

What I love most about this recipe is how forgiving it is. You don’t need to be a pastry chef. You don’t need fancy equipment. You just need a donut pan, a few pantry staples, and about 30 minutes. And the result? Donuts that taste like they came from a bakery, but with that homemade warmth that only your own kitchen can provide.

I’d love to hear how these turn out for you! Did you try a variation? Did you double the coating like I always do? Drop a comment below and let me know. And if you’re looking for more cozy fall recipes, don’t miss my maple walnut pumpkin bread with brown butter glaze or these pumpkin spice bagels with maple cream cheese. Happy baking, friends!

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely. Just make sure to strain it well. Homemade pumpkin puree tends to be more watery than canned, so place it in a cheesecloth-lined strainer over a bowl for about 30 minutes to remove excess moisture. Too much liquid will make your donuts dense and gummy.

Why did my donuts stick to the pan?

This is the most common issue with baked donuts. Make sure you’re using a generous amount of non-stick spray, preferably one that contains flour. Also, let the donuts cool in the pan for exactly 2-3 minutes before trying to remove them. Too soon and they’ll fall apart; too late and they’ll stick.

Can I make the batter ahead of time?

I don’t recommend it. The leavening agents (baking powder and baking soda) start working as soon as they hit the wet ingredients, so the batter is best used immediately. If you need to prep ahead, mix the dry ingredients and wet ingredients separately and combine them right before baking.

How do I know when the donuts are done baking?

A toothpick inserted into the thickest part of a donut should come out clean or with just a few moist crumbs. The tops should be lightly golden and spring back when gently pressed. Start checking at the 10-minute mark—ovens vary, and overbaking will dry them out.

Can I make these without a donut pan?

Technically, yes. You can bake the batter in a greased muffin tin for pumpkin muffins (adjust baking time to 15-18 minutes). But they won’t have that classic donut shape or the same texture. If you love donuts, I really recommend picking up a pan—they’re inexpensive and open up a whole world of baked donut recipes.

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