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Easy Baked Pumpkin Donuts with Cinnamon Sugar

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These easy baked pumpkin donuts with cinnamon sugar are tender, spiced, and coated in a crunchy cinnamon-sugar shell. Ready in under 30 minutes, they’re the perfect fall treat for breakfast, brunch, or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 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 (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • For the cinnamon sugar coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a standard 6-cavity donut pan generously with non-stick spray (preferably one containing flour).
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, vegetable oil, vanilla extract, and milk until smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  5. 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.
  6. Bake for 10-12 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Let the donuts cool in the pan for 2-3 minutes, then turn them out onto a cooling rack.
  8. While the donuts are still warm, melt the 3 tablespoons of butter for the coating in a small bowl. In a separate shallow bowl, whisk together the ½ cup granulated sugar and 1 ½ tablespoons cinnamon.
  9. Using a pastry brush, brush each warm donut all over with melted butter, then immediately roll in the cinnamon sugar mixture, pressing gently to adhere.
  10. Repeat with remaining batter (wipe out the pan, respray, and bake the second batch). This recipe makes about 12 donuts.

Notes

Don’t overmix the batter—a few lumps are fine. Use room temperature ingredients for best results. Spray the pan generously to prevent sticking. Coat the donuts while they are warm but not hot for the best sugar adhesion. For extra crunch, double the coating ingredients and roll twice.

Nutrition

Keywords: baked pumpkin donuts, cinnamon sugar donuts, easy pumpkin donuts, fall donuts, pumpkin spice donuts

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