Baked Pumpkin Donuts with Cinnamon Sugar
Tender baked pumpkin donuts with warm spices and a cinnamon sugar finish. Perfect for fall mornings and easy weekend baking.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 12
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine salt
– 1 1/2 tsp ground cinnamon
– 1 tsp pumpkin pie spice
– 3/4 cup light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs, room temp
– 1 cup pumpkin puree (100% pumpkin)
– 1/2 cup whole milk
– 1/3 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
– For coating:
– 6 tbsp unsalted butter, melted
– 2/3 cup granulated sugar
– 2 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F. Grease a 12-cavity donut pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. Whisk pumpkin, sugars, eggs, milk, melted butter, and vanilla until smooth.
4. Fold wet into dry just until combined; avoid overmixing.
5. Pipe batter to fill each cavity about 2/3 full.
6. Bake 10–14 minutes until springy. Cool 2–3 minutes; unmold to a rack.
7. Brush warm donuts with melted butter; coat in cinnamon sugar.
Notes
Use 100% pumpkin puree, not pie filling. Coat while warm for best adhesion. For minis, start checking at 8–9 minutes.