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Easy Baked Cinnamon Sugar Pumpkin Donuts (Best Fall Recipe)

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These easy baked pumpkin donuts are tender, cakey, and coated in a crunchy cinnamon sugar shell. Ready in about 25 minutes with simple pantry ingredients, they’re the perfect fall treat without the fuss of frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) milk (whole or 2%)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 6-cavity donut pan with non-stick baking spray, ensuring all crevices are coated.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate medium bowl, whisk together pumpkin puree, melted butter, milk, egg, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10-12 minutes, or until donuts are golden brown around the edges and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let donuts cool in the pan for 2 minutes, then turn out onto a cooling rack. While still warm, brush each donut with melted butter, then immediately dip or roll in the cinnamon sugar mixture.
  8. Repeat with remaining batter. If using one pan, let it cool completely before spraying and filling again.

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for best texture. Grease the pan well to prevent sticking. Coat donuts while warm for the cinnamon sugar to adhere. For mini donuts, reduce baking time to 7-9 minutes. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://morselora.com/easy-baked-cinnamon-sugar-pumpkin-donuts-best-fall-recipe/