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Perfect Baked Pumpkin Donuts with Cinnamon Sugar (Easy)

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These baked pumpkin donuts are soft, spiced, and coated in a crackly cinnamon sugar coating. They come together in under 30 minutes with simple ingredients, delivering bakery-quality flavor without the deep fryer.

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 purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 4 tablespoons (57g) unsalted butter, melted
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 2 teaspoons vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons (57g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin purée, eggs, melted butter, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag and snip off about ½ inch from the corner. Pipe the batter into each donut cavity, filling them about ¾ full.
  6. Bake for 10 to 12 minutes, until the donuts spring back when touched and a toothpick inserted into the center comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack to cool for another 5 minutes.
  8. While the donuts cool, combine the granulated sugar and cinnamon in a shallow bowl. Melt the butter in a small bowl.
  9. Working one at a time, brush each warm donut generously with melted butter on all sides, then immediately dip into the cinnamon sugar mixture, turning to coat evenly. Tap off excess.
  10. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

For extra crunch, double coat the donuts: brush with butter, dip in cinnamon sugar, brush with more butter, and dip again. The coating stays crunchy for about 6 to 8 hours. Store leftovers in an airtight container with a paper towel to absorb moisture.

Nutrition

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

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