Baked Pumpkin Donuts with Cinnamon Sugar
Pumpkin pie spice and cinnamon give these baked donuts a familiar cozy flavor, while pumpkin puree keeps the batter moist and tender. A buttery cinnamon sugar coating adds a sweet finish while the donuts are still warm.
The batter is made for standard donut pans and yields donuts with a soft crumb rather than a fried, crisp exterior. For the best texture, mix gently and keep an eye on the recipe card for the oven temperature and timing.
Choose plain pumpkin puree
Use plain pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, so it would change the flavor balance alongside the brown sugar, pumpkin pie spice, and cinnamon.
Packed brown sugar adds sweetness, and the eggs, milk, and neutral oil help bring the wet ingredients together. Vanilla bean powder rounds out the warm flavor. Measure the ingredients as listed on the recipe card so the batter has the intended consistency.
Mix just until the flour disappears
Whisking the dry ingredients separately helps distribute the leavening, spice, and salt through the flour. In the larger bowl, whisk the pumpkin mixture until smooth before folding in the dry ingredients. Stop as soon as no dry flour remains; mixing beyond that can make the finished crumb less tender.
A piping bag or a resealable bag with a snipped corner makes it easier to direct the batter into each cavity. Fill the pans about two-thirds full, leaving room for the donuts to rise. Lightly coat both pans with nonstick spray so the baked donuts can be loosened cleanly after resting.
Coat the donuts while they are warm
The recipe card gives the oven temperature and baking time to follow. Look for donuts that spring back when lightly touched, then leave them in the pans for the listed resting time before loosening them and moving them to a wire rack for the listed cooling time.
Stir the granulated sugar and cinnamon in a shallow bowl so there is room to turn each donut through the coating. Brush the warm donuts all over with melted butter first; it helps the cinnamon sugar cling to the surface. Work gently when turning them so the tender donuts keep their shape.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which would alter the balance of brown sugar, pumpkin pie spice, and cinnamon in this batter.
How do I know when the donuts are baked?
Use the baking time on the recipe card as your guide, and check that the donuts spring back when lightly touched. Let them rest in the pans for the listed time before loosening them.
When should I add the cinnamon sugar coating?
Brush the donuts with melted butter while they are warm, then turn them in the cinnamon sugar. The butter gives the coating a surface to cling to, so coat them after they come out of the pans.
Baked Pumpkin Donuts with Cinnamon Sugar
Course: DessertCuisine: AmericanDifficulty: Easy12
donuts15
minutes12
minutes220
kcal37
minutesThese baked pumpkin donuts are warmly spiced and coated in cinnamon sugar while still warm. The batter makes 12 donuts in standard donut pans.
Ingredients
- Donuts
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
2/3 cup packed brown sugar
2 large eggs
1/4 cup neutral oil
1/3 cup milk
1/2 teaspoon vanilla bean powder
Nonstick cooking spray, for the pans
- Cinnamon sugar coating
1/3 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, melted
Directions
- Preheat the oven to 375°F. Lightly coat two standard 6-cavity donut pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, whisk the pumpkin puree, brown sugar, eggs, oil, milk, and vanilla bean powder until smooth. Add the dry ingredients and fold just until no dry flour remains.
- Transfer the batter to a piping bag or a resealable bag with a corner snipped off. Pipe it into the prepared pans, filling each cavity about two-thirds full.
- Bake for 12 minutes, until the donuts spring back when lightly touched. Leave them in the pans for 5 minutes, then loosen and transfer to a wire rack to cool for 5 minutes.
- Stir the granulated sugar and cinnamon together in a shallow bowl. Brush the warm donuts all over with melted butter, then turn them in the cinnamon sugar to coat.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
