Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

The pan came out of the oven and the whole kitchen smelled like a fall festival — cinnamon, nutmeg, that warm clove hit you only get this time of year. My neighbor texted me before I even had a chance to snap a photo. “What are you baking? I need it.” That’s how these Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar started making the rounds. Not because I planned it, but because the smell alone was enough to pull people out of their houses.

I wasn’t trying to reinvent the wheel. Honestly, I just wanted something that tasted like a deep-fried donut from the orchard stand without actually having to deal with hot oil. You know how that goes — you want the flavor, the texture, the little sugar crunch on the outside, but you don’t want the mess or the guilt that follows. So I started messing around with a baked version, and somewhere between the second batch and the third (because the first one was a little dry, let’s be real), I landed on something that actually worked.

These donuts are soft, almost cakey on the inside, with that perfect cinnamon-sugar coating that sticks to your fingers. They come together in under 30 minutes, which feels almost unfair for how good they taste. And they don’t require any fancy equipment — just a donut pan and a bowl. No stand mixer, no yeast, no waiting around for dough to rise. I’ve made them on a Tuesday morning before the kids were awake and on a Sunday afternoon when I needed something to bring to a friend’s house. They work every time.

What I love most about this recipe is how unpretentious it is. It doesn’t try to be anything other than what it is — a simple, warm, cinnamon-sugar-coated donut that tastes like autumn in a single bite. And honestly? That’s exactly what I needed.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I care to admit, and I can tell you with confidence — these are the baked donuts you’ve been looking for. Here’s why they keep showing up in my kitchen week after week.

• Quick & Easy: From mixing bowl to plate in under 30 minutes. No yeast, no rising time, no complicated steps. Just stir, bake, and roll in sugar.
• Simple Ingredients: You probably already have most of these in your pantry. Pumpkin puree, flour, sugar, eggs, butter, and a few warm spices. No specialty items required.
• Perfect for Fall Mornings: These are the kind of donuts that make a chilly October morning feel cozy. Pair them with coffee or hot apple cider and you’ve got breakfast sorted.
• Crowd-Pleaser: I’ve brought these to potlucks, playdates, and casual get-togethers. Kids and adults both go for them. There’s never a leftover.
• Unbelievably Delicious: The texture is soft and tender, almost like a muffin top but better. And that cinnamon-sugar coating? It creates the perfect little crunch on the outside.

What makes these different from other baked donut recipes is the technique. Instead of using just melted butter, I brush the baked donuts with butter and then immediately roll them in cinnamon sugar while they’re still warm. That extra step makes the coating stick and creates that bakery-style finish you usually only get from fried donuts. It’s a small thing, but it makes all the difference.

These donuts aren’t just good for being baked — they’re good, period. They’re the kind of treat that makes you close your eyes after the first bite. And when you realize you made them in your own kitchen in less time than it takes to drive to the bakery, it feels like a small victory.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create something that tastes anything but ordinary. Most of these are pantry staples, especially if you do any kind of fall baking. Here’s what you’ll need and why each one matters.

For the Donuts

• All-purpose flour (1 ¾ cups) — gives the donuts structure without making them dense. Spoon and level your flour for the best results; packing it in will make the donuts dry.
• Granulated sugar (¾ cup) — adds sweetness and helps create that tender crumb. I use regular white sugar here, not brown, because we want the cinnamon sugar coating to stand out.
• Pumpkin puree (½ cup) — not pumpkin pie filling, just plain canned pumpkin. It adds moisture, color, and that subtle earthy flavor that makes these taste like fall. Libby’s is my go-to brand for consistent texture.
• Butter (4 tablespoons, melted) — adds richness and keeps the donuts tender. I use salted butter and adjust the added salt accordingly. If you use unsalted, add an extra ¼ teaspoon of salt.
• Egg (1 large, room temperature) — binds everything together and gives the donuts structure. Let it sit out for 15 minutes if you forgot to take it out ahead of time.
• Milk (½ cup) — adds moisture and helps create a smooth batter. Whole milk works best, but 2% is fine too. You can also use buttermilk for a slightly tangier flavor.
• Vanilla extract (1 teaspoon) — rounds out the flavors and makes everything taste more bakery-like. Pure vanilla extract is worth it here.
• Baking powder (1 ½ teaspoons) — the leavening agent that makes these donuts rise and get fluffy. Make sure it’s fresh — if it’s been sitting in your cabinet for years, it won’t work as well.
• Pumpkin pie spice (2 teaspoons) — the backbone of the flavor. You can use store-bought or make your own with cinnamon, nutmeg, ginger, and cloves. I prefer the store-bought blends for consistency, but homemade works great too.
• Salt (½ teaspoon) — balances the sweetness and enhances the spices. Don’t skip it, even if you’re using salted butter.

For the Cinnamon Sugar Coating

• Butter (4 tablespoons, melted) — this is what makes the coating stick. Brush it on while the donuts are still warm for the best results.
• Granulated sugar (½ cup) — creates that classic crunchy coating. You could use superfine sugar for an even finer texture, but regular works perfectly.
• Ground cinnamon (2 tablespoons) — the star of the coating. Use a fresh jar of cinnamon for the most vibrant flavor. Old cinnamon loses its punch.

Substitution Notes: If you’re gluten-sensitive, you can swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill with good results. For a dairy-free version, use melted coconut oil or plant-based butter in both the donuts and the coating, and swap the milk with almond or oat milk. The texture will be slightly different but still delicious. And if you want to skip the pumpkin puree altogether (though why would you?), you can substitute with mashed sweet potato or butternut squash puree — just make sure it’s not too watery.

Equipment Needed

You don’t need a lot of fancy tools for these donuts, which is part of what makes this recipe so approachable. Here’s what you’ll need.

• Donut pan: This is the one non-negotiable piece of equipment. You need a 6-cavity donut pan for this recipe. I use a standard non-stick one from Wilton and it works perfectly. If you only have one pan, you can bake in batches — just let the pan cool slightly before greasing it again.
• Mixing bowls: One large bowl for the dry ingredients and one medium bowl for the wet ingredients. Nothing fancy needed.
• Whisk: For combining the dry ingredients and mixing the wet ingredients. A hand whisk works fine; you don’t need a stand mixer for this.
• Spatula: For folding the wet and dry ingredients together. A rubber spatula is ideal because it won’t overmix the batter.
• Piping bag or zip-top bag: This makes filling the donut cavities so much easier. If you don’t have a piping bag, just snip the corner off a zip-top bag and use that. You can also spoon the batter in, but it gets messy.
• Pastry brush: For brushing the melted butter onto the baked donuts. A silicone brush works best, but any brush will do.
• Shallow dish: For the cinnamon sugar mixture. You need something wide enough to roll the donuts in.
• Cooling rack: For letting the donuts cool slightly before coating. If you don’t have one, a plate works in a pinch.

If you don’t have a donut pan and don’t want to buy one, you can actually make these as muffin tops using a standard muffin tin — just fill the cups about halfway and reduce the baking time slightly. They won’t have the donut shape, but they’ll taste just as good.

Preparation Method

Let’s get to the good part. Here’s how to make these donuts step by step. I’ve included all the little details I wish someone had told me the first time I made them.

1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray your donut pan generously with non-stick cooking spray, making sure to get into all the crevices. I like using a baking spray that contains flour for extra insurance against sticking.
2. Mix the dry ingredients. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Whisk for about 15 seconds to make sure everything is evenly distributed. This step matters — you don’t want a pocket of baking powder in one donut and none in another.
3. Mix the wet ingredients. In a separate medium bowl, whisk together ½ cup pumpkin puree, ¾ cup granulated sugar, 4 tablespoons melted butter (slightly cooled), 1 large egg, ½ cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and well combined. The mixture should be a uniform orange color with no streaks of egg white.
4. Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain — about 10 to 15 strokes. A few small lumps are totally fine. Overmixing will make the donuts tough, so resist the urge to keep stirring. The batter should be thick but scoopable, similar to muffin batter.
5. Fill the donut cavities. 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 ⅔ to ¾ full. Don’t overfill them — they will rise and you want that classic donut shape with a hole in the middle. If you accidentally overfill, use a small spoon to scoop out the excess.
6. Bake the donuts. Place the pan in the preheated oven and bake for 9 to 12 minutes. Start checking at the 9-minute mark. The donuts are done when they spring back lightly when touched, and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. The edges should be slightly golden. Every oven runs a little differently, so trust your eyes and your toothpick more than the timer.
7. Cool in the pan. Let the donuts cool in the pan for 2 to 3 minutes. This is important — if you try to remove them immediately, they’ll fall apart. If you wait too long, they might stick. After 2 to 3 minutes, turn the pan over onto a cooling rack and gently tap it to release the donuts. If any stick, use a small offset spatula or butter knife to gently loosen the edges.
8. Prepare the coating. While the donuts are cooling slightly, melt 4 tablespoons of butter in a small bowl. In a separate shallow dish, whisk together ½ cup granulated sugar and 2 tablespoons ground cinnamon until well combined.
9. Coat the donuts. While the donuts are still warm (but not hot enough to burn your fingers), brush each one generously with melted butter on all sides. Then immediately roll the buttered donut in the cinnamon sugar mixture, pressing gently so the coating sticks. Make sure to get the sides and the inside edge of the donut hole too. Place the coated donuts on a clean plate or rack.
10. Serve immediately or store. These are best eaten the same day, ideally within a few hours of baking. The coating stays crunchy for about 4 to 6 hours, then starts to soften. If you’re serving them later, wait to coat them until just before serving.

Pro tip: If you’re making a double batch, keep the second batch of donuts uncoated until you’re ready to serve them. The coating doesn’t hold up well overnight, so fresh is always better.

Cooking Tips & Techniques

I’ve made these donuts more times than I can count, and I’ve learned a few things along the way. Some of these tips came from batches that didn’t turn out perfectly — and I’m sharing them so you don’t have to make the same mistakes.

Don’t overmix the batter. This is the number one mistake people make with baked donuts. The more you stir, the more gluten develops, and the tougher the donuts become. Mix until the flour just disappears, even if there are a few small lumps. They’ll bake out in the oven. I learned this the hard way when my first batch came out more like hockey pucks than donuts.

Use room temperature ingredients. Cold eggs and cold milk can cause the melted butter to seize up, creating a lumpy batter that doesn’t bake evenly. Let your egg and milk sit out for 15 to 20 minutes before you start. If you’re in a hurry, you can place the egg in a bowl of warm water for 5 minutes.

Don’t skip greasing the pan. Even if your donut pan is non-stick, give it a good spray with cooking spray. These donuts are tender and they can stick if the pan isn’t well greased. I use a baking spray with flour (like Baker’s Joy) and I’ve never had a sticking issue since.

Check your baking powder. If your baking powder is old, your donuts won’t rise properly. To test it, drop a teaspoon of baking powder into a small bowl of hot water. If it bubbles vigorously, it’s still good. If it barely fizzes, it’s time to buy a new can.

Bake one pan at a time. If you have two donut pans, resist the urge to bake them both at the same time. The heat doesn’t circulate as well with two pans in the oven, and you’ll end up with unevenly baked donuts. Bake them one after the other — the second batch will be ready to go in the oven by the time the first one comes out.

Let the donuts cool before coating. I know it’s tempting to coat them immediately, but if they’re too hot, the butter will melt into the donut instead of staying on the surface, and the sugar won’t stick as well. Wait about 2 to 3 minutes after they come out of the pan. They should be warm to the touch, not hot.

Double coat for extra crunch. If you’re a texture person like me, try this: after the first coat of butter and cinnamon sugar, let the donuts sit for a minute, then brush with another thin layer of butter and roll again. The second coat adds an extra layer of crunch that’s absolutely worth the extra step.

Variations & Adaptations

One of the best things about this recipe is how easy it is to adapt. I’ve tried several variations over the years, and here are my favorites.

Maple Glazed Pumpkin Donuts. Instead of the cinnamon sugar coating, make a simple glaze by whisking together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk. Dip the tops of the cooled donuts into the glaze and let them set for about 10 minutes. The maple flavor pairs beautifully with the pumpkin spice. This is my go-to variation when I want something a little more decadent.

Chocolate Chip Pumpkin Donuts. Fold ½ cup mini chocolate chips into the batter just before filling the donut cavities. The chocolate chips add little pockets of melted chocolate that complement the warm spices perfectly. Use mini chips rather than regular-sized ones so they distribute more evenly and don’t sink to the bottom.

Gluten-Free Version. Swap the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. I’ve used King Arthur Measure for Measure and Bob’s Red Mill with good results. The texture will be slightly more delicate, so handle the donuts gently when removing them from the pan. Everything else stays the same.

Vegan Version. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of the regular egg, and swap the milk with oat milk or almond milk. Use melted coconut oil or vegan butter in place of regular butter. The donuts will be slightly less tender but still very good. For the coating, use vegan butter or coconut oil.

Pumpkin Spice Latte Donuts. Add 1 tablespoon of instant espresso powder to the dry ingredients and replace ¼ cup of the milk with strong brewed coffee. The coffee flavor doesn’t overpower the pumpkin — it just deepens the overall flavor and makes these taste like your favorite fall drink in donut form.

Serving & Storage Suggestions

These donuts are best served warm, ideally within an hour of baking. The cinnamon sugar coating is at its crunchiest right after it’s applied, and the donuts themselves are soft and tender. Here’s how to serve and store them.

Serving temperature: Room temperature or slightly warm is ideal. If you’ve made them ahead, pop them in a 300°F oven for 3 to 4 minutes to warm them up before serving. Don’t microwave them — it makes the coating soggy.

What to serve with them: These donuts are perfect with a hot cup of coffee, a chai latte, or a glass of cold milk. For a fall brunch spread, serve them alongside creamy roasted butternut squash soup for a sweet and savory combo that works surprisingly well. They also pair beautifully with a pumpkin graveyard brownie bites for a full Halloween dessert table.

Storage instructions: Store uncoated donuts in an airtight container at room temperature for up to 2 days. Coated donuts are best eaten within 12 hours — after that, the sugar starts to dissolve and the coating becomes sticky. If you need to store coated donuts, place them in a single layer in an airtight container with a paper towel on the bottom to absorb excess moisture.

Freezing instructions: These donuts freeze beautifully, but freeze them uncoated. Place the cooled, uncoated donuts in a single layer on a baking sheet and freeze for 1 hour. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To serve, thaw at room temperature for about 30 minutes, then warm in a 300°F oven for 3 to 4 minutes. Brush with melted butter and coat with cinnamon sugar just before serving.

How flavors develop: The pumpkin spice flavor actually deepens slightly after the first day, so if you’re planning ahead, these are great to make a day in advance (just keep them uncoated until serving). The texture stays tender and the spices have time to meld together.

Nutritional Information & Benefits

These donuts are a treat, and they should be enjoyed as such. But they do have a few redeeming qualities worth mentioning.

Estimated nutritional values per donut (based on 12 donuts):

• Calories: 215
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 195mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 3g

Health benefits of key ingredients: Pumpkin puree is packed with vitamin A (from beta-carotene), which supports eye health and immune function. It’s also a good source of fiber, which helps with digestion and keeps you feeling full. The cinnamon in the coating has anti-inflammatory properties and can help regulate blood sugar levels. And while these aren’t health food by any stretch, they’re a far better option than deep-fried donuts from the bakery.

Dietary considerations: This recipe can be adapted for gluten-free and dairy-free diets (see variations above). It contains eggs, dairy, and gluten in its standard form. If you’re watching your sugar intake, you can reduce the sugar in the donut batter to ½ cup and use a sugar substitute like Swerve in the coating, though the texture will be slightly different.

My personal perspective: I believe in balance. These donuts are a celebration of fall flavors, and I don’t think you need to justify every bite. But I also appreciate that they’re baked, not fried, and that they use real ingredients you can actually pronounce. That’s a win in my book.

Conclusion

These Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar have become my go-to fall recipe for a reason. They’re quick enough for a weekday morning, impressive enough for a holiday brunch, and simple enough that you don’t need to be an experienced baker to pull them off. The warm spices, the tender crumb, that perfect cinnamon-sugar crunch — it all comes together in under 30 minutes with ingredients you probably already have.

I love that this recipe is forgiving. You can tweak the spices, swap the coating for a glaze, or add chocolate chips if that’s your thing. It’s a base that welcomes creativity, and I hope you’ll make it your own. Maybe you’ll discover a variation I haven’t tried yet — and if you do, I’d love to hear about it.

If you’re looking for more fall baking inspiration, you might also enjoy these cozy pumpkin cream cheese swirl muffins with cinnamon crumble or this easy creamy pumpkin dump cake with cream cheese swirls. Both are perfect for using up that extra can of pumpkin puree.

So go ahead — preheat that oven, grab your donut pan, and make yourself a batch. Your kitchen is about to smell incredible, and your family (or your neighbors) are going to love you for it. Happy baking!

Frequently Asked Questions

Can I make these donuts without a donut pan?

Yes, you can! If you don’t have a donut pan, you can bake the batter in a standard muffin tin. Fill the cups about halfway and bake for 12 to 15 minutes. They’ll be more like muffin tops than donuts, but the flavor and texture will be the same. You can also try shaping the batter into donut shapes on a parchment-lined baking sheet, though they’ll spread a bit during baking.

Why did my donuts come out dry?

Dry donuts are usually the result of overbaking or overmixing the batter. Check your donuts at the 9-minute mark and pull them out as soon as a toothpick comes out clean. Also, make sure you’re measuring your flour correctly — spoon it into the measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and lead to dry results.

Can I use pumpkin pie filling instead of pumpkin puree?

No, I wouldn’t recommend it. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the sugar and spice balance in this recipe. Stick with plain pumpkin puree (the ingredient list should say “pumpkin” and nothing else). If you accidentally buy pie filling, you can still use it, but reduce the sugar in the recipe by half and skip the pumpkin pie spice.

How do I keep the cinnamon sugar coating from getting soggy?

The coating stays crunchiest when the donuts are freshly baked and coated right before serving. If you’re making them ahead, store the donuts uncoated in an airtight container and only brush with butter and roll in cinnamon sugar when you’re ready to eat them. Also, make sure the donuts are completely cool before storing — any residual heat will create steam and soften the coating.

Can I double this recipe?

Absolutely. This recipe doubles beautifully. Just make sure you have two donut pans (or bake in batches) and don’t overfill the cavities. If you’re making a double batch, I recommend baking one pan at a time for even results. The batter can sit at room temperature for about 30 minutes while the first batch bakes, but don’t let it sit much longer than that or the baking powder will lose its effectiveness.

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