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Cozy Baked Pumpkin Donuts with Easy Cinnamon Sugar Coating

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Soft, tender baked pumpkin donuts coated in a crackly cinnamon sugar coating. Ready in under 30 minutes with simple pantry ingredients, these are the perfect cozy fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar (for batter)
  • ½ cup (100g) granulated sugar (for coating)
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (for batter)
  • 1 tablespoon ground cinnamon (for coating)
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) vegetable oil (or canola or melted coconut oil)
  • ¼ cup (60ml) buttermilk (or milk with 1 tsp lemon juice/vinegar)
  • 1 teaspoon vanilla extract
  • 4 tablespoons (56g) unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with nonstick spray or melted butter.
  2. In a medium bowl, whisk together flour, ½ cup granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and glossy.
  4. Pour dry ingredients into wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted in the center comes out clean.
  7. Let donuts cool in the pan for 2-3 minutes, then transfer to a cooling rack.
  8. While donuts are still warm, mix remaining ½ cup granulated sugar with 1 tablespoon cinnamon in a shallow dish. Melt 4 tablespoons butter in a separate small bowl.
  9. Brush each warm donut generously with melted butter, then dip into cinnamon sugar mixture, turning to coat evenly.
  10. If using only one donut pan, let it cool slightly, wipe clean, regrease, and repeat with remaining batter.

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for best texture. Coat donuts while still warm for the sugar to stick. If you don’t have a donut pan, bake in a mini muffin tin for 8-10 minutes for donut holes. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

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

Find it online: https://eliplate.com/cozy-baked-pumpkin-donuts-with-easy-cinnamon-sugar-coating/