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Easy Baked Pumpkin Donuts with Cinnamon Sugar

baked pumpkin donuts with cinnamon sugar - featured image
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These easy baked pumpkin donuts with cinnamon sugar are quick, simple, and perfect for fall mornings. They have a delicate crunch from the cinnamon sugar coating and a soft, cake-like interior, rivaling any fried donut.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) milk (whole milk preferred)
  • ¼ cup (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract (pure)
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • 3 tablespoons (45g) unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly with butter or nonstick spray.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk for 15-20 seconds to aerate.
  3. In a separate medium bowl, combine the wet ingredients: egg, pumpkin puree, milk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few small lumps are fine; do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. If using a zip-top bag, snip about ½ inch off one corner. Pipe the batter into the donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until the donuts spring back when touched and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes.
  7. While the donuts cool, prepare the cinnamon sugar coating: mix the ½ cup sugar and 2 tablespoons cinnamon together in a shallow bowl. Melt the 3 tablespoons butter in a separate small bowl.
  8. After 5 minutes, transfer the donuts to a cooling rack. Let them cool for another 2-3 minutes (warm but not hot).
  9. Brush each donut with melted butter, including the sides. Immediately dip into the cinnamon sugar mixture, pressing gently to coat all sides. Shake off excess.
  10. Place the coated donuts back on the cooling rack. Let them sit for a few minutes so the coating sets. Serve warm.

Notes

Do not overmix the batter to avoid dense donuts. Use room temperature ingredients. Let donuts cool for 7-8 minutes total before coating for best results. For extra crunch, double coat with butter and cinnamon sugar. If donuts stick to the pan, grease more thoroughly next time. Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.

Nutrition

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

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