Easy Baked Pumpkin Donuts with Cinnamon Sugar
Soft, moist, and bursting with pumpkin spice, these baked donuts are dipped in melted butter and rolled in crunchy cinnamon sugar for the ultimate fall breakfast or snack. Ready in under 30 minutes!
Equipment
- Donut pan
- Mixing bowls
- Whisk
- Rubber Spatula
- Piping bag or zip-top bag
- Wire Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup pumpkin puree (100% pure, not pie filling)
- 1/2 cup milk (any kind)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan with nonstick spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into donut cavities, filling each about 2/3 to 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into a donut comes out clean.
- Let donuts cool in pan for a few minutes, then transfer to a wire rack.
- In one bowl, place melted butter for coating. In another, mix granulated sugar and cinnamon.
- Dip warm donuts into melted butter, then roll in cinnamon sugar until fully coated.
Notes
For the best coating, dip donuts in butter and cinnamon sugar while still warm. Batter can also be baked in a muffin tin for 18-20 minutes if you don't have a donut pan.