Print

Best Baked Cinnamon Sugar Pumpkin Donuts (Easy Fall Recipe)

baked cinnamon sugar pumpkin donuts - featured image
Print Recipe

These baked cinnamon sugar pumpkin donuts are the perfect fall treat—quick, easy, and made with simple ingredients. They have a crackly cinnamon sugar crust and a soft, tender interior, ready in under 30 minutes without any deep frying.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar (for batter)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 4 tablespoons (56g) unsalted butter, melted
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, at room temperature
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (60ml) milk (any kind)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon (for batter)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons (56g) unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan thoroughly with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin purée, milk, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined—do not over-mix. A few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  7. While donuts cool, mix remaining ½ cup granulated sugar with 1 ½ tablespoons cinnamon in a shallow bowl. Melt 4 tablespoons butter in a separate bowl.
  8. While donuts are still warm (not hot), brush each lightly with melted butter. Immediately roll or dip in cinnamon sugar mixture, pressing gently to adhere.
  9. Serve immediately for best texture.

Notes

Don’t over-mix the batter to avoid dense donuts. Use room temperature ingredients for best texture. Brush butter on warm donuts for coating to stick. For extra crunch, double coat with butter and cinnamon sugar. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in microwave for 10-15 seconds or in a 300°F oven for 5 minutes. Freeze uncoated baked donuts for up to 3 months.

Nutrition

Keywords: baked pumpkin donuts, cinnamon sugar donuts, easy fall recipe, pumpkin donuts, baked donuts, fall breakfast

Find it online: https://junomeals.com/best-baked-cinnamon-sugar-pumpkin-donuts-easy-fall-recipe/