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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

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These easy baked pumpkin donuts are soft, cakey, and coated in a crackly cinnamon sugar crust. Ready in about 25 minutes, they’re the perfect fall treat without the fuss of frying.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil (or melted coconut oil or canola oil)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ tablespoons cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, egg, and vanilla extract until smooth and glossy. Whisk in the milk.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into the prepared donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, until donuts are puffed and spring back when lightly touched. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs.
  7. Let donuts cool in the pan for 2-3 minutes, then turn them out onto a cooling rack.
  8. While donuts are still warm, mix the ½ cup granulated sugar and 1 ½ tablespoons cinnamon in a shallow bowl. Melt the 3 tablespoons butter in a separate small bowl.
  9. Brush each warm donut with melted butter, then immediately dip into the cinnamon sugar mixture, turning to coat evenly. Place coated donuts back on the cooling rack to set.
  10. If baking in batches, let the pan cool slightly, wipe clean, regrease, and repeat with remaining batter.

Notes

Room temperature ingredients matter for best texture. Don’t overmix the batter. Coat donuts while still warm for the cinnamon sugar to stick. For extra crunch, double-coat with butter and cinnamon sugar. Donuts are best enjoyed the day they are made. 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, easy pumpkin donuts, fall donuts, baked donuts, pumpkin spice donuts

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