Easy Baked Pumpkin Donuts with Cinnamon Sugar
There is something magical about the smell of cinnamon on a crisp autumn morning. It instantly makes your kitchen feel like the coziest place on earth.
These baked pumpkin donuts deliver that warm feeling in under 30 minutes. They are soft, cakey, and perfectly spiced for the season. You can enjoy a fresh, bakery-style treat without even leaving your house.
Why You Will Love This Recipe
Most donuts require messy hot oil and a lot of patience. These baked pumpkin donuts are different because they are simple and stress-free. You only need two bowls and a donut pan to get started.
They are a wonderful choice for a lazy weekend brunch. The texture is light and tender, almost like a handheld pumpkin cake. Plus, they use simple pantry staples you likely already have in your kitchen.
Simple Method
Making these treats is as easy as mixing a muffin batter. You whisk your dry ingredients, then mix your wet ingredients separately. Folding them together gently ensures your donuts stay soft and airy.
Even if you are new to baking, you can master this recipe. Using a piping bag makes filling the pans very quick and neat. In just 12 minutes, your oven will transform the batter into golden rings.
Ingredients You Will Need
This recipe celebrates seasonal produce with real pumpkin and aromatic spices. Fresh ingredients make all the difference in achieving that deep, warm flavor.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and lightly grease two 6-cavity donut pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a separate medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until emulsified.
- Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
- Transfer the batter into a piping bag or a large plastic bag with the corner snipped off.
- Pipe the batter into the prepared donut pans, filling each cavity approximately three-quarters full.
- Bake for 10 to 12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
- Cool the donuts in the pan for 5 minutes, then invert them onto a wire cooling rack.
- In a small bowl, combine the coating sugar and cinnamon; place the melted butter in a separate small bowl.
- Dip each warm donut into the melted butter, then immediately dredge in the cinnamon-sugar mixture to coat thoroughly.
Best Ways to Enjoy It
Serve these donuts while they are still slightly warm from the oven. The cinnamon sugar coating is best when it is fresh and crunchy. Pair them with a hot cup of coffee or a spicy chai tea.
They are perfect for a cozy morning spent under a blanket. If you are hosting friends, place them on a pretty wooden platter. They make every autumn gathering feel a little more special and sweet.
Storage & Reheating
These donuts are best on the day they are made. If you have leftovers, store them in an airtight container at room temperature. They will stay fresh for up to two days.
To regain that fresh texture, reheat them in a 350°F oven for 5 minutes. You can also freeze the un-coated donuts for up to two months. Simply thaw and add the sugar coating just before you serve them.
Tips for Best Results
- Use a piping bag to fill the pans for perfectly even shapes.
- Avoid overmixing the batter to keep the texture light and tender.
- Ensure your eggs are at room temperature for a smoother batter.
- Coat the donuts while they are still warm so the butter sticks.
- Double the batch if you are hosting a fall brunch party.
- Use plain pumpkin puree, not pumpkin pie filling, for the best flavor.
- Sprinkle a little extra cinnamon into the sugar for a bolder spice.
Ways to Switch It Up
- Swap the sugar coating for a simple maple syrup glaze.
- Add a handful of mini chocolate chips to the batter for kids.
- Use a gluten-free 1:1 flour blend to make these allergy-friendly.
- In summer, use mashed banana instead of pumpkin for a tropical twist.
Common Questions
Can I make these without a donut pan?
Yes, you can use a standard muffin tin instead. Bake them for a few extra minutes until a toothpick comes out clean. They will be just as delicious as muffins.
How do I know when they are done?
Gently press the top of a donut with your finger. It should spring back immediately if it is fully baked. You can also use a toothpick to check the center.
I hope these warm pumpkin treats bring a little extra light to your fall mornings. Enjoy every sweet, spiced bite with someone you love.
— Clara
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease two 6-cavity donut pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a separate medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until emulsified.
- Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
- Transfer the batter into a piping bag or a large plastic bag with the corner snipped off.
- Pipe the batter into the prepared donut pans, filling each cavity approximately three-quarters full.
- Bake for 10 to 12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
- Cool the donuts in the pan for 5 minutes, then invert them onto a wire cooling rack.
- In a small bowl, combine the coating sugar and cinnamon; place the melted butter in a separate small bowl.
- Dip each warm donut into the melted butter, then immediately dredge in the cinnamon-sugar mixture to coat thoroughly.
