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Perfect Baked Pumpkin Donuts with Cinnamon Sugar

baked pumpkin donuts with cinnamon sugar - featured image
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These baked pumpkin donuts with cinnamon sugar are soft, cake-like, and coated in a crunchy cinnamon sugar crust. Quick and easy to make, they are perfect for fall mornings, brunches, or any time you crave a sweet treat without the hassle of frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ½ cup (120ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) unsalted butter, melted (for brushing)
  • ½ cup granulated sugar mixed with 2 teaspoons cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly lighter in color, about 30 seconds.
  4. Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture. Whisk until fully combined.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula or whisk until just combined (a few lumps are fine). Do not overmix.
  6. Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about ¾ full.
  7. Bake for 10 to 12 minutes, until the donuts spring back when touched and a toothpick inserted into the thickest part comes out clean.
  8. Let the donuts cool in the pan for 3 minutes, then turn them out onto a cooling rack.
  9. Let the donuts cool for about 5 minutes. While still warm, brush each donut generously with melted butter on all sides, then immediately dip into the cinnamon sugar mixture, pressing gently to coat.
  10. Place the coated donuts back on the cooling rack to set for a few minutes. Serve warm.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature ingredients for best texture. Grease the pan well to prevent sticking. Let donuts cool about 5 minutes before coating for optimal butter and sugar adhesion. For extra crunch, double coat with butter and cinnamon sugar.

Nutrition

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

Find it online: https://flurpchef.com/perfect-baked-pumpkin-donuts-with-cinnamon-sugar/