Print

Easy Moist Baked Pumpkin Donuts with Cinnamon Sugar Coating

A tempting stack of freshly baked pumpkin donuts coated generously in cinnamon sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, spiced baked pumpkin donuts for a simple autumn treat. This recipe skips the frying and delivers moist, flavorful cake donuts coated in sweet cinnamon sugar.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • For Coating: 1/2 cup granulated sugar
  • For Coating: 2 tablespoons ground cinnamon
  • For Coating: 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, milk, and vanilla extract until smooth.
  4. Whisk in the vegetable oil until just combined.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Spoon or pipe the batter evenly into the prepared donut pan, filling each cup about two-thirds full.
  7. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the donuts bake, prepare the coating. In a small bowl, combine the 1/2 cup sugar and 2 tablespoons cinnamon. In a separate small bowl, melt the butter.
  9. Once the donuts are baked, let them cool in the pan for 5 minutes.
  10. Gently remove the warm donuts from the pan and immediately dip the tops into the melted butter, then dredge them thoroughly in the cinnamon sugar mixture.
  11. Place the coated donuts on a wire rack to cool completely before serving.

Notes

  • For the best texture, use pure pumpkin puree, not pumpkin pie filling.
  • If you do not have a donut pan, you can pour the batter into a greased 9×5 inch loaf pan and bake for 30-35 minutes, treating it like a quick bread.
  • To make these **Glazed Pumpkin Donuts**, skip the cinnamon sugar coating and instead dip the cooled donuts into a simple glaze made from 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.

Nutrition

Find it online: https://cookingzenith.com/baked-pumpkin-donuts-recipe/