Easy Baked Pumpkin Donuts with Cinnamon Sugar Topping
These easy baked pumpkin donuts combine the comforting warmth of autumn spices with the nostalgic joy of donuts, without the hassle of deep-frying. The perfect balance of moist, cake-like texture and irresistible pumpkin flavor transforms your morning coffee ritual or afternoon treat into something truly special.
Equipment
- Donut Pans (two 6-cavity)
- Mixing Bowls
- Piping Bag or Ziplock Bag
Ingredients
For the Donuts
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup brown sugar packed, light or dark
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 cup pumpkin puree pure, not pumpkin pie filling
- 1 teaspoon vanilla extract pure
- ½ cup buttermilk or ½ cup milk mixed with 1½ tsp lemon juice
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ cup butter melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease two 6-cavity donut pans with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until completely combined.
- In a large bowl, whisk together the brown sugar, granulated sugar, and oil until smooth and well combined, about 1 minute.
- Add the eggs one at a time, whisking well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform in color.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined after each addition.
- Transfer your batter to a large ziplock bag or piping bag. Cut a ½-inch opening at one corner and pipe the batter into the donut cavities, filling each about ¾ full.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 12-14 minutes, or until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
- While the donuts are baking, mix together the granulated sugar and cinnamon in a small bowl. Melt the butter in another small bowl.
- Allow the donuts to cool in the pan for 5 minutes before carefully removing them.
- While still warm (but not hot), brush each donut with melted butter, then roll in the cinnamon-sugar mixture to coat completely.
Notes
- If you don't have donut pans, use a muffin tin with a ball of aluminum foil in the center of each cavity to create the donut hole.
- These donuts stay fresh at room temperature in an airtight container for up to 2 days.
- You can refrigerate for up to 5 days or freeze uncoated donuts for up to 2 months.
- To restore freshness, warm refrigerated donuts in the microwave for 10-15 seconds.
- These donuts stay fresh at room temperature in an airtight container for up to 2 days.
- You can refrigerate for up to 5 days or freeze uncoated donuts for up to 2 months.
- To restore freshness, warm refrigerated donuts in the microwave for 10-15 seconds.
Nutrition
Calories: 275kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 4gCholesterol: 40mgSodium: 230mgFiber: 1gSugar: 20g
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