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Perfect Baked Pumpkin Donuts with Cinnamon Sugar Coating

baked pumpkin donuts with cinnamon sugar coating - featured image
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These baked pumpkin donuts are tender, moist, and coated in a crunchy cinnamon sugar crust. Quick and easy to make, they’re the perfect fall treat for breakfast, brunch, or any time you crave a cozy, spiced donut.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tablespoons (57g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 4 tablespoons (57g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a standard donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix; a few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag. Snip off the corner and pipe batter into the prepared donut cavities, filling each about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let donuts cool in the pan for 5 minutes, then turn out onto a cooling rack.
  8. While donuts cool slightly, prepare the coating: In a shallow bowl, whisk together granulated sugar and cinnamon. Melt 4 tablespoons butter in a small bowl.
  9. While donuts are still warm, brush each generously with melted butter on all sides.
  10. Immediately dip buttered donuts into the cinnamon sugar mixture, pressing gently to coat. Shake off excess and place back on the rack.
  11. Serve warm or at room temperature.

Notes

For best texture, use room temperature ingredients. Do not overmix the batter. Coat donuts while warm for the best crunch. If you don’t have buttermilk, add 1 ½ teaspoons lemon juice or vinegar to ½ cup milk and let sit 5 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and butter alternatives.

Nutrition

Keywords: baked pumpkin donuts, cinnamon sugar donuts, fall baking, pumpkin spice donuts, easy donut recipe

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