Oh, the smell of pumpkin and cinnamon wafting through my kitchen – it just screams fall, doesn’t it? I’ve been making these baked pumpkin donuts with cinnamon sugar every October since my kids were little, and let me tell you, they disappear faster than you can say “pumpkin spice!” The secret to their incredible softness? A perfect balance of pumpkin puree and just enough butter to make them tender without being greasy. Unlike fried donuts, these bake up light as air with that irresistible fluffy texture that’ll have everyone reaching for seconds. Trust me, once you try these warm from the oven, coated in that crackly cinnamon sugar, you’ll understand why this recipe has become my family’s favorite autumn tradition.
Why You’ll Love These Baked Pumpkin Donuts with Cinnamon Sugar
Let me count the ways these pumpkin donuts will steal your heart this season! First off, they’re ridiculously easy – just mix, bake, and coat. No deep fryer needed, which makes them way healthier than traditional donuts (but you’d never guess it from the taste). The warm pumpkin spice paired with that crackly cinnamon sugar coating? Absolute fall perfection in every bite.
Here’s what makes them extra special:
- Ready in under 30 minutes – perfect for lazy Sunday mornings
- Kids go crazy for them (mine fight over who gets the last one!)
- Your kitchen will smell like a pumpkin spice candle – but way better
- No fancy equipment required – just a simple donut pan does the trick
Seriously, these baked pumpkin donuts with cinnamon sugar are the ultimate cozy treat that feels like a hug in food form. You’ll want to make them all season long!
Ingredients for Baked Pumpkin Donuts with Cinnamon Sugar
Gather up these simple ingredients – chances are you’ve got most of them in your pantry already! Here’s exactly what you’ll need for these irresistible pumpkin donuts:
- 1 cup all-purpose flour (I like to use unbleached)
- 1 tsp baking powder – makes them rise beautifully
- 1/4 tsp baking soda – helps with that perfect fluffy texture
- 1/2 tsp salt – just enough to balance the sweetness
- 1 tsp pumpkin pie spice – my homemade blend has extra cinnamon
- 1/3 cup canned pumpkin puree (not pie filling – see notes below!)
- 1/4 cup brown sugar – adds that lovely molasses depth
- 1/4 cup milk – whole milk makes them extra tender
- 1 large egg – room temperature works best
- 2 tbsp melted butter – divided (half for batter, half for coating)
- 1/2 cup granulated sugar + 1 tsp cinnamon – for that magical crunchy coating
Ingredient Notes & Substitutions
Here’s my cheat sheet for making these work with what you’ve got:
- Pumpkin puree: Libby’s works great, but any plain canned pumpkin will do. Never use pumpkin pie filling – it’s already sweetened and spiced!
- Dairy-free: Swap milk for almond or oat milk, and use vegan butter.
- Gluten-free: A 1:1 GF flour blend works beautifully here.
- Egg-free: Try flax eggs, but the texture will be slightly denser.
- Spice mix: No pumpkin pie spice? Use 1/2 tsp cinnamon + 1/4 tsp each ginger and nutmeg.
See? Plenty of ways to make these donuts your own while keeping that amazing pumpkin flavor!
How to Make Baked Pumpkin Donuts with Cinnamon Sugar
Alright, let’s get these heavenly pumpkin donuts in the oven! I’ll walk you through each step – it’s foolproof if you follow along carefully. The key is not to rush (though I know you’ll be eager to taste them!)
- Prep your pan: Preheat that oven to 350°F and generously grease your donut pan. I swear by Baker’s Joy spray – it never fails me!
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Get those spices evenly distributed!
- Combine wet ingredients: In another bowl, whisk the pumpkin puree, brown sugar, milk, egg, and 2 tbsp melted butter until smooth. No lumps allowed!
- Bring it together: Gently fold the wet ingredients into the dry mix. Stop when just combined – overmixing makes tough donuts. The batter will be thick but spoonable.
- Fill the pan: Spoon batter into prepared cavities, filling each about 2/3 full. Pro tip: Use a piping bag or ziplock with the corner snipped off for neater filling.
- Bake: 10-12 minutes is the sweet spot. They’re done when the edges pull away slightly and a toothpick comes out clean. Don’t overbake – we want them moist!
Coating the Donuts
Now for the best part – that cinnamon sugar crust! Here’s how to get it perfect:
Melt remaining 2 tbsp butter and brush it lightly over warm (not hot!) donuts. Mix 1/2 cup sugar with 1 tsp cinnamon in a shallow bowl – I like to add a pinch of salt to make flavors pop. Gently roll each buttered donut in the mixture, coating all sides. The warmth helps the sugar stick beautifully without dissolving completely. Let them cool completely on a rack if you can resist eating them immediately!
See? Making baked pumpkin donuts with cinnamon sugar is as easy as 1-2-3, and the results taste like fall magic. Now go enjoy your handiwork – you’ve earned it!
Tips for Perfect Baked Pumpkin Donuts
After making dozens (okay, maybe hundreds!) of these pumpkin donuts over the years, I’ve learned all the little tricks to guarantee bakery-worthy results every time. First rule: resist overfilling the pan – that tempting extra batter will just spill over and ruin your beautiful donut shapes. The toothpick test never lies – if it comes out clean with just a few moist crumbs, they’re done!
Here’s my golden rule: let them rest in the pan for exactly 5 minutes before coating. Too hot and the sugar melts; too cold and it won’t stick right. And if your first batch sticks? No worries – just run a butter knife around the edges next time. Happy baking!
Serving & Storing Baked Pumpkin Donuts
These pumpkin donuts taste absolute best fresh – still slightly warm with that irresistible cinnamon sugar crunch! I love serving them with a steaming mug of spiced coffee or hot apple cider for the ultimate fall breakfast. For afternoon snack time, they’re heavenly with a cold glass of milk. Store any leftovers (if you’re lucky enough to have any!) in an airtight container at room temperature for up to 2 days – though they never last that long in my house!
Nutritional Information
Each fluffy baked pumpkin donut with cinnamon sugar clocks in at about 180 calories – not bad for such a decadent-tasting treat! Keep in mind these values are estimates and will vary based on your specific ingredients. The cinnamon sugar coating adds about 12g of sugar per donut, but hey – it’s fall, we deserve a little sweetness!
FAQ About Baked Pumpkin Donuts with Cinnamon Sugar
Got questions about these pumpkin donuts? I’ve answered all the common ones my friends and family ask me!
Can I freeze baked pumpkin donuts?
Absolutely! Freeze them uncoated for up to 2 months. Thaw at room temperature, then brush with melted butter and roll in cinnamon sugar right before serving – they’ll taste freshly made!
How to make vegan pumpkin donuts?
Easy swaps: flax eggs for regular eggs, almond milk for dairy milk, and vegan butter. The texture stays wonderfully fluffy – my vegan niece swears by this version!
Can I use fresh pumpkin puree?
You can, but canned works better. Homemade puree often has more water, which can make the donuts gummy. If using fresh, strain it well!
Why did my donuts stick to the pan?
Likely needed more grease! Next time, really coat every nook of that donut pan. A pastry brush helps get butter into all the crevices.
Can I make these as muffins instead?
Sure thing! Bake in a muffin tin for 15-18 minutes. They’ll be more cake-like, but just as delicious with that cinnamon sugar topping.
27-Minute Baked Pumpkin Donuts with Cinnamon Sugar Bliss
Soft and fluffy baked pumpkin donuts coated in cinnamon sugar for a delicious fall treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp melted butter (for coating)
Instructions
- Preheat oven to 350°F. Grease a donut pan.
- Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
- Mix pumpkin puree, brown sugar, milk, egg, and melted butter in another bowl.
- Combine wet and dry ingredients until just mixed.
- Spoon batter into the donut pan, filling each cavity 2/3 full.
- Bake for 10-12 minutes until a toothpick comes out clean.
- Cool donuts for 5 minutes, then brush with melted butter.
- Mix sugar and cinnamon in a bowl, then dip each donut to coat.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Let donuts cool slightly before coating to prevent crumbling.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
