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Perfect Baked Pumpkin Donuts with Cinnamon Sugar

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Soft, tender baked pumpkin donuts coated in a crackly cinnamon sugar crust. Quick and easy to make, these are the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • ¼ cup milk (any kind)
  • ¼ cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan generously with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
  3. In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, milk, and vanilla extract until smooth.
  4. Pour dry ingredients into wet mixture. Fold with a rubber spatula just until no streaks of flour remain (10-15 strokes). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until golden brown around edges and a toothpick inserted comes out clean.
  7. Let donuts cool in pan for 3-4 minutes, then turn out onto a cooling rack.
  8. While donuts are still warm, melt 3 tablespoons butter in a small bowl. In a shallow dish, whisk together ½ cup granulated sugar and 1 tablespoon cinnamon.
  9. Working one at a time, brush each warm donut with melted butter on all sides, then roll in cinnamon sugar mixture until fully coated.
  10. Repeat with remaining batter if baking in batches. Let pan cool slightly before greasing and refilling.

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients for best results. Coat donuts while warm for the sugar to stick. For dairy-free, use melted coconut oil and non-dairy milk. For gluten-free, use a 1:1 gluten-free flour blend. Freeze uncoated donuts for up to 2 months; coat after thawing.

Nutrition

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

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