These Cinnamon Sugar Pumpkin Donuts are light, tender, and filled with real pumpkin and pumpkin pie spices! The perfect donut recipe to pair with your favorite fall coffee or tea!
I don’t know why. They are easy to make, have a short bake time, and are super customizable. What’s not to love?!
But when we come across one that we really like, they disappear in a hurry and are quickly added to the comfort food rotation! Like these Baked Cinnamon Sugar Pumpkin Donuts!
Pumpkin puree gives the donuts a real pumpkin flavor (and allows you to go lighter on the amount of fat needed!).
That combines with cinnamon, nutmeg, ginger, and allspice to give the donuts that cozy fall combo!
We couldn’t stop at just the inside flavor of the donut, they needed a coating. A light layer of butter is brushed onto the donuts and then the donuts take a quick turn in some cinnamon sugar.
Tender and light without being too fluffy, full of pumpkin flavor, and coated with cinnamon sugar!
Definitely worth a spot on “make over and over again list!”
How to Make Baked Cinnamon Sugar Pumpkin Donuts
Since nobody wants to wait long before being able to eat fresh donuts, we made this process as simple as possible!
Start by preheating your oven to 350 degrees Fahrenheit. You want to make sure that it’s at the proper temperature by the time you stick the donuts in the oven to bake.
Spray donut pans with non-stick cooking spray. The donuts will stick if you skip this step!
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, salt, and allspice until there are no longer any clumps of brown sugar.
In a small bowl, carefully whisk together the milk, pumpkin puree (not pumpkin pie filling!), melted butter, egg, and vanilla extract until egg is thoroughly incorporated.
Add in the wet ingredients to the dry ingredients, and stir until the mixture is just combined. You want to treat this batter like you would a muffin batter.
Stir as little as possible to get the ingredients combined. The batter will look lumpy, and that’s okay! The texture of the donuts will be much better.
Pour the batter into a pastry bag or a zip top bag with the corner cut off. Pipe the batter into the donut pans, filling each cavity about 3/4 full.
If you want, you can take the back of a spoon and smooth out the tops of the batter to get a smoother top of your donut.
Bake for 10-12 minutes, or until the edges of the donuts just start to turn light golden and the donut springs back when lightly pressed.
Remove the donut pans to a wire rack to cool for 2 minutes before removing the donuts to a wire rack.
Stir together the sugar and cinnamon in a small bowl that is large enough to place a donut in.
Brush donuts with melted butter. Make sure that the butter is completely melted and on the hot side (just make sure that it’s not too hot that you burn yourself!). This will allow you to use just a light coating of butter to get the sugar to stick and keep your donuts from getting soggy with butter.
Dip donuts in the cinnamon sugar mixture until completely coated. Transfer back to the wire rack until all donuts are brushed and coated.
These donuts are best enjoyed the same day, but if you have any leftovers, store them in an airtight container.
Tips for Success
- Stick with white whole wheat or all-purpose flour if you don’t like the heartiness of whole wheat. You will be able to taste the whole wheat and notice a difference in texture.
- I brushed the butter on the donuts with a pastry brush. This made the process less messy than dunking the donuts in melted butter. It also allowed me to use less.
- You’ll want to make sure that the butter is completely melted and not just mostly melted. You want it on the hot side. This will give you a nice light layer of butter to coat the donuts with, so the donuts don’t get soggy with butter.
More Baked Donut Recipes to Try!
- Baked Apple Cider Donuts with Cardamom Sugar
- Pumpkin French Toast Donuts
- Carrot Cake Donuts with Cream Cheese Frosting
For the Donuts
- 2 Cups white whole wheat flour or all-purpose flour
- 1/3 Cup sugar
- 1/3 Cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 3/4 Cup milk of your choice
- 1/2 Cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 4 Tablespoons butter, melted and cooled (canola oil or melted coconut oil would also work)
- 1 1/2 teaspoons vanilla extract
For the Cinnamon Sugar Coating
- 1/3 Cup sugar
- 1 1/2 teaspoons cinnamon
- 3 Tablespoons butter, melted
- Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, salt, and allspice.
- In a small bowl, whisk together the milk, pumpkin puree, egg, melted and cooled butter, and vanilla extract until the eggs are completely mixed in.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Pour batter into a pastry bag or a plastic zip-top bag with the corner cut off. Fill each donut cavity about 3/4 full.
- Bake for 10-12 minutes or until edges just start to turn light golden brown and donuts spring back when lightly pressed. Remove to a wire rack to cool for 2 minutes before removing from pan onto wire rack.
- Stir together sugar and cinnamon in a small bowl. Brush donuts with melted butter, and dip donuts in sugar mixture until coated.
- Donuts are best eaten same day. If there are leftovers, store in an airtight container.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 239mgCarbohydrates: 41gFiber: 3gSugar: 17gProtein: 5g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.