Some mornings just call for something warm, sweet, and cozy—and these baked pumpkin donuts with cinnamon sugar check every box. They’re soft and fluffy with a tender pumpkin-spice base and coated in a sparkly, sweet cinnamon sugar layer that adds the perfect little crunch.
I love this pumpkin donuts recipe because it’s incredibly simple but tastes like something you’d find at a fall farmers market or cozy bakery. No frying involved and no special skills needed—just a donut pan and a few pantry staples. It’s one of my go-to fall breakfast ideas, whether I’m meal prepping for the week or whipping up a quick treat for a weekend brunch.
Pair them with hot coffee, a crisp breeze, and your favorite flannel, and you’ve got peak fall vibes.
Ingredients for Baked Pumpkin Donuts with Cinnamon Sugar
For the pumpkin donuts:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or mix of nutmeg, ginger, cloves)
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup neutral oil or melted butter
For the cinnamon sugar topping:
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- 3 tbsp melted butter (for brushing)
How to Make Baked Pumpkin Donuts
1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
5. Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets a little tricky.
6. Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
7. Let cool for a few minutes in the pan, then transfer to a wire rack.
8. While the donuts are still slightly warm, brush them with melted butter and immediately roll (or sprinkle) them in the cinnamon sugar mixture. For best results, do this one donut at a time so the sugar sticks well.
Pro Tips
- Make sure the donuts are still warm when you add the cinnamon sugar. If they cool too much, the sugar won’t stick as well.
- Use a piping bag (or a plastic bag with the tip cut off) to neatly fill your donut pan without making a mess.
- No donut pan? Use a mini muffin pan to make donut “holes.” They’ll still bake up soft and delicious! You might have to adjust your baking time slightly.
- Customize it: Add a pinch of cardamom to the cinnamon sugar for a little extra warmth or add in some mini chocolate chips in your batter.
- Don’t skip the butter brushing. It helps the sugar stick and gives that melt-in-your-mouth bakery feel.
FAQs
Can I make these donuts ahead of time?
Yes! They taste best the day of but can be made up to 2 days ahead. Store in an airtight container at room temperature.
How should I store leftovers?
Keep leftover donuts in a single layer in an airtight container. They’ll stay soft for 2–3 days at room temp. For longer storage, freeze uncoated donuts and add cinnamon sugar after thawing.
Can I substitute the pumpkin puree?
Pumpkin is key here, but you could swap it for mashed sweet potato or butternut squash puree for a twist.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture may vary slightly, but the results are still tasty.
What’s the texture like?
These donuts are soft and cakey, with a fluffy interior and a sweet cinnamon sugar coating that gives them a nostalgic, fall fair feel.
These baked pumpkin donuts with cinnamon sugar are my idea of the perfect fall treat—soft, warmly spiced, and rolled in a cozy, sweet coating that makes each bite taste like autumn. They’re quick to make, easy to share, and always a hit whether you serve them for a weekend brunch or a grab-and-go weekday breakfast.
If you’re looking for pumpkin recipes breakfast lovers will adore—or just need new fall brunch ideas to keep things exciting—this pumpkin donuts recipe totally delivers!
Baked Pumpkin Donuts with Cinnamon Sugar
Equipment
- donut pans any size will do, but the size of your donut pans will affect how many donuts you get total
- mixing bowls
- piping bag optional, but helpful
- Butter brush optional, but helpful
Ingredients
Pumpkin Donuts
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 egg
- 1 tsp vanilla
- 1/4 cup melted butter or neutral oil like vegetable or canola oil
Cinnamon Sugar Topping
- 1/2 cup granulated sugar adjust for your tastes, you might need more depending on how generous you are with the cinnamon sugar coating
- 1 1/2 tsp cinnamon adjust for your tastes, you might need more depending on how generous you are with the cinnamon sugar coating
- 3 Tbsp melted butter approximately, for brushing on donuts
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
- Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets a little tricky.
- Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
- Let cool for a few minutes in the pan, then transfer to a wire rack.
- While the donuts are still slightly warm, brush them with melted butter and immediately roll (or sprinkle) them in the cinnamon sugar mixture. For best results, do this one donut at a time so the sugar sticks well.
