Baked Pumpkin Donuts with Cinnamon Sugar
These baked pumpkin donuts are soft, spiced, and coated in a crunchy cinnamon sugar topping. Made with real pumpkin and warm fall spices, they’re perfect for cozy mornings, fall brunches, or an easy weekday breakfast. No frying needed—just mix, bake, and roll!
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.