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Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

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These easy baked pumpkin donuts are tender, moist, and coated in a crackly cinnamon sugar shell. Ready in under 30 minutes with no deep frying required, they’re the perfect fall treat for breakfast, brunch, or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) buttermilk
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are fine; do not overmix.
  5. Transfer the batter to a piping bag or a ziploc bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for about 5 minutes, then transfer them to a cooling rack.
  8. While the donuts are still warm, melt the remaining ½ cup of butter in a shallow bowl. In another shallow bowl, mix together the ½ cup granulated sugar and 2 tablespoons of cinnamon.
  9. Working one at a time, brush each warm donut all over with melted butter, then immediately dip it into the cinnamon sugar mixture, turning to coat evenly.
  10. Place the coated donuts back on the cooling rack. Let the coating set for about 5 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Coat donuts while warm but not hot for the cinnamon sugar to stick. Store uncoated donuts in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

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

Find it online: https://blingbite.com/easy-baked-pumpkin-donuts-with-cinnamon-sugar-coating/