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Baked Pumpkin Donuts

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Soft, fluffy, and full of cozy fall flavor, these baked pumpkin donuts are coated in cinnamon sugar and perfect for breakfast, dessert, or a seasonal snack.

Ingredients

Donuts:

1¾ cups all-purpose flour

½ cup brown sugar, packed

½ cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

½ cup vegetable oil

¼ cup milk (or milk alternative)

1 tsp vanilla extract

Cinnamon Sugar Coating:

½ cup granulated sugar

1 tbsp ground cinnamon

¼ cup unsalted butter, melted

Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.

Mix Dry Ingredients:
In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Mix Wet Ingredients:
In another bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla until smooth.

Combine:
Gently stir the wet ingredients into the dry mixture until just combined. Do not overmix.

Fill Donut Pan:
Spoon or pipe batter into the donut cavities, filling each about ¾ full.

Bake:
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Cinnamon Sugar Coating:
While donuts are still slightly warm, dip each in melted butter, then roll in the cinnamon sugar mixture until fully coated.

Serve:
Enjoy warm or at room temperature. Store in an airtight container for up to 3 days.

Notes

Don’t Overmix: Overmixing can cause dense donuts. Mix just until combined.

Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.

Healthier Version: Substitute with whole wheat flour or a gluten-free flour blend.

Vegan Option: Use flax eggs and non-dairy milk for a vegan variation.

Serving Tip: Perfect with hot coffee, cider, or chai!