Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

I absolutely love how these Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe turn out—soft, moist, and perfectly spiced with a warm cinnamon sugar hug on the outside. Whether you’re welcoming fall or just craving something cozy for breakfast, these donuts hit the spot every single time. They’re baked, not fried, which means you get all the deliciousness without the greasy mess.

When I first tried this recipe, I was amazed by how easy it was to whip up a batch without needing any fancy equipment or ingredients. You’ll find that using pumpkin puree adds a lovely natural sweetness and moisture, making these donuts wonderfully tender. Trust me, these are worth trying for your next brunch, afternoon snack, or a guilt-free dessert.

this …

Ingredients You’ll Need

These pumpkin donuts come together beautifully with simple, familiar ingredients. Using canned pumpkin puree keeps the texture moist, while pumpkin pie spice adds that cozy warmth without needing multiple spices.

• Vegetable oil: Keeps the donuts tender and moist, plus it blends smoothly with the pumpkin.
• Eggs: Act as a binder and provide structure, helping the donuts hold their shape during baking.
• Sugar: Adds sweetness and helps create a soft texture; you’ll also use some for the cinnamon sugar coating.
• Pumpkin puree: The star ingredient, bringing moisture and natural flavor—make sure you use pure pumpkin, not pie filling.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is what gives these donuts their irresistible autumn vibe.
• Salt: Enhances the flavors and balances the sweetness.
• Baking powder: The leavening agent that ensures your donuts rise nicely and stay fluffy.
• Vanilla extract: Adds depth of flavor and warmth.
• All-purpose flour: Provides structure without being too dense, making these donuts tender yet sturdy.
• Cinnamon (for coating): Mixed with sugar to create that addictive cinnamon sugar crust on the outside.

Variations

I love how versatile this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe can be—you can easily tweak it to suit your personal taste or dietary needs, making it a crowd-pleaser every time.

• Gluten-Free: I’ve swapped the all-purpose flour for a 1:1 gluten-free baking blend and they still come out soft and delicious, perfect if you have gluten sensitivities.
• Spice it up: Adding a pinch of ground cloves or nutmeg to the batter enhances that pumpkin spice flavor even more, which I sometimes do for extra cozy vibes.
• Maple Glaze: Instead of the cinnamon sugar coating, try drizzling a simple maple glaze on top—I did this once for a holiday brunch and everyone went nuts over it.
• Mini Donuts: Use a mini donut pan for bite-sized treats that are great for parties or kids’ snacks; just reduce baking time slightly, checking doneness early.

How to Make Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Step 1: Preheat and Prepare Your Donut Pan

First things first, preheat your oven to 350°F (175°C). While it warms up, spray your donut pan generously with a nonstick spray—this step is key! I learned the hard way that skipping this causes the donuts to stick and break apart when you try to remove them.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until everything is nicely combined. The batter will look rich and a bit creamy—that’s exactly what you want for moist donuts!

Step 3: Add the Flour and Stir Gently

Now, sprinkle in the all-purpose flour and stir just until the batter becomes smooth and thick. Be careful not to overmix here; overmixing can make donuts tough. A few small lumps are fine—trust me, your donuts will be tender and perfect.

Step 4: Fill the Donut Pan

Using a spoon or small scoop, fill each donut mold about three-quarters full. I find filling them too full can cause the batter to overflow during baking, so 3/4 is the magic number.

Step 5: Bake Until Perfect

Bake your donuts for 15–17 minutes. I like to start checking around 14 minutes by gently pressing the top—it should spring back when done. Overbaking makes them dry, so keep an eye on them.

Step 6: Cool and Coat with Cinnamon Sugar

Once baked, let the donuts cool for about 5 minutes in the pan before carefully removing them onto a wire rack. While they cool, mix the sugar and cinnamon in a large plastic bag. Working one donut at a time, place it inside the bag, shake gently to coat evenly, then let the donuts cool completely before storing.

How to Serve Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Garnishes

I love sprinkling a little extra cinnamon sugar on top just before serving for that fresh-crisp contrast. Sometimes, I also add a light drizzle of melted white chocolate or a dusting of powdered sugar for a festive touch—my family goes crazy for it!

Side Dishes

These pumpkin donuts pair wonderfully with a hot cup of coffee, chai tea, or even warm apple cider. For a complete fall-inspired brunch, I like serving them alongside scrambled eggs or a light fruit salad to balance sweetness.

Creative Ways to Present

For Halloween or Thanksgiving gatherings, I’ve arranged these donuts on tiered stands with decorative leaves and tiny pumpkins. Another fun idea is to stack mini donuts on skewers, alternating with fresh berries for a playful twist kids love.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature, and they stay soft and tasty for up to two days. If your kitchen is warm, refrigerating them can help extend freshness, but you’ll want to bring them back to room temp before eating.

Freezing

I’ve frozen these donuts before by placing them in a single layer on a tray until solid, then transferring to a freezer bag. They freeze beautifully for up to a month, making them a great recipe to prepare ahead for unexpected guests.

Reheating

To reheat, I pop the donuts in the microwave for about 15 seconds or warm them briefly in a 300°F oven to refresh their softness without drying them out. Avoid reheating too long, or you risk losing that tender crumb we all love.

FAQs

Final Thoughts

This Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe has become one of my all-time fall favorites because it’s so simple, quick, and irresistibly delicious. I love sharing these with friends and family—they always ask for seconds! If you want a cozy, homemade treat that celebrates pumpkin season without the fuss or mess, this recipe is your new best friend in the kitchen. Give it a try—I promise you won’t regret it.

Print