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Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

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  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 small (3-inch) donuts or 6 large donuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Baked Pumpkin Donuts are a delicious fall treat that combine moist pumpkin puree and warm pumpkin pie spice in a light, cake-like donut. They are baked instead of fried, making them a lighter option perfect for breakfast or dessert. The donuts are lightly coated in a cinnamon sugar mixture, adding a sweet and spicy finish.


Ingredients

Units Scale

For the Donuts

  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour

For the Sugar Coating

  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Spray the donut pan generously with nonstick spray to ensure the donuts can be easily removed after baking.
  2. Mix wet and dry ingredients: In a mixing bowl, combine the vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla extract. Stir until everything is thoroughly combined.
  3. Add the flour: Gradually stir in the all-purpose flour until the batter is smooth and well mixed.
  4. Fill donut pan: Spoon the batter into the donut pan cavities, filling each about 3/4 full to allow room for rising during baking.
  5. Bake the donuts: Place the pan in the oven and bake for 15 to 17 minutes, or until a toothpick inserted into the donuts comes out clean.
  6. Cool and remove from pan: Remove the donuts from the oven and let them cool in the pan for about 5 minutes, then carefully remove the donuts from the pan and place them on a wire rack.
  7. Prepare sugar coating: In a large plastic bag, mix together the sugar and cinnamon for the coating.
  8. Coat the donuts: One at a time, place each donut into the bag and gently shake to evenly coat with the cinnamon sugar mixture.
  9. Final cooling and storage: Set the coated donuts aside to cool completely before storing them in an airtight container to maintain freshness.

Notes

  • This recipe yields twelve 3-inch donuts, or six large donuts if you adjust the size.
  • For larger donuts, increase baking time to 23-35 minutes to ensure they cook through.
  • Be sure not to overfill the donut pan to prevent overflow during baking.
  • Store donuts in an airtight container at room temperature for up to 3 days for best freshness.

Nutrition

  • Serving Size: 1 small donut (approx. 40g)
  • Calories: 140 kcal
  • Sugar: 9g
  • Sodium: 110mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg