Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

My neighbor, a retired schoolteacher named Margaret, knocked on my door holding a paper towel lined with a single donut. “I made too many,” she said, but her face said please tell me these are good. I took a bite while she watched—politely, but intently. The outside was crackly with cinnamon sugar, the inside so tender it practically dissolved. I asked for the recipe before I’d even swallowed. She laughed and said it was just a box mix she’d doctored up, but honestly? The way that donut tasted like the first real day of autumn—warm, spiced, unpretentious—I didn’t care if it came from a box or a bakery. I just needed to make them myself.

That was three years ago. I’ve since tested and tweaked that simple idea into my own from-scratch version, and these Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar have become my unofficial “welcome to fall” greeting. They’re not fried, they don’t require a stand mixer, and they come together in about 30 minutes flat. The pumpkin keeps them absurdly moist, the spice blend hits that nostalgic pumpkin-pie note, and the cinnamon sugar coating—warm from the oven—creates a little crunch that makes you forget they’re baked, not fried.

There’s something about handing someone a warm, cinnamon-dusted donut that feels like a small act of kindness. I think that’s why I keep making them. Not for the photos or the blog traffic, but for the look on Margaret’s face when I finally brought her a batch of my own version. She took one bite, closed her eyes, and nodded. That’s the moment you know a recipe works.

Why You’ll Love This Recipe

Let me tell you straight—these aren’t your average pumpkin donuts. I’ve tested this recipe at least a dozen times, tweaking the flour ratio, the spice blend, the baking temperature. I wanted a donut that tasted like it came from a cozy bakery, not a diet blog. And I got it.

Here’s why this version stands out:

• Baked, Not Fried – No deep-fryer, no oil splatters, no guilt. Just a donut pan and 10 minutes in the oven.
• Ready in 30 Minutes – From mixing bowl to cinnamon-sugar coating in under half an hour. Perfect for weekend mornings or last-minute fall cravings.
• Simple Pantry Ingredients – You probably have everything except maybe the pumpkin puree and buttermilk. No weird stabilizers or hard-to-find extracts.
• That Cinnamon Sugar Crunch – The warm donuts get rolled in melted butter then coated in a cinnamon-sugar mixture. It creates this thin, crackly shell that’s pure magic.
• Kid-Approved, Adult-Craved – I’ve brought these to playdates, book club, and Thanksgiving brunch. They disappear faster than anything else on the table.
• Freezes Beautifully – Make a double batch. Freeze the uncoated donuts, then warm and coat them fresh. Tastes just like the day you baked them.

What really sets this recipe apart is the texture. Most baked donuts are either too cakey or too dense. These hit that sweet spot—light but substantial, tender but not crumbly. The pumpkin puree adds moisture without making them soggy, and the buttermilk gives a subtle tang that balances the sweetness. I’ve tried versions with yogurt (which works, but makes them denser) and versions with oil (too greasy). This butter-and-buttermilk combo is the winner.

Honestly, these donuts are the kind of thing you make when you want to feel like you pulled off something impressive without actually working that hard. They look beautiful on a plate, they smell like a candle store, and they make people happy. That’s a win in my book.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create something that tastes far more complicated than it is. Most of these are pantry staples, especially if you do any fall baking. Let me walk you through each one and why it matters.

For the Donuts

• All-Purpose Flour – 1 ¾ cups (210g). Regular AP flour gives the donuts structure without making them tough. Spoon and level your flour—don’t scoop straight from the bag, or you’ll end up with dense donuts.
• Baking Powder – 1 ½ teaspoons. This is the main leavener. Make sure it’s fresh—if it’s been sitting in your cabinet for a year, it won’t give you the rise you need.
• Baking Soda – ½ teaspoon. Works with the buttermilk to create extra lift and tenderness.
• Pumpkin Pie Spice – 2 teaspoons. I use store-bought for convenience, but you can make your own: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice, and a pinch of cloves.
• Ground Cinnamon – 1 teaspoon. Adds warmth and depth beyond what’s in the pumpkin pie spice.
• Salt – ½ teaspoon. Don’t skip it—salt balances the sweetness and enhances the spices.
• Granulated Sugar – ¾ cup (150g). Standard white sugar provides sweetness and helps with browning.
• Light Brown Sugar – ¼ cup (50g), packed. Adds moisture and a subtle molasses note that pairs beautifully with pumpkin.
• Unsalted Butter – 4 tablespoons (57g), melted and slightly cooled. I prefer unsalted so I can control the salt level. If you only have salted, reduce the added salt to ¼ teaspoon.
• Large Egg – 1, at room temperature. The egg binds everything together and adds richness.
• Pumpkin Puree – ¾ cup (170g). Not pumpkin pie filling—make sure you get 100% pure pumpkin puree. Libby’s is my go-to; it’s consistently thick and not watery.
• Buttermilk – ½ cup (120ml), at room temperature. The acidity reacts with the baking soda for a tender crumb. No buttermilk? No problem—add 1½ teaspoons of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
• Vanilla Extract – 1 teaspoon. Pure vanilla, not imitation, if you can swing it. It rounds out the spice flavors beautifully.

For the Cinnamon Sugar Coating

• Unsalted Butter – 4 tablespoons (57g), melted. This helps the sugar mixture stick and adds richness.
• Granulated Sugar – ½ cup (100g).
• Ground Cinnamon – 1½ teaspoons. I like a generous cinnamon-to-sugar ratio. Feel free to adjust to your taste.

That’s it. No cream cheese glaze, no complicated toppings—just warm donuts, melted butter, and a cinnamon sugar coating that’s simple perfection.

Equipment Needed

You don’t need much for this recipe, which is part of its charm. Here’s what you’ll need:

• Donut Pan – A standard 6-cavity donut pan. I use the Wilton non-stick pan and love it. If you only have one pan, you can bake in batches—just let the pan cool slightly between batches.
• Mixing Bowls – One large bowl for dry ingredients, one medium bowl for wet ingredients.
• Whisk – For combining everything smoothly. A fork works in a pinch, but a whisk is easier.
• Rubber Spatula – For folding the wet and dry ingredients together without overmixing.
• Piping Bag or Zip-Top Bag – To pipe the batter into the donut cavities. A piping bag with a round tip is easiest, but a gallon-size zip-top bag with the corner snipped off works perfectly.
• Cooling Rack – Essential for letting the donuts cool slightly before coating. If you coat them too hot, the butter melts and the sugar slides right off.
• Pastry Brush – For brushing the melted butter onto the donuts. You can also dip them directly into the butter, but brushing gives you more control and uses less butter.
• Shallow Bowl – For the cinnamon sugar mixture. Wide enough to roll the donuts around.

If you don’t have a donut pan, you can make these as mini muffins or even in a standard muffin tin (just adjust the baking time). They won’t have the classic donut shape, but they’ll taste just as good.

Preparation Method

Let’s get to the fun part. Here’s how to make these donuts step by step.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or melted butter. I use a pastry brush to make sure every nook and cranny is coated—donuts that stick are sad donuts.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk for about 20 seconds to make sure everything is evenly distributed. This step matters—nobody wants a pocket of baking soda in their donut.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, brown sugar, melted butter, egg, pumpkin puree, buttermilk, and vanilla extract. Whisk until smooth and well combined. The mixture will be thick and slightly glossy. If your buttermilk or egg are cold, the butter might seize up a little—that’s okay, just keep whisking until it comes together.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—about 10 to 12 strokes. A few small lumps are totally fine. Overmixing will make the donuts tough, so resist the urge to keep stirring.

Step 5: Fill the Donut Pan

Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full. Don’t overfill—the donuts will rise and you want that classic ring shape, not a puffy dome. If you don’t have a piping bag, you can spoon the batter in, but it’s messier and harder to get even.

Step 6: Bake

Bake for 9 to 11 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. Mine are usually perfect at 10 minutes. Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack. Don’t leave them in the pan too long, or they’ll steam and get soggy.

Step 7: Make the Cinnamon Sugar Coating

While the donuts are cooling slightly, mix the granulated sugar and cinnamon together in a shallow bowl. Melt the 4 tablespoons of butter in a separate small bowl.

Step 8: Coat the Donuts

When the donuts are cool enough to handle but still warm (about 3 to 4 minutes), use a pastry brush to coat each donut with melted butter. Then immediately dip the buttered donut into the cinnamon sugar mixture, turning to coat all sides. Place the coated donuts back on the wire rack to set.

Pro tip: Work quickly while the donuts are warm. The butter soaks in slightly and the sugar sticks better. If the donuts cool completely, the coating won’t adhere as well.

Step 9: Serve and Enjoy

These are best eaten the day they’re made, ideally within an hour of baking. The cinnamon sugar coating stays crisp for a few hours, then softens slightly—still delicious, just different.

Cooking Tips & Techniques

I’ve made these donuts more times than I can count, and I’ve learned a few things along the way. Here are my best tips for donut success.

Don’t overmix the batter. This is the number one mistake I see. Mix until the flour just disappears. A few lumps are fine. Overmixing develops gluten, which makes the donuts tough and rubbery instead of tender and light.

Use room temperature ingredients. Cold buttermilk or cold eggs can cause the melted butter to solidify into tiny clumps. If that happens, your batter will be lumpy and your donuts might not rise evenly. Take the egg and buttermilk out of the fridge 30 minutes before you start baking.

Check your pumpkin puree. Some brands are more watery than others. If your puree looks thin or has liquid pooling on top, spoon it onto a paper towel-lined plate and blot it dry before measuring. Too much moisture will make the donuts dense and gummy.

Grease the pan well. Even non-stick donut pans need a good coating of spray or butter. I learned this the hard way when my first batch came out in pieces. Use a pastry brush to get into all the crevices.

Don’t skip the cooling step before coating. I know you want to eat them immediately, but if you brush butter onto piping-hot donuts, it melts right off and takes the sugar with it. Let them cool for 3 to 4 minutes—they should be warm but not hot.

Double the cinnamon sugar coating if you like it generous. Some people want a thin dusting, others want a thick, crunchy shell. I’m in the latter camp, so I often make 1½ times the coating recipe.

Bake in batches if needed. If you only have one donut pan, let it cool completely between batches. Rinsing it under cold water and drying it thoroughly helps speed things up.

Variations & Adaptations

One of the best things about this recipe is how easy it is to adapt. Here are some of my favorite variations.

Gluten-Free Version

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. I’ve used Bob’s Red Mill 1:1 Baking Flour with great results. The texture is slightly more delicate, but the flavor is spot on. Add an extra tablespoon of buttermilk if the batter seems too thick.

Dairy-Free Version

Use melted coconut oil or vegan butter instead of regular butter. Replace the buttermilk with ½ cup of unsweetened almond or oat milk mixed with 1½ teaspoons of lemon juice. For the coating, use melted coconut oil or vegan butter—though note that the coating won’t be quite as crisp.

Pumpkin Chocolate Chip Donuts

Fold ½ cup of mini chocolate chips into the batter before piping. The chocolate pairs beautifully with the pumpkin spice. Use semi-sweet or dark chocolate to balance the sweetness of the cinnamon sugar coating.

Maple Glazed Donuts

Skip the cinnamon sugar coating and make a quick maple glaze instead. Whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1 to 2 tablespoons of milk until smooth. Dip the cooled donuts into the glaze and let set on a wire rack.

Spiced Sugar Variation

Add ¼ teaspoon of ground ginger and a pinch of cardamom to the cinnamon sugar mixture. It gives the coating a more complex, warming flavor that’s perfect for holiday mornings.

Mini Donut Holes

Use a mini donut pan and bake for 5 to 7 minutes. Coat the same way. These are perfect for parties or for portion control (if that’s your thing).

Serving & Storage Suggestions

These donuts are at their absolute best within a few hours of baking. The cinnamon sugar coating is crisp, the inside is tender, and the pumpkin spice flavor is bold and fragrant. Serve them warm with a cup of coffee, a chai latte, or a tall glass of cold milk.

For a fall brunch spread, arrange them on a wooden board alongside my cozy brown butter banana zucchini bread with cinnamon streusel topping and some fresh apple slices. The combination of pumpkin and banana flavors is pure autumn comfort.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. They’ll soften over time, but they’re still delicious. To refresh them, pop them in a 300°F oven for 3 to 4 minutes, then re-coat with a little extra cinnamon sugar.

Freezing

These freeze beautifully. Bake and cool the donuts completely, but don’t coat them. Place them in a single layer on a baking sheet and freeze for 1 hour, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy them, thaw at room temperature, warm in the oven for 5 minutes, then brush with butter and coat with cinnamon sugar. They taste just like fresh-baked.

Make-Ahead Tip

You can make the dry ingredient mix and the cinnamon sugar coating up to a week in advance. Store them separately in airtight containers. When you’re ready to bake, just mix the wet ingredients and go. This makes them perfect for holiday mornings when you want something special without the early-morning effort.

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown for one donut (based on 12 donuts):

• Calories: 210
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 31g
• Sugar: 19g
• Fiber: 1g
• Protein: 3g
• Sodium: 190mg

These are a treat, no question. But they do have some redeeming qualities. Pumpkin puree is packed with vitamin A (in the form of beta-carotene), which supports eye health and immune function. It’s also a good source of fiber, which helps with digestion and keeps you feeling full. The cinnamon has anti-inflammatory properties and may help regulate blood sugar levels.

If you’re looking for a slightly healthier option, you can reduce the sugar in the donut batter to ½ cup total (instead of ¾ cup granulated plus ¼ cup brown sugar). The cinnamon sugar coating adds enough sweetness that you won’t miss it. You can also use whole wheat pastry flour for half the all-purpose flour to add more fiber—though the texture will be a bit denser.

For a clean-eating breakfast option, try my healthy zucchini bread with Greek yogurt—it’s packed with veggies and protein, and it’s naturally sweetened with honey or maple syrup.

Conclusion

These Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar are everything I want in a fall recipe: simple, satisfying, and genuinely impressive without being complicated. They come together in 30 minutes, use ingredients you probably already have, and deliver that warm, spiced, cozy feeling that makes autumn baking so special.

I love that they’re baked, not fried—no messy oil, no heavy feeling afterward. Just a tender, pumpkin-spiced donut with a crackly cinnamon sugar shell that makes you close your eyes on the first bite. They’re the kind of recipe you’ll come back to year after year, the one your family starts asking for when the leaves start changing.

I’d love to hear how these turn out for you. Did you add chocolate chips? Try the maple glaze? Make them for a weekend brunch or a weekday treat? Drop a comment below and let me know—I read every single one. And if you’re looking for more fall baking inspiration, don’t miss my moist healthy lemon blueberry zucchini bread or my fudgy chocolate zucchini brownies with cream cheese swirl.

Happy baking, friends. Here’s to warm donuts, cozy mornings, and the simple joy of sharing something delicious with the people you love.

Frequently Asked Questions

Can I make these donuts without a donut pan?

Absolutely. You can bake the batter in a mini muffin tin for donut holes (bake 7 to 9 minutes) or in a standard muffin tin for donut muffins (bake 14 to 16 minutes). They won’t have the classic ring shape, but they’ll taste exactly the same. Just adjust the baking time and check for doneness with a toothpick.

Why did my donuts turn out dense and heavy?

This usually happens for one of three reasons: overmixing the batter, using too much flour, or overfilling the donut cavities. Spoon and level your flour, mix just until combined, and fill the cavities only ¾ full. Also, make sure your baking powder and baking soda are fresh—they lose potency over time.

Can I use pumpkin pie filling instead of pumpkin puree?

No, don’t do that. Pumpkin pie filling is pre-sweetened and spiced, and it contains thickeners that will throw off the texture and sweetness of the donuts. Always use 100% pure pumpkin puree. Libby’s is my go-to brand because it’s consistently thick and not watery.

How do I keep the cinnamon sugar coating from falling off?

The key is timing. Let the donuts cool for 3 to 4 minutes after baking—they should be warm but not hot. Brush on the melted butter evenly, then immediately dip into the cinnamon sugar mixture while the butter is still tacky. If the donuts are too hot, the butter melts and runs off. Too cold, and the butter doesn’t absorb and the sugar slides right off.

Can I make these donuts vegan?

Yes, with a few swaps. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of the regular egg. Use melted coconut oil or vegan butter instead of regular butter. Replace the buttermilk with ½ cup of unsweetened almond milk mixed with 1½ teaspoons of lemon juice. The texture will be slightly different—a bit more tender and delicate—but the flavor is still fantastic.

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