Print

Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

baked pumpkin spice donuts - featured image
Print Recipe

These baked pumpkin spice donuts are tender, moist, and coated in a crackly cinnamon sugar shell. Ready in 30 minutes, they’re the perfect fall treat that tastes like a cozy bakery creation.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • 4 tablespoons (57g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1½ teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, melted butter, egg, pumpkin puree, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 9-11 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in pan for 2 minutes, then transfer to a wire rack.
  7. While donuts cool slightly, mix granulated sugar and cinnamon together in a shallow bowl. Melt 4 tablespoons butter in a separate small bowl.
  8. When donuts are warm but not hot (about 3-4 minutes), brush each with melted butter, then immediately dip into cinnamon sugar mixture, turning to coat all sides. Place back on wire rack to set.
  9. Serve warm. Best eaten within a few hours of baking.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients to prevent butter from seizing. Check pumpkin puree consistency—blot if watery. Grease the pan well. Let donuts cool 3-4 minutes before coating for best adherence. Double the coating if you like a thick shell. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use melted coconut oil or vegan butter and buttermilk substitute. Freeze uncoated donuts for up to 3 months.

Nutrition

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

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