I perfected a Pumpkin Donuts Recipe that turns pantry staples into a dozen cinnamon sugar coated baked donuts in just 30 minutes with one simple trick.

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These baked pumpkin donuts coated in cinnamon sugar are the kind of thing I sneak into parties and act surprised when people love them. I called it my Pumpkin Donuts Recipe after a late night experiment with canned pumpkin puree and a too-ambitious craving for spice.

They puff up soft, the coating of ground cinnamon gives a little crackle, and somehow they taste way fancier than they are. I still cant believe how quick they come together.

If youre into Homemade Donuts but hate complicated recipes, this one will make you want to bake them all fall long.

Ingredients

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All purpose flour: carbs and structure, gives tender crumb but can be heavy.
Pumpkin puree: fiber and vitamin A, adds moisture and cozy autumn flavor.
Granulated sugar: sweetens and helps browning mainly simple carbs, use moderately.
Brown sugar: adds moisture and caramel notes deeper sweetness than white.
Eggs: protein and structure bind ingredients and make the crumb light.
Oil or butter: adds richness and tenderness butter gives more flavor.
Spices: tiny amounts give huge aroma they dont overpower the batter.

Ingredient Quantities

2 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/2 cup milk (whole or buttermilk, your call)

1/3 cup vegetable oil or melted unsalted butter

1 teaspoon vanilla extract

1/2 cup granulated sugar plus 1 tablespoon ground cinnamon for coating

2 tablespoons melted unsalted butter (for coating)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 12-cavity donut pan well, or spray with nonstick spray; set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves. Sifting the flour helps but you can just whisk it.

3. In a separate bowl whisk 3/4 cup canned pumpkin puree (not pumpkin pie filling), 2 large eggs, 1/2 cup milk (whole or buttermilk), 1/3 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract until smooth. Room temp eggs and milk mix better.

4. Pour the wet into the dry and gently fold until just combined. Don’t overmix or the donuts get tough; a few small lumps are fine.

5. Transfer batter to a piping bag or a zip-top bag with the corner snipped, or use two spoons, and fill each donut cavity about 2/3 full (or just under the rim). Tap the pan on the counter once to settle batter and pop big air bubbles.

6. Bake 10 to 12 minutes or until a toothpick comes out clean and the tops spring back when lightly pressed. Don’t overbake, they should be soft and fluffy.

7. Let donuts cool in the pan about 5 minutes, then carefully turn them out onto a wire rack to cool just until warm but not hot.

8. While donuts are warming, mix the coating: stir 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Melt 2 tablespoons unsalted butter in a small bowl for brushing.

9. Brush each warm donut with melted butter, then toss or press into the cinnamon sugar to coat. Serve right away for best texture; store leftover donuts in an airtight container at room temp for 1 to 2 days.

Equipment Needed

1. 12-cavity donut pan, greased or sprayed well
2. Oven (preheat to 350°F / 175°C)
3. Large mixing bowl and a medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for folding (dont overmix)
7. Piping bag or zip-top bag with corner snipped, or two spoons for filling cavities
8. Small bowl and pastry brush for melted butter plus a shallow bowl for the cinnamon sugar
9. Wire rack (and a baking sheet underneath to catch drips and make turning out easier)

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can. Roast or steam peeled pumpkin chunks until very soft, then puree and let it cool. Press it in a fine mesh strainer or a clean towel if it's watery, you want about 3/4 cup of thick pumpkin for this recipe. Don't use pumpkin pie filling, it's too sweet and spiced already.

Do I have to use oil or can I use melted butter? Either works. Vegetable oil keeps the donuts a bit moister, melted unsalted butter adds richer flavor. Use the same 1/3 cup amount. If you switch to butter just make sure it's fully melted and cooled a tad so it doesn't cook the eggs.

How do I stop the donuts from sticking to the pan? Grease the donut pan well with butter or nonstick spray and lightly flour it, or use a silicone pan. Fill each cavity only about 3/4 full so they rise without overflowing. Let them cool in the pan 5 minutes before turning out, then finish cooling on a rack.

Why did my donuts turn out dense or gummy? Most likely overmixing. Mix wet and dry until just combined, a few lumps are fine. Also check your baking powder age, old leavening makes heavy donuts. And don't pack the flour when measuring, spoon it into the cup and level it off.

Can I make these gluten free or dairy free? For gluten free try a 1-to-1 gluten free flour blend that contains xanthan gum, results will be slightly different but usually good. For dairy free use plant milk and swap melted butter for oil. The texture might be a little different but still tasty.

How should I store and reheat leftover donuts? Store cooled donuts in an airtight container at room temp up to 2 days, or in the fridge up to 4 days. To reheat, warm in a 300 F oven for 5 to 8 minutes or microwave 10 to 15 seconds. If you want the cinnamon sugar coating to stick, brush donuts with a little melted butter while warm then toss in the sugar-cinnamon mix.

Baked Pumpkin Donuts Recipe Substitutions and Variations

All-purpose flour → use whole wheat pastry flour 1:1. It’ll be slightly denser and nuttier; if batter looks too thick, stir in 1 tablespoon extra milk.
Granulated sugar → swap for coconut sugar 1:1 for a deeper, caramel-y note. Color will be darker, but the texture stays the same.
Vegetable oil or melted butter → replace with unsweetened applesauce 1:1 to cut fat. Don’t expect a crispy outer edge, they’ll be more cake-like and moist.
Milk (whole or buttermilk) → use unsweetened almond or oat milk 1:1, or make a quick buttermilk by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk and let sit 5 minutes.

Pro Tips

– Measure flour right: spoon it into your cup and level it off, dont scoop straight from the bag or your donuts will come out dense. Sifting helps but just whisking is fine if youre in a hurry.

– Let cold ingredients warm up a bit, they mix together smoother and you wont have streaks of butter or clumps of pumpkin. Fold the batter gently until just combined, a few small lumps are ok, overmixing makes them tough.

– Check doneness early, dont trust the clock alone. Theyre done when the tops spring back with a light press and a toothpick comes out clean or with a few moist crumbs, not wet batter.

– Coat and store smart: brush with melted butter while the donuts are still warm so the cinnamon sugar really sticks, toss immediately. Keep leftovers in an airtight container with a paper towel on top to absorb extra moisture, or freeze uncoated in a single layer and reheat in a warm oven before coating.

Baked Pumpkin Donuts Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a Pumpkin Donuts Recipe that turns pantry staples into a dozen cinnamon sugar coated baked donuts in just 30 minutes with one simple trick.

Servings

servings

Calories

306

kcal

Equipment: 1. 12-cavity donut pan, greased or sprayed well
2. Oven (preheat to 350°F / 175°C)
3. Large mixing bowl and a medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for folding (dont overmix)
7. Piping bag or zip-top bag with corner snipped, or two spoons for filling cavities
8. Small bowl and pastry brush for melted butter plus a shallow bowl for the cinnamon sugar
9. Wire rack (and a baking sheet underneath to catch drips and make turning out easier)

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup milk (whole or buttermilk, your call)
1/3 cup vegetable oil or melted unsalted butter
1 teaspoon vanilla extract
1/2 cup granulated sugar plus 1 tablespoon ground cinnamon for coating
2 tablespoons melted unsalted butter (for coating)

Directions

Preheat oven to 350°F (175°C) and grease a 12-cavity donut pan well, or spray with nonstick spray; set aside.
In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves. Sifting the flour helps but you can just whisk it.
In a separate bowl whisk 3/4 cup canned pumpkin puree (not pumpkin pie filling), 2 large eggs, 1/2 cup milk (whole or buttermilk), 1/3 cup vegetable oil or melted unsalted butter, and 1 teaspoon vanilla extract until smooth. Room temp eggs and milk mix better.
Pour the wet into the dry and gently fold until just combined. Don’t overmix or the donuts get tough; a few small lumps are fine.
Transfer batter to a piping bag or a zip-top bag with the corner snipped, or use two spoons, and fill each donut cavity about 2/3 full (or just under the rim). Tap the pan on the counter once to settle batter and pop big air bubbles.
Bake 10 to 12 minutes or until a toothpick comes out clean and the tops spring back when lightly pressed. Don’t overbake, they should be soft and fluffy.
Let donuts cool in the pan about 5 minutes, then carefully turn them out onto a wire rack to cool just until warm but not hot.
While donuts are warming, mix the coating: stir 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Melt 2 tablespoons unsalted butter in a small bowl for brushing.
Brush each warm donut with melted butter, then toss or press into the cinnamon sugar to coat. Serve right away for best texture; store leftover donuts in an airtight container at room temp for 1 to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.