Print

Moist Baked Pumpkin Donuts with Cinnamon Sugar

A stack of golden brown baked pumpkin donuts coated in cinnamon sugar, with one donut broken open.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, moist pumpkin donuts at home using your oven. This easy recipe uses classic fall spices and finishes with a simple cinnamon sugar coating.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup melted unsalted butter
  • 1/2 cup milk
  • 1/4 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup donut pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, egg, pumpkin puree, melted butter, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix the batter.
  5. Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about two-thirds full.
  6. Bake for 9 to 11 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the donuts bake, prepare the coating by mixing the 1/4 cup sugar and 1 tablespoon cinnamon in a shallow dish.
  8. Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack.
  9. While the donuts are still warm, dip both sides of each donut into the cinnamon sugar mixture, pressing gently to coat.
  10. Serve warm or at room temperature.

Notes

  • For a maple glaze, mix 1 cup powdered sugar with 2 tablespoons of maple syrup and 1 tablespoon of milk. Dip the cooled donuts into the glaze.
  • If you do not have a donut pan, you can bake this batter in a standard muffin tin for pumpkin spice muffins. Adjust baking time to 18-20 minutes.
  • Use fresh pumpkin puree for the best flavor. Canned puree works well if it is 100% pumpkin.

Nutrition

Find it online: https://tastytribune.com/baked-pumpkin-donuts/