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Cozy Baked Pumpkin Spice Donuts with Cinnamon Sugar

baked pumpkin spice donuts - featured image
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These baked pumpkin spice donuts are soft, pillowy, and coated in a crunchy cinnamon sugar topping. Made with real pumpkin puree and warm spices, they come together in about 25 minutes for a perfect fall morning treat without the mess of frying.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (60g) melted butter, cooled slightly
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (45g) melted butter, for brushing

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a standard 6-cavity donut pan generously with non-stick spray, making sure to get into all the crevices.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk for about 30 seconds to aerate.
  3. In a medium bowl, combine the wet ingredients: pumpkin puree, eggs, melted butter, milk, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  5. Transfer the batter to a piping bag (or a zip-top bag with the corner snipped off). Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Start checking at 10 minutes.
  7. Let the donuts cool in the pan for 5 minutes. Then turn them out onto a cooling rack and let them cool for another 2-3 minutes. They should still be warm but not hot.
  8. While the donuts are cooling, make the cinnamon sugar coating: Mix the sugar and cinnamon together in a shallow dish. Melt the 3 tablespoons of butter in a small bowl.
  9. Working one at a time, brush each warm donut with melted butter on both sides, then immediately dip it into the cinnamon sugar mixture. Press gently to make sure the coating sticks. Place on the cooling rack to set.
  10. Repeat with all donuts. If making a second batch, let the pan cool completely before greasing and filling again.

Notes

Do not overmix the batter to avoid tough donuts. Use room temperature ingredients for best results. The butter brushing step is essential for the cinnamon sugar to stick. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil or vegan butter and non-dairy milk. Donuts are best served warm within an hour of baking. Store leftovers in an airtight container at room temperature for up to 2 days. Uncoated donuts can be frozen for up to 2 months.

Nutrition

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

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