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Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar - featured image
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These easy baked pumpkin spice donuts are soft, tender, and rolled in a crunchy cinnamon sugar coating. Made in one bowl and ready in under 30 minutes, they’re the perfect fall treat for a cozy morning or a crowd-pleasing brunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few small lumps are fine. The batter will be thick.
  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, until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.
  7. While the donuts are still warm, melt the unsalted butter in a small bowl. In a separate shallow bowl, mix together the granulated sugar and ground cinnamon.
  8. Brush each warm donut generously with melted butter, then roll in the cinnamon sugar mixture until fully coated.
  9. Serve immediately while still warm. Best enjoyed the day they are made.

Notes

Do not overmix the batter to avoid dense donuts. Use room temperature ingredients for best results. Coat donuts while still warm for the sugar to stick properly. For a dairy-free version, use melted coconut oil and dairy-free milk with lemon juice. For gluten-free, use a 1:1 gluten-free baking flour blend. Donuts are best eaten the day they are made; 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, easy fall donuts, baked donuts, pumpkin donut recipe

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