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Best Easy Baked Pumpkin Spice Donuts with Cinnamon Sugar

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These baked pumpkin spice donuts are tender, moist, and coated in a crackly cinnamon sugar crust. They capture the cozy flavors of autumn without the hassle of frying, making them perfect for fall gatherings or a lazy weekend morning.

Ingredients

Scale
  • 1 ¾ cups (210g) 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% pumpkin, not pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk
  • ¼ cup (60g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • 3 tablespoons (45g) unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with baking spray.
  2. In a large bowl, whisk together flour, ¾ cup granulated sugar, baking powder, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, eggs, buttermilk, ¼ cup melted butter, vanilla, and brown sugar until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay; do not overmix).
  5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10 to 12 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let donuts rest in the pan for 5 minutes, then transfer to a wire cooling rack. Cool for 2 to 3 minutes more (they should be warm but not hot).
  8. In a shallow dish, mix ½ cup granulated sugar and 1 ½ tablespoons cinnamon. Place 3 tablespoons melted butter in a small bowl.
  9. Working one at a time, brush each warm donut with melted butter on all sides, then immediately dip into cinnamon sugar mixture, turning to coat evenly.
  10. Serve warm. Best eaten the same day, ideally within a few hours.

Notes

Do not overmix the batter; overmixing leads to dense donuts. Use room temperature ingredients for best results. For the coating, donuts should be warm but not hot so the butter spreads evenly and the sugar sticks. If you don’t have buttermilk, add 1 tablespoon lemon juice to ½ cup milk and let sit for 5 minutes.

Nutrition

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

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