Print

Fluffy Baked Pumpkin Donuts with Cinnamon Sugar Coating

fluffy baked pumpkin donuts with cinnamon sugar coating - featured image
Print Recipe

These fluffy baked pumpkin donuts are light, tender, and coated in a generous cinnamon sugar crust. Made with simple ingredients and ready in under 30 minutes, they’re the perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk
  • 4 tablespoons (57g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

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 medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In another medium bowl, whisk together the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few lumps are fine.
  5. Transfer the batter to a piping bag or a Ziploc bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 2-3 minutes, then turn out onto a cooling rack.
  7. While the donuts cool, mix the granulated sugar and cinnamon in a shallow bowl.
  8. While the donuts are still warm, brush each lightly with melted butter, then dip into the cinnamon sugar mixture, turning to coat all sides. Shake off excess.
  9. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

Don’t overmix the batter; overmixing develops gluten and makes donuts tough. Use room temperature ingredients for best texture. If you don’t have a donut pan, bake in a mini muffin tin for 8-10 minutes to make donut holes. For a dairy-free version, use melted coconut oil and buttermilk substitute (almond milk + lemon juice). For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin donuts, baked donuts, cinnamon sugar, fall recipe, easy donuts, fluffy donuts

Find it online: https://sizzlesprout.com/fluffy-baked-pumpkin-donuts-with-cinnamon-sugar-coating/