My kids can hear the cinnamon sugar hitting the bowl from the other room.
That soft, sandy crackle means the donuts are out of the oven and about to get rolled.
I started baking these a couple of falls ago when I got tired of the sad, greasy drive-thru version that costs a fortune and tastes like nothing.
These are soft, warmly spiced, and coated in a cinnamon sugar crust that crackles when you bite in.
And they're baked, not fried, so there's no vat of hot oil to babysit.
You just stir, pipe, bake, and roll.
I roll them in the cinnamon sugar while they are still warm from the pan, since the sugar clings to the surface far better than it does once they cool.
The whole thing takes about thirty minutes from bowl to plate.
No yeast, no rising, no special skills.
My youngest calls them the after-school donuts, and honestly they disappear before dinner every single time.
Make a batch on the first cool morning and you'll understand the obsession.
Why You'll Love These Baked Pumpkin Donuts
These taste like a bakery donut without the deep fryer. Here's why they earn a spot in your fall rotation.
- Baked, not fried. No oil to heat, no mess, no greasy aftertaste. Just a clean donut pan.
- Ready in 30 minutes. Start to finish, faster than a coffee run.
- Real pumpkin flavor. A full cup of pumpkin puree keeps them moist and warmly spiced.
- That cinnamon sugar crackle. The buttery cinnamon sugar coating is the whole point.
- One bowl, no mixer. A whisk and a spatula are all you need.
Ingredients You'll Need
Everything here is pantry basic. A few notes on what matters.
- All-purpose flour (1 ¾ cups). Spoon and level it so the donuts stay light.
- Brown and granulated sugar (½ cup each). The brown sugar adds moisture and a caramel note.
- Baking powder and baking soda. Both, for the best lift in a baked donut.
- Pumpkin pie spice and cinnamon. The cozy warmth. Add a pinch of ginger if you like it spicier.
- Salt (½ teaspoon). Balances the sweetness.
- Pumpkin puree (1 cup). Pure canned pumpkin, NOT pie filling. It keeps them tender for days.
- Vegetable oil (⅓ cup). Oil keeps baked donuts softer than butter would.
- Eggs (2 large). Structure and richness.
- Milk (¼ cup). Loosens the batter so it pipes easily.
- Vanilla (1 teaspoon). Rounds everything out.
- Cinnamon sugar coating. Melted butter, granulated sugar, and cinnamon. No glaze here.
How to Make Baked Pumpkin Donuts
Step 1: Mix the dry ingredients
Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl.
Step 2: Whisk the wet ingredients
In another bowl, whisk the pumpkin puree, both sugars, oil, eggs, milk, and vanilla until smooth.
Step 3: Combine
Fold the wet into the dry until just combined.
Stop as soon as the flour disappears. Overmixing makes the donuts gummy.
Step 4: Fill the donut pan
Pipe the batter into a greased donut pan, filling each well about three-quarters full.
Step 5: Bake
Bake at 350°F for 12 to 14 minutes, until the donuts spring back when touched.
Step 6: Coat
Brush each warm donut with melted butter, then roll it in the cinnamon sugar until fully coated.
How to Fill the Donut Pan
Skip the messy spoon method. A zip-top bag gives you clean, even rings every time.
Scoop the batter into a large zip-top bag and snip off one corner.
Pipe it into each well like you're frosting a cake.
Pro tip: Fill each well only about three-quarters full so the donuts keep their hole and don't dome into muffins.
The Cinnamon Sugar Coating
This is the step that makes them irresistible. Timing is everything.
- Mix the coating. Stir ½ cup granulated sugar with 1 tablespoon cinnamon in a shallow bowl.
- Brush with butter. Coat each warm donut in melted butter so the sugar has something to grip.
- Roll while warm. Warm donuts hold the coating best. Roll them, then set on a rack.
Expert Tips
A few small things make a big difference.
- Don't overmix. Stir until just combined. A few lumps are fine.
- Don't overfill. Three-quarters full keeps the ring shape and the center hole.
- Coat while warm. Cold donuts won't hold the cinnamon sugar nearly as well.
- Blot the pumpkin. A quick press with a paper towel removes extra moisture for a lighter crumb.
Recipe Variations
The base recipe takes a few fun twists.
- Donut muffins. No donut pan? Bake the batter in a muffin tin and toss the tops in cinnamon sugar.
- Maple cinnamon sugar. Brush with a little maple syrup instead of butter before coating.
- Add pecans. Fold ⅓ cup chopped toasted pecans into the batter for crunch.
- Pumpkin spice overload. Bump the spices up by half a teaspoon for a bolder kick.
How to Store and Freeze
These are best the day they're made, but they keep well.
- Counter. Store in an airtight container at room temperature for up to 2 days.
- Fridge. They'll last 4 to 5 days chilled. A few seconds in the microwave revives them.
- Freeze. Freeze uncoated donuts up to 2 months. Thaw, warm, then butter and coat fresh.
Frequently Asked Questions
Can I make these without a donut pan?
Yes. Bake the batter in a muffin tin instead for donut muffins. Fill each cup about two-thirds full and bake a few minutes longer, then dip the tops in butter and cinnamon sugar.
Can I use pumpkin pie filling instead of puree?
No. Pie filling is pre-sweetened and has extra liquid that throws off the batter. Use pure canned pumpkin puree only.
Why did my baked donuts turn out dense or gummy?
Almost always overmixing. Stir the batter just until the flour disappears. Too much pumpkin moisture can also weigh them down, so blot the puree first.
How do I get the cinnamon sugar to stick?
Brush each donut with melted butter first, then roll it in the cinnamon sugar while it's still warm. The butter gives the sugar something to grip.
Do baked pumpkin donuts need to be refrigerated?
Not for the first day or two. They're fine in an airtight container on the counter. After that, refrigerate them to keep them fresh.
Can I freeze baked pumpkin donuts?
Yes. Freeze them uncoated for up to 2 months. Thaw, warm briefly, then brush with butter and roll in cinnamon sugar right before serving.
Recipe
Easy Baked Pumpkin Donuts with Cinnamon Sugar
Ingredients
For the Donuts
- 1 ¾ cups all-purpose flour spooned and leveled
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree not pie filling
- ⅓ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
Make the Donuts
- Preheat the oven to 350 degrees F and grease a donut pan. Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, oil, eggs, milk, and vanilla until smooth.
- Fold the wet ingredients into the dry until just combined. Do not overmix.
- Scoop the batter into a large zip-top bag, snip off one corner, and pipe it into the donut pan, filling each well about three-quarters full.
- Bake for 12 to 14 minutes, until the donuts spring back when lightly touched. Let cool in the pan for a couple of minutes, then turn out.
Coat the Donuts
- Stir the granulated sugar and cinnamon together in a shallow bowl.
- Brush each warm donut with melted butter, then roll it in the cinnamon sugar until fully coated. Serve warm.
Notes
- Do not overmix. Stir just until the flour disappears for tender donuts.
- Fill three-quarters full. This keeps the ring shape and center hole.
- Coat while warm. Warm donuts hold the cinnamon sugar best.
- No donut pan? Bake in a muffin tin for donut muffins, adding a few extra minutes.
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