Easy Baked Pumpkin Donuts with Cinnamon Sugar
Servings 12 donuts
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.