Fluffy Baked Pumpkin Donuts in Cinnamon Sugar

The first thing you notice when these come out of the oven is how lightly the tops spring back under a fingertip. These fluffy baked pumpkin donuts in cinnamon sugar…

By Julia • October 18, 2026 • Reading time: 8 min

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The first thing you notice when these come out of the oven is how lightly the tops spring back under a fingertip. These fluffy baked pumpkin donuts in cinnamon sugar have the familiar soft crumb of a cake donut, without a pot of frying oil on the stove. Two six-cavity pans bake all 12 at once, and the cinnamon-sugar coating gives each warm ring a sweet, gently spiced finish.

I keep the batter simple: whisk the dry ingredients in one bowl, the pumpkin mixture in another, then stir them together just until the flour disappears. That short mix keeps the crumb tender instead of tough. Canned pumpkin gives the donuts their warm color and moisture, while cinnamon and nutmeg bring the spice into the batter before the buttery coating goes on.

Why These Donuts Need Room to Rise in the Pan

A donut pan gives the batter a boundary, but the center hole still needs space to stay open. Fill each well about two-thirds full. That leaves room for the batter to rise without spilling over the middle or joining the next donut. Overfilled wells can bake up with a closed or uneven center, and the rings are harder to lift out cleanly.

The batter rises as the baking powder and baking soda do their work, so it’s not necessary to mound it above the rim. Keep the portions even across both pans; that way the donuts finish baking at about the same time. If a little batter lands on the pan between wells, wipe it away before baking so it doesn’t bake into a stray crisp edge.

This careful fill also keeps the donuts close in size, which matters when you’re coating them. Similar-sized rings finish together and take a similar amount of butter and cinnamon sugar. A little space in each well is what gives the baked donuts their clear shape instead of a muffin-like cap.

Why Pumpkin Puree, Brown Sugar, and Oil Shape This Donut Crumb

• All-purpose flour — It gives the donuts enough structure to hold their ring shape while keeping the crumb soft. For a gluten-free version, use a one-to-one gluten-free baking blend formulated to replace all-purpose flour; the texture will be a little more compact.
• Canned pumpkin puree — Choose plain 100% pumpkin, not pumpkin pie filling, which already has added sugar and spices. The canned puree has a consistent texture that makes the batter easier to portion; homemade puree can vary in moisture and make the result less predictable.
• Granulated and light brown sugars — Granulated sugar sweetens without adding much moisture, while the packed brown sugar brings a gentle molasses note and helps keep the crumb tender. Use fresh brown sugar that’s soft enough to pack without hard lumps.
• Eggs, canola oil, and whole milk — Large eggs bind the batter, oil keeps the crumb tender after cooling, and whole milk adds richness. Canola’s neutral taste is useful here, so there’s no need for a premium bottle; a neutral vegetable oil works in its place.
• Baking powder and baking soda — These leaveners help the pumpkin batter rise into light donuts. Check that both are fresh, especially if they have been open in the pantry for a long time.
• Cinnamon, nutmeg, butter, and coating sugar — Ground cinnamon and nutmeg season the crumb, while cinnamon mixed with granulated sugar makes the familiar finish. Unsalted butter lets that coating cling without adding another layer of salt.

From Thick Pumpkin Batter to a Cinnamon-Sugar Shell

Whisk the Dry and Wet Mixtures Separately

Heat the oven to 350°F and coat two 6-cavity donut pans with nonstick cooking spray. Whisk the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and kosher salt in a large bowl until the spices look evenly distributed. In a separate medium bowl, whisk the pumpkin puree, eggs, canola oil, whole milk, and vanilla until smooth.

Bring the Batter Together Gently

Add the pumpkin mixture to the flour mixture and stir just until no dry streaks remain. Stop as soon as the flour disappears; a few extra turns can make the finished crumb tougher. Divide the batter evenly among the 12 prepared wells, keeping the portions consistent so the donuts bake at a similar pace.

Bake Until Springy, Then Cool

Bake for 12 to 15 minutes. The donuts are ready when they spring back after a light touch and a toothpick inserted in one comes out clean. If the center still feels soft and the toothpick shows wet batter, give them another minute or two and check again. Cool them in the pans for 5 minutes, then transfer them to a wire rack until warm, about 5 minutes more.

Brush and Coat While They’re Warm

Stir the granulated sugar and cinnamon together in a shallow bowl, then melt the unsalted butter. Brush each warm donut with melted butter, covering the top and sides, and turn it in the cinnamon sugar. Work one at a time so the butter stays easy to spread and the coating reaches the whole ring.

Three Ways to Change These Pumpkin Donuts Without Losing Their Shape

Questions About the Pumpkin Batter, Donut Pan, and Coating

Fluffy Baked Pumpkin Donuts in Cinnamon Sugar

Baked pumpkin donuts are fluffy inside with a buttery cinnamon sugar coating. They bake in donut pans and are coated while still warm for a sweet, crisp finish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

cooling 10 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 276

Ingredients Equipment Method Notes

Ingredients

  

For the donuts

• 1 nonstick cooking spray
• 1.75 cups all-purpose flour
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar packed
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp kosher salt
• 1 cup pumpkin puree canned 100%
• 2 eggs large
• 0.25 cup canola oil
• 0.25 cup whole milk
• 1 tsp vanilla extract

For the cinnamon sugar coating

• 0.5 cup granulated sugar
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter

Equipment

• 2 6-cavity donut pan

Method

 

Make the donuts

1. Heat the oven to 350°F.
2. Coat two 6-cavity donut pans with nonstick cooking spray.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a medium bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla.
5. Add the pumpkin mixture to the flour mixture and stir just until no dry streaks remain; do not overmix.
6. Divide the batter among the 12 donut wells, filling each about two-thirds full.
7. Bake for 12–15 minutes, until the donuts spring back when lightly pressed and a toothpick inserted in one comes out clean.
8. Cool in the pans for 5 minutes.
9. Transfer to a wire rack and let cool until warm, about 5 minutes.

Coat the donuts

1. Stir the granulated sugar and cinnamon together in a shallow bowl.
2. Melt the butter.
3. Brush each warm donut with melted butter.
4. Turn each donut in the cinnamon sugar to coat.

Notes

Do not overmix the batter to help keep the donuts fluffy. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.