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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
Cook Time 15 minutes
cooling 10 minutes
Total Time 40 minutes
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.