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Soft and fluffy baked pumpkin donuts tossed in crunchy cinnamon sugar are the perfect sweet way to celebrate fall mornings. | #Fall | #Breakfast | #Donuts |

Cinnamon Sugar Baked Pumpkin Donuts

Soft and fluffy baked pumpkin donuts tossed in crunchy cinnamon sugar are the perfect sweet way to celebrate fall mornings.

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 donuts
Calories 257 kcal
Author Tracy

Ingredients

Special Equipment

Pumpkin Donuts

  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon *
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup (81g) pumpkin puree
  • 1/3 cup (66g) brown sugar
  • 1 large egg
  • 1/4 cup milk any percentage
  • 2 tablespoons (1oz) unsalted butter melted and cooled

Cinnamon Sugar Topping

  • 1/4 cup (2oz) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F and lightly grease your donut pan (or muffin tin).
  2. In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a medium bowl, combine pumpkin puree, brown sugar, egg, milk, and melted butter. Whisk together until smooth. Add flour mixture and stir until just combined.
  4. Place a large disposable plastic bag over a cup and transfer batter to the bag. Snip off one of the corners and "pipe" the batter into your prepared donut pan, filling about 3/4 of the way full. This will make exactly 6 donuts.
  5. Bake for 9 to 11 minutes, until the donut tops spring back when lightly pressed with your finger. When pan is cool enough to handle, turn donuts out on a cooling rack.

To Coat

  1. Add melted butter to a small bowl large enough for dipping. In a second bowl of the same size, stir together sugar and cinnamon. Dip a donut first in the butter, letting any excess drip off and then dip in the cinnamon sugar, tossing to coat.
  2. Repeat with remaining donuts and enjoy!

Recipe Notes

*If you have pumpkin pie spice, you can replace all the spices (not the salt) with 3/4 teaspoon of pumpkin pie spice.

Bake donut holes in a mini muffin tin for 7 to 10 minutes.

These donuts are best on the first day.

This recipe calls for about twice the amount of butter and cinnamon sugar that will actually end up on the donuts (to ensure you have enough for dipping). The approximate nutritional information reflects this.