Description
Soft, fluffy baked pumpkin donuts coated in warm cinnamon sugar. A cozy fall treat perfect for breakfast or dessert — no frying required!
Ingredients
Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (or 2½ tsp pumpkin pie spice as a substitute)
Wet Ingredients:
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) white sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 can (15 oz / 425 g) pumpkin purée
Cinnamon Sugar Coating:
- ⅔ cup (133 g) white sugar
- 2 tsp ground cinnamon
- 6 tbsp (85 g) melted unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease your donut pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice).
- Mix wet ingredients: In another bowl, combine brown sugar, white sugar, and melted butter. Whisk in the eggs and pumpkin purée until smooth.
- Combine: Add wet ingredients to dry and stir just until combined. Do not overmix.
- Fill the pan: Spoon or pipe the batter into the donut pan cavities, filling each about ¾ full.
- Bake: Bake for 12–14 minutes or until a toothpick inserted comes out clean.
- Cool & coat: Let donuts cool slightly, then brush with melted butter and roll in cinnamon sugar while still warm.
Notes
Best enjoyed the same day. You can freeze uncoated donuts and coat them after reheating.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American