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Home » Donuts » Baked Pumpkin Donuts with Cinnamon-Sugar

Baked Pumpkin Donuts with Cinnamon-Sugar

October 30, 2021 by Steph Guinnane

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Homemade baked pumpkin donuts topped with cinnamon sugar. A perfect Fall treat that is easy to make and comes together in less than 30-minutes.

Baked pumpkin donuts on serving plate

What you’ll love about this recipe: 

  • Perfect for using leftover pumpkin puree
  • Baked, not fried (No oily mess to clean) 
  • It comes together in less than 30-minutes

Ingredients you’ll need:

Baked pumpkin donut recipe ingredients

You can find a complete list of ingredients, measurements, and instructions at the bottom of this post.
  • Pumpkin Puree: when using canned puree, make sure it’s 100% pure pumpkin. The only ingredient listed should be “pumpkin”. As opposed to pumpkin pie mix/filling, which already has sugar and spices added. 
  • Pumpkin Spice: you can use your favorite store-bought brand or make your own.  
  • Cinnamon & Sugar: used to top the donuts with an added layer of sweetness, but you can also enjoy them as is.
  • Butter: melted butter is for both the donut batter and the outside coating.

How to make this recipe:

These baked pumpkin donuts are easy to make and are a great compliment on a Fall day! Your house will be smelling like a PSL (Pumpkin Spice Latte) before you know it. 

Step 1: Make donut batter

  • Whisk together dry ingredients 
  • Whisk together all wet ingredients
  • Then combine both wet and dry ingredients. 
  • Collage showing step one of recipe
  • Collage showing two steps of recipe

Step 2: Fill donut pans 

  • Grease and prepare the donut pans. 
  • Pipe batter filling it to the top, but it shouldn't spill over. 

Step 3: Bake donuts

  • Place donut pans into the preheated oven (350°F/176° C) and bake for 10-12 minutes. 
  • Check for doneness by inserting a toothpick into donuts; if it comes out clean, they are ready!
  • Let rest for 5-10 minutes in the pan to cool. Then move to a cooling rack and allow them to finish cooling. 
  • Collage showing steps two and three of recipe
  • Collage showing steps two and three of recipe

Step 4: Top with cinnamon sugar 

  • In a bowl big enough to fit a donut, mix cinnamon and granulated sugar. 
  • In a microwave-safe bowl, melt the butter. Allow it to cool slightly; you don’t want it scalding hot.
  • Once the donuts are cool enough to handle, lightly brush both sides of the donut with butter. Then roll or sprinkle the donuts in the cinnamon-sugar mixture until evenly coated. 
  • Collage showing step four of recipe
  • Collage showing step four of recipe

Helpful Tips: 

  • If you don’t have a piping bag on hand, you can make one using a large zipped-top bag. Pour the batter into the bag, move the batter into one of the corners, then cut a small opening for the batter to pipe through easily. 
  • Don’t plan on eating your donuts right away? Hold off on adding the cinnamon sugar topping until you are ready to eat them, as they can become soggy. 
  • Heat any extra stored donuts in the microwave 10-15 seconds before rolling them into the topping. 
  • Prevent the bottoms of your donuts from becoming soggy by allowing them to cool on a cooling rack.

FAQ:

Can you freeze homemade baked donuts?

Yes! Baked donuts are best stored in an airtight container (without any topping) for up to 2 months. 

How to store baked donuts? 

If you don’t plan on eating your baked donuts right away, hold-off adding any toppings and store them in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 7 days

How do you know when baked donuts are done?


You can test a couple of ways: 

- Toothpick method: These are pretty moist donuts. Insert a toothpick into the donut; they are done if the toothpick comes out clean. If the toothpick still has batter or quite a few moist crumbs on it, then continue to bake in 1-2 minute increments. Keep a close eye on them as you don’t want them to overbake.  
- Bounce back method: Lightly poke the donut with your finger; if it bounces back, then they are done. If there’s an indent after touching the donut, continue to bake in 1-2 minute increments.

Baked pumpkin donuts in bowl of cinnamon sugar

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  • Baked Coffee Cake Donuts
  • Brown Butter Blueberry Muffins (small-batch)
  • Zucchini Bread with Brown Sugar Oat Crumble

Original Post: this baked pumpkin donut recipe was initially developed for Doughnate Sunday, a virtual baking class, which my friend and fellow baker bestie, Emily Tsen, and I created to raise funds for organizations that are taking action to make positive social and systemic change. 

If you are interested in signing up for a future Doughnate Sunday, add your name to our email list. We’d love to bake with you during our next event.

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Baked pumpkin donuts on cooling rack

Baked Pumpkin Donuts with Cinnamon-sugar


  • Author: Steph G.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 Donuts 1x
Print Recipe
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Description

Homemade baked pumpkin donuts topped with cinnamon sugar. A perfect Fall treat that is easy to make and comes together in less than 30-minutes.


Ingredients

Scale

Pumpkin Donut

  • 1 ¾ cup All-Purpose Flour
  • ¾ cup Light brown Sugar
  • 1 ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 ¾ teaspoon Pumpkin Spice
  • ½ teaspoon Salt
  • 1 cup Pumpkin Puree
  • ½ cup Unsalted Butter, melted & cooled
  • 2 Eggs, room temperature
  • ¼ cup Milk, room temperature
  • ½ teaspoon Vanilla Extract

Cinnamon-Sugar

  • 3 tablespoon Unsalted Butter, melted & cooled
  • ½ cup Granulated Sugar
  • 1 tablespoon Cinnamon

Instructions

Baked Pumpkin Donut: 

  • Preheat oven to 350°F (176° C). Grease your donut pans and set them aside. 
  • Whisk together flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt in a medium bowl.
  • In another bowl, whisk together pumpkin, melted butter, eggs, milk, and vanilla until combined. 
  • Fold the wet ingredients into the dry ingredients until just combined. 
  • Pipe the batter into donut pans using a piping bag. You can fill pan to the top, but it shouldn’t be spilling over. 
  • Bake for 10 - 12 minutes, using a toothpick to check for doneness. 
  • Once done, let them rest in the pan and cool for 5 minutes. 
  • Remove from the pan and place on a cooling rack, and let them cool for another 20 min.

Cinnamon & Sugar: 

  • While your donuts are in the oven, prepare the topping. 
  • Whisk together the sugar and cinnamon.
  • Melt your 3 tbsp of butter and set aside to cool (keep separate).
  • Once your donuts are cool enough, lightly brush both sides with the butter. If you have one, you can use a pastry brush, or the back of a spoon is just fine.
  • Take your donuts and roll in the cinnamon sugar until lightly coated on all sides.

Notes

  • Don’t have a piping bag? Make one using a large zipped-top bag. Pour the batter into the bag, move the batter to one of the corners, and cut a small opening for the batter to pipe through easily.
  • These donuts do not rise a lot, for a fuller donut, you can fill the batter close to the top of the pan. Just make sure the batter does not spill over. 
  • If you don’t plan on eating them right away, hold off on adding the topping until you are ready so that they don’t become soggy.
  • Store in an airtight container (without topping) for up to 2 days at room temperature, 7 days in the refrigerator, and 2 months in the freezer. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: baked pumpkin donut, cinnamon sugar, easy pumpkin donut recipe, homemade pumpkin donuts

Did you make this recipe?

Tag @nighowlsbakingco on Instagram and use the hashtag #nightowlsbaking

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