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.
- 1 3/4 cup All-Purpose Flour
- 3/4 cup Light brown Sugar
- 1 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 3/4 teaspoon Pumpkin Spice
- 1/2 teaspoon Salt
- 1 cup Pumpkin Puree
- 1/2 cup Unsalted Butter, melted & cooled
- 2 Eggs, room temperature
- 1/4 cup Milk, room temperature
- 1/2 teaspoon Vanilla Extract
- 3 tablespoon Unsalted Butter, melted & cooled
- 1/2 cup Granulated Sugar
- 1 tablespoon Cinnamon
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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: baked pumpkin donut, cinnamon sugar, easy pumpkin donut recipe, homemade pumpkin donuts