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Baked pumpkin donuts on cooling rack

Baked Pumpkin Donuts with Cinnamon-sugar

  • Author: Steph G.
  • Total Time: 27 minutes
  • Yield: 12 Donuts 1x


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.



Pumpkin Donut

  • 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