Baked Pumpkin Donuts with Cinnamon Sugar
Bake soft pumpkin donuts with cinnamon sugar using a donut pan, with clear tips for measuring puree, filling wells, and keeping the coating light.
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Baked Pumpkin Donuts with Cinnamon Sugar
Bake soft pumpkin donuts with cinnamon sugar using a donut pan, with clear tips for measuring puree, filling wells, and keeping the coating light.
20 minutes
15 minutes
45 minutes
12 servings
Dessert
American
12 servings
185 calories
Equipment
Standard donut pans
Mixing bowls
Cooling rack
Piping bag or spoon
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup plain pumpkin puree, not pie filling
- 1 large egg
- 1/3 cup milk
- 1/4 cup neutral oil
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, for coating
- 1/3 cup granulated sugar mixed with 1 teaspoon cinnamon, for coating
Instructions
- Heat oven to 350 degrees F and grease 12 standard donut wells. If using one 6-well pan, bake in two batches.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- Whisk pumpkin, egg, milk, oil, brown sugar, and vanilla separately. Fold dry ingredients into wet just until combined.
- Pipe or spoon into wells about two-thirds full. Bake 12 to 15 minutes until tops spring back and a tester shows moist crumbs, not wet batter.
- Cool in the pan 5 minutes, then transfer to a rack. Brush warm donuts lightly with melted butter and dip in cinnamon sugar. Let stand 5 minutes before serving.
Notes
Nutrition is an estimate per serving, not a laboratory analysis. Brands, substitutions, and portion sizes affect the values. Image is an AI-generated illustration. This newly developed recipe has not been independently kitchen-tested. Use a light powdered sugar dusting instead of cinnamon sugar. Nutrition estimates assume most coating is used; actual uptake varies.
Storage
Keep cooled donuts covered at room temperature up to 2 days or refrigerate up to 4 days. Freeze uncoated up to 2 months.
Reheating
Warm briefly in the microwave or a low oven, then coat if needed.
Variations
Use a light powdered sugar dusting instead of cinnamon sugar. Nutrition estimates assume most coating is used; actual uptake varies.
Nutrition
Baked pumpkin donuts are soft cake-style rings with a light cinnamon sugar coating. They use a donut pan rather than hot frying oil, so the texture is closer to a tender muffin than a yeast-raised bakery donut. Pumpkin puree gives moisture and color, while cinnamon, ginger, and nutmeg create a warm flavor that works with coffee or milk.
The batter mixes quickly, but the pan filling matters. Overfilled wells can cover the center posts and produce small cakes instead of clear rings. A piping bag or a zip-top bag with a cut corner makes portioning easier. Bake only until the donuts spring back gently, then let them cool enough to handle before the butter-and-sugar finish.
Check the Pumpkin Label
Use plain pumpkin puree rather than sweetened pie filling. The recipe already measures its sugar and spices, so a prepared filling changes both. Stir canned puree before measuring if some liquid has separated. Homemade puree should be thick and well drained; a watery version can leave the donuts dense even when the oven time is extended.
The recipe uses a moderate amount of pumpkin so the crumb stays light enough for a donut shape. More puree is not automatically better. Save extra for oatmeal or another bake instead of emptying the can into the bowl. If you like a larger pumpkin breakfast, see the pumpkin French toast casserole.
Measure Flour Without Packing It
Use a scale or spoon flour into the measuring cup and level it lightly. Dense scoops can add enough extra flour to make small baked donuts dry. Whisk flour, baking powder, baking soda, salt, and spices together before adding wet ingredients. This distributes the leavening so you do not get a bitter pocket in one ring.
All-purpose flour is a practical choice. A whole-wheat substitution changes liquid absorption and can produce a heavier crumb, so begin with a partial swap if experimenting. The recipe is not developed around almond flour or coconut flour, which behave very differently. Replacing them one-for-one would require more than a small adjustment.
Combine Wet and Dry Mixtures Gently
Whisk pumpkin, egg, milk, oil, brown sugar, and vanilla until smooth. Fold into the dry mixture just until no flour streaks remain. A few small lumps are better than beating the batter until completely elastic. Overmixing develops gluten and can make the donuts chewy in an unintended way rather than softly cakey.
Oil keeps the crumb tender after cooling. Melted butter can replace it for flavor, but cool it before adding the egg and expect a slightly firmer donut when cold. Use plain milk or an unsweetened alternative. The cinnamon sugar provides a sweet finish, so the batter does not need an extra large amount of sugar.
Fill the Pan About Three-Quarters Full
Grease donut wells carefully around the center posts and edges. Pipe or spoon batter evenly, leaving room for rising. If you have only a six-well pan, bake in batches rather than crowding extra batter into each cavity. Keep the second portion covered briefly while the first batch cooks, then stir only if needed before filling.
A small offset spatula or the back of a spoon can smooth obvious peaks. Do not press the batter hard into the pan. Silicone and metal pans may brown differently, so check near the earlier end of the time range. If using a mini-donut pan, begin checking much sooner because the small rings cook quickly.
Remove While the Centers Are Still Tender
Bake at 350 degrees F until the tops spring back lightly and a tester comes out without raw batter. A few moist crumbs are fine. Overbaking a small donut happens quickly because its center is close to the hot edges all around. Let the pan rest a few minutes, then turn the donuts onto a rack rather than leaving them to steam in their wells.
If a ring sticks, loosen gently around the edge instead of pulling straight up and tearing it. Check the center post too. The donuts should be cool enough to handle but still slightly warm for coating. Completely hot rings can break, while very cold ones need more butter to hold the cinnamon sugar.
Coat Lightly for a Clean Finish
Brush a thin layer of melted butter over each donut, then dip or sprinkle with cinnamon sugar. A heavy butter soak is unnecessary and makes the surface greasy. Mix sugar and cinnamon thoroughly first so one ring does not get a concentrated patch of spice. Work over a tray to catch excess coating.
Serve the same day for the most distinct sugar texture. Moist pumpkin crumb gradually dissolves the coating in storage, which is normal. For another donut style, the fried homemade donuts use a different cooking method and texture. These baked rings are convenient when you want a small cake-style treat without managing frying oil.
Store Uncoated Extras When Possible
Keep cooled donuts in a covered container in a cool place for about two days, refrigerating for longer storage up to five days. For freezing, leave the cinnamon sugar off, wrap individually, and freeze for up to two months for quality. Thaw and warm briefly before brushing and coating. That gives a fresher surface than freezing already-moistened sugar.
Nutrition is estimated per one of twelve regular-size donuts with a measured amount of coating. Smaller pans create more portions, and extra sugar left in the coating bowl is not necessarily eaten. Keep that distinction in mind when estimating your own serving. A plain ring without coating is also useful alongside yogurt or fruit when you want a less sweet breakfast plate.
Variations
Use a light powdered sugar dusting instead of cinnamon sugar. Nutrition estimates assume most coating is used; actual uptake varies.
Storage and Reheating
Keep cooled donuts covered at room temperature up to 2 days or refrigerate up to 4 days. Freeze uncoated up to 2 months.
Food Safety Source
For safe cooking temperatures and food handling basics, see the USDA safe minimum internal temperature chart.
Frequently Asked Questions
Can I use pumpkin pie filling?
No. It has added sugar and spices that change the recipe. Use plain pumpkin puree.
Can these be fried?
No. This soft batter is designed for a baked donut pan, not hot oil.
Why are my donuts dense?
Too much flour or overmixing can make them heavy. Spoon and level flour and fold only until combined.
Can I freeze them?
Freeze uncoated cooled donuts for best results, then thaw and coat before serving.
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