Baked Pumpkin Donuts with Cinnamon Sugar

Twice the Batch, Twice the Joy: Why These Pumpkin Donuts Deserve a Standing Ovation

Hey there, friends! Wyatt here, spatula in hand and cinnamon sugar dusting my apron like edible glitter. There’s something downright magical about that first crisp fall morning when the air smells like woodsmoke and possibility—and that’s when my kitchen transforms into a pumpkin donut factory. Now, I know what you’re thinking: “Wyatt, why a DOUBLE batch?” Because life’s too short to run out of joy mid-breakfast, that’s why! These baked pumpkin donuts are the edible equivalent of a cozy flannel shirt—soft, spiced, and hugging you from the inside out. Unlike fussy fried versions, these bake up pillowy-soft with zero oil-splatter drama. They’re perfect for when the kids’ soccer team descends post-game, when your book club needs bribing, or when 3 a.m. cravings strike (we don’t judge here). That cinnamon sugar crust? It crackles like autumn leaves underfoot, giving way to tender pumpkin-spiced crumb. So tie on your favorite apron—the one with questionable stains that tell delicious stories—and let’s make your kitchen smell like a harvest festival!

Donut Disasters & Pumpkin Epiphanies: A Love Story

Baked Pumpkin Donuts with Cinnamon Sugar

Print Recipe

Twice the batch, twice the joy! These pillowy pumpkin donuts, coated in sweet cinnamon sugar, are baked to golden perfection and perfect for cozy mornings, parties, or freezing for later.

• Author: Wyatt Porter
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 minutes
• Yield: 24 donuts 1x

Ingredients

Scale 1x2x3x

Donuts:

3½ cups all-purpose flour

4 tsp baking powder

1 tsp salt

2 tsp pumpkin pie spice

1 tsp ground nutmeg

1½ cups pumpkin puree

1 cup brown sugar

⅔ cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup milk

Cinnamon Sugar Coating:

1 cup (2 sticks) unsalted butter, melted

1⅓ cups granulated sugar

2 tbsp cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease two donut pans.

Whisk dry ingredients. In a separate bowl, mix pumpkin, sugar, oil, eggs, vanilla, and milk.

Combine wet and dry until smooth. Fill pans ¾ full.

Bake 10–12 min or until donuts spring back. Cool slightly.

Dip warm donuts in butter, then roll in cinnamon sugar.

Nutrition

• Calories: 230
• Fat: 11g
• Carbohydrates: 30g
• Protein: 3g

Picture this: Me, age 10, standing on a wobbly stool trying to impress Grandma Ruth by flipping sizzling apple fritters. Let’s just say… the fire extinguisher earned its keep that day. Fast forward 20 years, when my wife (then-new-girlfriend) casually mentioned her obsession with pumpkin donuts. Challenge accepted! Batch after batch emerged from my oven—some dense as hockey pucks, others tasting like spiced cardboard. Then, one rainy October night, inspiration struck: what if I treated the batter like my favorite muffin mix? I swapped in brown sugar for depth, upped the pumpkin for moisture, and—lightbulb moment—used melted butter only for the coating. The result? Her eyes lit up like jack-o’-lanterns, and she mumbled through a mouthful: “Marry me?” (Okay, fine, I proposed—but these were absolutely accomplices). Now, every fall, we make these together while our rescue pup, Biscuit, licks batter off the floor. Some traditions are worth the sugar rush.

Your Grocery List: Pumpkin Donut Building Blocks

Donut Ingredients:

• 3½ cups all-purpose flour – The trusty foundation! For tender donuts, spoon flour into cups & level—don’t pack it. Gluten-free? Swap 1:1 with quality GF blend (add 1 tsp xanthan gum).
• 4 tsp baking powder – Our lift-off crew! Ensure it’s fresh (test by dropping ½ tsp in hot water—if it fizzes, you’re golden).
• 1 tsp salt – Flavor conductor! Balances sweetness. Sea salt or kosher works.
• 2 tsp pumpkin pie spice – Autumn in a jar! Out? Mix 1½ tsp cinnamon + ¼ tsp each ginger, nutmeg, allspice.
• 1 tsp ground nutmeg – The secret warmth! Freshly grated tastes incredible.
• 1½ cups pumpkin puree – NOT pie filling! Canned works, but roast sugar pumpkin if you’re extra. Pro tip: Blot excess moisture with paper towels.
• 1 cup brown sugar – Molasses magic! Light or dark—both rock.
• ⅔ cup vegetable oil – Keeps crumb moist. Melted coconut oil adds subtle sweetness.
• 2 eggs – Room temp binds better! Vegan? ½ cup applesauce or flax eggs work.
• 2 tsp vanilla extract – Flavor amplifier! Splurge on pure vanilla.
• 1 cup milk – Whole milk = richness. Dairy-free? Almond or oat milk blends beautifully.

Cinnamon Sugar Coating:

• 1 cup (2 sticks) unsalted butter, melted – The glue for our sparkly jacket! Salted butter works—just skip donut batter salt.
• 1⅓ cups granulated sugar – The sweet crunch! For extra sparkle, use turbinado sugar.
• 2 tbsp cinnamon – The hug in spice form! Saigon cinnamon has the best kick.

Let’s Get Mixing: Your Foolproof Donut Journey

Step 1: Preheat & Prep
Fire up that oven to 350°F (175°C)—no rushing! Generously grease TWO donut pans with butter or non-stick spray. Wyatt’s Hack: Use a pastry brush to get into every crevice—sad, stuck donuts are heartbreakers.

Step 2: Dry Team Assembly
In a large bowl, whisk together flour, baking powder, salt, pumpkin spice, and nutmeg. Chef’s Secret: Sift if your baking powder’s clumpy—it distributes evenly for uniform rise.

Step 3: Wet Team Party
In another bowl, whisk pumpkin puree, brown sugar, oil, eggs, vanilla, and milk until silky-smooth. Pro Tip: Whisk eggs first before adding liquids—creates emulsification magic!

Step 4: The Gentle Merge
Pour wet ingredients into dry. Gently fold with a spatula JUST until combined—overmixing = tough donuts! Batter should be thick but pipeable. Lumpy batter? That’s okay! Better than overworked gluten.

Step 5: Panning Perfection
Transfer batter to a piping bag or ziplock (snip 1-inch corner). Fill each donut cavity ¾ full—they puff up like proud little clouds! No piping bag? Spoon batter into a corner of a gallon bag and squeeze.

Step 6: Bake & Breathe
Bake 10-12 minutes until tops spring back when touched. Rotate pans halfway for even browning. Wyatt’s Rule: Set a timer! Overbaked donuts lose their soulful squish.

Step 7: The Grand Coating
Cool donuts 5 minutes in pans, then transfer to a rack. Melt butter in one bowl. Mix sugar and cinnamon in another. Dip warm donuts in butter (both sides!), let excess drip, then roll in cinnamon sugar. Hot Tip: Wear food-safe gloves—this is gloriously messy!

Showtime: Serving Your Pumpkin Masterpieces

Serve these beauties warm—the cinnamon sugar will cling like glitter to velvet! Stack ’em high on a vintage cake stand or line them up on a rustic wooden board. Pair with hot mulled cider for a hygge moment, or dunk into a steaming latte. For brunch flair, add candied pecans and a dollop of bourbon-spiked whipped cream. Pro move: Tuck a few into lunchboxes with a sticky note saying “Pumpkin power!”

Mix It Up: Delicious Twists on the Classic

1. Chocolate Swirl: Fold ½ cup melted dark chocolate into batter before piping—marble with a toothpick.
2. Maple Glaze: Skip cinnamon sugar; drizzle with 1 cup powdered sugar + 3 tbsp maple syrup + 1 tbsp milk.
3. Nutty Crunch: Add ⅓ cup toasted chopped pecans to batter before baking.
4. Protein Boost: Replace ½ cup flour with vanilla protein powder (reduce sugar by 2 tbsp).
5. Mini Marvels: Use mini donut pans—bake 8 minutes. Perfect for kiddos!

Wyatt’s Whispered Wisdom: Donut Chronicles

Over the years, I’ve learned: Room temp ingredients are non-negotiable—cold eggs and milk make batter curdle. Also, if your first donut pan is lonely, bake in batches—never overcrowd the oven! Once, I tried adding orange zest… let’s just say Biscuit the dog got VERY interested in the trash can. The recipe now stays blissfully citrus-free. Freezing tip? Flash-freeze uncoated donuts on a tray, then bag them. When cravings hit, thaw, warm 10 seconds in microwave, THEN butter and sugar them—fresh magic!

Donut Dilemmas Solved: Your FAQs

Q: Can I use fresh pumpkin?
A: Absolutely! Roast sugar pumpkin until tender, puree, and strain overnight in cheesecloth to remove excess water. Proceed as directed—but flavor is next-level!

Q: Help—my donuts are dense/gummy!
A: Two culprits: 1) Overmixing (fold gently!), or 2) Old baking powder (test it!). Also, ensure oven temp is accurate—an oven thermometer is $7 well spent.

Q: No donut pans? Can I improvise?
A: You bet! Use a muffin tin—fill cups ½ full, bake 14-16 minutes. They’ll be “donut muffins”—equally delicious! Or shape batter into rings on parchment-lined sheets.

Q: How long do these keep?
A: In an airtight container, they’re dreamy for 2 days. Freeze uncoated donuts up to 3 months. Revive in a 300°F oven for 5 minutes before coating.

Nutritional Nuggets (Per Donut)

Calories: ~230 | Fat: 11g | Carbs: 30g | Protein: 3g
Note: Values are estimates. For lower sugar, reduce coating by half—still delicious!

Final Thoughts

These double-batch pumpkin donuts are pure fall comfort—no frying, no fuss, just warm, spiced perfection. Whether you’re baking for brunch, a cozy gathering, or simply stocking your freezer for midweek joy, these baked beauties deliver big on flavor and nostalgia. The cinnamon sugar coating crackles, the pumpkin crumb melts in your mouth, and every bite is like biting into autumn itself. So make the full batch—you’ll thank yourself later.