Irresistible Baked Pumpkin Donuts with Cinnamon Sugar – 7 Secrets Inside!

There’s something magical about the first crisp morning of fall when I pull out my donut pan and can’t wait to bake up a batch of these Baked Pumpkin Donuts with Cinnamon Sugar. After years of testing pumpkin recipes (and eating way too many failed attempts!), I’ve perfected this version that’s become our family’s autumn ritual. Unlike fried donuts, these bake up light yet satisfyingly tender, with that warm hug of pumpkin spice and that irresistible cinnamon sugar crunch. The scent alone will make your kitchen smell like your favorite coffee shop – but trust me, these homemade treats taste even better fresh from the oven.

Why You’ll Love These Baked Pumpkin Donuts with Cinnamon Sugar

Oh my goodness, where do I even start? These pumpkin donuts are absolute fall magic in every bite! Here’s why they’ve become my go-to autumn treat:

• Effortless baking – No deep fryer needed! Just mix, bake, and coat (even my kids can help with the cinnamon sugar part)
• That irresistible texture – Soft and cakey inside with that perfect cinnamon sugar crunch coating every bite
• Pure cozy vibes – The warm pumpkin spice aroma will make your whole house smell like Thanksgiving morning
• Brunch superstar – Impressive enough for guests but easy enough for lazy Sunday mornings with coffee

Seriously, one bite of these warm from the oven and you’ll understand why I make triple batches every October!

The Exact Ingredients You Need for Pumpkin Donut Perfection

Okay friends, let’s talk ingredients – and I mean the right ones! After burning one too many batches (oops!), I’ve learned these measurements and prep tricks make all the difference:

• 1 3/4 cups all-purpose flour – spooned and leveled, please! No packed flour here
• 2 tsp baking powder – check the date because old powder won’t give us that nice rise
• All the cozy spices – 1 tsp cinnamon, 1/2 tsp each nutmeg & ginger, plus 1/4 tsp cloves
• 1/2 cup packed brown sugar – dark brown adds the best molasses flavor
• 1/2 cup pumpkin puree – not pumpkin pie filling! Look for 100% pure pumpkin
• 1/3 cup whole milk – room temperature works best
• 1 large egg – also at room temp for ideal mixing
• 2 tbsp melted butter – cooled slightly so it doesn’t cook the egg

Pro tip: I always measure my melted butter after melting – that tablespoon makes more difference than you’d think!

How to Make Baked Pumpkin Donuts with Cinnamon Sugar

Alright, let’s get to the fun part – turning those ingredients into perfect pumpkin donuts! I’ve made this recipe so many times I could probably do it in my sleep (and some early Saturday mornings, I practically have). Follow these steps and you’ll be biting into warm, cinnamon-sugary goodness in no time.

Preparing the Donut Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab two bowls – one for dry ingredients and one for wet. In the first bowl, whisk together the flour, baking powder, salt, and all those lovely spices (cinnamon, nutmeg, ginger, and cloves). I like to give them a good whisk to make sure there are no sneaky clumps of baking powder.

In the second bowl, whisk together the brown sugar, pumpkin puree, milk, egg, and melted butter until they’re completely combined and smooth. Now here’s the key – pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. And when I say gently, I mean it! Overmixing is the enemy of tender donuts. A few streaks of flour are totally fine – they’ll disappear as the donuts bake.

Baking and Coating the Donuts

While your batter rests for a minute (this helps the flour hydrate), generously grease your donut pan. I use butter and a pastry brush to get into all those little crevices. Spoon the batter into the cavities, filling each one about 3/4 full. Pro tip: If you don’t have a piping bag, just use a ziplock bag with the corner snipped off – way less messy!

Bake for 12-15 minutes. You’ll know they’re done when the edges are golden and a toothpick comes out clean. Let them cool in the pan for exactly 5 minutes – this makes them firm enough to handle but still warm enough for the sugar to stick beautifully.

For the magical coating, mix together the granulated sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter (both sides!), then dunk it in the cinnamon sugar. The warmth helps create that perfect crunchy crust. And here’s my secret – I like to give them a second light butter brush and sugar dip for extra decadence!

Tips for Perfect Baked Pumpkin Donuts with Cinnamon Sugar

After dozens (okay, maybe hundreds) of batches, I’ve picked up some game-changing tricks for pumpkin donut success:

• Fresh spices make all the difference – That dusty cinnamon from 2018 won’t give you the same warm punch. I buy small amounts each fall!
• Grease every nook of that pan – Don’t be shy with the butter or cooking spray. Those ridges love to trap donuts.
• Storage smarts – They’re best eaten day-of, but if you must save some, store uncoated donuts in an airtight container and sugar-coat just before serving.
• The golden window – Coat with cinnamon sugar while still slightly warm – about 10 minutes out of the oven is perfect.

Bonus tip: Hide at least two donuts for yourself before the family finds them!

Variations for Baked Pumpkin Donuts with Cinnamon Sugar

The beauty of these pumpkin donuts is how easily you can make them your own! Over the years, I’ve played around with all sorts of fun twists:

• Gluten-free? Swap in your favorite 1:1 gluten-free flour blend – just add an extra tablespoon of pumpkin puree for moisture
• Dairy-free delight Almond or oat milk works wonderfully, and coconut oil can replace butter
• Extra spice lovers Try adding a pinch of cardamom or doubling the nutmeg
• Sweet tooth option Drizzle with cream cheese glaze or maple icing for next-level indulgence

My neighbor swears by adding orange zest to the batter – it’s surprisingly fantastic with the pumpkin!

Serving and Storing Baked Pumpkin Donuts with Cinnamon Sugar

Oh, you’re gonna want to eat these beauties warm – that’s when the cinnamon sugar coating is at its crunchiest and the pumpkin spice flavors are singing! I always serve them fresh from the oven with coffee or hot cider for the ultimate fall moment. If (somehow) you have leftovers, here’s my tried-and-true storage method:

• Room temp: Keep uncoated donuts in an airtight container for 1-2 days (add the cinnamon sugar right before serving)
• Freezing pro tip: Freeze baked-but-unsugared donuts in a single layer, then thaw and coat when ready to enjoy
• Revival trick: Pop day-old donuts in the microwave for 10 seconds to bring back that fresh-baked magic

But between you and me? They rarely last long enough to store!

Nutritional Information for Baked Pumpkin Donuts with Cinnamon Sugar

Now, I’m no nutritionist (just a pumpkin donut enthusiast!), but I know some folks like to have an idea of what they’re enjoying. Remember – these treats are meant to be savored, not stressed over! The nutritional values will naturally vary depending on your specific ingredients and brands, but here’s the general picture:

Fair warning: These aren’t health food – they’re happiness food! Each donut gives you that perfect balance of cozy pumpkin spice and sweet cinnamon sugar crunch. The pumpkin adds some vitamin A, and baking instead of frying means they’re lighter than traditional donuts. But let’s be real – we’re here for the flavor, not the nutrition facts!

As with any homemade recipe, your mileage may vary based on how generously you coat them in that addictive cinnamon sugar (no judgment here – I always go heavy!). The exact numbers will change if you use dairy alternatives or different sweeteners too.

My philosophy? Everything in moderation, including moderation. So go ahead – enjoy your donut with your morning coffee guilt-free!

Frequently Asked Questions

Can I freeze these pumpkin donuts?
Absolutely! I freeze them all the time for later cravings. The trick? Skip the cinnamon sugar coating before freezing. Just bake, cool completely, then pop them in a freezer bag with parchment between layers. When you’re ready, thaw at room temp, give them a quick warm-up in the oven, then butter and sugar coat them fresh.

Can I use fresh pumpkin instead of canned?
You sure can, but listen – it’s a labor of love! Roast and puree sugar pumpkin (not carving pumpkins) until thick like canned puree. I’ve done it, but honestly? The canned stuff gives such consistent results that it’s my go-to for these donuts. Save the fresh pumpkin effort for pie!

My donuts came out dense – what went wrong?
Oh no! Two likely culprits: overmixing the batter (be gentle with that folding!) or expired baking powder. Also, make sure your spices aren’t too old – they lose their oomph over time. My first batch ever was like hockey pucks until I learned these tricks!

Can I make these without a donut pan?
Desperate times call for creative measures! Spoon the batter into greased muffin tins (fill halfway) for pumpkin donut “holes.” They won’t have that classic ring shape, but they’ll taste just as delicious coated in that cinnamon sugar magic.

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