Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

I absolutely love making these Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe whenever the weather turns crisp and cozy. There’s something so comforting about the soft, tender crumb infused with warm spices, paired with that addictive cinnamon sugar coating. Whether you’re looking for a quick breakfast treat or a festive snack, these donuts hit the spot every single time.

When I first tried this recipe, I was blown away by how easy it was to pull off such bakery-quality donuts at home. No deep frying involved, just baked goodness that won’t leave your kitchen smelling like a diner. Plus, you’ll find that the cinnamon sugar coating adds that perfect sweet crunch — it’s a small step, but it makes all the difference.

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Ingredients You’ll Need

The magic in this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe really comes down to the balance of spices and the moist pumpkin base. I always recommend using good quality pumpkin puree—canned is great, but fresh homemade works beautifully too. Picking your spices fresh and fragrant is a game changer here.

• All Purpose Flour: Provides the structure—make sure to measure properly by spooning and leveling for best results.
• Baking Soda: Helps the donuts rise and stay tender.
• Baking Powder: Gives an extra lift so the donuts aren’t dense.
• Salt: Balances out sweetness and enhances flavors.
• Ground Cinnamon: This is the key spice, both in the batter and the cinnamon sugar coating.
• Ground Ginger, Nutmeg, Cloves (or Allspice): These warm spices bring out that classic pumpkin pie vibe.
• Light Brown Sugar: Adds moisture and a subtle caramel undertone.
• Granulated Sugar: Works with brown sugar for sweetness and structure.
• Unsalted Butter (melted): Keeps the donuts tender and rich—don’t skip the slight cooling step after melting.
• Large Eggs: Room temperature eggs blend better and help bind ingredients.
• Pumpkin Puree: The star ingredient—makes these donuts moist and full of autumn flavor.
• Melted Unsalted Butter (for brushing): Helps the cinnamon sugar stick and adds a lovely richness to the coating.

Variations

I love when recipes leave room for a little creativity, and this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe is no exception. Over time, I’ve played around with different spices and toppings to suit whatever mood or occasion I’m in.

• Same Spices, Different Sweeteners: I sometimes swap light brown sugar with coconut sugar for a deeper, earthier flavor that’s still wholesome.
• Glaze Instead of Cinnamon Sugar: A simple maple glaze makes a delightful alternative and adds a sweet sticky finish.
• Dairy-Free Option: Use coconut oil instead of butter and a flax egg (1 tablespoon ground flaxseed + 3 tbsp water) to keep this vegan-friendly.
• Add-ins: Fold in chopped pecans or chocolate chips if you’re feeling indulgent—my kids adore that twist!

How to Make Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease your donut pan generously with nonstick spray, especially around the edges of the cavities. This little extra step saves you from frustrating sticking later—trust me, I learned this one the hard way!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and your warm spices—cinnamon, ginger, nutmeg, and cloves or allspice. This dry spice mixture is where your donuts get that classic cozy aroma, so give it a good mix to evenly distribute everything.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the brown sugar, granulated sugar, and melted butter until the butter is fully absorbed. Then whisk in the eggs vigorously until the mixture is well combined and slightly frothy—it helps with airiness. Finally, stir in the pumpkin puree for that gorgeous, moist batter.

Step 4: Blend Wet and Dry Gently

Pour the wet ingredients into the dry and fold together until you no longer see pockets of flour. Avoid over-mixing because that can make your donuts dense and tough. The batter should be thick but spoonable—kind of like cake batter.

Step 5: Fill the Donut Pan and Bake

Spoon or pipe the batter into the donut cavities, filling each about three-quarters full. I find using a piping bag (or a large zip-top bag with a corner cut) makes this mess-free and fast. Bake for 12 to 14 minutes until a toothpick inserted into a donut comes out clean or with just a few crumbs. Let the donuts sit in the pan briefly before transferring to a wire rack.

Step 6: Cinnamon Sugar Coating

While the donuts are still a bit warm, brush them lightly with melted butter. Then toss or brush on your cinnamon sugar mixture generously—this coating is the signature finish that makes these donuts downright addictive. Make sure not to wait until they’re completely cooled or the sugar won’t stick as well.

How to Serve Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Garnishes

While the cinnamon sugar coating shines on its own, I sometimes like to sprinkle a little powdered sugar or drizzle a simple vanilla glaze over these donuts when serving guests. A tiny pinch of sea salt on top of the sugar can also elevate the flavors and balance the sweetness beautifully.

Side Dishes

These pumpkin donuts pair perfectly with a hot cup of coffee or chai tea, especially on a chilly morning. I also love serving them alongside a bowl of warm spiced apple cider or even a creamy latte for an indulgent treat.

Creative Ways to Present

For fall gatherings, I like to arrange them on a rustic wooden board, sprinkle some mini pumpkins and autumn leaves around, and add a tiny bowl of extra cinnamon sugar for dipping. It turns a simple batch into a festive centerpiece that always gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked pumpkin donuts in an airtight container at room temperature for up to two days. They stay soft and flavorful, but if you notice any drying out, a quick reheat helps bring back their fresh-baked charm.

Freezing

If I want to save some for later, I freeze the cooled donuts in a sealed bag with parchment paper between layers to prevent sticking. They freeze beautifully for up to a month, which means you can enjoy pumpkin spice anytime without the extra work.

Reheating

To reheat, I pop frozen or room-temperature donuts in a toaster oven or regular oven at 300°F for about 5 minutes—just enough to warm through and revive that tender texture. Microwaving works too, but I find it sometimes makes the coating less crisp.

FAQs

Final Thoughts

I can’t recommend this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe enough if you’re after a simple but seriously delicious fall treat. Every time I make them, my family goes crazy for that perfect balance of tender cake and sweet, spicy crunch. Once you try this, I’m sure you’ll keep this recipe in your seasonal rotation too—plus it feels so good to make donuts at home without any fuss. Give it a go and enjoy every cozy bite!

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