Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

I absolutely love the cozy feeling I get from making these Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe. They’re soft, tender, and packed with all those warm fall spices you crave this time of year. Plus, the cinnamon sugar coating adds just the right amount of sweetness and a little bit of crunch––it’s like a hug in donut form.

When I first tried this recipe, I was blown away by how light the donuts were, even though they’re baked and not fried. You’ll find that this recipe is the perfect quick treat for breakfast or a snack, especially when you want something homemade but don’t want to mess with frying oil. Trust me, once you make these, they’ll become your new seasonal favorite!

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Ingredients You’ll Need

The ingredients in this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe work together like magic. The pumpkin puree brings moisture and a subtle sweetness, while a blend of warm spices creates that quintessential autumn flavor. Make sure to grab fresh spices for the best punch!

• All-purpose flour: The base of your batter, providing structure without making the donuts dense.
• Baking soda & baking powder: These leavening agents lighten the texture so the donuts stay fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Ground cinnamon, ginger, nutmeg, and cloves (or allspice): The soul of the recipe; fresh ground spices always taste better and more fragrant.
• Light brown sugar: Adds a caramel note and moisture to the donuts.
• Granulated sugar: Works alongside brown sugar for balanced sweetness and helps with the cinnamon sugar coating.
• Unsalted butter: Melted and cooled, it keeps the donuts tender and rich without overpowering the pumpkin flavor.
• Eggs: Bind everything together and add richness.
• Pumpkin puree: The star ingredient that gives these donuts their lovely moist texture and flavor.
• Cinnamon sugar mixture: Simple but essential for that extra sweet, crunchy coating on top.

Variations

I love to mix things up with this Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe depending on the season or mood. Sometimes I toss in a handful of chopped pecans for crunch or swap out the cinnamon sugar topping for a simple glaze. Don’t be afraid to get creative—you can personalize these donuts however you like!

• Add-ins: Adding chocolate chips or chopped nuts gives a fun textural contrast; my kids especially love when I add mini chocolate chips.
• Glaze option: Instead of the cinnamon sugar, try a maple glaze for a different but still seasonal twist—perfect for a sweet brunch.
• Spice adjustments: Adjust the spice blend to your taste—more ginger for a kick or less cloves if you prefer a milder flavor.
• Vegan swaps: You can substitute the eggs with flax eggs and use vegan butter to make these vegan-friendly, and they still turn out great.

How to Make Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Step 1: Prep Your Baking Station

First things first, preheat your oven to 350°F and grab your donut pan. I recommend using one with 3 ¾-inch diameter cavities so your donuts come out the right size. Give your pan a good greasing with nonstick spray to make sure your donuts pop right out when they’re done. Having everything ready sets you up for success!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all your pumpkin pie spices—cinnamon, ginger, nutmeg, and cloves (or allspice). This is such a satisfying step because just smelling those spices always gets me excited about what’s coming next!

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the brown sugar, granulated sugar, and melted butter, stirring until the butter is fully absorbed. Then, add the eggs and give everything a vigorous whisk until the mixture is smooth and shiny. Last but not least, fold in your pumpkin puree. Using room temperature eggs is a little trick I always follow because it helps everything blend more smoothly.

Step 4: Combine and Fill the Donut Pans

Pour your wet ingredients into the bowl of dry ingredients and gently mix until no dry flour pockets remain. Be careful not to overmix; a few small lumps are okay and help keep the donuts light. Spoon or pipe the batter into your prepared donut pan cavities, filling each about 3/4 full. I find piping with a pastry bag keeps things neat, but a spoon works just fine!

Step 5: Bake until Perfect

Bake the donuts at 350°F for 12 to 14 minutes. I like to set a timer for 12 minutes and then check by inserting a toothpick into the center—it should come out with a few moist crumbs but no wet batter. Let the donuts cool in the pan for a couple of minutes so they set up before transferring them to a wire rack.

Step 6: The Best Cinnamon Sugar Coating

While the donuts are still a little warm, lightly brush each one with melted butter—this helps the cinnamon sugar coating stick. Then, generously roll or sprinkle the donuts with a simple mix of granulated sugar and ground cinnamon. This finishing touch is my absolute favorite; it adds that nostalgic, homemade donut vibe that makes this recipe so special.

How to Serve Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe

Garnishes

I usually keep it simple and stick with the classic cinnamon sugar coating, but sometimes I sprinkle a little powdered sugar or even a dusting of cocoa powder for a different look. On occasion, a drizzle of maple glaze or a dollop of whipped cream on the side turns these donuts into a special treat. For fall gatherings, a few toasted pecans or a sage leaf as a garnish adds a beautiful touch.

Side Dishes

These donuts pair wonderfully with a hot cup of coffee or chai tea, perfect for cozy mornings or afternoon snack time. I’ve also served them alongside warm apple cider when friends come over for a casual fall brunch. For a heartier option, they go well with scrambled eggs or a simple yogurt parfait to balance sweet and savory.

Creative Ways to Present

For holiday parties, I like arranging the donuts on a tiered cake stand with mini pumpkins and autumn leaves for a festive display. Wrapping individual donuts in parchment paper tied with twine makes them great as little edible gifts. You can even serve them as mini donuts on sticks for a fun and interactive dessert table setup.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply store the donuts in an airtight container at room temperature for up to two days—I usually pop them in a sealed plastic container or cake carrier. The cinnamon sugar coating stays nicely intact for a day or two, but after that, they start to lose their crispness on the outside.

Freezing

I’ve frozen these baked pumpkin donuts with great success. After cooling completely, I wrap each donut in plastic wrap and then place them in a freezer bag. They freeze beautifully for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature or pop them in the microwave for about 15 seconds to warm.

Reheating

To bring back that fresh-baked flavor, I reheat donuts gently in a toaster oven or regular oven at 300°F for about 5 minutes. This method helps keep the outside a little crisp while warming through nicely. Microwave reheating works too, but I find it can make the coating a bit soggy, so I avoid it if I can.

FAQs

Final Thoughts

This Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe holds a special place in my heart because it brings that warm, homemade feeling without a complicated process. I love how effortlessly they come together and how my whole family eagerly reaches for more. If you want a treat that feels like a cozy hug and delivers on flavor every single time, give this recipe a try—you’ll be so glad you did!

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