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Cozy Baked Pumpkin Donuts with Cinnamon Sugar Coating

baked pumpkin donuts - featured image
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These baked pumpkin donuts are tender, warmly spiced, and coated in a buttery cinnamon sugar that cracks just a little when you bite into them. They come together in one bowl, bake in under fifteen minutes, and taste like you spent way more time than you actually did.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted (for coating)
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick spray or butter.
  2. In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, buttermilk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry mixture and stir with a rubber spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for another 2-3 minutes until warm but not too hot to handle.
  8. While the donuts are cooling, melt the 4 tablespoons of butter in a small bowl. In a separate shallow bowl, mix the ½ cup sugar and 1 ½ tablespoons cinnamon for the coating.
  9. Brush each warm donut generously with melted butter on all sides. Immediately roll it in the cinnamon sugar mixture, pressing gently so the coating sticks. Place the coated donuts back on the wire rack to set.

Notes

For best results, do not overmix the batter. Brush every side of the warm donuts with melted butter to ensure the cinnamon sugar sticks. If you don’t have buttermilk, add 1 ½ teaspoons of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use a flax egg and almond milk with vinegar, and coconut oil for the coating.

Nutrition

Keywords: pumpkin donuts, baked donuts, cinnamon sugar, fall recipe, pumpkin spice, easy donuts

Find it online: https://avabowls.com/cozy-baked-pumpkin-donuts-with-cinnamon-sugar-coating/