Baked Pumpkin Donuts with Cinnamon Sugar That Taste Like October in a Bite (And Yes, They’re Ridiculously Easy)

If your mornings feel like a sprint, here’s the hack: bake a batch of pumpkin donuts and suddenly your kitchen smells like a chic coffee shop. These are soft, warm, and coated in cinnamon sugar—AKA the fastest way to turn an average day into a cozy one. No fryer, no drama, just a 30-minute power move that tastes like a hug.

You’ll want to “taste-test” one before the sugar coating… and then another after. Call it quality control.

What Makes This Recipe So Good

• Oven-baked, not fried: All the donut joy with less mess, less oil, and still insanely tender.
• Real pumpkin + spice: Pumpkin puree plus cinnamon, nutmeg, and ginger give big fall flavor without artificial anything.
• Perfect texture: Moist crumb, light cake-like bite, and a crisp cinnamon-sugar shell. That contrast?

  Chef’s kiss.

• Quick and simple: One bowl for wet, one for dry, and a piping bag (or a zip-top bag) to fill the pan like a pro.
• Customizable: Swap sugars, add chocolate chips, or glaze instead of rolling in sugar. Your house, your rules.

Ingredients Breakdown

• All-purpose flour (1 3/4 cups): The base that keeps the donuts soft yet sturdy.
• Granulated sugar (1/2 cup): Sweetness without overpowering the spice.
• Brown sugar (1/4 cup, packed): Adds moisture and a caramel note.
• Baking powder (1 1/2 teaspoons): For lift and a fluffy crumb.
• Baking soda (1/2 teaspoon): Reacts with pumpkin’s acidity for extra rise.
• Fine sea salt (1/2 teaspoon): Balances sweetness and boosts flavor.
• Cinnamon (1 1/2 teaspoons): The lead spice—warm and cozy.
• Nutmeg (1/4 teaspoon) and ginger (1/4 teaspoon): Support crew for depth and zing.
• Canned pumpkin puree (not pie filling) (3/4 cup): Moisture, color, and real pumpkin flavor.
• Large eggs (2): Bind the batter and add richness.
• Milk (1/3 cup; dairy or unsweetened almond/oat): Thins the batter to pipeable perfection.
• Neutral oil (1/4 cup; canola/avocado) or melted butter: Moist crumb; oil keeps it extra tender.
• Vanilla extract (1 1/2 teaspoons): Rounds out the flavors.
• For the cinnamon sugar coating: 1/2 cup granulated sugar + 1 1/2 teaspoons cinnamon + pinch of salt; 3 tablespoons melted butter for brushing.

Step-by-Step Instructions

1. Preheat like you mean it: Set the oven to 350°F (175°C). Lightly grease a standard donut pan (12 wells) or use nonstick spray.
2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Whisk wet ingredients: In a separate bowl, whisk pumpkin puree, eggs, milk, oil, and vanilla until smooth.
4. Combine gently: Pour wet into dry and stir with a spatula until just combined. Do not overmix—a few streaks are fine.
5. Fill the pan: Transfer batter to a piping bag or zip-top bag; snip the tip and pipe batter into each donut well, about 3/4 full.
6. Bake: 10–12 minutes, until the tops spring back and a toothpick comes out clean.

   If using a darker pan, start checking at 9 minutes.

7. Cool briefly: Let donuts rest in the pan for 5 minutes, then turn onto a wire rack. They should release easily.
8. Make the coating: Stir sugar, cinnamon, and a pinch of salt in a shallow bowl. Melt butter in a separate small bowl.
9. Coat the donuts: Brush each warm donut lightly with melted butter and roll in cinnamon sugar to coat all sides.

   Work while they’re warm for best adhesion.

10. Serve: Eat immediately or stare at them proudly for 30 seconds, then eat immediately.

Preservation Guide

• Room temperature: Store in an airtight container for up to 2 days. Add a paper towel to absorb moisture so the sugar coating doesn’t melt.
• Refrigeration: Not ideal—the fridge can dry them out. If you must, store up to 4 days and warm 10–12 seconds in the microwave before serving.
• Freezer: Freeze uncoated donuts for up to 2 months.

  Thaw at room temp, then brush with butter and coat in cinnamon sugar just before serving.

• Refresh: If the sugar gets soggy, re-warm in a 300°F oven for 4–5 minutes, then re-coat. Instant glow-up, IMO.

Nutritional Perks

• Pumpkin power: Rich in beta-carotene (hello, vitamin A), fiber, and antioxidants. It’s dessert with benefits.
• Lower oil than fried: Baked donuts use significantly less fat than deep-fried versions while staying moist.
• Balanced sweetness: Two sugars add flavor and tenderness, so you get satisfaction with smaller portions.
• Customizable: Easily swap in whole wheat pastry flour for part of the AP flour for a fiber bump.

Pitfalls to Watch Out For

• Overmixing: Leads to tough donuts.

  Stir just until combined—no whisking marathons, please.

• Overbaking: Dry donuts are a crime. Start checking early; pans and ovens vary.
• Using pumpkin pie filling: That’s pre-sweetened and spiced. You want pure pumpkin puree.
• Cold butter for coating: Won’t stick properly.

  Keep the donuts warm and the butter melted.

• Skipping salt: Tiny pinch, huge flavor. Don’t underestimate it.

Different Ways to Make This

• Glazed instead of sugared: Whisk 1 cup powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla. Dip cooled donuts once or twice.
• Maple moment: Add 1/2 teaspoon maple extract to the batter and drizzle with a maple glaze (powdered sugar + maple syrup).
• Chocolate chip upgrade: Fold in 1/2 cup mini chocolate chips.

  Pumpkin + chocolate? Always yes.

• Whole grain swap: Use 1 cup AP flour + 3/4 cup whole wheat pastry flour. Add 1–2 tablespoons extra milk if the batter thickens.
• Dairy-free: Use plant milk and oil (not butter) for coating.

  Coconut oil works, but expect a faint coconut note.

• Mini donuts or muffins: Bake minis for 7–9 minutes; or spoon into a mini muffin tin for “donut holes.” Same coating, same magic.

FAQ

Can I make these without a donut pan?

Yes. Use a mini muffin tin to make donut holes. Bake 9–11 minutes, then coat the tops (or roll the whole mini muffin) in the cinnamon sugar.

What if my batter seems too thick?

Pumpkin thickness varies by brand.

Add 1–2 teaspoons of milk at a time until it’s pipeable but not runny. It should flow smoothly when squeezed from a bag.

How do I prevent the cinnamon sugar from melting off?

Coat while donuts are warm, not hot. Brush a light layer of melted butter, then roll immediately.

Store with a paper towel in an airtight container to reduce condensation.

Can I reduce the sugar?

You can cut the granulated sugar in the batter by up to 2 tablespoons without crushing the texture. For the coating, use less or switch to a light glaze. Flavor will be less sweet but still solid.

Is fresh pumpkin better than canned?

Canned pumpkin is consistent and reliable, FYI.

If using homemade puree, drain it well; excess moisture can make the donuts gummy.

How do I make them gluten-free?

Use a 1:1 gluten-free baking blend with xanthan gum. Let the batter rest 5 minutes before baking to hydrate, then proceed as written.

Wrapping Up

These Baked Pumpkin Donuts with Cinnamon Sugar hit that sweet spot between cozy and convenient. They bake fast, taste like fall, and don’t demand a fryer or culinary gymnastics.

Whether you coat them in classic cinnamon sugar or go rogue with a maple glaze, they’re the kind of treat that disappears suspiciously fast. Make a dozen now, thank yourself tomorrow—and maybe hide one for later.