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Baked Pumpkin Spice Donuts with Cinnamon Sugar

baked pumpkin spice donuts with cinnamon sugar - featured image
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These baked pumpkin spice donuts are light, tender, and coated in a crunchy cinnamon sugar shell. Made with simple ingredients and ready in under 30 minutes, they’re the perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) melted butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85g) melted butter (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray. Place the pan on a baking sheet for easier handling.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk for about 20 seconds to distribute everything evenly.
  3. Combine the wet ingredients. In a separate larger bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth and fully combined.
  4. Fold the dry into the wet. Add the dry ingredients to the wet mixture all at once. Use a rubber spatula to fold gently until just combined. A few small lumps are fine—do not overmix.
  5. Let the batter rest. Cover the bowl and let it sit for 5 minutes. The batter will thicken slightly.
  6. Fill the donut pan. Transfer the batter to a piping bag or zip-top bag. Snip off about ½ inch from the corner. Pipe the batter into each donut cavity, filling them about ⅔ to ¾ full.
  7. Bake for 10-12 minutes. The donuts are done when they spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. Rotate the pan halfway through if needed.
  8. Cool in the pan. Let the donuts rest in the pan for 5 minutes, then turn them out onto a cooling rack. Let them cool for another 2-3 minutes—they should be warm but not scorching hot.
  9. Prepare the coating. While the donuts cool, melt the 6 tablespoons of butter for the coating in a small bowl. In a separate shallow bowl, whisk together the sugar and cinnamon for the coating.
  10. Coat the donuts. Working one at a time, brush each warm donut generously with melted butter on all sides. Then immediately roll it in the cinnamon sugar mixture, pressing gently so the coating sticks. Place the coated donuts back on the cooling rack. Repeat with all donuts.
  11. Serve or store. These are best eaten the same day, ideally within a few hours of baking.

Notes

Pat pumpkin puree dry with a paper towel to remove excess moisture. Use room temperature ingredients for best results. Let batter rest 5 minutes before piping. Coat donuts while still warm for best adhesion. For extra crunch, double coat the donuts.

Nutrition

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

Find it online: https://jollyfork.com/baked-pumpkin-spice-donuts-with-cinnamon-sugar/