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Easy, Moist Baked Pumpkin Donuts with Cinnamon Sugar Coating

A close-up stack of moist baked pumpkin donuts coated generously in cinnamon sugar.
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Make soft, moist baked pumpkin donuts at home. This simple recipe uses common ingredients to create a comforting fall breakfast or dessert, coated in sweet cinnamon sugar.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan or line it with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the 3/4 cup granulated sugar, egg, pumpkin puree, vegetable oil, and vanilla extract until well combined. This is where you build the flavor base.
  4. Add the dry ingredients to the wet ingredients. Mix them gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes the donuts tough.
  5. Spoon or pipe the batter into the prepared donut pan, filling each cup about two-thirds full.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the donuts bake, prepare the coating. In a shallow dish, mix the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon until uniform.
  8. Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack.
  9. While the donuts are still warm, dip both sides of each donut into the cinnamon sugar mixture, pressing gently so the coating adheres.
  10. Place the coated donuts on a clean surface to cool completely before serving.

Notes

  • For the best texture, measure your flour using the spoon-and-level method to avoid packing it into the cup.
  • If you do not have a donut pan, you can bake this batter in a standard muffin tin for pumpkin spice muffins instead.
  • You can substitute the cinnamon sugar coating with a simple maple glaze made from powdered sugar and maple syrup if you prefer a wet topping.

Nutrition

Find it online: https://tastethisplate.com/baked-pumpkin-donuts/