Baked Pumpkin Donuts coated in cinnamon sugar! This easy homemade recipe makes 1 dozen soft, fluffy donuts that are ready in 30 minutes! One of the BEST Fall Pumpkin dessert recipe s!
Pumpkin Donut Recipe
I love baking donuts! So many of you loved my homemade baked sugar donuts , so I’m back with another one – Cinnamon Sugar Pumpkin donuts!
These Baked Pumpkin Donuts are easy to make and ready in 30 minutes. The donuts are baked (not fried) and made with simple ingredients, including a delicious cinnamon sugar coating. They’re a must have to make during the Fall season (check out my other pumpkin recipes !).
If you’ve never tried making baked donuts at home, you’re in for a real treat. They’re very straightforward, no complicated methods or ingredients needed. If you have an oven and a donut pan, you can easily make donuts at home.
If you don’t have a donut pan , it’s time to invest in one! You can find one at the department store, or buy it online. I’d recommend having (2) 6 donut pans, so you can easily make a dozen donuts without having to wait and reuse a pan.
How To Make Baked Pumpkin Donuts
The donut batter is whisked together by hand in minutes. That’s right, no mixer required. And you only need one bowl for this recipe!
Start by stirring together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, baking powder and vanilla until fully combined in a large mixing bowl . Now, stir in the flour and continue to mix until smooth.
You can spoon the batter into the donut pan, but sometimes that makes a big mess. Here’s my trick for no mess and easy cleanup. Once the batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. That makes it so much easier!
Bake the donuts for 15 minutes. While they are baking, mix together the cinnamon and sugar in a large plastic bag.
Once donuts have cooled for about 5 minutes, one at a time, put your donuts in the bag(one at a time) and shake lightly to cover. Remove donut from the bag and let each one cool completely.
And just like that you have a dozen of Cinnamon Sugar Pumpkin Donuts! Now my favorite part – time to eat them all!
How to Store Donuts
The best way to store baked sugar pumpkin donuts is to let them cool completely, then place them in an airtight container at room temperature. They’ll stay fresh for up to 2–3 days this way. For longer storage, you can refrigerate them, which will extend their freshness for about 5 days.
Tips for Baking Donuts
- Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
- Let the donuts cool only 5 minutes before coating them in the cinnamon/sugar mix. If they are completely cool, the coating will not stick very well.
- The donut batter can be made the night before, and then stored (covered) in the refrigerator until you’re ready to use it.
Pin for later:
Ingredients
For the donuts
- ▢ 1/4 cup vegetable oil
- ▢ 2 eggs
- ▢ 3/4 cup sugar
- ▢ 3/4 cup pumpkin puree
- ▢ 1 teaspoon pumpkin pie spice
- ▢ 1/2 teaspoon salt
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon vanilla
- ▢ 1 cup all-purpose flour
For the sugar coating
- ▢ 3 tablespoons sugar
- ▢ 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
- Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
- Fill the donut pans up about 3/4 of the way.
- Bake donuts for 15-17 minutes.
- Remove from oven, let cool for 5 minutes, then remove donuts from pan.
- Combine sugar and cinnamon in large plastic bag. One at a time, put your donuts in bag and shake lightly to cover. Remove from bag and let cool completely. Store donuts in air tight container.
Notes
Nutrition Information:
Baked Pumpkin Donuts coated in cinnamon sugar! This easy homemade recipe makes 1 dozen soft, fluffy donuts that are ready in 30 minutes! One of the BEST Fall Pumpkin dessert recipe s!
Pumpkin Donut Recipe
I love baking donuts! So many of you loved my homemade baked sugar donuts , so I’m back with another one – Cinnamon Sugar Pumpkin donuts!
These Baked Pumpkin Donuts are easy to make and ready in 30 minutes. The donuts are baked (not fried) and made with simple ingredients, including a delicious cinnamon sugar coating. They’re a must have to make during the Fall season (check out my other pumpkin recipes !).
If you’ve never tried making baked donuts at home, you’re in for a real treat. They’re very straightforward, no complicated methods or ingredients needed. If you have an oven and a donut pan, you can easily make donuts at home.
If you don’t have a donut pan , it’s time to invest in one! You can find one at the department store, or buy it online. I’d recommend having (2) 6 donut pans, so you can easily make a dozen donuts without having to wait and reuse a pan.
How To Make Baked Pumpkin Donuts
The donut batter is whisked together by hand in minutes. That’s right, no mixer required. And you only need one bowl for this recipe!
Start by stirring together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, baking powder and vanilla until fully combined in a large mixing bowl . Now, stir in the flour and continue to mix until smooth.
You can spoon the batter into the donut pan, but sometimes that makes a big mess. Here’s my trick for no mess and easy cleanup. Once the batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. That makes it so much easier!
Bake the donuts for 15 minutes. While they are baking, mix together the cinnamon and sugar in a large plastic bag.
Once donuts have cooled for about 5 minutes, one at a time, put your donuts in the bag(one at a time) and shake lightly to cover. Remove donut from the bag and let each one cool completely.
And just like that you have a dozen of Cinnamon Sugar Pumpkin Donuts! Now my favorite part – time to eat them all!
How to Store Donuts
The best way to store baked sugar pumpkin donuts is to let them cool completely, then place them in an airtight container at room temperature. They’ll stay fresh for up to 2–3 days this way. For longer storage, you can refrigerate them, which will extend their freshness for about 5 days.
Tips for Baking Donuts
- Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
- Let the donuts cool only 5 minutes before coating them in the cinnamon/sugar mix. If they are completely cool, the coating will not stick very well.
- The donut batter can be made the night before, and then stored (covered) in the refrigerator until you’re ready to use it.
Pin for later:
Ingredients
For the donuts
- ▢ 1/4 cup vegetable oil
- ▢ 2 eggs
- ▢ 3/4 cup sugar
- ▢ 3/4 cup pumpkin puree
- ▢ 1 teaspoon pumpkin pie spice
- ▢ 1/2 teaspoon salt
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon vanilla
- ▢ 1 cup all-purpose flour
For the sugar coating
- ▢ 3 tablespoons sugar
- ▢ 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
- Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
- Fill the donut pans up about 3/4 of the way.
- Bake donuts for 15-17 minutes.
- Remove from oven, let cool for 5 minutes, then remove donuts from pan.
- Combine sugar and cinnamon in large plastic bag. One at a time, put your donuts in bag and shake lightly to cover. Remove from bag and let cool completely. Store donuts in air tight container.
Notes
Nutrition Information:
Baked Pumpkin Donuts
Ingredients
For the donuts
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
For the sugar coating
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
- Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
- Fill the donut pans up about 3/4 of the way.
- Bake donuts for 15-17 minutes.
- Remove from oven, let cool for 5 minutes, then remove donuts from pan.
- Combine sugar and cinnamon in large plastic bag. One at a time, put your donuts in bag and shake lightly to cover. Remove from bag and let cool completely. Store donuts in air tight container.
Notes
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
