Baked Pumpkin Donuts with Cinnamon Sugar

Name: Baked Pumpkin Donuts with Cinnamon Sugar
Prep time: 10 min
Cook time: 14 min
Total time: 30 min
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2/3 cup packed light brown sugar; 3/4 cup pumpkin puree; 1/4 cup unsalted butter, melted; 1 large egg; 1/4 cup whole milk; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 3 tablespoons unsalted butter, melted

By Josephine March 30, 2026 Updated March 9, 2026

10 Prep

14 Cook

30 Total

12 donuts Serves

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These baked pumpkin donuts are the kind of treat that makes your entire kitchen smell like a fall bakery. Tender, moist, and absolutely loaded with pumpkin flavor, they come together in about 30 minutes from start to finish.

No deep frying required. No yeast. No waiting around for dough to rise.

Just a simple batter, a donut pan, and a generous roll in cinnamon sugar that makes them completely irresistible.

Why You Need These Pumpkin Donuts

I have a confession. I used to think baked donuts were just okay. A sad substitute for the real thing.

Then I made these.

The pumpkin puree keeps them incredibly soft and moist in a way that regular baked donuts just can’t compete with. They have this almost cake-like crumb that practically melts on your tongue.

And that cinnamon sugar coating? It adds the most satisfying crunch against the pillowy donut underneath. The contrast is everything.

They’re perfect for lazy weekend mornings, bringing to a fall potluck, or honestly just snacking on at 3pm when you need a little pick-me-up.

Ingredients You Will Need

The ingredient list here is beautifully simple. You probably have most of these in your pantry right now.

For the donuts: all-purpose flour, pumpkin puree (canned, not pie filling), brown sugar, eggs, melted butter, milk, baking powder, pumpkin pie spice, vanilla extract, and a pinch of salt.

For the coating: granulated sugar, ground cinnamon, and melted butter for dipping.

The brown sugar adds a deeper, more caramel-like sweetness that pairs so well with the pumpkin. And using melted butter in the batter means you don’t even need a mixer.

How To Make Baked Pumpkin Donuts

Start by whisking together your dry ingredients in a large bowl. That’s the flour, baking powder, pumpkin pie spice, and salt.

In a separate bowl, combine the pumpkin puree, brown sugar, melted butter, egg, milk, and vanilla. Give it a good whisk until smooth.

Pour the wet ingredients into the dry and stir until just combined. You want a few streaks of flour remaining. Overmixing is the enemy of tender donuts.

Pipe or spoon the batter into a greased donut pan, filling each cavity about two-thirds full. Bake at 350°F for 12 to 14 minutes until a toothpick comes out clean.

Let them cool for just 2 minutes in the pan. Then the fun part.

Brush each warm donut with melted butter and roll it in the cinnamon sugar mixture. Every single inch should be coated. Don’t be shy.

Tips for the Best Results

Use real pumpkin puree. Not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe.

Don’t overbake. Pull them out when a toothpick comes out with just a few moist crumbs. They’ll continue cooking slightly in the hot pan.

Coat them while warm. The melted butter sticks better to warm donuts, which means more cinnamon sugar actually stays on. And that’s always the goal.

If you don’t have a donut pan, you can absolutely use a mini muffin pan instead. You’ll get donut holes instead of donuts, and honestly they might be even more adorable.

Storage

Store leftover donuts in an airtight container at room temperature for up to 3 days. They’re best on day one, but a quick 10-second microwave zap brings them right back to life.

You can also freeze them before coating. Just thaw, warm slightly, then dip in butter and cinnamon sugar fresh.

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