Baked Cinnamon Sugar Pumpkin Cake Donuts! This easy homemade recipe makes soft, delicious Pumpkin Donuts that are ready in under 30 minutes! Recipe makes 1 dozen donuts. One of the BEST Fall Pumpkin dessert recipes!
Seriously, I love everything about this time of year. The beauty brought about by the changing of the seasons, the delicious fall produce being harvested daily, and the eager anticipation for the holiday season.
This baked pumpkin donuts recipe is super easy to make and is ready in under 30 minutes! They are baked and not fried and made with simple ingredients! Plus the cinnamon sugar coating makes them absolutely irresistible!
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 make donuts at home. If you follow me you might know I just recently got a donut pan a few days ago. A donut pan is one of those baking items I tell myself I need about 8x a month, but then I never buy it. Even if it’s only $12, I see it as an investment piece. How often will I really make donuts? Do I really need it? Maybe I should buy $12 worth of things I don’t need instead. In reality, buy the donut pan and bake donuts until your heart’s content. So worth it!
Ingredients Needed For Pumpkin Donuts
The dough for this recipe is a simple mixture of oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt, baking powder, sugar, vanilla extract and flour. You’ll also need a little bit of cinnamon and extra sugar for the outside coating of the donuts.
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. Now, stir in the flour and continue to mix until smooth.
I have to admit, it’s a little tricky transferring the donut batter into the donut pan without making a huge mess. But I have a trick that will save you from losing your patience and your mind. 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. I know it sounds weird, but it’s the easiest way to get the donut batter neatly into the donut pan. Plus, easy clean up.
Bake the donuts for 15 minutes. While they are baking, mix together the cinnamon and sugar, in a large plastic baggie, that you’ll use for the outside coating of the donuts.
Once donuts have cooled for about 5 minutes, one at a time, put your donuts in the baggie (one at a time) and shake lightly to cover. Remove donut from the bag and let each one cool completely.
Tips For Baked 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.
- If you plan on eating the donuts the day they are made, simply leave them out on the cooling rack or on a serving dish at room temperature. To keep them fresher longer, store the pumpkin donuts in the refrigerator. I recommend putting them in a single layer in an airtight container. Stacking them can cause the loss of some of cinnamon/sugar coating. They will last at least two days.
Skip the trip to the donut shop and make these baked pumpkin donuts at home instead! They’ve got all the same great flavors without the grease. Once you taste these baked donuts, you’ll never want to go back to the deep fried variety. Try them this fall and watch the rave reviews come in!
Looking for more donut recipes? Try these favorites:
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
Pin for later:
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
- Preheat oven to 350 degrees.
- 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.