Cinnamon Sugar Baked Pumpkin Donuts

Name: Cinnamon Sugar Baked Pumpkin Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 donuts
Ingredients: Donut pan; 1 cup (120g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; Pinch ground cloves; 1/4 teaspoon salt; 1/3 cup (81g) pumpkin puree; 1/3 cup (66g) brown sugar; 1 large egg; 1/4 cup milk; 2 tablespoons (1oz) unsalted butter; 1/4 cup (2oz) unsalted butter; 1/2 cup (100g) granulated sugar; 1/2 teaspoon cinnamon

User Reviews

4.8

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 donuts
Calories
257 kcal
Course
Dessert, Breakfast
Cuisine
American

Cinnamon Sugar Baked Pumpkin Donuts

Jack Kelley

Report

Soft and fluffy baked pumpkin donuts tossed in crunchy cinnamon sugar are the perfect sweet way to celebrate fall mornings.

Share:

I Made This!

38 people made this

Print

10 people printed this

Save this

30 people saved this

Ingredients

Servings

Special Equipment

Donut pan or mini muffin tin

Pumpkin Donuts

1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon *
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch ground cloves
1/4 teaspoon salt
1/3 cup (81g) pumpkin puree
1/3 cup (66g) brown sugar
1 large egg
1/4 cup milk any percentage
2 tablespoons (1oz) unsalted butter melted and cooled

Cinnamon Sugar Topping

1/4 cup (2oz) unsalted butter
1/2 cup (100g) granulated sugar
1/2 teaspoon cinnamon

Add to Shopping List

Instructions

Preheat your oven to 350°F and lightly grease your donut pan (or muffin tin).
In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a medium bowl, combine pumpkin puree, brown sugar, egg, milk, and melted butter. Whisk together until smooth. Add flour mixture and stir until just combined.
Place a large disposable plastic bag over a cup and transfer batter to the bag. Snip off one of the corners and "pipe" the batter into your prepared donut pan, filling about 3/4 of the way full. This will make exactly 6 donuts.
Bake for 9 to 11 minutes, until the donut tops spring back when lightly pressed with your finger. When pan is cool enough to handle, turn donuts out on a cooling rack.

To Coat

Add melted butter to a small bowl large enough for dipping. In a second bowl of the same size, stir together sugar and cinnamon. Dip a donut first in the butter, letting any excess drip off and then dip in the cinnamon sugar, tossing to coat.
Repeat with remaining donuts and enjoy!

Notes

*If you have pumpkin pie spice, you can replace all the spices (not the salt) with 3/4 teaspoon of pumpkin pie spice.
Bake donut holes in a mini muffin tin for 7 to 10 minutes. To make donut muffins, bake in a muffin tin for about 14 minutes.
These donuts are best on the first day.
This recipe calls for about twice the amount of butter and cinnamon sugar that will actually end up on the donuts (to ensure you have enough for dipping). The approximate nutritional information reflects this.