Easy Baked Pumpkin Donuts (With Cinnamon Sugar Coating)

The first time I made these pumpkin donuts, it was a rainy October afternoon. My daughter had just come home from school, cheeks rosy from the cold, and I wanted to bake something warm and sweet for her. The scent of cinnamon and pumpkin filled the kitchen, and we both stood barefoot at the counter, brushing warm donuts with butter and dipping them into sugar. They tasted like a cozy hug — soft, sweet, and full of fall.

Why You’ll Love These Pumpkin Donuts

Pumpkin donuts bring everything you love about fall into one bite: tender, cake-like texture, warm spices, and just the right touch of sweetness. These donuts are baked, not fried, so they’re easier to make and lighter to enjoy.

With canned pumpkin and simple pantry staples, they come together quickly. The cinnamon sugar coating adds a gentle crunch and sparkle — a perfect match for your morning coffee or an after-dinner treat. They’re kid-friendly, party-ready, and just downright comforting. In fact, they’ve become a go-to favorite in our house every October.

And the best part? No hot oil or fuss required!

Ingredients You’ll Need

Donut Batter

• Pumpkin Purée – Make sure to use pure canned pumpkin, not pie filling.
• Light Brown Sugar + Granulated Sugar – This combo adds depth and sweetness.
• Vegetable Oil + Melted Butter – Keeps the donuts moist and rich.
• Egg (room temp) – Adds structure and helps bind everything together.
• Milk (room temp) – Adds softness to the batter.
• Vanilla Extract – Rounds out the flavors with warmth.
• All-Purpose Flour (sifted) – Lightens the batter, creating a tender crumb.
• Baking Soda – Gives these donuts a gentle lift.
• Salt – Balances the sweetness.
• Spices – Ground cinnamon, pumpkin pie spice, and just a pinch of nutmeg for cozy fall flavor.

Cinnamon Sugar Coating

• Melted Butter – Helps the sugar stick and adds richness.
• Granulated Sugar + Ground Cinnamon – Mix these for the classic, sparkly coating.

Tip: Only coat the donuts once they’re fully cooled so the sugar doesn’t melt or clump.

How to Make Pumpkin Donuts

Step-by-Step Instructions

1. Preheat your oven to 350°F. Lightly grease your donut pan. I like to use a pastry brush to make sure every curve is coated.
2. Beat the egg in a large bowl for 1–2 minutes until slightly fluffy. This helps with the soft, airy texture.
3. Add sugars and oil. Whisk until smooth and creamy. Then, mix in the melted butter.
4. Stir in the milk, vanilla, and pumpkin purée. Beat again until fully combined and velvety.
5. Sift in the dry ingredients — flour, baking soda, salt, cinnamon, pumpkin pie spice, and a pinch of nutmeg. Mix just until combined. Don’t overmix or the donuts will turn out dense.
6. Fill each donut pan cavity with about ¼ cup batter. Use a piping bag or a zip-top bag with the corner snipped for less mess.
7. Bake for 10 minutes or until a toothpick comes out clean. Let them rest in the pan for 5 minutes, then gently transfer to a wire rack to cool completely.
8. Once cooled, brush each donut with melted butter, then roll in the cinnamon sugar mixture.

Optional Variations

• Donut Holes: Use a mini muffin tin. Check doneness around 8–9 minutes.
• Muffins: Bake in a regular muffin tin for about 15–18 minutes.
• Toppings: Try a maple glaze or a tangy cream cheese frosting if you want to switch things up. Both go beautifully with the pumpkin flavor.

Expert Tips for Perfect Results

• Grease your pan generously. This helps the donuts release easily and keeps the edges soft.
• Don’t overmix the batter. Stir just until the flour disappears for the fluffiest texture.
• Let the donuts cool fully before adding the coating. Warm donuts may break apart or cause the sugar to melt.
• Use a piping bag (or a large zip-top bag) to fill the donut pan quickly and evenly without drips.

Storage and Make-Ahead Tips

These pumpkin donuts are best enjoyed fresh — ideally within 1 to 2 days. If you’re planning ahead:

• Store in an airtight container at room temperature.
• Freeze uncoated donuts for up to 1 month. Let them thaw at room temp, then coat with butter and cinnamon sugar before serving.
• If making the night before, wait to coat them until just before serving to keep the texture crisp.

Related Recipes to Try

If you love these, you’ll also enjoy:

• Pumpkin cupcakes with cinnamon cream cheese frosting
• Chewy pumpkin chocolate chip cookies
• Creamy vegan pumpkin pasta
• Pumpkin bars with chocolate chips

Easy Baked Pumpkin Donuts Recipe Card

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Final Thoughts

These baked pumpkin donuts are simple, cozy, and full of fall charm. Whether you’re sharing with friends or savoring with your morning coffee, they bring warmth and a little sweetness to the season. Try adding a maple drizzle or baking them as minis for a party tray! If you give them a whirl, let me know how yours turn out — I’d love to see your cozy creations. You can always tag me on Pinterest.

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