Description
These baked pumpkin donuts are soft, fluffy, and warmly spiced, making them the perfect fall breakfast or dessert. They’re baked instead of fried, which makes them lighter but still rich in flavor, and they’re coated with a crunchy cinnamon-sugar topping. Perfect for a cozy October morning, a Thanksgiving brunch spread, or paired with apple cider on a crisp autumn afternoon, these donuts are a seasonal must-bake.
Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 tsp nutmeg
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1/4 tsp ground ginger
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1/4 tsp ground cloves
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1 cup pumpkin puree
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1/2 cup brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1/2 cup vegetable oil (or melted butter)
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1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
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1/2 cup granulated sugar
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1 tsp ground cinnamon
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1/4 cup melted butter
Instructions
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Preheat oven to 350°F (175°C) and grease a donut pan.
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In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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In another bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
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Gently fold dry ingredients into wet mixture until just combined.
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Spoon or pipe batter into greased donut pan, filling each cavity about 3/4 full.
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Bake 10–12 minutes, until donuts spring back when touched.
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Let cool 5 minutes before removing from pan.
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Dip each donut in melted butter, then coat with cinnamon-sugar mixture.
Notes
Use pumpkin pie spice (2 tsp) instead of individual spices for convenience.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Best enjoyed warm—reheat in the microwave for 10 seconds.