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Easy Baked Pumpkin Donuts with Cinnamon Sugar Glaze Recipe

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4.2 from 51 reviews

These Easy Baked Pumpkin Donuts are a moist and spiced autumn treat, baked to perfection and coated with a cinnamon sugar glaze. Perfect for a cozy breakfast or snack, these donuts combine seasonal pumpkin puree with warm spices for a delightful homemade dessert.

  • Total Time: 25 minutes
  • Yield: 6 donuts

Ingredients

Wet Ingredients

  • ½ cup pumpkin puree
  • ¼ cup milk
  • ¼ cup vegetable oil
  • ½ cup brown sugar

Dry Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg

Cinnamon Sugar Coating

  • ⅓ cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and spray a donut pan with non-stick cooking spray to ensure the donuts can be easily removed after baking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined. This mixture forms the flavorful base of the donuts.
  3. Combine Dry Ingredients: In a smaller bowl, stir together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. These dry ingredients add structure and spice to the donuts.
  4. Mix Batter: Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently mix until just combined, being careful not to overmix to keep the donuts tender.
  5. Fill Donut Pan: Transfer the batter to a piping bag or a zip-top bag with a corner cut off. Pipe the batter evenly into the six donut cavities, filling each about ¾ full.
  6. Bake: Bake the donuts for 15-16 minutes, or until a toothpick inserted in the center comes out clean. This ensures the donuts are fully cooked inside.
  7. Cool in Pan: Allow the donuts to cool in the pan for 10 minutes. This helps them firm up slightly and makes flipping easier.
  8. Release Donuts: Carefully flip the pan upside down onto a cooling rack to release the donuts. Let them cool completely, at least 10 more minutes before glazing.
  9. Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Use a pastry brush to coat each cooled donut with melted butter or dip each side quickly into the butter.
  10. Coat Donuts: In a bowl, mix the granulated sugar with 1 teaspoon cinnamon. Dip each butter-coated donut into this cinnamon sugar mixture, flipping to coat both sides evenly for a sweet, crunchy glaze.

Notes

  • Ensure not to overmix the batter to keep donuts light and tender.
  • Use canned pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
  • If you don’t have a piping bag, a zip-top freezer bag with the corner snipped works perfectly.
  • Don’t skip the cooling step before coating the donuts to prevent the cinnamon sugar from melting off.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/easy-baked-pumpkin-donuts-with-cinnamon-sugar-glaze-recipe/