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Two photos of baked pumpkin donuts coated in cinnamon sugar on a cooling rack.

Baked Pumpkin Donuts

Soft, fluffy baked pumpkin donuts made with real pumpkin puree and rolled in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 12 Donuts
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter for brushing
  • 1/2 cup granulated sugar for coating
  • 1 1/2 teaspoons cinnamon for coating

Equipment

  • 12-cavity donut pan
  • Zip-top bag or piping bag
  • Wire rack

Method
 

  1. Preheat oven to 350°F and grease a donut pan.
  2. Whisk the dry ingredients and spices.
  3. Whisk the pumpkin, sugars, eggs, buttermilk, butter, and vanilla and stir into the dry ingredients.
  4. Tip: Don't overmix.
  5. Pipe the batter into the pan and bake 10 to 12 minutes.
  6. Brush the warm donuts with butter and roll in cinnamon sugar.

Notes

Coat while warm so the sugar sticks.
Freeze undipped donuts for up to 3 months.