Baking has always been a way for me to show love to my family. There’s something so special about pulling freshly baked treats from the oven, knowing that they’ll bring smiles to everyone’s faces. These Baked Pumpkin Cinnamon Sugar Donuts have become a favorite in our home, especially during the fall when the air is crisp, and pumpkins are in season.
I remember the first time I made these donuts—it was on a chilly Saturday morning. My kids had been asking for something sweet for breakfast, and I wanted to make something a bit more special than our usual pancakes. With some leftover pumpkin puree in the fridge, I decided to experiment, and the result was these light, fluffy donuts packed with the warm flavors of cinnamon, nutmeg, and cloves.
Now, these donuts have become a weekend tradition. I love how easy they are to whip up, and the house smells amazing while they bake. Whether it’s for a cozy family breakfast or a quick snack after school, these donuts always hit the spot. Plus, they’re baked, not fried, which makes them a slightly healthier treat that we can enjoy without too much guilt!
Preparing Baked Pumpkin Cinnamon Sugar Donuts
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Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon ground nutmeg
- 4 teaspoons baking powder
- 1 teaspoon salt
- 14 oz can of pumpkin puree
- 1 cup whole milk
- 1 cup packed brown sugar
- 2/3 cup canola oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 4 tablespoons cinnamon
- 1 1/3 cups white granulated sugar
- 8 tablespoons melted unsalted butter
Directions
Preheat your oven to 350°F and lightly grease two donut pans with cooking spray. This recipe makes about 18 donuts.
In a large mixing bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking powder. Stir well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the pumpkin puree, milk, brown sugar, oil, eggs, and vanilla until smooth.
Gradually incorporate the wet ingredients into the dry ingredients, stirring just until the batter is fully mixed and smooth.
Using a piping bag or a plastic bag with the corner cut off, fill the donut pans with the batter.
Bake for 12 minutes, then allow the donuts to cool in the pans for a few minutes before transferring them to a cooling rack.
While the donuts cool, melt the butter. In a separate bowl, combine the granulated sugar and cinnamon.
Dip each donut in the melted butter, ensuring both sides are coated. Then, roll the donut in the cinnamon-sugar mixture until fully covered.
Enjoy fresh or after letting the flavors develop for a couple of hours!
Storing Suggestion
Store these donuts in an airtight container at room temperature for up to two days. To keep them fresh longer, refrigerate them for up to a week. If you’d like to enjoy them warm again, reheat them briefly in the microwave or oven.
Cooking Tips
For an extra layer of flavor, try adding a pinch of ground ginger or allspice to the donut batter. You can also substitute canola oil with melted coconut oil for a hint of coconut flavor. If you don’t have a donut pan, you can make these in a muffin tin for pumpkin donut muffins!
Serving Suggestions
Serve these donuts with a hot cup of coffee or tea for the perfect cozy treat. They also pair wonderfully with a glass of cold milk. If you’re feeling indulgent, drizzle a little caramel sauce over the top for an extra special touch.
Ingredient Substitutions
If you’re out of pumpkin puree, you can use mashed sweet potatoes or butternut squash instead. You can also swap whole milk with almond milk or oat milk for a dairy-free option. If you prefer a less sweet donut, reduce the amount of sugar in the cinnamon-sugar coating.
Seasonal Variations
In the fall, these donuts are perfect with the flavors of pumpkin and spices, but in the spring, you can swap out the pumpkin for mashed bananas or applesauce. For a summer twist, try using fresh berries in the batter and a lemon-sugar coating.
Allergen Information
This recipe contains wheat (flour), dairy (milk and butter), and eggs. For a gluten-free version, use a gluten-free flour blend. For a dairy-free version, substitute the milk and butter with plant-based alternatives. Eggs can be replaced with a flax egg or applesauce for an egg-free option.
FAQ
Can I freeze these donuts?
Yes, you can freeze these donuts. Once they are fully cooled, place them in an airtight container or freezer-safe bag. They can be frozen for up to three months. Thaw them at room temperature or warm them in the oven before serving.
How can I make the donuts healthier?
You can make these donuts healthier by reducing the amount of sugar in the recipe or using a sugar substitute like Stevia or monk fruit. You can also replace half of the all-purpose flour with whole wheat flour for added fiber.
Can I use a muffin tin instead of a donut pan?
Yes, if you don’t have a donut pan, you can use a muffin tin to make these donuts. Just adjust the baking time to about 15-18 minutes and check for doneness with a toothpick.
What type of oil works best for this recipe?
Canola oil is recommended for this recipe because it has a neutral flavor, but you can also use vegetable oil or melted coconut oil for a different flavor profile.
How do I prevent the donuts from sticking to the pan?
Make sure to generously grease the donut pan with cooking spray or butter before adding the batter. You can also use a non-stick donut pan for easier removal. Let the donuts cool slightly before removing them from the pan.
Can I make the batter ahead of time?
It’s best to bake the donuts as soon as the batter is mixed. However, you can prepare the dry and wet ingredients separately and store them in the refrigerator overnight. Combine them just before baking for the freshest results.
Baked Pumpkin Cinnamon Sugar Donuts
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 4 teaspoons baking powder
- 1 teaspoon salt
- 14 oz can of pumpkin puree
- 1 cup whole milk
- 1 cup packed brown sugar
- 2/3 cup canola oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 4 tablespoons ground cinnamon
- 1 1/3 cups white granulated sugar
- 8 tablespoons melted unsalted butter
Instructions
- Preheat your oven to 350°F. Lightly grease two donut pans with cooking spray.
- In a large bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking powder. Stir until well mixed, then set aside.
- In another bowl, whisk together the milk, pumpkin puree, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring until the batter is smooth.
- Fill a piping bag (or a plastic bag with a corner cut off) with the batter, and pipe it into the donut pans.
- Bake the donuts for 12 minutes. Let them cool in the pans before transferring to a cooling rack.
- Melt the butter in a bowl. In another bowl, mix the cinnamon and sugar.
- Once the donuts have cooled, dip each one in melted butter, then coat in the cinnamon-sugar mixture.
