Description

These baked pumpkin donuts are soft, fluffy, and coated in a sweet cinnamon-sugar topping—perfect for cozy autumn mornings. They’re easy to make, healthier than fried donuts, and full of warm spices that make every bite feel like fall. Whether served for breakfast, brunch, or a festive holiday treat, these donuts are a seasonal favorite that pairs beautifully with a hot cup of coffee or apple cider.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 cup pumpkin purée
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract

For Coating:

1/2 cup granulated sugar
1 tbsp ground cinnamon
1/4 cup melted butter

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Instructions

Preheat oven to 350°F (175°C) and grease a donut pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.
Stir dry ingredients into wet until just combined.
Spoon or pipe batter into donut pan, filling each about 3/4 full.
Bake for 13–15 minutes until donuts spring back when touched.

Cool slightly, then brush with melted butter and coat in cinnamon sugar.

Notes

For extra flavor, add a dash of pumpkin pie spice.

Store in an airtight container for up to 3 days.

These donuts freeze beautifully—just thaw and re-coat with cinnamon sugar.