Baked Pumpkin Donuts with Cinnamon Sugar Topping are a fall treat that the entire family will love! They are so good, you won’t be able to eat just one!
Every fall I receive numerous requests to make baked apple cider donuts. They are one of my most popular recipes because they are easy to make and full of flavor. Today, I am sharing another classic fall donut full of pumpkin flavor. You probably have everything you need for these donuts already sitting in your pantry. If you are anything like me, you probably have enough cans of pumpkin to last you a few years!
I prefer baked donuts over fried because they are light and fluffy. It is basically like a warm muffin in donut form. I’ve been traveling quite a bit over the past month, but was actually able to spend a weekend at home this past weekend. While I love trying new restaurants and eating delectable treats when traveling, there is honestly nothing better than a home cooked meal. For some reason, all I wanted this weekend was some homemade baked donuts. With a can of pumpkin puree in my pantry, I knew exactly what type of donuts I needed to make.
The cinnamon sugar topping is the highlight of these donuts. The pumpkin flavor complements the sweet topping to create the best pumpkin donuts.
Need an excuse to break out your donut pan? Make a batch of these baked pumpkin donuts and your entire family will be asking for more.
Baked Pumpkin Donuts
For make the donuts:
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 3/4 cups + 2 tablespoons all-purpose flour
For the cinnamon-sugar topping:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons butter melted
To make the donuts:
- Preheat oven to 350 degrees F. Spray donut pan with cooking spray.
Beat together oil, eggs, sugar, pumpkin, cinnamon, nutmeg, ginger, salt, baking powder and vanilla until smooth. Add the flour and stir until smooth.
Fill each donut cup about 3/4 full (I use a pastry bag with the end snipped off to do it neatly.) Bake for 15 minutes, or until a cake tester inserted into the center of one comes out clean. Allow to cool slightly before removing from pan.
To make the cinnamon-sugar topping:
Mix together sugar and cinnamon in a shallow bowl until well combined. Brush each donut with melted butter then toss in cinnamon-sugar mixture until evenly coated.
Nutrition InformationCalories: 323, Fat: 12g, Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 228mg, Potassium: 148mg, Carbohydrates: 50g, Fiber: 1g, Sugar: 34g, Protein: 3g, Vitamin A: 4885%, Vitamin C: 1.3%, Calcium: 42%, Iron: 1.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.