Baked Pumpkin Donuts with Cinnamon Sugar

Nothing says Fall like pumpkins, apple cider and DONUTS!

Cake donuts, just the right amount of sweet and YUMMY!

My kids don’t love a lot of baked goods but recently my youngest has been asking me to make donuts (it must be a Fall thing)… and these Pumpkin Donuts were a huge win!

These baked donuts couldn’t be easier or yummier! The recipe is super simple and using a donut pan to bake them was a snap.  The bake for less then 20 minutes and have a perfect cake-like texture. Coated in cinnamon sugar, they are amazing!

Best part is, they freeze well too! So you could make the entire batch and freeze the donut (before topping with cinnamon sugar) and take out as needed.  This is perfect for our busy lives whether you want to have a fun and yummy snack at the ready or you’re planning ahead for a party.

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Baked Pumpkin Donuts with Cinnamon Sugar

Recipe

Baked Pumpkin Donuts with Cinnamon Sugar
 
Prep time
Cook time
Total time
 
The easiest and yummiest donuts ever! Super simple recipe uses a donut pan and bakes in less than 20 minutes. The result is a perfect cake donut with the best flavor, made even better with cinnamon sugar topping. Donuts freezer well too (Freeze before topping with cinnamon sugar).
Author:
Recipe type: Dessert, Breakfast, Snack. Fall
Cuisine: Gluten-Free, Vegetarian, Dairy Free
Serves: 15 donuts
Ingredients
Donuts:
  • ⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
  • 1 c sugar
  • 2 eggs
  • ½ 15 oz can pure pumpkin
  • ⅓ cup water
  • 1⅔ cup Flour (I use GFJules)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon Cinnamon
  • ½ teaspoon ground cloves
  • ⅓ cup chopped walnuts (optional but we always add them)
Topping:
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, melted OR ½ Coconut Oil, Melted
  • Baking brush
Instructions
Donuts
  1. Preheat oven to 350 and grease donut pan.
  2. In a large bowl, cream butter and sugar until fluffy.
  3. Stir in eggs, pumpkin and water.
  4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  5. Add dry ingredients to wet & mix well.
  6. Stir in nuts, if using.
  7. Pour into donut pan, filing each donut form up to the top of the donut hole (so that you can see the donut hole)
  8. Bake 16-18 minutes or until toothpick comes out clean.
  9. Remove from oven. Let sit 5 minutes, then invert donut pan to remove donuts and let cool on a wire rack.
  10. Repeat baking donuts in donut pan until dough is used up.
  11. TIP: if freezing some donuts, freeze before topping with cinnamon sugar. Defrost and top with cinnamon sugar when ready to serve.
Top the donuts
  1. Combine the sugar and cinnamon in a medium bowl.
  2. Use a baking brush, brush the donuts with either melted butter or melted coconut oil (both worked equally well and tasted the same), then dunk into the cinnamon sugar mixture coating all sides.
  3. NOTE: You can dip the donuts in cinnamon sugar without coating them with oil or butter but the cinnamon sugar won't stick as well.
  4. Donuts are best served immediately.
  5. Leftovers keep well covered tightly at room temperature for up to 2 days.

 

4 thoughts on “Baked Pumpkin Donuts with Cinnamon Sugar

  1. I had never made donuts before this so I was a bit nervous to make these. However, this recipe couldn’t be easier or more delicious! They bake so quick and are so tasty! I will be making these donuts again soon! Maybe even this weekend 🙂

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