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Baked pumpkin spice donuts with orange-brown tops coated in cinnamon sugar, showing a soft cake crumb.

Baked Pumpkin Spice Donuts with Cinnamon Sugar

Baked pumpkin spice donuts with pumpkin puree, pumpkin pie spice, and a cinnamon sugar coating. Ready in 50 minutes and serves 8 at 560 calories each.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Method

Ingredients
  

Donuts
  • 240 g all-purpose flour 2 cups
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 366 g pumpkin puree 1 1/2 cups
  • 79 ml olive oil 1/3 cup
  • 57 g butter 1/4 cup, melted
  • 1 tsp vanilla extract
  • 2 large eggs at room temperature
  • 147 g brown sugar 2/3 cup
  • 100 g granulated sugar 1/2 cup
The coating
  • 150 g granulated sugar 3/4 cup
  • 2 tsp cinnamon
  • 57 g butter 1/4 cup, melted

Method
 

Donuts
  1. Set the oven to 350°F (175°C) and coat a large donut pan lightly with cooking spray.
  2. In a medium bowl, whisk the pumpkin puree, olive oil, melted butter, vanilla, eggs, brown sugar, and 1/2 cup granulated sugar until smooth.
  3. Stir in the flour, pumpkin pie spice, baking powder, and salt just until combined—avoid overmixing.
  4. Move the batter into a piping bag or a plastic zip-top bag placed in a cup. If using a plastic bag, cut off one corner and pipe the batter into the prepared donut pan. This recipe yields 8 large donuts.
  5. Bake for 25 minutes, or until a knife or toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan for 10 minutes, then move them to a cooling rack.
The coating
  1. For the coating, combine the 3/4 cup granulated sugar and cinnamon in a shallow container.
  2. Once the donuts are completely cool, melt the 1/4 cup butter and brush each donut all over with the melted butter, making sure to coat every corner. One by one, dip the donuts in the cinnamon sugar to coat.
  3. Enjoy!