These Baked Cinnamon & Sugar Pumpkin Donuts will complete Fall.
An easy, baked recipe. And what is great about this recipe if you don’t have a donut pan, just use a mini-muffin/cupcake pan and make these into donut holes. YUM!
With the cinnamon and sugar coating and the pumpkin and spiced donut, you seriously won’t be able to get enough.
I have always thought that donuts were hard to make, that was until I made them.
This fall will be known in our family as the “Donut Year” well become recently I have only made a few.
Chocolate Pumpkin Cake Donuts
Powder Sugar Cake Donuts
Pick a favorite? Hmmm. That would be hard. So instead I will just continue to make all 3.
And it will be so fun at this years annual Black Friday Decorate the Christmas Tree, my family tradition. When we decorate the tree and then later that night we sit down with our kids, sing Christmas songs, drink hot chocolate and eat donuts. It will be so nice that this year there will be 3 of my favorite donuts to choose from, and made easily from our oven.
Even better, I have some more donut recipes coming, yes, easy recipes, baked from your oven. Can’t wait!
Enjoy the fall weather, relax by the fire and hold a cup of Joe, or your favorite drink while enjoying these Baked Cinnamon & Sugar Pumpkin Donuts.
These Baked Cinnamon & Sugar Pumpkin Donuts will be an instant fall favorite. An easy, baked recipe. Don’t have a donut pan, use a mini-muffin pan to make these into donut holes. YUM!
- 3 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ¼ teaspoon ground cloves
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 - 14 ounce can pumpkin puree
- 1 cup milk
- 1 cup brown sugar
- 2/3 cup canola oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 tablespoons cinnamon
- 1 1/3 cups granulated sugar
- 8 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Grease 2 donut pans using cooking spray. Recipe makes 18 donuts.
In a large bowl combine all of your dry ingredient flour, cinnamon, nutmeg, allspice, cloves, salt and baking powder, stir together and set aside.
In a small bowl or 4 cup measuring glass combine milk, pumpkin puree, brown sugar, oil, eggs and vanilla extract, mix until well combined.
Mix together the wet with the dry ingredients until thoroughly combined.
If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter and pipe the dough evenly into the prepared pans.
Bake for 12 minutes, remove from oven and cool for 2 minutes before you turn them over on to a cooling rack. Let the donuts cool on rack.
Once donuts have completely cooled, melt butter in a small mixing bowl. Then in large mixing bowl combine sugar and cinnamon, stir together.
Dip the entire donut in the melted butter, make sure both sides get dunked. Then gently shake off the excess butter, and place in sugar and toss or cover until completely coated, place back on cooling rack. Repeat with the rest of the donuts, until all donuts are covered.
Store on cooling rack until ready to eat, I like to let them sit for a bit I think they taste better this way, but my kids would disagree. I liked them 2-3 hours later, I felt the flavors stood out more and oh my they are oh, so good!
Recipe Adapted from Damn Delicious
Kids review: The kids loved these, I served them with rolled oats and “tea” which is hot water and honey.