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Baked Cinnamon Pumpkin Donuts

Baked Cinnamon Pumpkin Donuts

Baked Cinnamon Pumpkin Donuts

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Baked Cinnamon Pumpkin Donuts
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Course: Breakfast, Donuts, Halloween Cookies & Treats, Pastries, Thanksgiving CookiesDifficulty: Medium



These moist pumpkin spice-flavored donuts are baked in a donut pan for convenience and lower fat. These are topped with cinnamon sugar and drizzled with a powdered sugar icing. Perfect for holiday mornings!


  • For the donuts
  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2/3 cup pumpkin puree

  • 2/3 cup brown sugar, packed

  • 1/2 cup milk

  • 2 large eggs, at room temperature

  • 4 tablespoons unsalted butter, melted and slightly cooled

  • 2 teaspoons vanilla extract

  • For the topping
  • 3 tablespoons butter, melted (I like salted butter for this but you can use your unsalted butter if it is more convenient)

  • 3/4 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • 1/2 recipe Powdered Sugar Icing


  • Preheat the oven to 350F. Spray a 12-count donut baking pan (or two 6-count donut pans) (NOT mini donut pans. You can use them, but if you do, you will have to bake them for a shorter period of time) with non-stick spray. In a large mixing bowl, mix together the pumpkin, brown sugar, milk, egg, 4 tablespoons butter, and vanilla extract until fully combined. In a separate bowl, stir together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Stir the dry ingredients into the wet ingredients until just combined (do not over-mix). Distribute the batter evenly between all 12 donut cavities. You can use a piping bag or carefully spoon the mixture in. Bake for 10 to 12 minutes or until a toothpick inserted into the center of a donut comes out clean.
  • While the donuts are baking, make the topping by stirring the 3/4 cup sugar with the ground cinnamon; set aside. Make a half recipe of our Powdered Sugar Icing. Transfer the icing to a zip-lock baggie and with a scissors, snip off a very tiny corner for drizzling.
  • Remove the donuts from the oven and allow to cool in the pan for 5 minutes. Remove the donuts from the pan and transfer to a wire rack. Brush the tops of the donuts with the 3 tablespoons melted butter and immediately dip into the cinnamon-sugar mixture. Drizzle powdered sugar icing over the donuts.


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