Name: Baked Cinnamon-Sugar Pumpkin Donuts
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/4 Cup AP Flour; 1 1/4 Cup Cake Flour; 1/2 Cup Light Brown Sugar (packed); 1/4 Cup Granulated Sugar; 2 Tsp Pumpkin Spice; 1/2 Tsp Salt; 2 Tsp Baking Powder; 1/2 Tsp Baking Soda; 1 1/2 Cup Canned Pumpkin; 3 Large Eggs; 1 Tbsp Pure Vanilla Extract; 1/4 Cup Unsalted Butter, melted and cooled slightly; 1/4 Cup Vegetable Oil; 1/4 Cup Vanilla Coffee Creamer (or substitute half and half); 3 Tbsp Unsalted Butter; 1/4 Cup Granulated Sugar; 1-2 Tbsp Ground Cinnamon

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In our house, we love donuts. Like.. LOVE donuts. Honestly, I’m surprised that I don’t make donuts more often because there aren’t any good donut places around us. There is a donut chain place right down the street from us, but it is the pits! I think there is something wrong with the humidity in that place because the donuts are always kinda wet and soggy. And I can’t think of any reason to eat a soggy donut. So when I wanted to get my seasonal pumpkin donut fix on, I take matters into my own hands. Enter these Baked Cinnamon-Sugar Pumpkin Donuts.

These donuts are quick, easy, and delicious. They’re also baked, and not fried, which is amazing in my opinion! And then they’re dipped in butter and cinnamon-sugar. I mean come on! How can you go wrong?!

For this recipe, you do need a donut baking pan. I’ve made this recipe quite a few times and offer a few substitutions where they can be afforded. But, unfortunately, I have not attempted making these any other way than baking them in a donut pan. Donut pans are super cheap and easy to find… and well worth getting so that you can have fresh baked donuts at home!

So let me show you how I made these Baked Cinnamon-Sugar Pumpkin Donuts 👇🏻

Start by preheating your oven to 350 degrees and spraying a donut baking pan with non-stick spray.

In a large bowl, sift together 1 1/4 cups of cake flour, 1 1/4 cups of AP flour, 2 tsp pumpkin spice, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add 1/2 cup of light brown sugar (packed) and 1/4 cup of granulated sugar. Whisk well to combine.

Ingredient note: If you do not have cake flour, you can just use all AP Flour. Using all AP flour (vs half cake flour) will make your donuts slightly “heavier,” but they will still be delicious.

In a medium-sized bowl, combine 1 1/2 cups of canned pumpkin, 3 large eggs, 1 tbsp pure vanilla extract, 1/4 cup of vegetable oil, 1/4 cup of melted butter, and 1/4 cup of vanilla coffee creamer. If you don’t have vanilla coffee creamer, you may substitute with half and half or whole milk.

Pour the wet ingredients into the dry ingredients and fold together until just combined.

Pour the pumpkin batter into a piping bag (or use a gallon-sized plastic bag with the corner cut off).

Fill the donut molds of the baking pan. Be sure to not overfill.

Bake for 12-15 minutes until the donuts are cooked through. The donuts should pass a toothpick test- insert a toothpick, when pulled out, it should be clean.

Let the donuts sit in the pan for about 5 minutes until the donuts are cool enough to handle. Meanwhile, melt 3 tbsp of butter in a bowl. Place 1/4 cup of granulated sugar and 1-2 tbsp of ground cinnamon in a second bowl. **Amount of cinnamon will depend on preference. I use 2 because I like mine extra cinnamon-y**

When cool enough to handle, but still warm, lightly dip the donuts into the melted butter and then into the cinnamon-sugar.

The donuts are best when enjoyed fresh or the same-day. Store the leftovers in an air-tight container.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

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