Description
These Cinnamon Sugar Pumpkin Donuts are easy enough for a quick fall morning and simple enough for beginner bakers. They bring the best cozy pumpkin spice flavor with a soft baked crumb and a sweet cinnamon coating. Serve them for brunch and holiday breakfast ideas and meal prep treats or a party dessert tray. They feel fun and sweet while still using healthy pumpkin puree for moisture and color.
Ingredients
- 1 cup Pumpkin puree
- 1 3/4 cups All purpose flour
- 1/2 cup Brown sugar
- 1/4 cup for batter plus 1/2 cup for coating Granulated sugar
- 2 large Eggs
- 1/2 cup divided Melted unsalted butter
- 1/3 cup Milk
- 1 1/2 teaspoons Baking powder
- 2 teaspoons Pumpkin pie spice
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
Instructions
- Pumpkin puree and eggs and brown sugar and granulated sugar and milk and vanilla are mixed until the center turns glossy orange. Flour and baking powder and pumpkin pie spice and salt are folded in just until streaks disappear and the batter looks thick with small uneven ridges.
- The thick batter is moved from the bowl into the donut pan and divided into twelve ring wells. Each well is filled unevenly with soft ridges and small gaps around the centers so the donuts can rise into rounded shapes.
- The batter rises into round donut rings and the surface changes from wet and glossy to matte and softly domed. The edges turn lightly browned and a few tops show tiny cracks that make the donuts look homemade.
- The warm donuts are removed from the pan and brushed with melted butter so the surface turns slightly shiny. Cinnamon sugar clings unevenly across the tops and sides with darker spice patches and lighter sugar dusted edges.
- One finished donut is placed on a white plate and broken slightly to reveal the soft pumpkin crumb inside. The cinnamon sugar coating looks uneven and homemade with a few loose sugar grains scattered around the plated portion.
Notes
Pro Tips:
- Use pure pumpkin puree rather than pie filling so the donuts bake with balanced sweetness and real pumpkin texture.
- Let the donuts cool just a few minutes before coating so they stay warm enough for the sugar to cling evenly.
- Do not pack the flour into the cup because extra flour can make baked pumpkin donuts heavy instead of soft.
- Store the coating separately for make ahead baking and refresh each donut with a quick butter brush before serving.
Storage: Store the cooled donuts in an airtight container at room temperature for up to two days. The cinnamon sugar coating will soften slightly as the pumpkin crumb releases moisture. For the best texture keep the donuts uncoated until the day you plan to serve them. Brush with melted butter and roll in cinnamon sugar right before brunch or a holiday breakfast. Refrigeration is not the best choice because it can dry out the crumb. If your kitchen is very warm then refrigerate in a sealed container and let the donuts come back to room temperature before serving. To freeze the donuts place them in a single layer until firm and then move them into a freezer bag. Thaw at room temperature and coat after thawing for the freshest finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American