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–+ servings
Cinnamon sugar baked pumpkin donuts stacked on plate with another on its side with a bite missing.
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Baked Pumpkin Donuts Recipe

These soft and fluffy baked pumpkin donuts are filled with cozy fall spices and finished with cinnamon sugar. Quick, easy, and perfect for autumn mornings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 servings
Calories: 189kcal
Author: Stephanie Wilson

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • Dash of ground cloves optional
  • 1 cup granulated sugar
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons cooking oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups pumpkin puree

Topping

  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup melted butter

Instructions

  • Preheat oven to 350°F and lightly grease 2 (6-cavity) donut pans with nonstick cooking spray.
  • In a medium bowl, combine the pumpkin puree, sugar, yogurt, oil, and eggs until the mixture is smooth and thick. Add the flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves and stir until it is just combined. Be careful not to overmix.
  • Fill the wells of the donut pans about 3/4 full (using about 1/4 cup of butter). I like to add the batter to a plastic resealable bag, snip the corner, and pipe it into the baking pan.
  • Bake for 15-18 minutes or until donuts spring back when lightly pressed. Cool in pan for 2-5 minutes before inverting the donuts onto a wire rack to cool.

Cinnamon Sugar Coating

  • Meanwhile, melt the butter and combine the sugar and cinnamon in a shallow container. Brush the butter over the cooled donuts and then spoon the cinnamon sugar over the top.

Notes

  1. Muffin Tin: If baking these donuts in a standard-size muffin tin, fill each cup 3/4 full and bake for 23-25 minutes.
  2. Donut Holes: Portion the batter into a lightly greased mini muffin tin and fill the cups about 3/4 full. Bake in a preheated 425°F oven for 7-8 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in the pan for 5 minutes before tossing in cinnamon sugar. 
  3. Storing: These donuts are best the day they are baked, but if you want to make them ahead, store them in an airtight container and coat them with cinnamon sugar just before serving.

Nutrition

Calories: 189kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4812IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg