Baked Pumpkin Donuts

Baked pumpkin donuts are easy baked cake donuts coated in cinnamon sugar that are ready in less than 30 minutes.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings donuts

Calories 193kcal

Preheat the oven to 350F. Grease 3 6-well doughnut pans with nonstick spray. Set aside.
In a large bowl, add brown sugar, melted butter, oil, buttermilk, egg, egg yolk, pumpkin, and vanilla. Whisk to combine.
1 cup light brown sugar, ¼ cup salted butter, ¼ cup neutral oil, ⅓ cup buttermilk, 1 large egg, 1 large egg yolk, 1 cup canned pumpkin puree, 1 teaspoon vanilla extract
Add flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir until just combined.
1 ½ cups all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
Spoon batter into prepared donut pans. Fill them about ⅔ full. You may need to bake them in batches depending on how many donut pans you have.
Bake for about 12-15 minutes, or until the tops spring back when pressed lightly.
Remove donuts from the pans and transfer to a wire rack.
While donuts are warm, prepare the topping: In a small bowl, combine cinnamon and sugar.
½ cup granulated sugar, 1 teaspoon ground cinnamon
Lightly brush donuts with melted butter.
¼ cup salted butter
Generously coat the donuts in the cinnamon sugar mixture.

Butter: If using unsalted butter, increase the salt by 1/4 teaspoon.
Oil: I like to use olive oil, but any neutral oil, like vegetable oil or canola oil, will work.
Buttermilk: If you don't have buttermilk, you can easily make a buttermilk substitute.
Pumpkin pie spice: You can make homemade pumpkin pie spice blend with this recipe.
Nutrition values are estimates.