I’ve been secretly obsessing over these Baked Pumpkin Donuts with Cinnamon Sugar Topping! After trying different toppings, I think this cinnamon sugar one is THE best. Serving these pumpkin donuts hot out of the oven is literally drool-worthy!
Fall IS my favorite season of the year. After all, it’s my birthday month, for me AND my blog. Have you signed up for my Birthday Giveaway yet?
Pumpkin recipes ideas are seriously flowing right now.
- Iced Pumpkin Cookies
- Pumpkin Streusel Cake
- Pumpkin Spice Cinnamon Rolls
- BTW, there are more on the way…like Pumpkin Cream Cheese Bread AND Pumpkin Scones!! Oh my!
If you are asking, why donuts? Well, the answer is easy. Because they 1) are small little bites, 2) take 8-9 minutes in the oven, and 3) are seriously adorable!
You WILL need to purchase donut pans for this recipe. I ordered mine on Amazon for $13.50 and they are non-stick, so SUPER easy to get out of the pans. You literally just dump the pan over and they fall out.
You will only need two mixing bowls for this recipe. Just mix the wet ingredients in one bowl, the dry in the other, and combine the two. I went for a dense texture for these donuts, so used an extra yolk, oil instead of butter, and a combination of sour cream and milk.
You could also substitute yogurt for the sour cream and buttermilk for the milk.
The first round of making these Baked Pumpkin Donuts, I topped them with a chocolate drizzle. They were good, but I decided a cinnamon sugar topping was more donut-like.
Just melt some butter in a bowl, and then combine sugar and cinnamon in another bowl. Dip each donut in the butter, and then the sugar mixture, and let sit on baking racks for at least an hour.
My recipe makes about 14 donuts. When I made this last batch, one of the donuts fell apart when I was doing the topping, and so I HAD to eat it. (Don’t you hate it when that happens?) But seriously, they are best fresh out of the oven.
My suggestion – make them for your family and friends on a weekend, and enjoy them with a cup of coffee. You won’t be able to stop at one (but they ARE tiny).
Please let me know if you try these Baked Pumpkin Donuts with Cinnamon Sugar Topping, and how you like them!
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- 3/4 cup canned pumpkin puree
- 1/3 cup canola oil
- 1 large egg
- 1 large egg yolk
- 1/3 cup sour cream
- 1/2 cup milk
- 2 teaspoons vanilla
- 1 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter
- 2 teaspoons cinnamon
- 1/2 cup sugar
In a large bowl, combine the wet ingredients - pumpkin, canola oil, egg, egg yolk, sour cream, milk, and vanilla.
In another bowl, combine the dry ingredients - flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Pour the dry ingredients into the wet, and stir until just combined.
Spoon mixture into donut pans, and bake for 8 - 10 minutes, or until toothpick comes out clean when inserted.
Remove to cooling racks.
For the topping: Melt butter in small dish. Combine cinnamon and sugar in another dish. Place each donut in butter, rotating it to both sides. Then dip in cinnamon and sugar, and place back on cooling racks.
These are best fresh, but you can store them on the counter (or in the refrigerator) in an airtight container for several days.
These donuts freeze well (before you add the cinnamon sugar topping) up to three months in freezer bags.