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Ultra Moist Baked Pumpkin Donuts with Brown Butter Cinnamon Sugar Coating

A close-up showing the fluffy interior of a baked pumpkin donut, broken in half and coated in sugar.
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Make soft, moist baked pumpkin donuts using this simple recipe. They feature warm fall spices and a rich brown butter cinnamon sugar coating instead of a heavy glaze, making them a perfect autumn baked good for breakfast or a light dessert option.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Coating:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few small lumps are acceptable for a moist cake donut texture.
  5. Spoon or pipe the batter evenly into the prepared donut pan cups, filling each about two-thirds full.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the donuts bake, prepare the coating. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then develops brown bits at the bottom and smells nutty (about 3 to 5 minutes). Remove from heat immediately.
  8. In a shallow dish, mix the 1/2 cup granulated sugar, 2 tablespoons brown sugar, and cinnamon for the coating.
  9. Once the donuts are baked, let them cool in the pan for 5 minutes. Carefully remove them from the pan and immediately dip the tops of the warm donuts into the brown butter, then dredge them thoroughly in the cinnamon sugar mixture.
  10. Place the coated donuts on a wire rack to cool completely before serving.

Notes

  • For the best texture, measure your flour using the spoon-and-level method, or weigh it.
  • If you do not have a donut pan, you can use this batter to make quick bread or muffin tops, adjusting the baking time as needed.
  • This recipe makes a moist pumpkin cake donut, which is a lighter dessert option compared to fried versions.

Nutrition

Find it online: https://delishcraze.com/baked-pumpkin-donuts/