Description

Soft, fluffy Pumpkin Spice Baked Donuts coated in a dreamy cinnamon-sugar topping. This easy, no-fry recipe brings cozy fall flavors to your kitchen in under 30 minutes, with no messy oil splatters.

Ingredients

Scale

For the Donuts:

240 g all-purpose flour
133 g brown sugar
3 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
240 ml pumpkin puree
60 ml maple syrup
2 large eggs
80 ml coconut oil (melted)
2 teaspoons vanilla extract
Non-stick cooking spray

For the Cinnamon Sugar Topping:

60 ml coconut oil (melted)
150 g granulated sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

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Instructions

Preheat oven to 350°F (175°C) and spray a donut pan with non-stick cooking spray.
In a bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, whisk pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla until smooth.
Gently combine wet and dry ingredients until just mixed.
Transfer batter to a piping bag or ziplock with the corner snipped, and pipe into donut molds (about 3/4 full).
Bake for 18 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Mix sugar, cinnamon, and pumpkin pie spice in a shallow bowl.
Lightly brush donuts with melted coconut oil, then dip in cinnamon-sugar mixture until coated.

Notes

Don’t overmix the batter; gentle folding ensures fluffy donuts.

The coconut oil brushing is key for the sugar coating to stick.

You can swap coconut oil for vegetable oil.

Best eaten fresh, but can be stored in an airtight container for 2 days.

Uncoated donuts can be frozen and coated just before serving.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Desserts
Method: Baking
Cuisine: American