These cinnamon sugar baked pumpkin donuts are soft, tender, delicious and so easy to make. You’d want to enjoy them with your coffee or tea all season long.
Preheat oven to 350F. Lightly grease donut pans (see note 2) and set aside.
In a large bowl, whisk all ingredients - except the flour - until incorporated. Add the flour and gently stir until combined and no more patches of flour remain.
Transfer to your donut pans. You can either spoon the batter into the pans or pipe them (see video).
Bake for 12-17 minutes or until a toothpick inserted into a couple of donuts come out clean (see note 3). Allow the donuts to slightly cool in the pan.
In the meantime, combine ¼ cup sugar and 1 tbsp cinnamon. While the donuts are still warm (but already set), roll/dip them in the cinnamon sugar.
Video
Notes
I used canned pumpkin puree for this recipe.
I used regular-sized donut pans and mini donut pans for this recipe, which resulted to 12 regular-sized and 24 mini donuts. I think this batter is enough to yield 24 regular-sized donuts.
The regular-sized donuts were done in 17 minutes, the mini donuts were done in 12.