Baked Pumpkin Cinnamon Sugar Doughnuts

Baked Pumpkin Cinnamon Sugar Doughnuts: A Fall Treat from My Kitchen

As a busy mom of three, finding time to bake is a luxury, not a given. Weekends are often a blur of soccer games, playdates, and grocery shopping. But there's something about the scent of warm pumpkin spice that instantly transports me back to simpler times, conjuring up cozy memories of autumn afternoons. And that's why I’ve always cherished the ritual of baking, even if it’s just for a special occasion, or simply a little treat to brighten a hectic week. This recipe for Baked Pumpkin Cinnamon Sugar Doughnuts is one of my go-to favorites – it’s easy enough for a weekday evening and delicious enough to impress even the pickiest eaters (which, in my case, includes three very opinionated children!). The result is incredibly moist, delicately spiced, and utterly irresistible doughnuts that are far healthier than their fried counterparts.

The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are needed. The ingredients are pantry staples for the most part, and the steps are straightforward enough that even a novice baker can achieve perfectly golden-brown, cinnamon-sugar-coated perfection. I particularly appreciate how this recipe allows for making them ahead of time. I usually bake a batch on a Sunday afternoon, store them in the freezer, and pop one (or two!) into the microwave for a quick and comforting treat during the week. This is an absolute lifesaver when the afternoon slump hits and a quick sugar rush is needed. Plus, the aroma alone is enough to make the whole house smell delightful – a welcome scent to come home to after a long day.

I love adapting recipes to suit my family’s preferences. Sometimes, I add a sprinkle of chopped pecans or walnuts to give the doughnuts a little extra crunch. Other times, I use a maple-flavored glaze instead of the cinnamon sugar coating. The great thing about baking is that it's a creative outlet. Don’t be afraid to experiment with different flavors and additions to personalize the recipe and make it your own. Whether you're a seasoned baker or a complete beginner, this Baked Pumpkin Cinnamon Sugar Doughnuts recipe is a guaranteed winner. The soft texture, delightful spices, and sweet cinnamon-sugar coating will satisfy any sweet tooth. So gather your ingredients, put on some cozy music, and get ready to enjoy the delicious aroma and incredible taste of these homemade treats. Believe me, your family will thank you for it.

Beyond the simple pleasure of baking and the delicious results, this recipe has also become a family tradition. My kids love helping out in the kitchen, measuring ingredients, and carefully spooning the batter into the doughnut pan. It’s a chance for us to connect and create lasting memories together. The process of making these doughnuts becomes as much a part of the enjoyment as the end result. This is more than just a recipe; it’s a chance to bond, share laughter, and create something special together. And isn't that what life’s all about, those little moments of connection and shared joy, those warm and cozy memories in the kitchen with the smell of freshly baked goods filling the air?

This recipe is a testament to the power of simple ingredients, a little time, and a whole lot of love to create something truly special. And who knows, maybe it will become a cherished tradition in your home too. So try it, and let the warmth and deliciousness of these pumpkin cinnamon sugar doughnuts fill your kitchen with joy and the delicious scent of fall. Happy baking!

Step-by-step

• Preheat oven to 350°F. Spray a doughnut pan with flour spray.
• In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk oil, 4 tbsp. melted butter, buttermilk, pumpkin puree and brown sugar until well combined. Beat in eggs. Add flour mixture and fold with a rubber spatula until the flour is incorporated.
• Spoon the batter into a gallon-sized zip-top bag and use scissors to cut one of the corners open in a large hole. Squeeze the batter into the doughnut pans, filling about 3/4 full. Bake 30 minutes – a toothpick inserted into the center should come out clean.
• Let cool in pans about 5 minutes, then tap out onto a cooling rack. Let cool another 10 minutes.
• Meanwhile, melt 1/2 c. salted butter in a shallow bowl. Combine the sugar and cinnamon in another shallow bowl. Dip both sides of a doughnut in the butter first and then the cinnamon-sugar to coat the exterior well with the sugar. Return to the cooling rack and repeat with the rest of the doughnuts.
• Any doughnuts that won’t be eaten that day will keep best in the freezer in a sealed bag or container. Let defrost on the counter about 30 minutes before eating.