Baked Pumpkin Donuts

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4.89 from 18 votes
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These baked pumpkin donuts made with canned pumpkin puree, pumpkin spice, and a sweet vanilla glaze make for the perfect Fall breakfast–or dessert!

One of the best things about Fall is pumpkin – pumpkin everything.

Who doesn’t love pumpkin roll cake, pumpkin bread, and soft and chewy pumpkin cookies?

And you can’t go wrong with these delicious homemade pumpkin donuts.

Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

These glazed pumpkin donuts are packed with Fall flavors. Not only do they have pureed pumpkin, but all those wonderful spices as well.

Looking for a more classic glazed donut recipe? Try my irresistible old-fashioned buttermilk donut recipe.

What’s great about these baked pumpkin donuts is that you don’t have to stand over a deep fryer, you just pop them in the oven and let them do their thing.

This also makes this a great Thanksgiving breakfast recipe since you can just pop them in the oven when you’re busy with everything else.

Don’t miss our glazed soft apple cookies – another one of our favorite Fall breakfast recipes!

Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

This baked pumpkin doughnut recipe would also be great to make for a Fall bake sale, office party, or potluck. Anytime there’s a Fall event, these donuts will be a hit.

And you better believe that these homemade pumpkin donuts are better than the ones you can get at any fast food donut place!

Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

Ingredients

Here is what you will need:

FOR THE DONUTS:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons pumpkin spice
  • 3 eggs
  • 1 ½ cup canned pumpkin puree
  • ¾ cup packed brown sugar
  • ½ cup butter, melted

FOR THE GLAZE:

  • 2 cups powdered sugar
  • 2 Tablespoons whole milk
  • 1 teaspoon pure vanilla extract

Variations and Substitutions

  • Milk – any % of milk can be used for the glaze. Almond millk would work too!
  • Cinnamon Sugar – Skip the glaze and roll your freshly baked pumpkin donuts in cinnamon and sugar.
  • Mini pumpkin donuts – No donut pan? no problem! Bake in a mini muffin tin! Baking time will be shorter so be sure to keep an eye on them.
Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

How to Make Baked Pumpkin Donuts

  1. MAKE DONUT BATTER: Mix dry ingredients together and mix wet ingredients together, then combine the two.
  2. BAKE: Bake as directed in recipe card below
  3. GLAZE: Stir to combine glaze ingredients then top each donut with the glaze.

Storage

Countertop: Although these homemade pumpkin donuts are best served freshly baked, you can store them for up to two days in an airtight container at room temperature.

Refrigerator: Store for up to 4 days in an airtight container in the fridge.

Reheat: Enjoy at room temperature or microwave for 10 seconds to soften them up a bit and give them more of a fresh-from-the-oven taste.

Freezer: For longer storage, wrap unglazed donuts in foil then place in a freezer baggie to freeze for up to 2 months. Thaw them out before serving and then add the glaze.

Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

Recipe Tips

  • This recipe makes one dozen donuts. If you’re making these for Thanksgiving dessert, you may want to make more than one batch. This recipe can easily be doubled as needed.
  • If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, thin it out with a touch more milk.
  • Glaze the donuts while they are still warm— the warm donuts will melt the glaze and it will cover the donuts evenly. 

More Fall Favorites:

Recipe
Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.
Recipe
4.89 from 18 votes

Baked Pumpkin Donuts

Author: Jaclyn
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Baked pumpkin donuts made with canned pumpkin puree and pumpkin spice and topped with a sweet glaze.

Ingredients
 

For the Donuts:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons pumpkin spice
  • 3 large eggs
  • 1 ½ cup canned pumpkin puree
  • ¾ cup packed brown sugar
  • ½ cup butter melted

For the Glaze:

  • 2 cups confectioners’ sugar
  • 2 Tablespoons whole milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350 °F. Grease 2 standard donut pans and set aside.
  • In a medium mixing bowl, mix well to combine the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large mixing bowl, mix well to combine 3 eggs, pumpkin, granulated sugar, brown sugar, and butter.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Using a spoon, distribute the batter evenly between the greased donut pans, filling each donut mold about 3/4 of the way.
  • Bake for 12-15 minutes or until a toothpick inserted into the doughnuts comes out clean.
  • Remove from the oven and allow to cool in pan for 5 minutes before carefully loosening the donuts from the pan and transferring to a cooling rack.
  • In a small bowl, stir to combine the powdered sugar, milk, and vanilla. Dip the donuts into the glaze one at a time then place on a wire cooling rack to allow the excess drip off.

Notes

Although these are best served freshly baked, you can store them in an airtight container for up to 2 days at room temperature. Or for up to 4 days in the refrigerator.
If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, thin it out with a touch more milk.

Nutrition

Serving: 1g | Calories: 338kcal
Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

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Baked pumpkin doughnuts served warm and smothered with glaze are the perfect Fall recipe for breakfast and dessert alike.

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16 Comments

  1. Holy moly these look amazing! Maybe someday I’ll have the confidence to try making them 🙂

  2. This just makes me want to go out and buy a donut pan, I have got to try this out, me and pumpkin go spice and mouth loll. Love your recipe and shared.
    @tisonlyme143

    1. Hi Darlene! I have not tried making these doughnuts with Splenda, sorry! If you do try the recipe with Splenda I would love if you would let us know how it comes out!

  3. How much better per cavity for regular or mini donuts? I am totally blind so evenly distributing is complicated

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