baked pumpkin donuts

Using the batter from pumpkin cheesecake muffins, make homemade pumpkin donuts with brown sugar icing for fall breakfast. This brown sugar icing sets, so the donuts are easy to stack and transport. See recipe notes about turning these into pumpkin muffins or mini pumpkin donuts.

Baked Pumpkin Donuts

baking powder

baking soda

salt

cinnamon

pumpkin pie spice

(120 milliliters) vegetable oil (or canola oil

(150 grams) packed light or dark brown sugar

eggs,

pumpkin puree

(80 milliliters) milk

vanilla extract

(60 milliliters) milk

Tablespoon (14 grams) unsalted butter

(175 grams) sifted confectioners’ sugar

salt,

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

Make the donuts

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For mini donuts, bake in a mini donut pan for 8-9 minutes. Cool donuts for at least 10 minutes before icing them.

Make the icing

Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners&#8217; sugar until smooth and combined. Taste, then add a pinch of salt if desired&#8211; I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you&#8217;re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about 1 hour so you can stack or transport the donuts.

Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

These are amazing! I recently got a donut pan and have been trying recipes. These were so easy and perfect for a rainy, fall Saturday morning! Thank you!

I made these for Halloween and they were so delicious!!!Easy to follow and I'm even making another batch today :)

Super popular at work.—with everyone, even the “no-sweet” eaters. Yum.

These are amazingly delicious, super soft with super yummy flavor! The brown sugar icing is a perfect combo (with added nutmeg and cinnamon of course!) thank you for your foolproof recipes!

I thought I loved all your other baked donut recipes, but these are just insane, the blow everything else away.  And the frosting!  Literally one of the best treats I've made, and I've been baking A LOT this year!

Sally, these were so so so delicious! I bought a donut pan back in 2012 after you posted the banana bread donuts and have made those quite a few times but thought I should break out that pan a bit more. I am usually not even a huge cake donut fan, but THESE ARE WOW! I devoured so many even before glazing. I froze about half the batch too(unglazed) when I made them a few weeks ago and today I grabbed one out of the freezer, microwaved it for about 15 secs each side and tossed in some cinnamon sugar and it was still so soft and delicious!!  These really knocked it out of the park.

This donut recipe is superb! Our whole family loved it. My son is a picky eater and he doesn’t  like veggies at all but he likes this very much. What I really like the most in this recipe is that it works well with plant based milk. Also, the icing is so good! This definitely has become one of our favorites.

These donuts are so yummy! I made a batch last night and after my family (seven of us plus two friends) each had one they immediately requested a second batch so there would be more for breakfast. The recipe is so easy I didn’t mind at all.

I don't know what I did wrong but they came out very veggie oily. Had to throw the batch away. Maybe next time I'll try without veg oil.

I just made this recipe and they came up perfect and delicious! Strongly reccomend anyone to try. My boys loved it! It is easy, straight forward and the directions and amounts were just right. Thank you so much!!

An easy recipe for baked pumpkin donuts topped with a maple cinnamon glaze. Perfect for an easy and delicious fall breakfast!

Baked Pumpkin Donuts With Maple Cinnamon Glaze

(125 grams) all-purpose flour

nutmeg

(85 grams) pumpkin puree

(65 grams) brown sugar

¼ cup (60 ml) milk

egg (, room temperature)

(30 grams) unsalted butter (, melted and slightly cooled)

(120 grams) powdered sugar

(15 ml) pure maple syrup

(15 ml) milk (, use more as needed)

Preheat the oven to 350°F (177°C). Spray a 6-count donut pan with nonstick cooking spray and set aside.

In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.

In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10 to 12 minutes or until a toothpick inserted into the donuts comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.

To make the pumpkin donuts:

Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.

Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10 to 15 minutes. Serve and enjoy!

To make the glaze:

The best easy-baked homemade pumpkin donuts that you can make in 30 minutes with a few simple ingredients.  They come out perfectly fluffy, soft, and flavorful and they are gluten free!

Baked Pumpkin Donuts - Gluten Free

pumpkin

eggs –

coconut oil

sugar

gluten-free all-purpose flour

cornstarch

butter – optional

Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.

In a large mixing bowl or stand mixer, combine together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt and mix until smooth

Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.

Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. Note: You can fill a ziplock bag with the batter, cut off one of the ends, and pipe the batter into the donut pans to make it a little easier. Or use a spoon to spoon the batter into the donut cavities. 

Place the pans in the oven on the middle rack and bake for 15-17 minutes, until the tops of the donuts are puffed up and lightly golden brown.

Remove the donuts from the oven and let them cool for 2-3 minutes.

While the donuts are cooling, you can make the cinnamon sugar topping &#8211; Combine the sugar with the cinnamon in a medium bowl and lightly stir. 

Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan. 

Gently toss each donut in the cinnamon-sugar coating. Serve warm. Alternatively, you can brush each donut with melted butter and then coat in the cinnamon sugar for more decadent pumpkin donuts. 

Love the recipient and the hints, but I am allergic to coconut. Is there an alternative I can use?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668441884/s9kfceqgigmjs8ltwfgu.mp4

These are the best light and fluffy pumpkin donuts! They only take 30 minutes and they come out soft, light, and packed with wonderful pumpkin spice flavor. They’re the perfect fall treat that even the kids will love!

Healthy Baked Pumpkin Donuts

These fluffy Pumpkin &amp; Chai Spiced Donuts are packed with sweet pumpkin &amp; warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

Pumpkin &amp; Chai-Spiced Donuts

ginger

cardamom

cloves

allspice

sea salt

+ 2 tablespoons (107 g) almond butter

(63 grams) brown sugar or coconut sugar

(295 ml) unsweetened non-dairy milk

(125 g) powdered sugar

lemon juice

plant milk

Prep

Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).

Dry + Wet

Whisk the oat flour, all of the ground spices, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, pumpkin, sugar, and milk together, until the sugar has dissolved. Add the wet ingredients to the center of the dry ingredients and combine.

Bake

Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 3-5 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.

Make the Glaze

Whisk the sugar, pumpkin, lemon juice, salt, and 1 teaspoon of milk together in a small bowl, until the sugar has dissolved. If the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.

Drizzle &amp; Serve

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve &amp; enjoy; leftovers will keep at room temperature for up to 3 days.

Very delicious! We’ve made these a few times and the spices are on point

https://content.jwplatform.com/videos/2U5UW7wB.mp4

These fluffy Pumpkin & Chai Spiced Donuts are packed with sweet pumpkin & warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

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Top 4 baked pumpkin donuts recipes from across the web

The most viewed baked pumpkin donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Pumpkin Donuts

Baked Pumpkin Donuts With Maple Cin...

Baked Pumpkin Donuts - Gluten Free

Pumpkin &amp; Chai-Spiced Donuts

The most viewed baked pumpkin donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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