Baked Pumpkin Donuts Recipe with Glaze
Pumpkin Donuts a Delicious Fall Recipe
Once again we find ourselves in pumpkin season the time of the year when we all start making pumpkin recipes, and these baked pumpkin donuts served with either a crunchy cinnamon sugar coating or a sweet glaze make the perfect Fall treat, especially in the morning.
These baked pumpkin donuts are made with pureed pumpkin, not pumpkin pie filling. Although they have too many carbs to be considered healthy, they are baked and not fried and don’t have any food colorings or processed ingredients. The texture of the pumpkin donuts is soft and moist. They aren’t as heavy as their fried cousins are but still have a nice pumpkin pie spice flavor.
These baked pumpkin donuts are cake-like donuts. Cake donuts are much easier to make than a yeasted donut recipe. The best part is that they are sweet, gooey, and full of pumpkin spice flavor, just like the heavier fried donuts are. Instead of using vegetable oil in the recipe I use melted butter, it gives this baked pumpkin donut recipe a sweeter flavor.
Pumpkin Donuts Recipe
Ingredients for Pumpkin Donuts
- 2 cups pumpkin puree, frozen or canned
- 1 cup brown sugar
- 1/2 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 teaspoon ground cloves
Cinnamon Sugar Ingredients
- 1/4 cup granulated white sugar
- 1 tbsp ground cinnamon
Vanilla Glaze Ingredients
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups icing sugar (powdered sugar)
Pumpkin Doughnuts Directions
Preheat your oven to 350F and grease your donut tin.
In a large mixing bowl, add flour, baking soda, baking powder, salt, and spices. Mix well to distribute the baking powder evenly. Make a well in the center of your dry ingredients by pushing the flour out to the edges of your bowl.
In a medium bowl, add the pumpkin, brown sugar, melted butter, vanilla and beaten egg. Mix the wet ingredients together until well blended.
Pour the wet ingredients pumpkin mixture into the well in the enter of the dry ingredients (flour mixture) and stir until just incorporated.
Note: As this recipe includes baking powder you want to mix it together and get it in the oven as quickly as possible so that the baking powder reaction is occurring while in the oven.
Using a small spoon quickly scoop the donut batter into your donut pan. Divide the donut batter equally into the 12 donut spaces in the pan.
Bake for about 20 minutes, depending on your donut pan. Check them as they bake, you want to remove them as soon as they are softly spongy so that they remain moist.
You can test if they are baked by lightly pressing on top. If they spring back they are done. Or you can stick them with a toothpick, if the toothpick comes out dry, the donuts are baked.
While the donuts are baking lay out a piece of parchment on your counter and then a wire rack. Once baked place them on a cooling rack while you make the vanilla glaze or cinnamon sugar.
Let your donuts cool until you can comfortably handle them. You can either dip them in a cinnamon sugar mixture on both sides or dip just the top into the vanilla glaze. Let cool to room temperature before eating.
Crunchy Cinnamon Sugar Directions
In a small bowl, add 1/4 cup of white sugar and 1 tablespoon ground cinnamon. Mix with a small whisk until blended. Dip your donuts in the sugar and return to the rack to finish cooling.
Vanilla Glaze Directions
Mix the 1/4 cup milk and tsp of vanilla. together. Add 2 cups icing sugar and mix very well. Mix it all together until there are no lumps. Your glaze will be thin.
Dip your donut top down into the icing. Invert the donuts on a wire rack and let the icing drip down onto parchment paper.
How to Store Baked Pumpkin Donuts
These homemade pumpkin donuts can be frozen plain or topped with the glaze for up to three months. If iced, freeze your donuts in a single layer in an airtight container. To thaw place on the counter for half an hour before serving. I prefer to warm my donuts in a microwave to thaw them. If you froze your donuts plain add a glaze before serving.
These baked pumpkin donuts are good enough they have convinced me to place a traditional donut pan on my must-have list. Hopefully, we get to do a shopping run to Montana before Christmas and one of those pans will have come home with me.
Baked Pumpkin Donuts
Ingredients
- 2 cups pumpkin puree frozen or canned
- 1 cup brown sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ tsp baking powder
- ¼ tsp baking soda
Vanilla Glaze
- ¼ cup milk
- 4 tsp vanilla extract
- 2 cups vanil icing sugar ( powdered sugar)a
Cinnamon Sugar
- ¼ cup granulated white sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350F. Grease your donut pan with melted butter and set aside.
- In a medium bowl, add the flour, baking powder, soda, salt, cinnamon and gloves. Mix together really well. Make a well in the center.
- In a second bowl, add the pumpkin, brown sugar,melted butter, vanilla and beaten eggs. Blend together very well.
- Pour the pumpkin mixture into the well in the enter of the flour mixture and stir until incorporated.
- Using a small spoon quickly scoop the batter into your donut pan. Divide the recipe into 12 donuts. Bake for about 20 minutes, depending on your donut pan. Check them as they bake, you want to remove them as soon as they are softly spongy so that they remain moist.
- You can test if they are baked by lightly pressing on top. If they spring back they are done. Or you can stick them with a toothpick, if the toothpick comes out dry, the donuts are baked.
- While the donuts are baking lay out a piece of parchment on your counter and then a wire rack. Once baked place them on a cooling rack while you make the vanilla glaze or cinnamon sugar.
- Let your donuts cool until you can comfortably handle them. You can either dip them in a cinnamon sugar mixture on both sides or dip just the top into the vanilla glaze. Let cool to room temperature before eating.
Crunchy Cinnamon Sugar Directions
- In a small bowl, add 1/4 cup of white sugar and 1 tablespoon ground cinnamon. Mix with a small whisk until blended. Dip your donuts in the sugar and return to the rack to finish cooling.
Vanilla Glaze Directions
- Mix the 1/4 cup milk and tsp of vanilla. together. Add 2 cups icing sugar and mix very well. Mix it all together until there are no lumps. Your glaze will be thin.
Other Pumpkin Desserts
Pumpkin spice is one of my absolute favorite flavors. Pumpkin has so much flavour and I love that the recipes are not over-sweet because of all the spices. Here are some other pumpkin recipes I think you will enjoy.
Pumpkin Bread Pudding
This pumpkin recipe for pumpkin bread pudding is easy on the family budget, not too sweet, and perfect for a lazy weekend breakfast. You can eat it as is, with whipped cream, or a splash of milk.
No Bake Pumpkin Cheesecake Recipe
This no-bake pumpkin cheesecake recipe is creamy and very light with a gingerbread cookie crust and of course lots of pumpkin spice flavours.