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Posted: 09/19/2022

Baked Pumpkin Donuts

Name: Baked Pumpkin Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon ginger; 1 cup pumpkin puree, store bought or homemade; 1/2 cup brown sugar; 1/4 cup butter, at room temperature; 2 eggs; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 2 tablespoons milk; 1/2 teaspoon maple extract; 1/2 teaspoon cinnamon

Total Time: 45 minutes 0 Reviews Jump to Recipe

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These Baked Pumpkin Donuts are filled with lots of warm spices and pumpkin flavor, then topped with a delicious maple cinnamon glaze that will make you wish it was always pumpkin season!

PIN IT FOR LATER!

If you love to start your day off with some pumpkin love, also try these Pumpkin Muffins with Chocolate Chips, Pumpkin Pancakes, Pumpkin Scones, or Pumpkin Cinnamon Rolls.

Baked Pumpkin Donuts with Maple Cinnamon Glaze on a cooling rack.

Oh, these donuts. If you lack self control, please don’t make these. Because you will end up like me – eating way too many because you just can’t stay away!

The perfect fall treat, these Baked Pumpkin Donuts are perfect for breakfast or for a snack. Topped with the most delicious maple cinnamon glaze, it’s no surprise just how fast they disappear!

Ingredients

Flour: You’ll use all-purpose flour.

Baking Powder & Baking Soda: You need a mix of both baking powder and baking soda to give these donuts their texture and rise.

Salt: Always to balance the flavors.

Spices: I use a mixture of cinnamon, nutmeg, and ginger. You could always sub in 2 1/4 teaspoons of pumpkin pie spice if that’s easier for you.

Pumpkin: You can use store bought or homemade pumpkin puree. If using homemade, make sure you drain it first.

Brown Sugar: I use light brown sugar, and make sure it is packed as you are measuring.

Butter: I use unsalted butter, but if all you have is salted, it should be just fine. It’s not a large amount of butter.

Eggs: Use large eggs, and even better if they are at room temperature.

Milk: You only need a couple of tablespoons of milk that will loosen the batter.

Vanilla Extract: Real vanilla extract is best, but vanilla paste would certainly be delicious.

Powdered Sugar: This is for the glaze. No need to sift it, but I would run a whisk through it a few times.

Maple Extract: A little bit of maple extract goes a long way, but it gives the glaze a delicious flavor!

Cinnamon: You’ll want a bit more cinnamon for the glaze. The maple and cinnamon combination really is magical!

Mixing the dry ingredients and the wet ingredients for baked pumpkin donuts.

How to Make Baked Pumpkin Donuts

Start by whisking together your dry ingredients in one bowl.

In another bowl, beat the pumpkin, brown sugar, and butter together, then add the eggs followed by the milk and the vanilla.

Mixing batter for pumpkin donuts and placing batter in a ziplock bag.

Stir the dry ingredients into the wet ingredients. The batter is fairly thick.

To make this easy to put in your donut pan, transfer the batter to a large ziplock bag.

Transferring batter to a donut pan and dipping donut in glaze.

Cut the corner off of the bag and pipe the batter into the donut cavities. Bake until cooked through, then let the donuts cool.

Once cool, dip the donuts into a glaze that you make from the powdered sugar, milk, maple extract, and cinnamon.

Baked Pumpkin Donuts stacked on a cooling rack.

Tools You’ll Need

I try to keep things pretty accessible, without lots of fancy kitchen equipment, but I think a donut pan is a fun tool that is pretty inexpensive. It’s easiest if you have 2, but you can totally make these if you only have one pan – you’ll just have to bake half of the batter and then wait for the first batch to be done before baking the second batch.

Tips and Tricks

Like many baked goods, try not to overmix the batter so that you will have light donuts.
I will admit that I’ve never made these when they’ve lasted long enough to have to be stored, but they should be good stored for up to 3 or 4 days. The glaze will start to get gooey, but they should still taste great.
If you want to freeze the donuts, do it without the glaze, then add the glaze when you are ready to serve them.

Baked Pumpkin Donuts on a cooling rack with a bite taken from one donut.

More Pumpkin Treats

Pumpkin Cheesecake Bars
Pumpkin Pie Bars
Oatmeal Pumpkin Chocolate Chip Cookies
Pumpkin Roll
Pumpkin Tiramisu

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