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Baked Pumpkin Donuts

Indulge in these soft, fluffy Baked Pumpkin Donuts, perfect for fall with their warm cinnamon and pumpkin flavors, offering a healthier treat that's baked, not fried.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Creates the base structure and texture of the donuts.
  • 2 teaspoons baking powder Leavens the donuts for a light, fluffy result.
  • 1 teaspoon baking soda Works with the acid in the pumpkin to give lift.
  • 1/2 teaspoon salt Enhances the overall flavor profile of the donuts.
  • 1 teaspoon ground cinnamon Adds warmth and a comforting spice.
  • 1 teaspoon pumpkin pie spice Delivers a blend of seasonal spices for a cozy aroma.
Wet Ingredients
  • 1/2 cup vegetable oil Keeps the donuts moist and tender.
  • 1 cup brown sugar Provides depth of flavor and sweetness.
  • 2 large eggs Binds ingredients together and contributes richness.
  • 1 cup pumpkin puree Infuses natural pumpkin flavor and moisture.
  • 1/2 cup milk Helps to create a smooth batter.
  • 1 teaspoon vanilla extract Adds a lovely aromatic essence.
For the Glaze
  • 1/2 cup confectioners’ sugar Forms a smooth glaze to top the donuts.
  • 1/4 cup unsalted butter Enhances the flavor of the icing.
  • 1 teaspoon vanilla extract Adds flavor to the glaze.
  • a pinch salt Balances sweetness in the glaze.
Optional Topping
  • 1/2 cup crushed walnuts Provides crunchy texture and nuttiness.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and grease the donut pan(s) with nonstick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
  3. In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently whisk together until just combined; avoid over-mixing.
Baking
  1. Spoon the batter into the donut cavities, filling them halfway.
  2. Place in the oven and bake for 10–11 minutes, or until the edges are lightly browned and the tops spring back when touched.
  3. Let the donuts cool in the pan for 2 minutes, then transfer them to a cooling rack.
Glazing
  1. In a medium saucepan, combine brown sugar, milk, and butter over medium heat, stirring until melted and smooth. Bring to a simmer for 1 minute, then remove from heat.
  2. Add vanilla extract and sifted confectioners’ sugar to the saucepan, whisking until smooth. Let cool for 5 minutes to thicken slightly.
  3. Dip the tops of the pumpkin donuts into the warm icing, adjusting thickness with extra milk as needed.
  4. Place the glazed donuts on a cooling rack set over a baking sheet to catch excess icing.
  5. Sprinkle with chopped nuts or other toppings while the icing is still warm.
Storage
  1. Leave the donuts to set for about 1 hour before stacking or transporting.
  2. Cover any leftover donuts tightly and store at room temperature for 1–2 days or in the fridge for up to 1 week.

Notes

To ensure perfect results, use room temperature ingredients, measure flour accurately, and watch baking time closely. Leftovers can be frozen without glaze for later enjoyment.