Baked Pumpkin Donuts

Baked Pumpkin Donuts are such a fall favorite! Topped with cinnamon glaze, these donuts are great for breakfast, are freezer friendly and affordable to make! 

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This recipe was photographed and updated 10/2023.

Pumpkin is always comforting to me. It means cooler temperatures, cozy sweatshirts and a warm mug of tea. What better to go with a fall mug of tea, than some delicious baked pumpkin donuts?

I bought a donut pan a few months back, and finally decided to give it a try with these pumpkin donuts. Baked donuts are super easy to make. No dough required, just a simple and quick batter.

These donuts are perfectly pumpkin spiced. They turn out so moist and delicious. The glaze on top is a must for me, and I love how cute they turn out after decorating them with cinnamon, sprinkles or whatever you have on hand.

This recipe makes a pretty large batch and are freezer friendly. Not promising they will last that long to freeze them, since they are so good, but it's the thought that counts! 

Keep scrolling for tips, info and more pumpkin breakfast recipes! 

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Shopping list:

• vegetable oil
• eggs
• granulated sugar
• canned pumpkin
• pumpkin pie spice
• salt
• baking powder
• all purpose flour
• powdered sugar
• water
• vanilla extract
• cinnamon

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate in an airtight container for up to three days. Place parchment paper in between each layer of donuts. I recommend refrigerating them because the glaze can get melty at room temperature and absorb into the donuts.

• These donuts can also be frozen. Arrange unglazed donuts in a single layer on a baking sheet and freeze until solid. Transfer the frozen donuts to a freezer bag and freeze for up to two months. Defrost in the refrigerator, then glaze before serving.

• Make sure to use the unsweetened canned pumpkin and NOT pumpkin pie filling. Pie filling has already been sweetened.

• Add chopped pecans or walnuts to the batter, or sprinkle on top of the glaze, or both.

• The cinnamon in the icing can be skipped. These are super cute topped with fall themed sprinkles too!

More pumpkin breakfast recipes you might like:

• Bismarcks with Pumpkin Cream Cheese Filling
• Pumpkin Cream Cheese Swirl Muffins
• Pumpkin Spice Latte
• Pumpkin Spice Dutch Baby
• Pumpkin Bread Pudding with Caramel Sauce
• Pumpkin Breakfast Cookies

Recipes around this time in blog history....

One year ago:

• Brown Sugar and Cinnamon Cookies

Two years ago:

• Stuffed Jumbo Shells

Three years ago:

• Chicken and Barley Bake

Our favorite kitchen equipment and supplies used with this recipe:

• Wilton Non-Stick 6-Cavity Donut Baking Pans
• OXO Good Grips 2-Piece Silicone Whisk Set
• OXO Good Grips 6-Piece Plastic Measuring Cups
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• Wilton Perfect Results Cooling Rack
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

I hope you enjoy this recipe as much as we did!

Yield 18 donuts

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

13 Min

Inactive time

5 Min

Total time

28 Min

Baked Pumpkin Donuts

Ingredients

• Donuts:
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1- 15 ounce canned pumpkin (not pie filling)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 3/4 cups all purpose flour
• Glaze:
• 2 cups powdered sugar
• 3 tablespoons water
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 teaspoon cinnamon, or less or more to taste
• Cinnamon or sprinkles for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a donut pan.
2. In a bowl, whisk together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt and baking powder until well combined. Whisk in the flour until combined and smooth.
3. Scoop ⅓ of the batter into a ziploc bag, seal and snip off the corner.
4. Pipe the batter into each donut section, and fill until almost full (these will not rise much).
5. Bake for 13-15 minutes, remove from the oven, turn upside down on a wire rack and cool in the pan for 5 minutes. Remove donuts onto the wire rack to cool completely.
6. Repeat with remaining batter.
7. For the glaze:
8. In a medium sized bowl, mix the powdered sugar, water, vanilla, salt and cinnamon together until combined and smooth. (You will want a thicker consistency so the glaze adheres to the donuts. Icing is very forgiving. You can always add more water or powdered sugar, if needed.)
9. Dip each donut into the glaze, dipping the side that was facing up in the baking pan . Remove the doughnuts from the glaze, sprinkle with cinnamon, then place on a wire rack or baking sheet to harden.

Nutrition Facts

Calories

232.78

Fat

6.79 g

Sat. Fat

1.12 g

Carbs

41.67 g

Fiber

1.2 g

Net carbs

40.79 g

Sugar

30.53 g

Protein

2.17 g

Sodium

179.67 mg

Cholesterol

20.67 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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