ByJaclyn Shimmel On Updated
14 Comments
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
These baked pumpkin donuts made with canned pumpkin puree, pumpkin spice, and a sweet vanilla glaze make for the perfect Fall breakfast–or dessert!
One of the best things about Fall is pumpkin – pumpkin everything.
Who doesn’t love pumpkin roll cake, pumpkin bread, and soft and chewy pumpkin cookies?
And you can’t go wrong with these delicious homemade pumpkin donuts.
![Baked Pumpkin Donuts Recipe with Glaze (1) Baked Pumpkin Donuts Recipe with Glaze (1)](https://i0.wp.com/crayonsandcravings.com/wp-content/uploads/2018/08/Pumpkin-Donuts-in-the-Oven.jpg)
These glazed pumpkin donuts are packed with Fall flavors. Not only do they have pureed pumpkin, but all those wonderful spices as well.
Looking for a more classic glazed donut recipe? Try my irresistible old-fashioned buttermilk donut recipe.
What’s great about these baked pumpkin donuts is that you don’t have to stand over a deep fryer, you just pop them in the oven and let them do their thing.
This also makes this a great Thanksgiving breakfast recipe since you can just pop them in the oven when you’re busy with everything else.
Don’t miss our glazed soft apple cookies – another one of our favorite Fall breakfast recipes!
![Baked Pumpkin Donuts Recipe with Glaze (2) Baked Pumpkin Donuts Recipe with Glaze (2)](https://i0.wp.com/crayonsandcravings.com/wp-content/uploads/2018/08/Baked-Pumpkin-Donuts.jpg)
This baked pumpkin doughnut recipe would also be great to make for a Fall bake sale, office party, or potluck. Anytime there’s a Fall event, these donuts will be a hit.
And you better believe that these homemade pumpkin donuts are better than the ones you can get at any fast food donut place!
![Baked Pumpkin Donuts Recipe with Glaze (3) Baked Pumpkin Donuts Recipe with Glaze (3)](https://i0.wp.com/crayonsandcravings.com/wp-content/uploads/2018/08/Baked-Pumpkin-Donut-Recipe-for-Fall.jpg)
Table of Contents
Ingredients
Here is what you will need:
FOR THE DONUTS:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons pumpkin spice
- 3 eggs
- 1 ½ cup canned pumpkin puree
- ¾ cup packed brown sugar
- ½ cup butter, melted
FOR THE GLAZE:
- 2 cups powdered sugar
- 2 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
Variations and Substitutions
- Milk – any % of milk can be used for the glaze. Almond millk would work too!
- Cinnamon Sugar – Skip the glaze and roll your freshly baked pumpkin donuts in cinnamon and sugar.
- Mini pumpkin donuts – No donut pan? no problem! Bake in a mini muffin tin! Baking time will be shorter so be sure to keep an eye on them.
![Baked Pumpkin Donuts Recipe with Glaze (4) Baked Pumpkin Donuts Recipe with Glaze (4)](https://i0.wp.com/crayonsandcravings.com/wp-content/uploads/2018/08/How-to-Make-Baked-Pumpkin-Doughnuts.jpg)
How to Make Baked Pumpkin Donuts
- MAKE DONUT BATTER: Mix dry ingredients together and mix wet ingredients together, then combine the two.
- BAKE: Bake as directed in recipe card below
- GLAZE: Stir to combine glaze ingredients then top each donut with the glaze.
Storage
Countertop: Although these homemade pumpkin donuts are best served freshly baked, you can store them for up to two days in an airtight container at room temperature.
Refrigerator: Store for up to 4 days in an airtight container in the fridge.
Reheat: Enjoy at room temperature or microwave for 10 seconds to soften them up a bit and give them more of a fresh-from-the-oven taste.
Freezer: For longer storage, wrap unglazed donuts in foil then place in a freezer baggie to freeze for up to 2 months. Thaw them out before serving and then add the glaze.
![Baked Pumpkin Donuts Recipe with Glaze (5) Baked Pumpkin Donuts Recipe with Glaze (5)](https://i0.wp.com/crayonsandcravings.com/wp-content/uploads/2018/08/Pumpkin-Doughnuts-in-the-Oven.jpg)
Recipe Tips
- This recipe makes one dozen donuts. If you’re making these for Thanksgiving dessert, you may want to make more than one batch. This recipe can easily be doubled as needed.
- If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, thin it out with a touch more milk.
- Glaze the donuts while they are still warm— the warm donuts will melt the glaze and it will cover the donuts evenly.
More Fall Favorites:
- Pumpkin Spice Cupcakes with Buttercream
- Apple Pie Cookies
- Slow Cooker Pumpkin Chili
- Cinnamon Swirl Pumpkin Spice Pancakes
- 3-Ingredient Apple Dump Cake
Recipe
4.89 from 18 votes
Baked Pumpkin Donuts
Author: Jaclyn
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Baked pumpkin donuts made with canned pumpkin puree and pumpkin spice and topped with a sweet glaze.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons pumpkin spice
- 3 large eggs
- 1 ½ cup canned pumpkin puree
- ¾ cup packed brown sugar
- ½ cup butter melted
For the Glaze:
- 2 cups confectioners’ sugar
- 2 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 °F. Grease 2 standard donut pans and set aside.
In a medium mixing bowl, mix well to combine the flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large mixing bowl, mix well to combine 3 eggs, pumpkin, granulated sugar, brown sugar, and butter.
Add the dry ingredients to the wet ingredients and stir until just combined.
Using a spoon, distribute the batter evenly between the greased donut pans, filling each donut mold about 3/4 of the way.
Bake for 12-15 minutes or until a toothpick inserted into the doughnuts comes out clean.
Remove from the oven and allow to cool in pan for 5 minutes before carefully loosening the donuts from the pan and transferring to a cooling rack.
In a small bowl, stir to combine the powdered sugar, milk, and vanilla. Dip the donuts into the glaze one at a time then place on a wire cooling rack to allow the excess drip off.
Notes
Although these are best served freshly baked, you can store them in an airtight container for up to 2 days at room temperature. Or for up to 4 days in the refrigerator.
If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, thin it out with a touch more milk.
Nutrition
Serving: 1g | Calories: 338kcal
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!