Baked Pumpkin Donuts

With pumpkin season in full swing, you will definitely want to try a batch of these moist, baked pumpkin donuts topped with a sweet vanilla glaze that will satisfy any donut craving.

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These soft, baked pumpkin donuts will be the moistest donuts you’ve ever tasted! The warm donuts come out of the oven light and fluffy with the cozy aroma of warm spices before being topped with delicious vanilla icing and pecans, perfect for any fall morning!

Baked Pumpkin Donuts Ingredients

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Baked pumpkin donuts are the ultimate fall treat. With a crunchy exterior and a pillowy soft interior, these baked goods provide an irresistible combination that is both comforting and indulgent.

The warm spices combine with pure pumpkin goodness, creating an experience that truly allows you to savor each bite.

To make these delicious donuts at home, you’ll need:

For The Donuts

• ½ cup of milk
• 1 teaspoon of apple cider vinegar
• 1 cup of all-purpose flour
• ½ cup of brown sugar
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• ½ teaspoon of ginger
• ¼ teaspoon of ground cloves
• ¼ teaspoon of salt
• ½ cup of pumpkin puree
• 2 tablespoons of vegetable oil
• 1 teaspoon of vanilla extract

For the Topping

• 1 cup of powdered sugar
• 1 teaspoon of milk
• 1 teaspoon of vanilla extract
• 2 to 3 tablespoons of chopped pecans

PRO TIP:

Make sure you buy pure pumpkin puree and not canned pumpkin pie filling at the grocery store. Pumpkin pie filling is already sweetened and spiced, which we are doing ourselves in this recipe.

Substitutions And Additions

TOPPINGS: To make this great recipe even fancier, while the glaze is still warm, you could add sprinkles, toasted coconut, toffee pieces, or a little bit of cinnamon sugar or pumpkin pie spice along with the pecans.

GLAZE: How about a different twist on the glaze? Add a tablespoon of maple syrup to the glaze for a sweet surprise.

How To Make This Baked Pumpkin Donuts Recipe

To make these baked pumpkin donuts, you’ll combine the donut ingredients following the directions below. You’ll then fill a donut pan with the batter and pop them in the oven to bake until golden brown.

Once they come out of the oven, you’ll let them cool before drizzling the delicious glaze on top. You can add plenty of different extras, such as powdered sugar, cinnamon sugar, or chopped nuts, to the glaze before it sets.

STEP ONE: Preheat the oven to 350°F and grease the donut pans if not using silicone donut pans.

STEP TWO: Mix together the milk and apple cider vinegar in a small bowl and let sit for at least 5 minutes. 

STEP THREE: In a large bowl, stir together all of the dry ingredients for the donuts.

STEP FOUR: Add in the wet ingredients and stir well. 

STEP FIVE: Pour, or spoon in, about ¼ cup of the batter into each donut cavity. The batter should fill the donut cavities about ⅔ of the way up; if it doesn’t, adjust it until it does.

STEP SIX: Bake the donuts in the preheated oven for about 13 minutes, using a toothpick to check when they are done. Then allow them to cool for at least 10 minutes before topping.

STEP SEVEN: Make the icing by stirring the milk, vanilla, and powdered sugar together. 

STEP NINE: Once the baked donuts are cool, ice them by dipping them in the icing or spooning the icing onto the donuts and spreading it. Then add a few pinches of pecans on the donuts as desired, then enjoy!

How To Serve

Enjoy this sweet treat for breakfast on a busy morning or as a brunch treat on the weekend. Serve the donuts with a warm cup of coffee, homemade hot chocolate, or a fall-flavored pumpkin spice latte.

You could also pair these donuts with a mug of hot apple cider for an extra layer of sweetness.

If you are a fan of donuts, our apple donuts just scream fall, while our cinnamon roll donuts are a fun mashup between two favorite baked goods.

MORE DONUT RECIPES

Donut Recipes

Pumpkin Donuts

Donut Recipes

Homemade Donuts

Storage

IN THE FRIDGE: You can store these fluffy baked pumpkin donuts in the fridge in an airtight container for up to 2 to 3 days.

IN THE FREEZER: These donuts can be frozen before being topped with icing. Warm up by thawing at room temperature for about 2 hours. Mix up the icing and drizzle on top just before serving.

My favorite thing about this sweet baked pumpkin donuts recipe is how incredibly moist these donuts are! With a delicious pumpkin spice flavor and vanilla icing, these easy-to-make decadent donuts make the perfect fall treat.

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Baked Pumpkin Donuts

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With pumpkin season in full swing, you will definitely want to try a batch of these moist, baked pumpkin donuts topped with a sweet vanilla glaze that will satisfy any donut craving.

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 7

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Ingredients

  

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• ½ cup milk
• 1 teaspoon apple cider vinegar
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 2 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Topping

• 1 cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons chopped pecans

Optional

• Butter, to grease donut pans

Instructions

 

• Preheat the oven to 350°F and grease the donut pans if not using silicone donut pans.
• Mix together the milk and vinegar in a small bowl and let sit for at least 5 minutes.
• Stir together all of the dry ingredients for the donuts.
• Add in the pumpkin puree, vegetable oil, and vanilla extract, and stir well.
• Pour, or spoon in, about ¼ cup of the batter into each donut cavity. The batter should fill the donut cavities about ⅔ of the way up; if it doesn’t, adjust it until it does.
• Bake the donuts for about 13 minutes, using a toothpick to check when they are done. Allow the donuts to cool for at least 10 minutes before topping.
• Make the icing by stirring together the milk, vanilla, and powdered sugar.
• Once the donuts are cool, ice them by dipping them in the icing or spooning the icing onto the donuts and spreading it. Then add a few pinches of pecans on the donuts as desired, then enjoy!

Notes

• Make sure you buy pure pumpkin puree and not canned pumpkin pie filling at the grocery store. Pumpkin pie filling is already sweetened and spiced, which we are doing ourselves in this recipe.
• When checking if the donuts are done, the toothpick should come out clean or with a few crumbs. There should not be batter on the toothpick. If there is gooey batter on the toothpick, bake for another 1 to 3 minutes.
• Feel free to make the icing thicker by adding more powdered sugar, ¼ cup at a time, or thinner by adding 1 teaspoon of milk at a time to get the icing consistency you prefer.
• The best way to ice the cooled donuts is by using a knife or spoon to add the icing and spread it around. If using the dipping method to ice these, you will need to be careful as these donuts are very moist and can fall apart when picking the donut up from the bowl with the icing.

Nutrition

Calories: 233kcal | Carbohydrates: 50g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 175mg | Potassium: 177mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2755IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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