Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Baked Pumpkin Donuts

Pin RecipeReview Recipe
a close up shot of a Baked Pumpkin Donut with a bite taken out of it
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.
Jump to Recipe
Table of Contents
  1. Baked Pumpkin Donuts Ingredients
  2. How to Make This Baked Pumpkin Donuts Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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!

a close up shot of Baked Pumpkin Donuts stacked on top of each other

Baked Pumpkin Donuts Ingredients

Baked Pumpkin Donuts raw ingredients that are labeled

You’ll need:

For the Donuts

  • 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 ground cloves
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • 2 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

For the Topping

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

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.

dry ingredients stirred in a bowl

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

wet ingredients added to the dry ingredients and fold in a bowl

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 to cool for at least 10 minutes before topping.

OUR RECIPE DEVELOPER SAYS

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.

Baked Pumpkin Donuts baked on a baking sheet

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

PRO TIP:

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.

milk, vanilla and, sugar stirred together in a bowl

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!

PRO TIP:

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. 

icing spooned onto the donut and spread it

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.

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.

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 the icing. Warm up by thawing at room temperature for about 2 hours.

a close up shot of Baked Pumpkin Donuts on a cooling rack

My favorite thing about this sweet donut 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.

FREQUENTLY ASKED QUESTIONS

Are baked pumpkin spice donuts as good as fried donuts? 

Yes! They absolutely are, especially when you add some type of topping to them!

Can I freeze these homemade pumpkin donuts?

Absolutely! It is recommended to freeze them before adding the topping and then adding the topping fresh, so it doesn’t seep into the donut while defrosting. 

Can I fry these pumpkin spice donuts in a deep fryer rather than baking them?

No. This recipe is specifically for baking the donut batter in donut molds in the oven. The batter is quite liquidy before baking and has not been tested with frying.

Can I use a different nut or seed in place of the pecans?

Absolutely! Walnuts or pepitas would be great substitutes in this easy recipe, or try your favorite nut or seed to see how it tastes!

Can I make this baked pumpkin donut recipe gluten-free or vegan?

This recipe has not been tested with gluten-free flour. You can easily make these donuts vegan by replacing the milk with any type of non-dairy milk (such as soy milk or almond milk).

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of a Baked Pumpkin Donut with a bite taken out of it

Baked Pumpkin Donuts

No ratings yet
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
Cook Time 14 minutes
Total Time 29 minutes
Servings 7

Ingredients
  

  • 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments