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Pumpkin Donuts

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close up shot of Pumpkin Donuts on a platter
These homemade pumpkin donuts combine a lovely spiced cake and pumpkin spice glaze to create a delicious breakfast or afternoon treat.
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Table of Contents
  1. Pumpkin Donuts Ingredients
  2. How To Make This Pumpkin Donuts Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Easy, baked pumpkin donuts are full of all the comforting and warm flavors of fall. These adorable little confections have a fluffy spiced cake drizzled with a pumpkin spice glaze that will transport you right to the days when the leaves are at their most brilliant and the air is crisp.

close up shot of a bunch of Pumpkin Donuts

Pumpkin Donuts Ingredients

You’ll need:

For the Pumpkin Donuts

  • 1 tablespoon butter, melted
  • ½ cup brown sugar
  • ¼ tablespoon baking soda
  • ½ teaspoon baking powder
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree

PRO TIP:

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

For the Pumpkin Glaze

  • 1 cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup half and half cream

SUBSTITUTIONS AND ADDITIONS

PUMPKIN PIE SPICE: If you’re like me, you always have pumpkin pie spice on hand. If not, you can make your own by combining ¼ teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.

TOPPINGS: To make these mini donuts even fancier, while the glaze is still warm, you could add sprinkles, toasted coconut, finely chopped pecans or walnuts, toffee pieces, or a little bit of cinnamon sugar or pumpkin pie spice.

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 Pumpkin Donuts Recipe

For the Pumpkin Donuts

STEP ONE: Preheat the oven to 350°F. Melt 1 tablespoon of butter in the microwave for 30 seconds and set aside to cool.

OUR RECIPE DEVELOPER SAYS

PRO TIP: Butter often separates in the microwave. To prevent separation, don’t melt it completely. Remove it while there are still some lumps remaining, then swirl the butter gently in the bowl to bring the fat and cream back together and allow any lumps to finish melting. 

STEP TWO: In a large mixing bowl, combine the dry ingredients: brown sugar, baking soda, baking powder, flour, granulated sugar, nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork, stir.

pumpkin donuts process shot of ingredients in a bowl

STEP THREE: Beat the egg with a fork in a separate small bowl, then add it to the melted butter along with the vinegar, heavy whipping cream, and vanilla. Whisk wet ingredients until fully incorporated.

STEP FOUR: Add the egg mixture to the dry ingredients in the large bowl. Stir well.

pumpkin donuts process shot of ingredients being poured into a bowl

STEP FIVE: Add the pumpkin puree and continue mixing until all the ingredients are combined. 

pumpkin donuts process shot of ingredients being stirred together

STEP SIX: Fill a disposable pastry bag with the donut batter. Squeeze the batter toward the tip to eliminate air bubbles, then twist the top firmly or use a clip or rubber band to seal it. Snip the tip off the bag, then slowly pipe batter into the wells of a mini donut pan sprayed with nonstick cooking spray. 

PRO TIP:

Only fill each donut mold halfway to prevent the donuts from spilling over as they rise.

We recommend a Wilton 12-Cavity Mini Donut Pan, but if you don’t have one or can’t find one, this recipe makes fun pumpkin donut holes in a mini muffin pan. Fill the muffin cavities ¾ full and reduce the baking time by two or three minutes.

pumpkin donuts process shot of donut pan being filled with batter

STEP SEVEN: Bake in the preheated oven for about 10 minutes, until the tops are set, and a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before removing the donuts to cool on a wire rack. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your donuts as the suggested baking time approaches.

For the Pumpkin Glaze

STEP ONE: Combine the brown sugar, powdered sugar, cinnamon, pumpkin pie spice, and cream in a small bowl. Stir well with a whisk or fork, adding milk if the glaze is too thick or powdered sugar if it’s too thin, until it’s a good consistency, not runny but also not as thick as frosting.

PRO TIP:

You can make your own half and half cream by mixing equal parts heavy whipping cream and milk.

STEP TWO: Using a pastry brush or spoon, glaze the donuts. Let the glaze set for ten minutes.

pumpkin donuts process shot of glaze being brushed onto donut

STEP THREE: Serve with sprinkles, if desired.

How To Serve

Serve these delightful little donuts with a cold iced tea on the side. Or, if you are like me and you can’t get enough pumpkin flavors, enjoy them with a homemade pumpkin spice latte.

Enjoy even more autumn flavors with our other great pumpkin recipes including our pumpkin spice muffins and pumpkin roll.

Storage

IN THE FRIDGE: These homemade glazed pumpkin donuts are best the day they are made, but they will keep in an airtight container at room temperature for a day or two. Don’t stack glazed donuts when you are storing them, or they will stick together.

IN THE FREEZER: Freezing these mini pumpkin donuts is not recommended.

close up overhead shot of pumpkin donuts stacked on top of each other on a plate

Pumpkin baked goods are so full of cozy memories. These pumpkin spice donuts with glaze give you a rich, not-too-sweet flavor combined with spices like nutmeg and cloves that will remind you of grandma’s homemade pumpkin pie.

FREQUENTLY ASKED QUESTIONS

What can I use if I don’t have a donut pan?

You can make this pumpkin donut recipe in a mini muffin pan or regular muffin pan if you don’t have a donut pan available.

Can I make these into pumpkin donut holes?

You can turn this easy recipe into donut holes using a mini muffin pan, baking for about 10-12 minutes.

How to store pumpkin donuts?

Baked donuts are the best the first day they are made but you can store these in a single layer in an airtight container for a couple of days.

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close up shot of Pumpkin Donuts on a platter

Pumpkin Donuts

5 from 4 votes
These homemade pumpkin donuts combine a lovely spiced cake and pumpkin spice glaze to create a delicious breakfast or afternoon treat.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 donuts

Ingredients
  

Pumpkin Donuts

  • 1 tablespoon butter, melted
  • ½ cup brown sugar
  • ¼ tablespoon baking soda
  • ½ teaspoon baking powder
  • 1 cup flour
  • cup sugar
  • teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • teaspoon ground cloves
  • teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree

Pumpkin Glaze

  • 1 cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup half & half

Instructions
 

Pumpkin Donuts

  • Preheat oven to 350°F.
  • In a small bowl, melt 1 tablespoon butter in the microwave. Remove and let cool.
  • In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork to stir.
  • Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.
  • Add egg mixture to dry mixture in large mixing bowl. Stir well.
  • Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.
  • Spray the donut pan with nonstick cooking spray.
  • Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, snip the tip of the piping bag.
  • Slowly fill each donut cavity halfway full.
  • Bake the first batch of mini cake donuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the donuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the countertop.
  • Wipe the donut pan clean and repeat steps 9 and 10.

Pumpkin Glaze

  • Combine all ingredients in a small mixing bowl. Stir well with a whisk or fork. Reduce or add amount of powdered sugar to get desired consistency.
  • Using a brush or small spoon, add glaze to donuts. Let set for 10 minutes.
  • Serve with sprinkles, if desired.

Video

Notes

  • Make sure you buy pure pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which we are doing ourselves in this recipe.
  • Butter often separates in the microwave. To prevent separation, don’t melt it completely. Remove it while there are still some lumps remaining, then swirl the butter gently in the bowl to bring the fat and cream back together and allow any lumps to finish melting. 
  • Only fill each donut mold halfway to prevent the donuts from spilling over as they rise.
  • We recommend a Wilton 12-Cavity Mini Donut Pan, but if you don’t have one or can’t find one, this recipe makes fun pumpkin donut holes in a mini muffin pan. Fill the muffin cavities ¾ full and reduce the baking time by two or three minutes.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your donuts as the suggested baking time approaches.
  • You can make your own half and half cream by mixing equal parts heavy whipping cream and milk.

Nutrition

Serving: 36g | Calories: 89kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 866IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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  1. Jessica Judy says

    Hi, I actually was going to try to make these donuts, but as I was reading the recipe I noticed that something was off with it. The recipe states that you need 1 tablespoon of butter (melted), but then the instructions tell you to only melt 1 teaspoon. What happens to the rest of the butter?