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Baked Pumpkin Spice Donuts with Pumpkin Spice Glaze

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Check out this easy homemade recipe for scrumptious mini pumpkin spice donuts!

Donuts are a great treat anytime of the year but add in rocking fall spices, like cinnamon and cloves, plus an awesome glaze and you’ve got yourself a real winner here.

Forget those dry, crumbly, mini powdered sugar donuts you buy at the supermarket.

This recipe is so easy and flavorful, you’ll never buy donuts again.

Mini Baked Pumpkin Spice Donuts Recipe

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When you think of pumpkin spice, you automatically think of the fall season.  I don’t know about you, but fall is one of my favorite times of the year.

I love everything about it!  I love the gorgeous scenery of trees changing color, the end of scorching temperatures, the feeling of putting on your favorite sweater for the first time in months and the crisp breeze that whispers “Christmas is coming.”  

But best of all is the food!  

It’s all about those warm, comfort foods with hearty spices like cinnamon, nutmeg and ginger that delight your tummy as well as your nose.

As you can see I’m crazy about fall, and let me tell you that these donuts are basically the essence of everything you love about fall.  

They are fluffy like your most comfy sweater.  

They are spicy just like your seasonal pumpkin spice latte recipe (or make a slow cooker pumpkin spice latte if you’re having a small crowd).

They are a sweet reminder of your grandma’s homemade pumpkin pie you have every Thanksgiving.  They are in a word… perfect.

So, grab your spice rack and meet me in the kitchen!

overhead of ingredients for baked pumpkin donuts

Ingredients for these Baked Pumpkin Donuts

It’s fall y’all, so time to break out the pumpkin pie spice.

If you’re a true fall enthusiast you probably already have it on hand.  If you don’t, what’s wrong with you? Just kidding, but make sure you head out to your local grocery store and grab some.

Now, I know some of you get excited about fall but I’m gonna assume you’re not crazy enough to have pumpkin puree lying around… wait, you do?  Wow, you are on another level of fall-lover-craziness!

For all your normal people out there, head to the store and get a can of pumpkin puree.  Well, maybe two! You might want to try this recipe again :).

As I mentioned before, fall food is really all about those warm spices, so check your spice rack and make sure you have plenty of cinnamon, nutmeg and ground cloves.  

Not just for this recipe, but for the whole season.  Once your try this recipe you’ll be using fall spices in everything.

As for the rest of the ingredients, you probably have most of them on your shelves.  

This recipe also calls for some staple ingredients such as: brown sugar, baking soda, baking powder, flour, sugar, a pinch of salt, butter, eggs, a splash of vinegar, heavy whipping cream, and vanilla extract.

How to Make Baked Donuts (Pumpkin or Any Flavor)

Wait, make sure you have a couple of things before you start baking!

First, be sure you have a mini donut pan.  (I use a Wilton 12-Cavity Mini Donut Pan, personally.)

Also, you’ll need a piping bag for this recipe (or even a plastic baggie that you can cut the corner of).

Once you have everything you need, making the donuts is super simple. You could even make them with your kids!

Here are the steps:

  • First, preheat your oven to 350 degrees.
  • Next, in a small bowl, melt 1 teaspoon of butter in the microwave.  Remove and let cool.
  • Then, in a large mixing bowl, combine all your dry ingredients.
  • Once the butter has cooled, add a beaten egg as well as the rest of the wet ingredients, minus the pumpkin puree, and whisk them all together.
  • Pour this mixture into a large mixing bowl along with your dry ingredients and you guessed it… mix!
  • Finally, add that all important pumpkin puree and stir until all of the ingredients are evenly combined.

Now it’s time to make this recipe look like real donuts.  Get your piping bag (or plastic baggie) and fill it with the mixture.  Pro tip: eliminate air bubbles by pushing all of the mixture toward the tip!

how to bake mini donuts

Don’t forget to spray the donut pan with nonstick cooking spray before you slowly fill each donut cavity halfway full.

Bake the first batch of donuts for approximately 10 minutes.  Remove and let them cool.

When they are ready, take them out by using a butter knife or simply turn the pan upside down and gently tap the pan on the counter.  

They should fall onto the countertop… or maybe right into your hand? (I wouldn’t blame you, they are soooooo good when they are still warm!)

Wipe the donut pan and repeat the last two steps until you have made all of your mixture into donuts.

Oven baked pumpkin spice donuts

Ingredients for Pumpkin Spice Glaze

If any donuts have survived the cooling period, it’s time to add your glaze.  Now, the donuts by themselves are amazing but just wait until you add the glaze.

They get even better, I promise!  

Grab a few more stable ingredients from your pantry and fridge.

 You’ll need some brown sugar, powdered sugar, a dash of cinnamon, a pinch of pumpkin pie spice and a healthy dose of half and half.

How to Make Glaze for Donuts

This part is essentially just a dump and stir kind of deal.

Simply combine all of the ingredients in a small mixing bowl and stir well with a whisk or a fork.  If you need to, reduce or add the amount of powdered sugar to get your desired consistency.

Using a brush or small spoon, add glaze to donuts.  Let them set for about 10 minutes.

pile of baked pumpkin spice donuts

Serve with sprinkles (if desired, although who doesn’t love sprinkles?) and ta-da! You’re done.

Happy fall y’all!

Baked Pumpkin Spice Donuts with Pumpkin Spice Glaze

5 from 2 votes
Print Pin Rate
Calories: 96kcal
Author: Stephanie Keeping


Pumpkin Spice Mini Cake Donuts

  • 1/2 cup Brown Sugar
  • 1/4 tablespoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 cup Flour
  • 1/3 cup Sugar
  • 1/8 teaspoon Ground Nutmeg
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/3 teaspoon Salt
  • 1 tablespoon Butter melted
  • 1 Egg beaten
  • 1 teaspoon Vinegar
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Pumpkin Puree
  • Bakeware
  • Wilton 12-Cavity Mini Donut Pan
  • Pumpkin Spice Glaze
  • 1 cup Brown Sugar
  • 1 cup Powdered Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 cup Half & Half


Pumpkin Spice Mini Cake Donuts

  • Preheat oven to 350 degrees.
  • In a small bowl, melt 1 teaspoon 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, 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 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 counter top. Watch out or one will probably fall right into your hand, begging to be eaten while it’s warm.
  • Wipe the donut pan clean and repeat steps 9 and 10.

Pumpkin Spice 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.


Serving: 36g | Calories: 96kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 61mg | Sugar: 14g
Tried this recipe?Follow me on Pinterest @spaceshipslb

Check out more great pumpkin recipes perfect for fall:

Plus, do not miss 17 Yummy Pumpkin Breakfast Recipes to Make this Fall

Pumpkin Breakfast Recipes

Stephanie Keeping

Stephanie is in love with a boy named Sam. He has taught her that it's okay to jump first and look later, to wear a dirty shirt to the park and to decide that today is a good day to take a nap in your rubber boots. She hangs out here blogging at Spaceships and Laser Beams and at our printable party shop on Etsy.


    1. Layne Henderson

      Layne Henderson

      January 23, 2019 at 1:00 pm

      So yummy!!! One of my new favorite recipes!!!

    2. Avatar


      February 22, 2019 at 1:38 pm

      I love a couple of these with my morning coffee!

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