Description
These soft, spiced glazed pumpkin donuts are baked, not fried, making them a cozy, family-friendly fall treat you’ll love sharing for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk (regular or almond milk works great)
- ¼ cup vegetable oil (or melted coconut oil)
- 1 cup all-purpose flour (or gluten-free blend)
- ½ cup brown sugar (or coconut sugar)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust as needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your donut pan.
- In a bowl, whisk together pumpkin puree, brown sugar, oil, and milk until smooth.
- In another bowl, mix flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Gently fold dry ingredients into wet until just combined—don’t overmix.
- Fill a piping bag and pipe the batter into each donut cavity, about ¾ full.
- Bake for 15–16 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
- Dip cooled donuts into the glaze and let set before serving.
Notes
For variations, try cinnamon sugar coating, chocolate glaze, or add-ins like mini chocolate chips or pecans. Store unglazed donuts in the freezer, then glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg