Description
These baked pumpkin donuts are tender, fluffy, and packed with cozy fall spices. Finished with a sparkly cinnamon sugar topping and creamy vanilla glaze, they’re the perfect autumn treat—easy to make, lighter than fried donuts, and sure to please any crowd.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or oil.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually fold dry ingredients into wet mixture until just combined. Do not over-mix.
- Transfer batter to a piping bag or zip-top bag. Pipe into donut pan cavities, filling each about 3/4 full.
- Bake for 15-18 minutes, until donuts spring back when pressed and a toothpick comes out clean.
- Let donuts cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Mix cinnamon sugar topping in a small bowl: combine granulated sugar and cinnamon.
- Prepare vanilla glaze: whisk powdered sugar, milk, and vanilla extract until thick but pourable.
- Dip cooled donuts into vanilla glaze, then immediately sprinkle or dip into cinnamon sugar. Let set for about 10 minutes before serving.
Notes
For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and flax eggs. Do not over-mix the batter for best texture. Glaze donuts while slightly warm for optimal flavor absorption. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze unglazed donuts for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 170
- Sugar: 13
- Sodium: 120
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin donuts, baked donuts, cinnamon sugar, vanilla glaze, fall dessert, easy pumpkin recipe, autumn brunch, nut-free, kid-friendly, cozy treat