Baked Pumpkin Doughnuts
- Total Time
- 40 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 doughnuts
- Nonstick cooking spray
- 1⅔cups/215 grams all-purpose flour
- 1½teaspoons ground cinnamon
- 1teaspoon baking powder
- 1teaspoon kosher salt
- ½teaspoon ground nutmeg
- ¼teaspoon baking soda
- 1cup/200 grams granulated sugar
- ½cup/120 milliliters vegetable oil
- 2large eggs
- 1teaspoon vanilla extract
- 1cup/240 milliliters canned pumpkin purée
- ¼cup/60 milliliters whole milk
- 1cup/100 grams confectioners’ sugar, plus more if needed
- 2tablespoons whole milk, plus more if needed
- 1teaspoon vanilla extract
For the Doughnuts
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
283 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 3 grams protein; 214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Step 2
Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- Step 3
In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Step 4
Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Step 5
Use a ¼ cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Step 6
Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- Step 7
As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners’ sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
Private Notes
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Cooking Notes
Beth
Can you bake these off in a muffin tin? The muffin tin worked really well with apple cider donuts (and I still haven’t invested in a donut pan)
Beth
Made these as vegan pumpkin muffins -- a success! I just used one whole can of pumpkin (15oz) to make up for the eggs, and thinned out the batter with a tbsp of water at the end. Baked in muffin tins for ~20 mins and turned out great! Topped with cinnamon sugar instead of glaze!
julia
These were amazing! i didn’t have a donut tin so i used a muffin pan and they worked out perfectly. if you are using a muffin pan, i do recommend cooking them for 20 minutes. they were really nice and fluffy and the glaze was delicious.
Peanut
I doubled the recipe (so I could use 1 whole can of pumpkin puree) and used half whole wheat, half white flour. I also substituted applesauce for the oil. And I used an electric mixture for the wet ingredients and for adding the dry ingredients. I made 18 muffins (6 were large) and 6 small donuts. The applesauce substitution worked better for the muffins. Most had the glaze but I tried the cinnamon sugar mix on 6 of the muffins, using superfine sugar. Both toppings were tasty!
Michele
I just made these. There was enough batter for 12 small donuts in my new silicone donut pan, plus 5 muffins. I don't like glazes and these are sweet enough as is. They're pretty heavenly. Thank you!
Carla
These are so good! Fluffy, light and super moist. I followed the recipe exactly, and only added a pinch of cloves and ginger for a little more of the warm pumpkin spice flavor.
aimee365
Overall really good and easy. Not as pumpkin tasting as I thought but pumpkin anything never really is. I cut the sugar by 1/4 C because I don’t like too-sweet things. I skipped the glaze also for that reason. Next time I’ll add a touch more milk so not so dry bc I cut the sugar. Still yummy and a forgiving recipe.
Sheila
Excellent and make again! Very tender crumb and great flavor. No glaze needed. Adjustments: 1/3 c each whole wheat and almond flour 2/3 c sugar 4.5 T butter instead of 1/2 c oil Used farm share winter squash Added allspice and cloves Greased donut tins with butter
Brigette
I added a couple good sprinkles of pumpkin pie spice to the dough. These baked up well, but there were lots of gaps and bubbles underneath where they didn't fill out the pan. To make the glaze more interesting, I added a splash of bourbon and a drizzle of maple syrup, and replaced the vanilla extract with vanilla bean paste. These were delicious when first baked, but they were rubbery and weeping terribly the next day.
caplewis
The recipe is easy to make and quite tasty. I felt my first batch was perfect in texture, but the taste was too salty. I used kosher salt. The second batch had percent texture and I reduced the salt to 1/2 tsp. And then I could taste the pumpkin and spices. I’ll definitely make them again- I’ll just always reduce the salt. On the second batch I added a few semi-sweet chips (no glaze) to some- they were delicious too. I might try a ganache drizzle of chocolate instead of the chips on some!
Willow K
These are amazing. My 7-year-old tasted one and said, “It’s so good I don’t even think I can talk.” Coming from him, that’s pretty much the best compliment you could get.
Willow K
16 minutes perfect. Do half cinnamon half cardamom
Emily
Instead of the fussy icing, I wait till they are cooled, brush them with melted butter and dip them in a cinnamon sugar mix. They taste amazing this way - even better the next morning!
note
10/28/23 - sugar 3/4 c
BC
I’ve been making these every fall and winter for the past few years and they are always a big hit. Easy to make, fun to double and bring to parties, beloved by my teen son.
Perfect Autumn Treat
I prepared the donut recipe exactly as written and it was super tasty. I skipped the glaze since they were sweet enough for my tastes without it. Definitely repeatable!
Holly
I made the donuts as written except used my pumpkin pie spice mix instead. I did use my go-to recipe for the glaze that includes in corn syrup and butter. They turned out fabulous and everyone loved them.
Mia
I find it helpful to put batter in a plastic bag and to cut a corner off...it allows you to squeeze it into the circular mold of the donut pan!
Anne
Can you make these as mini doughnuts? If so, how long should I bake them?
perfect-not too sweet
We loved these! Baked them in silicone donut molds and had enough batter about three extra!
Donna
These turned out perfectly. For those needing a large quantity, a triple batch yeilded five dozen donoughts. The glaze recipe required tripling twice, however, to provide adequate coverage.
Flora
Phenomenal recipe. I added in a 1/4 teaspoon of allspice, and replaced half the sugar with dark brown sugar. Interesting sugar replacements meld into the spices I baked these in a silicone donut mould, at fan assisted/convection 350F/180C, and I needed about 20-23 minutes to get them just right. I have a feeling this will go great in any of those electric waffle/donut/donut hole presses as well. You can get fancy with the glaze (maybe something with tahini?) or leave it out altogether.
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