Glazed Pumpkin Donuts
Enjoy hot, fresh Glazed Pumpkin Donuts at home with this simple baked recipe!
So, pumpkin.
Are we ready for pumpkin yet?
Some of you aren’t. I know this because people post pumpkin recipes on Facebook and then there are haters who leave all the comments like, “IT’S STILL SUMMER!!” or “HALLOWEEN ISN’T FOR TWO MONTHS!!” all passionate and super offended.
It’s always weird to me the things that people decide to be passionate about. Like hating pumpkin recipes on Facebook if it’s too early. That’s such a random passion, isn’t it? Like, the people who do that who are single, I kind of wonder if while filling out a Match.com profile, under the Dislikes column they write, “People sharing Pumpkin recipes on Facebook when it’s technically still Summer”.
Because honestly, it would be super awkward if your date showed up and wanted to get Pumpkin Spice Lattes and it was only September. I wonder if that would be a deal breaker. Or maybe if he was super hot, you’d be willing to overlook it?
I say life is too short. Let it go. Let there be pumpkin in the Summer. There are worse things in life. Like spiders and paper cuts and the cotton in the top of medicine bottles. THOSE are really worth your hatred.
In the world of baking, there are certain things I try to avoid, namely working with yeast and deep frying. So if you share my baking phobias, and you are looking at these donuts thinking, “no way,” I am here to tell you YES WAY.
These Glazed Pumpkin Donuts are BAKED, friends! And better yet, they bake up super quickly, so no waiting around for infinity for breakfast. I don’t know about you, but I hate breakfast recipes that require hours of rising and baking and rolling. Good grief, no one wants to wake up and wait three hours to eat. Except maybe aliens, but I don’t think they eat food. At least, not from what I’ve seen on TV.
You’ll need THIS handy dandy donut pan for this recipe. I know that some of you are all, “Ugh, the last thing I need is another pan taking up room in my cabinet,” but you’re in luck! This pan isn’t the last thing you need, but the first thing you need, so there you go.
Also, it’s small and compact. You won’t even notice it hanging around!
These Glazed Pumpkin Donuts are every bit as amazing as they look. Lazy Saturday breakfast, perhaps?
Ingredients
- 1 (15 oz) can pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Glaze:
- 1 1/2 cups powdered sugar
- 4 Tablespoons warm water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425. Spray donut molds with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
- Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
- Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
- Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
- In a medium bowl, whisk all the glaze ingredients together until smooth.
- Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.
Notes
Adapted from Allrecipes.com
These are the perfect Fall (or late Summer) breakfast! Enjoy!!
Mmm loving these donuts!! They sound awesome!
Already have the pan and I could eat pumpkin 365 days a year, so this is perfect! And who doesn’t love a donut? Great recipe as always!
Not too early for pumpkin for me – cracked open a can yesterday and am so happy – even the dog is eating it!
I’m ready for pumpkin to be an acceptable ingredient all year long. Cause these donuts should be eaten daily!
You are cracking me up girl! My mom told me I should put on my dating profile “no food allergies accepted”. I’ve had a string of boyfriends all allergic or avoiding one thing of the other (gluten, dairy, red meat, etc.). I guess my mom is fed up! But I never thought about pumpkin before! These donuts look delicious! Love that they are baked. I’m too scared to fry things….
OMG Thank you for addressing the crazies who dislike pumpkin before October. Haha :) That was hilarious! And these look yummy!
Yeah, people get SUPER passionate about things, like IRATE on fb. Cake mix, pumpkin in September, feet in vacation pictures…it’s a whole hate club.
But I can’t imagine hating donuts…of any kind! These look amazing!
OH MY GOSH…these look wonderful and oh so making me want to visit a Krispy Kreme and get a hot a ready donut!!! I may have to invest in one of those pans!!!
LOVEEE a good pumpkin doughnut and I do not discriminate between seasons!! This is an allllll year round amazing-ness (not a word?) treat!
I am still resisting opening a can of pumpkin just yet. I did however post a recipe today for snickerdoodles turned into blossoms with pumpkin spice kisses. I am ready for apple recipes but not quite pumpkin. However that;s not going to stop me from pinning and saving this recipe to make a week or two from now!
I can’t speak for everyone but I myself am certainly ready for pumpkin. Yum!
Oh it’s never too early in my books – especially in donut form! :D
Ohmygosh-YES! I am Making these! It’s become my life’s mission to make everyone love fall as much as I do and I figure the best way to do it is through their stomach.
These sound so good!
oh my gosh, I HATE waiting for breakfast too! but these donuts, I can do these. they look amazing!
At this moment I am ready to do my breakfast, after having my breakfast coming yet again to read other news.
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Ok I have really got to get a donut pan! These look amazing!
I love everything about these donuts!
I think the deal breaker would be more that you searched long and hard for a date (online…ha) and that he only wanted to take you for a $5 latte. ;)
PS These donuts are KILLING me. They look so yummy and glossy. Drool
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Bring on the pumpkin! Khols already has Christmas decorations out hear in NJ
Ahahahaha “Good grief, no one wants to wake up and wait three hours to eat” – brilliant and so darn true! I say bring on the pumpkin – I’ve already had 3 pumpkin spice lattes and I’ve made my own syrup so I can have them at home all the time, the more pumpkin the merrier :)
Ok, now I really do have to get a donut pan. Love pumpkin anything, anytime. Can’t wait.
Thank you Kristan. I made the pumpkin donuts today. They were very easy to make. I used a Wilton 6 donut pan and a silicon pan. I did need to increase the time from 5 mins to 7 mins. The donuts were a hit. Everyone thought the flavor was good and the texture was solid but very moist.
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These look yummy! I need to buy the pan but is it 2 of the 6 donut pans or the 12 mini pan that the recipe makes?
I have a donut pan that I haven’t ever used. Shame on me for waiting so long! Thanks for sharing the recipe, Kristan!
Thank you for posting a baked doughnut recipe! So much healthier! Love love pumpkin! Will definitely bake these! Could I possibly have the nutritional value on these? I do Weight Watchers point plus :)
Thanks so much for posting!!!And Pumpkin Anytime…Can’t wait to make these!!! mmmm
These look fantastic! One question – do you have two donut pans, or do you bake in two batches?
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Can you freeze this dough or is it best to make a batch of doughnuts and freeze them?
Maybe in a muffin tin…they just won’t have holes. Maybe?
any ideas on how to make them without a donut pan?
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You are so funny! I am definitely not a pumpkin hater. Most the time I can’t wait till it is close enough to fall to bust out the pumpkin.
add it!! it makes a world of a difference! my first batch without the baking powder turned out flat and gooey, but when I realized the mistake in the recipe and added the powder in the second batch, it turned out so fluffy and cakey (:
I’m confused. The ingredients list says 2tsp baking powder, but the recipe never says to add it….
add it!! it makes a world of a difference! my first batch without the baking powder turned out flat and gooey, but when I realized the mistake in the recipe and added the powder in the second batch, it turned out so fluffy and cakey (:
Could you possibly make these in donut hole form? I have searched high and low for a donut pan and cannot find one!
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These donuts are wonderful! However, my glaze didn’t harden. Were they too warm?
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These look awesome… and as for pumpkin season I am not above hoarding cans of pumpkin in fall when they are cheap and using them year round… pumpkin doesn’t have a season to me
These sound delicious! I’m hoping to find out if anyone has tried this recipe in a sunbeam donut maker??? Thanks
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Made these this morning using white whole wheat flour and applesauce for the oil. I got 16 donuts and I only made 1/2 the glaze. YUMMY!!!
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Because the instructions did not ever say to add in the baking powder, my first batch of donuts were flat, chewy, and did not taste good. I realized the mistake in he recipe, and added baking powder in the second batch, which turned out cakey, fluffy, and lovely. Please accurately write out your instructions!! It was a delicious recipe, but I was sad and confused as to why the first batch ended up so terrible ):
I’m SOOOOO turning this into a waffle!!