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Glazed Pumpkin Donuts

Posted : October 29, 2019
tag : Breakfast, donuts, Pumpkin
by : Cookbook Queen
comment : 62

Enjoy hot, fresh Glazed Pumpkin Donuts at home with this simple baked recipe!

Glazed Pumpkin Donuts

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.

Glazed Pumpkin Donuts Picture

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.

Baked Glazed Pumpkin Donuts Image

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?

Print
Glazed Pumpkin Donuts

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Yield: 12 donuts

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

  1. Preheat oven to 425. Spray donut molds with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
  7. In a medium bowl, whisk all the glaze ingredients together until smooth.
  8. 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

3.1

These are the perfect Fall (or late Summer) breakfast! Enjoy!!

About Kristan

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62 Comments
  1. Katrina @ Warm Vanilla Sugar September 10, 2014 at 8:06 pm Log in to Reply

    Mmm loving these donuts!! They sound awesome!

  2. Stacy September 10, 2014 at 8:18 pm Log in to Reply

    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!

  3. Lynn @ The Actor’s Diet September 10, 2014 at 8:24 pm Log in to Reply

    Not too early for pumpkin for me – cracked open a can yesterday and am so happy – even the dog is eating it!

  4. Aimee @ ShugarySweets September 10, 2014 at 8:55 pm Log in to Reply

    I’m ready for pumpkin to be an acceptable ingredient all year long. Cause these donuts should be eaten daily!

  5. Liz @ Floating Kitchen September 10, 2014 at 9:17 pm Log in to Reply

    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….

  6. Courtney @ Pizzazzerie September 10, 2014 at 11:29 pm Log in to Reply

    OMG Thank you for addressing the crazies who dislike pumpkin before October. Haha :) That was hilarious! And these look yummy!

  7. shelly (cookies and cups) September 11, 2014 at 8:48 am Log in to Reply

    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!

  8. Kathy A September 11, 2014 at 9:12 am Log in to Reply

    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!!!

  9. Shira G September 11, 2014 at 9:23 am Log in to Reply

    LOVEEE a good pumpkin doughnut and I do not discriminate between seasons!! This is an allllll year round amazing-ness (not a word?) treat!

  10. Erin @ The Spiffy Cookie September 11, 2014 at 11:08 am Log in to Reply

    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!

  11. Leslie September 11, 2014 at 11:15 am Log in to Reply

    I can’t speak for everyone but I myself am certainly ready for pumpkin. Yum!

  12. Natalie | Paper & Birch September 11, 2014 at 11:40 am Log in to Reply

    Oh it’s never too early in my books – especially in donut form! :D

  13. Chels R. September 11, 2014 at 12:57 pm Log in to Reply

    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.

  14. Meriem @ Culinary Couture September 11, 2014 at 1:40 pm Log in to Reply

    These sound so good!

  15. Angelyn @ Everyday Desserts September 11, 2014 at 10:00 pm Log in to Reply

    oh my gosh, I HATE waiting for breakfast too! but these donuts, I can do these. they look amazing!

  16. Pure cambogia September 11, 2014 at 10:34 pm Log in to Reply

    At this moment I am ready to do my breakfast, after having my breakfast coming yet again to read other news.
    Pure cambogia recently posted..Pure cambogiaMy Profile

  17. Rachel September 12, 2014 at 12:50 pm Log in to Reply

    Ok I have really got to get a donut pan! These look amazing!

  18. Amanda September 12, 2014 at 1:33 pm Log in to Reply

    I love everything about these donuts!

  19. Melissa @ Treats With a Twist September 12, 2014 at 1:44 pm Log in to Reply

    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

  20. Liproxenol Max Reviews September 12, 2014 at 3:47 pm Log in to Reply

    Why users still make use of to read news papers when in this technological globe everything
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  21. Victoria September 12, 2014 at 4:54 pm Log in to Reply

    Bring on the pumpkin! Khols already has Christmas decorations out hear in NJ

  22. Annie @ Annie's Noms September 15, 2014 at 9:30 am Log in to Reply

    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 :)

  23. Pat September 16, 2014 at 9:12 am Log in to Reply

    Ok, now I really do have to get a donut pan. Love pumpkin anything, anytime. Can’t wait.

  24. Holly Smith September 17, 2014 at 7:16 pm Log in to Reply

    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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  26. Carla September 18, 2014 at 7:44 am Log in to Reply

    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?

  27. Heather @ Shards of Lavender September 18, 2014 at 3:13 pm Log in to Reply

    I have a donut pan that I haven’t ever used. Shame on me for waiting so long! Thanks for sharing the recipe, Kristan!

  28. Joanne September 18, 2014 at 9:04 pm Log in to Reply

    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 :)

  29. sobeysgurl September 19, 2014 at 5:11 pm Log in to Reply

    Thanks so much for posting!!!And Pumpkin Anytime…Can’t wait to make these!!! mmmm

  30. Jen September 19, 2014 at 7:09 pm Log in to Reply

    These look fantastic! One question – do you have two donut pans, or do you bake in two batches?

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  32. acinom September 29, 2014 at 4:06 pm Log in to Reply

    Can you freeze this dough or is it best to make a batch of doughnuts and freeze them?

    • Andrea October 2, 2014 at 1:00 pm Log in to Reply

      Maybe in a muffin tin…they just won’t have holes. Maybe?

  33. Mindy September 29, 2014 at 7:45 pm Log in to Reply

    any ideas on how to make them without a donut pan?

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  36. Andrea October 2, 2014 at 12:58 pm Log in to Reply

    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.

    • Erica LeSuer February 10, 2015 at 2:56 am Log in to Reply

      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 (:

  37. Laura October 3, 2014 at 6:02 pm Log in to Reply

    I’m confused. The ingredients list says 2tsp baking powder, but the recipe never says to add it….

    • Erica LeSuer February 10, 2015 at 2:57 am Log in to Reply

      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 (:

  38. Kelsey October 5, 2014 at 1:29 am Log in to Reply

    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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  40. Laura October 12, 2014 at 3:17 pm Log in to Reply

    These donuts are wonderful! However, my glaze didn’t harden. Were they too warm?

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  42. Clarissa October 16, 2014 at 6:21 pm Log in to Reply

    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

  43. Dana October 19, 2014 at 2:35 am Log in to Reply

    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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  45. Sandy November 15, 2014 at 12:13 pm Log in to Reply

    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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  48. Erica LeSuer February 10, 2015 at 2:54 am Log in to Reply

    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 ):

  49. Chelle July 22, 2016 at 5:45 pm Log in to Reply

    I’m SOOOOO turning this into a waffle!!

  50. Kathy M October 13, 2016 at 2:22 pm Log in to Reply

    I just ad these with fresh pumpkin puree. So good! I added some nutmeg & vanilla bean paste to the batter.

  51. Turquoise Toffee October 24, 2016 at 1:29 am Log in to Reply

    Hey Kristan! I made these donuts in the ActiFry and wrote about it on my blog (crediting you, of course). You can check it out here, it was a complete success! https://turquoisetoffee.wordpress.com/2016/09/15/actifry-pumpkin-spice-donuts/

  52. Carol Glinski November 18, 2016 at 9:22 am Log in to Reply

    Can you fry these? I love them and have made them fir a while now and we are frying a turkey so the kids wanted to see if we could make thsee in the fryer too. Any idea?

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    nice

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  59. free cell 123 March 7, 2019 at 2:29 am Log in to Reply

    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

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