Prepare to fall in love with these easy-peasy Pumpkin Donuts. Topped with a coffee glaze, these soft, fluffy donuts are oven baked and spiced to perfection.
The first week in October is finally upon us, which means it’s time to dust off my cauldron for potions and dust off my oven for pumpkin donuts. In case you didn’t know, casting spells and baking sweets go hand-in-spooky-hand. One minute I’m donning a pointy hat and doing hocus pocus and the next I’m putting on an apron and making donuts. Let me tell you, nothing makes a girl work up an appetite like a little double, double toil and trouble. All that pot stirring burns a lot of calories, so when I want a wickedly good way to fuel up after conjuring madness and mayhem my go-to snack is pumpkin donuts .
Soft, fluffy and perfectly spiced for fall, pumpkin cake donuts are beyond incredible. One taste and you’ll be thinking they’re a by-product of black magic. Seriously, these homemade donuts are so perfect that I wondered if I mixed up my book of recipes with my book of hexes. Turns out I’m more of a kitchen witch than a bad witch because the magic is all in the ingredients. Moisture packed on the inside and topped with a coffee glaze on the outside, you cannot go wrong with these bewitching donuts.
Before sharing the recipe for Baked Pumpkin Donuts, here are a few tips to help you out:
For the moistest, fluffiest donut texture be sure egg and milk are at room temperature before beginning.
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
How to Store Pumpkin Donuts
Donuts taste best the day they’re made but can be covered tightly then stored at room temperature for up to 2 days.
I hope you enjoy this recipe for glazed Pumpkin Donuts. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like pumpkin desserts then you’ll love Pumpkin Chocolate Chip Muffins. Chock-full of dark chocolate chips, these bakery-style muffins are made for pumpkin addicts.
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 3/4 tsp sea salt fine
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 2 tbsp milk room temperature
- 1 tsp vanilla extract pure
- 1 1/2 cups powdered sugar
- 2 1/2 tbsp brewed coffee
- Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.
- Sift flour, baking powder, baking soda, both sugars, salt and spices together in a large bowl.
- In a separate bowl, whisk pumpkin, eggs, oil, milk and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Pipe batter into donut pan, filling cavities 3/4 of the way. For even baking, smooth the top of the batter.
- Bake for 11 to 12 minutes or until tops spring back when pressed with a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.
- Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
- In a medium bowl, whisk glaze ingredients together until smooth and lump free. For a thinner glaze add more coffee, one teaspoon at a time, until desired consistency is reached.
- Dip donuts tops into glaze and swirl until evenly coated. Allow glaze time to set before serving. If desired, garnish with a sprinkle of pumpkin pie spice.
- Baked donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.