Deliciously Sprinkled

Baked Pumpkin Donuts with Cinnamon Glaze

These delicious Baked Pumpkin Donuts with Cinnamon Glaze are perfect along side a cup of coffee on a cool, crisp fall morning.

My favorite Baked Pumpkin Donuts with Cinnamon Glaze make a perfect fall breakfast treat. Recipe by

When it comes to breakfast, I just love a good donut. Don’t you!? My all time favorite donuts are the ones with sprinkles on top but my second favorite kind of donut are definitely these delicious baked pumpkin donuts with cinnamon glaze.

And these donuts are baked, which means they’re healthier for you, right!? Well that’s what I tell myself so that I don’t feel guilty about having more then one of these delicious pumpkin donuts. 😉

My favorite Baked Pumpkin Donuts with Cinnamon Glaze make a perfect fall breakfast treat. Recipe by

A couple of tips for baking these donuts:

  • To get the perfect pumpkin spice flavor that we all love, I used my favorite Pumpkin Spice Bakery Emulsion from LorAnn Oils and Flavors. Check out their website for the Pumpkin Spice Bakery Emulsion I used in this donut recipe and all the other amazing oils and flavors.
  • To fill the donut pan with the pumpkin batter, I find it easiest to use a cookie scoop. I scoop about two scoops of batter into each donut mold. Then I used the back of a spoon to spread the batter evenly into the donut mold (see Step 4 image below).
  • For the cinnamon glaze, I dunk eat donut into the glaze at least TWO times to get a nice, thick layer of delicious cinnamon glaze (see Step 6 image below).
Step-by-step on how to make these delicious Baked Pumpkin Donuts with Cinnamon Glaze:

My favorite Baked Pumpkin Donuts with Cinnamon Glaze make a perfect fall breakfast treat. Recipe by

Baked Pumpkin Donuts with Cinnamon Glaze

Yield: 12 Donuts

Total Time:20 minutes

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Pumpkin Donuts:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 cup dark brown sugar, packed
  • 1 cup canned pumpkin
  • 2 large eggs
  • 2 Tablespoons milk
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon Pumpkin Spice Bakery Emulsion

Cinnamon Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg


Preheat oven to 375F degrees. Spray donut pan with non-stick cooking spray. Set aside.

In a medium sized bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cinnamon (see Step 1 image above). Set aside.

In a large bowl, cream together brown sugar, pumpkin, eggs, milk, unsalted butter, and pumpkin spice bakery emulsion until combined (see Step 2 image above). Slowly mix in dry ingredients until just combined (see Step 3 image above). DO NOT OVERMIX!

Using a cookie scoop, scoop pumpkin donut batter into each donut mold  (about two scoops of batter for each donut mold). Using a the back of a spoon, spread the pumpkin batter evenly into the donut mold (see Step 4 image above).

Bake donuts for 6-8 minutes or until the donuts spring back when touched. Allow to cool completely before topping each donut with cinnamon glaze.

To make the cinnamon glaze: In a small bowl, mix powdered sugar, milk, cinnamon, and nutmeg until smooth and creamy (see Step 5 image above). Dunk one side of each donut into cinnamon glaze, place on wire rack pan to set (see Step 6 image above). Dunk each donut a second time into cinnamon glaze for the perfect glazed donut, optional!

This Pumpkin Spice Smoothie goes perfect with these donuts! 

An easy to make Pumpkin Spice Smoothie is the perfect fall drink. Recipe by

Check out these delicious Pumpkin Recipes


Baked Pumpkin Donuts with Cinnamon Glaze

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Plate to Gate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook

*Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are 100% my own and not influenced in any way.

26 Responses to “Baked Pumpkin Donuts with Cinnamon Glaze”

  1. Christine Bryant — October 28, 2014 at 12:20 pm

    Just made these and it’s amazing! Thank you so much for the recipe!!

    • Jenn Kurkiewicz — October 28th, 2014 @ 2:12 pm


      Your very welcome, I’m so glad you like my Baked Pumpkin Donuts recipe! 🙂

  2. Lindsay Morgan — October 11, 2014 at 3:51 pm

    So making these as muffins is fine? Should anything be changed?

    • Jenn Kurkiewicz — October 13th, 2014 @ 9:36 am

      Yes, you can make this recipe into muffins using a muffin pan. Bake at the same temperature for 15-18 minutes or until lightly browned. Enjoy! 🙂

  3. Ruth — October 8, 2014 at 8:15 pm

    Hi- I made these on Monday and they were DELICIOUS! I had a question about the glaze though. Mine was much darker than what your pictures are showing- I’m guessing from the spices- but I couldn’t figure out why yours would be white and mine would be tan if we both went off the same recipe. Also- mine was much thinner and never set like yours…ended up soaking in a few days later. Still VERY tasty but I like the look of yours so any tips would be appreciated!! Great recipe 🙂

    • Jenn Kurkiewicz — October 9th, 2014 @ 8:48 am

      Hi Ruth,

      I’m so glad you liked my Baked Pumpkin Donuts. As far as the glaze, sometimes if the glaze is too tan I add a little more powder sugar and a TINY bit of milk. You don’t want the glaze to be too runny, so you kind of have to play around with adding more powder sugar to get the exact white color and a thicker consistency. And don’t forget to TRIPLE dip each donut…dip donut into glaze, let set for a minute or two, dip donut again into glaze, let set for a minute, and dip donut for a third time into glaze! 🙂 Hope this helps!

  4. Jim Cutler — October 8, 2014 at 7:54 am

    Sorry about the multiple comments.  Before it wouldn’t let me post, but then my previous comments magically appeared.  

  5. Jim Cutler — October 8, 2014 at 7:53 am

    These were delicious!  I made them in a muffin tin because I couldn’t find a doughnut pan at the store.

    I have a question about the batter.  What is the difference between doughnut batter and muffin batter?

    • Jenn Kurkiewicz — October 8th, 2014 @ 10:46 am

      There is not much of a difference, other than donut batter is much more thicker because donuts are more dense then muffins are.

      I’m so glad you enjoyed my pumpkin donut recipe! 🙂

  6. Chloe — October 6, 2014 at 2:39 pm

    I’m going to make these, once I have all the ingredients 

  7. Chloe — October 6, 2014 at 2:38 pm

    I love these recipes they are all so good!

  8. Emily — September 28, 2014 at 2:42 pm

    Jenn you had me at donut, these pumpkin donuts look so yummy!

  9. Thalia @ butter and brioche — September 25, 2014 at 7:06 pm

    I definitely need to get my hands on a donut pan asap so I can make these delicious pumpkin donuts! Wishing I could devour one right now, they look so good!

  10. Teresa — September 24, 2014 at 10:56 pm

    I love donuts and these look so wonderful. I’m ready to pull up a chair and eat one with you right now! 🙂

  11. Gina @ Running to the Kitchen — September 24, 2014 at 10:32 pm

    I’ll take at least half a dozen please 🙂 These look great!

  12. Michele @ Flavor Mosaic — September 24, 2014 at 10:06 pm

    OMG! This donuts look amazing! I want to reach through the computer screen and grab one. I have to make these soon.

  13. Amy @ Amy's Healthy Baking — September 24, 2014 at 1:35 pm

    YES! My favorites are the ones with sprinkles too. They have to be chocolate donuts with chocolate glaze and rainbow sprinkles. Any other sprinkles (or toppings, even chocolate chips) don’t taste as good. But… Seeing as it’s fall and I’m craving pumpkin 24/7, I’d totally skip out on my chocolate favorite for a couple of your pumpkin ones. I definitely have the same “baked so I can eat more” mentality too! 😉

  14. Krissy Allori {self proclaimed foodie} — September 24, 2014 at 1:15 pm

    Oh my!  If I only had one of those with my coffee right now, I’d be a happy girl.

  15. Nancy [email protected] — September 24, 2014 at 10:24 am

    These donuts look perfect for fall and for breakfast!

  16. Jocelyn @BruCrew Life — September 24, 2014 at 10:04 am

    Those donuts look amazing! So pumpkin-y and I love the thick glaze on top!!! Perfect fall breakfast!!!

  17. janelle — September 24, 2014 at 9:17 am

    your pumpkin donuts look great! I like that they are baked instead of fried. great recipe

  18. La Cuisine d'Helene — September 24, 2014 at 8:36 am

    I have never baked donuts before but should do it because it is healthier than frying. I am making all sorts of pumpkin desserts this week and I am tempted by your recipe.

  19. Sydney @ Tastefully Frugal — September 24, 2014 at 8:27 am

    These look so good! And a great way to start the day!! I’ve never heard of pumpkin spice emulsion… I’ll have to head over to the website and check it out!

  20. Ashley | The Recipe Rebel — September 24, 2014 at 7:56 am

    These look amazing Jenn! I love how thick that glaze is! Donuts is something I haven’t experienced with much…. going to need to break out that donut pan soon though!

  21. Jennie @themessybakerblog — September 24, 2014 at 6:25 am

    Pass me the pan! 

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