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.
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. 😉
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:
Baked Pumpkin Donuts with Cinnamon Glaze
Yield: 12 Donuts
Total Time: 20 minutes
PrintIngredients:
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
Directions:
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!
Check out these delicious Pumpkin Recipes…
ENJOY!
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.
Just made these and it’s amazing! Thank you so much for the recipe!!
Jenn Kurkiewicz — October 28th, 2014 @ 2:12 pm
Christine,
Your very welcome, I’m so glad you like my Baked Pumpkin Donuts recipe! 🙂
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! 🙂
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!
Sorry about the multiple comments. Before it wouldn’t let me post, but then my previous comments magically appeared.
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! 🙂
I’m going to make these, once I have all the ingredients
I love these recipes they are all so good!
Jenn you had me at donut, these pumpkin donuts look so yummy!
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!
I love donuts and these look so wonderful. I’m ready to pull up a chair and eat one with you right now! 🙂
I’ll take at least half a dozen please 🙂 These look great!
OMG! This donuts look amazing! I want to reach through the computer screen and grab one. I have to make these soon.
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! 😉
Oh my! If I only had one of those with my coffee right now, I’d be a happy girl.
These donuts look perfect for fall and for breakfast!
Those donuts look amazing! So pumpkin-y and I love the thick glaze on top!!! Perfect fall breakfast!!!
your pumpkin donuts look great! I like that they are baked instead of fried. great recipe
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.
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!
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!
Jenn Kurkiewicz — September 24th, 2014 @ 8:44 am
Thanks, Ashley! 🙂
Pass me the pan!