pumpkin donuts

Using the batter from pumpkin cheesecake muffins, make homemade pumpkin donuts with brown sugar icing for fall breakfast. This brown sugar icing sets, so the donuts are easy to stack and transport. See recipe notes about turning these into pumpkin muffins or mini pumpkin donuts.

Baked Pumpkin Donuts

baking powder

baking soda

salt

cinnamon

pumpkin pie spice

(120 milliliters) vegetable oil (or canola oil

(150 grams) packed light or dark brown sugar

eggs,

pumpkin puree

(80 milliliters) milk

vanilla extract

(60 milliliters) milk

Tablespoon (14 grams) unsalted butter

(175 grams) sifted confectioners’ sugar

salt,

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

Make the donuts

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For mini donuts, bake in a mini donut pan for 8-9 minutes. Cool donuts for at least 10 minutes before icing them.

Make the icing

Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners&#8217; sugar until smooth and combined. Taste, then add a pinch of salt if desired&#8211; I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you&#8217;re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about 1 hour so you can stack or transport the donuts.

Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

These are amazing! I recently got a donut pan and have been trying recipes. These were so easy and perfect for a rainy, fall Saturday morning! Thank you!

I made these for Halloween and they were so delicious!!!Easy to follow and I'm even making another batch today :)

Super popular at work.—with everyone, even the “no-sweet” eaters. Yum.

These are amazingly delicious, super soft with super yummy flavor! The brown sugar icing is a perfect combo (with added nutmeg and cinnamon of course!) thank you for your foolproof recipes!

I thought I loved all your other baked donut recipes, but these are just insane, the blow everything else away.  And the frosting!  Literally one of the best treats I've made, and I've been baking A LOT this year!

Sally, these were so so so delicious! I bought a donut pan back in 2012 after you posted the banana bread donuts and have made those quite a few times but thought I should break out that pan a bit more. I am usually not even a huge cake donut fan, but THESE ARE WOW! I devoured so many even before glazing. I froze about half the batch too(unglazed) when I made them a few weeks ago and today I grabbed one out of the freezer, microwaved it for about 15 secs each side and tossed in some cinnamon sugar and it was still so soft and delicious!!  These really knocked it out of the park.

This donut recipe is superb! Our whole family loved it. My son is a picky eater and he doesn’t  like veggies at all but he likes this very much. What I really like the most in this recipe is that it works well with plant based milk. Also, the icing is so good! This definitely has become one of our favorites.

These donuts are so yummy! I made a batch last night and after my family (seven of us plus two friends) each had one they immediately requested a second batch so there would be more for breakfast. The recipe is so easy I didn’t mind at all.

I don't know what I did wrong but they came out very veggie oily. Had to throw the batch away. Maybe next time I'll try without veg oil.

I just made this recipe and they came up perfect and delicious! Strongly reccomend anyone to try. My boys loved it! It is easy, straight forward and the directions and amounts were just right. Thank you so much!!

These pumpkin spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.

Pumpkin Spice Donuts

cooking spray oil (for greasing the donut pan)

all-purpose flour

dark brown sugar

pumpkin spice mix

Kosher salt

eggs

milk

unsalted butter

confectioner’s sugar

100% pure maple syrup

water

sugar

unsalted butter (In a separate bowl:)

Preheat oven to 325 degrees F.

Spray a donut pan with cooking spray oil.

In a large mixing bowl, mix the all-purpose flour, brown sugar, baking powder, pumpkin spice mix, Kosher salt and baking soda until evenly combined.

Add the pumpkin puree, 2 eggs, whole milk, and melted and cooled unsalted butter. Stir until combined; do not over mix. Spoon into a donut pan. (You can also put the batter into a large zip lock bag and cut the corner.)

Bake 8-11 minutes in a preheat oven. When donuts are ready, they should spring back when touched.

In a medium bowl, mix confectioner's sugar, unsalted butter (melted and cooled), maple syrup, water and vanilla extract until combined.

Hold donut upside down and dip the top into the glaze, let it drip off the excess, and place on cooling racks to set.

Maple Glaze

In a small-medium mixing bowl, mix sugar and pumpkin spice mix until combined. Melt butter in the microwave at 20 second intervals until melted. Using a pastry brush, brush cooled donuts with butter and toss in the sugar - pumpkin spice mixture until coated.

Sugary Pumpkin Spice Coating

These Pumpkin Spice donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.

Serving/Storing

https://embed.mediavine.com/videos/ufnnvwbbxiuiy22kkqm8

These pumpkin spice donuts are so easy to make (baked, not fried!) and are absolutely delicious!

Keto Pumpkin Donuts - an easy recipe for baked pumpkin donuts coated in a pumpkin spice sugar free coating. Perfect for a gluten free, low carb and delicious fall breakfast!

Keto Pumpkin Donuts

eggs room temperature

almond milk

pumpkin

ghee (OR butter if not paleo)

granulated monkfruit sweetener (, can also use granulated sweetener of choice)

almond flour

coconut flour

xanthan gum

fine sea salt

mini donut pan

granulated monkfruit sweetener (, can also use granulated erythritol OR SWERVE)

ghee (, or buttter if not paleo)

Sugar free chocolate (, melted)

coconut oil (, melted)

powdered monkfruit sweetener

In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee &amp; monkfruit sweetener, until smooth and combined.

In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, , pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients &amp; stir until just combined.

Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)

Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.

Remove pan from the oven and set aside until the donuts are cool enough to handle.

While the donuts are baking, stir together the granulated sweetener and pumpkin pie spice in a small bowl.

In a separate small heat-safe bowl, melt ghee (or butter).

Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.

Repeat with remaining donuts.

FOR THE PUMPKIN SPICE COATING:

Add the chopped chocolate and coconut oil to a small heat-safe bowl &amp; melt in microwave. Stir in sweetener until combined.

Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.

FOR THE CHOCOLATE GLAZE:

Simple, baked pumpkin spice donuts that taste and LOOK like pumpkins! These donuts that look like pumpkins add a lot of fall flare!

Pumpkin Donuts

brown sugar

vegetable oil

all purpose flour

tsp baking powder

tsp pumpkin pie spice

tsp nutmeg

tsp salt

orange candy melts

orange sanding sugar

tbsp butter

green food coloring

Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray. Set aside.

In a medium bowl whisk together the pumpkin puree, brown sugar, vegetable oil, and milk. 

In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined. 

Transfer the batter to a piping bag or ziplock bag, cut off the corner. Pipe the batter into each donut cavity. Evenly divide the batter among the 6 donuts. 

Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan for 10 minutes. 

Flip the pan upside down to release the donuts onto a cooling rack. Allow the donuts to cool for at least 10 more minutes. 

Melt the candy melts according to the package. You can add vegetable oil or shortening to help thin out the candy melts. Dip the top of each donut into the melted orange candy melts. Allow the donut to set for 1-2 minutes before sprinkling on the orange sanding sugar. Allow the candy melts to harden.

Meanwhile, make the buttercream. In a small mixing bowl, beat the butter until smooth. Add in the powdered sugar and kelly green food coloring, beat until combined. Transfer the buttercream to a piping bag fit with a small round piping tip.

Use a skewer or something similar to make a small hole on the top of the donut. Put a broken pretzel piece in the hole as the pumpkin stem.

Pipe the green buttercream onto the donut, making vines or leaves.

https://www.youtube.com/watch?v=GDC_DC0CXgw

Simple, baked pumpkin spice donuts that taste and LOOK like pumpkins! These donuts that look like pumpkins add a lot of fall flare! FULL RECIPE AT https://thefirstyearblog.com/pumpkin-donuts/

The best easy-baked homemade pumpkin donuts that you can make in 30 minutes with a few simple ingredients.  They come out perfectly fluffy, soft, and flavorful and they are gluten free!

Baked Pumpkin Donuts - Gluten Free

eggs –

coconut oil

nutmeg

gluten-free all-purpose flour

cornstarch

butter – optional

Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.

In a large mixing bowl or stand mixer, combine together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt and mix until smooth

Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.

Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. Note: You can fill a ziplock bag with the batter, cut off one of the ends, and pipe the batter into the donut pans to make it a little easier. Or use a spoon to spoon the batter into the donut cavities. 

Place the pans in the oven on the middle rack and bake for 15-17 minutes, until the tops of the donuts are puffed up and lightly golden brown.

Remove the donuts from the oven and let them cool for 2-3 minutes.

While the donuts are cooling, you can make the cinnamon sugar topping &#8211; Combine the sugar with the cinnamon in a medium bowl and lightly stir. 

Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan. 

Gently toss each donut in the cinnamon-sugar coating. Serve warm. Alternatively, you can brush each donut with melted butter and then coat in the cinnamon sugar for more decadent pumpkin donuts. 

Love the recipient and the hints, but I am allergic to coconut. Is there an alternative I can use?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668441884/s9kfceqgigmjs8ltwfgu.mp4

These are the best light and fluffy pumpkin donuts! They only take 30 minutes and they come out soft, light, and packed with wonderful pumpkin spice flavor. They’re the perfect fall treat that even the kids will love!

Healthy Baked Pumpkin Donuts

These fluffy Pumpkin &amp; Chai Spiced Donuts are packed with sweet pumpkin &amp; warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

Pumpkin &amp; Chai-Spiced Donuts

ginger

cardamom

cloves

allspice

sea salt

+ 2 tablespoons (107 g) almond butter

(63 grams) brown sugar or coconut sugar

(295 ml) unsweetened non-dairy milk

(125 g) powdered sugar

lemon juice

plant milk

Prep

Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).

Dry + Wet

Whisk the oat flour, all of the ground spices, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, pumpkin, sugar, and milk together, until the sugar has dissolved. Add the wet ingredients to the center of the dry ingredients and combine.

Bake

Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 3-5 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.

Make the Glaze

Whisk the sugar, pumpkin, lemon juice, salt, and 1 teaspoon of milk together in a small bowl, until the sugar has dissolved. If the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.

Drizzle &amp; Serve

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve &amp; enjoy; leftovers will keep at room temperature for up to 3 days.

Very delicious! We’ve made these a few times and the spices are on point

https://content.jwplatform.com/videos/2U5UW7wB.mp4

These fluffy Pumpkin & Chai Spiced Donuts are packed with sweet pumpkin & warm chai spices, then dunked in a tangy pumpkin glaze! The ultimate festive treat!

Pumpkin Chai-Spiced Donuts

Fall pumpkin donuts that are gluten-free and dairy-free made with all the flavors that scream fall!

Pumpkin Donuts (Gluten & Dairy-Free)

plantains

gluten free flour

tbsp coconut sugar sugar

full fat coconut milk

tsp vanilla extract

tsp baking soda

1/2-1 tsp pumpkin pie spice

butter butter

Set your oven to 350F.

Start off by peeling along your very ripe plantains on 4 sides to peel off fully.

Slice into your food processor and follow with the rest of your ingredients.

Grease your donut pan with butter or vegan butter and neatly add in your batter, wiping the areas that need to be cleaned.

Bake for 15 minutes and let cool. Do not try to pop the donuts out until they have properly cooled unless you are able to pop them out by gently patting down the pan upside down. If you are, follow the below steps.

If you would like to powder the donuts fully (not the way they are pictured above) be sure to powder them immediately upon removing from the pan by patting down the powdered sugar into them. If you&#39;d like less, simply dust sugar over them once finished.

https://www.youtube.com/watch?v=4ox43HpfZA4

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Top Tags

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Baked Pumpkin Donuts - Gluten Free

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