These baked pumpkin donuts with chocolate glaze are the perfect fall donuts with pumpkin pie spice and dipped in rich chocolate. Even better, since they are baked you don’t have to worry about letting them rise or frying them.
When you hear pumpkin donuts you immediately think fall or maybe even Halloween. Like most fruit and vegetables, peak season doesn’t last long. Here in Maryland, it’s only September and October. PS pumpkin is a fruit!
However places like Starbucks might have convinced you otherwise, with their Pumpkin Spiced Latte coming out earlier and earlier every year. I mean it came out on August 28th this year! And while I don’t agree with how early they release it, I do believe they were part of the reason for pumpkins rise in popularity. While it’s not officially fall yet, it’s right around so I feel justified in sharing these baked pumpkin donuts. Hey at least I waited a couple of weeks after Starbucks. These were inspired by Half Baked Harvest,
What Ingredients are in this Pumpkin Donuts Recipe?
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Light brown sugar
- Milk
- Unsalted butter
- Egg
- Canola oil
- Vanilla extract
- Powdered sugar
- Cocoa powder
How to Make Pumpkin Donuts
- Preheat oven to 350°F. Spray a 6-count donut pan with non-stick spray.
- In a medium bowl, mix together the flour, baking powder, pumpkin pie spice and salt.
- In a separate large bowl, mix together the pumpkin puree, brown sugar, milk, butter, egg, canola oil and vanilla extract. Add the dry ingredients to the wet ingredients and mix together until just combined.
- Spoon the batter into the donut molds, filling to just below the top of each mold. (about 1/8″ from the top) Bake for 15-18 minutes or until a toothpick inserted in the middle of a donut comes out completely clean. Remove from the oven and let cool for 5 minutes. Slide a thin spatula around edges of the donuts to loosen the them. Place on cooling rack and let completely cool.
- Heat the milk in microwave in quart measuring cup for about 30 seconds, just to get it warm. Whisk in powdered sugar, cocoa powder, vanilla extract and salt until smooth. If too thick, add some more milk and if too thin add some powdered sugar
- Once donuts are cool, dip in to the chocolate glaze and let excess cool off.
Is It Doughnuts or Donuts?
So I guess the real way to spell it is doughnuts but Dunkin’ Donuts popularized the spelling of donuts back in the 1950’s. For me, I go with donut.
Are Baked Donuts Healthy?
I wouldn’t go as far as to say they are healthy, but they are healthier than fried donuts. Like anything, eat in moderation. You won’t regret eating these pumpkin donuts!
Tips for Making Baked Pumpkin Donuts
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Let the donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
Other Donut Recipes
- Baked Salted Caramel Apple Cider Donuts
- Almond Butter Donuts
- Baked Chocolate Frosted Donuts
- Guinness Chocolate Donuts with Baileys Glaze
- Baked Blueberry Boo Berry Donuts
If you’ve tried these Pumpkin Donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Baked Pumpkin Donuts with Chocolate Glaze
Ingredients
Pumpkin Donut
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup pumpkin puree
- 1/3 cup light brown sugar
- 1/4 cup milk
- 2 tbsp unsalted butter, melted and cooled
- 1 egg
- 1 tbsp canola oil
- 1 tsp vanilla extract
Chocolate Glaze
- 2 tbsp milk
- 3/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
Pumpkin Donut
- Preheat oven to 350°F. Spray a 6-count donut pan with non-stick spray.
- In a medium bowl, mix together the flour, baking powder, pumpkin pie spice and salt. In a separate large bowl, mix together the pumpkin puree, brown sugar, milk, butter, egg, canola oil and vanilla extract. Add the dry ingredients to the wet ingredients and mix together until just combined.
- Spoon the batter into the donut molds, filling to just below the top of each mold. (about 1/8" from the top) Bake for 15-18 minutes or until a toothpick inserted in the middle of a donut comes out completely clean. Remove from the oven and let cool for 5 minutes. Slide a thin spatula around edges of the donuts to loosen the them. Place on cooling rack and let completely cool.
- Once donuts are cool, dip in to the chocolate glaze and let excess cool off.
Chocolate Glaze
- Heat the milk in microwave in quart measuring cup for about 30 seconds, just to get it warm. Whisk in powdered sugar, cocoa powder, vanilla extract and salt until smooth. If too thick, add some more milk and if too thin add some powdered sugar.
Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won't be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it's still fresh enough to use.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Just like with any cake type batter that you make, you'll know the donuts are done when a toothpick comes out clean.
- Let the donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
Wow these looks k delicious!
These look absolutely delicious! I have a weakness for donuts. Yum!
This sounds amazing!! Thanks so much for sharing!
I didn’t know pumpkin doughnuts were even a thing! Totally making these to enjoy with my morning latte <3