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.
I'm all about donuts for breakfast - from chocolate frosted donuts to eggnog donuts.
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. I was inspired by Half Baked Harvest with these baked pumpkin donuts. And yes this is way after Starbucks. I'm a little behind the times.
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Recipe Ingredients
- All-purpose flour – has the right amount of gluten for these baked donuts.
- Baking powder – acts as a leavening agent.
- Pumpkin pie spice - adds additional pumpkin flavor.
- Salt – enhances the flavor.
- Pumpkin puree - the star of the show.
- Light brown sugar – sweetens the donuts.
- Milk – whole milk is best.
- Unsalted butter – thins out the batter and adds flavor.
- Egg – helps bind everything together.
- Vanilla extract – adds flavor.
- Powdered sugar - sweetens the glaze.
- Cocoa powder – the chocolate in chocolate glaze.
Step-by-Step Instructions
- Preheat oven to 350°F. Spray a 6-count donut pan with non-stick spray. Mix together the dry ingredients in a medium bowl.
- Mix together the wet ingredients t in a large bowl.
- 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 ⅛″ 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.
- For the glaze, whisk the sugar and cocoa powder in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze.
- Once the pumpkin donuts are cool, dip in to the chocolate glaze and let excess cool off.
How to Make Pumpkin Pie Spice
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.
In a small bowl, whisk together 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves and ½ tsp ground nutmeg.
FAQs
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.
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!
Just like with any cake type batter that you make, you'll know the donuts are done when a toothpick comes out clean.
Pro Tips/Recipe Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- 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.
- Let the pumpkin 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 Apple Cider Donuts
- Almond Butter Donuts
- Oreo Donuts
- Baked Chocolate Frosted Donuts
- Guinness Chocolate Donuts with Baileys Glaze
- Baked Blueberry Donuts
If you’ve tried these baked 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.
Pumpkin Donuts
Ingredients
Donuts
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ⅓ cup pumpkin puree
- ⅓ cup light brown sugar
- ¼ cup milk
- 3 tbsp unsalted butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
Chocolate Glaze
- 6 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
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 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 ⅛" 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
- For the glaze, whisk the sugar and cocoa powder in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze.
Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- 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.
Chris says
Wow these looks k delicious!
La Shell Reid says
These look absolutely delicious! I have a weakness for donuts. Yum!
LaRena Fry says
This sounds amazing!! Thanks so much for sharing!
silvia cosma says
I didn't know pumpkin doughnuts were even a thing! Totally making these to enjoy with my morning latte <3