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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 banana donuts to eggnog donuts to Berliner donuts to funfetti 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.
Jump to:
Ingredient Notes
- All-purpose flour - the base for these donuts. They have not been tested with other types of flour so any changes might affect the outcome.
- Baking powder - important in giving that rise you see in donuts. Doesn't need to react with acid to create a rise.
- Pumpkin - the star of the show adds natural sweetness and moistness. Use canned pumpkin.
- Cocoa powder - combined with the sweetness from the sugar, you get just the right amount of chocolate flavor in the glaze.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- While I like all-purpose flour as it is the most common, but cake flour works well too and creates even a lighter pancake. You can also go with oat flour if you want to be gluten-free.
- I like to use light brown sugar with these pumpkin donuts, but granulated or dark brown sugar can be used.
- If you want a vegan donut you can replace the egg. Stir 1 tablespoon flaxseed meal or chia seeds in 2 ½ tablespoon water and let sit for 5 minutes before using.
- I use whole milk, but you can use a dairy free milk like coconut milk or almond milk. You can also use buttermilk as well.
- If you are continuing down the vegan donut route, replace the butter with any neutral oil.
Step-by-Step Photos
Mix the dry ingredients in a bowl and the wet ingredients in another bowl.
Mix in the dry ingredients with the wet ingredients. Spoon the batter in a 6-count donut pan with non-stick spray. You want it to be just below the top of each mold. Bake at 350°F for 15-18 minutes or until done.
Make the glaze by mixing all of the ingredients in a bowl. Once donuts are cool, dip in the chocolate glaze.
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 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon 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.
Leftover donuts will store well in at room temperature for 1-2 days in an air-tight container.
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
If you’ve tried this baked pumpkin donuts recipe 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 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup pumpkin puree
- ⅓ cup light brown sugar
- ¼ cup milk
- 3 tablespoon unsalted butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
Chocolate Glaze
- 7 tablespoon powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon milk
- ½ teaspoon 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
Jen says
How would you do this without a donut pan?They should make donut cup that you could set on a cookie sheet!
Ryan says
That would be amazing. You could try a muffin tin and use some parchment paper or tin foil to create the hold in the center. I personally haven't tried it bu thave seen it done.