These baked pumpkin donuts with chocolate glaze are the perfect fall donuts with pumpkin pie spice and dipped in rich chocolate.
When you hear pumpkin you immediately think fall or maybe even Halloween. Like most vegetables, peak season doesn’t last long. Here in Maryland, it’s only September and October. 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.
Looking back, I think as a kid the only thing I used pumpkin for was carving out a pumpkin for Halloween and eating the seeds. And then my dad would make a pumpkin pie for Thanksgiving… that’s about it. I don’t recall ever having pumpkin in any other way. But things have changed in recent years with using pumpkin in more sweet and savory dishes. So in part inspired by Half Baked Harvest, I wanted to make these baked pumpkin donuts.
I feel like I say this with almost every new post, but after the first bite I immediately felt these were the best donuts we’ve made to date. One thing I’ve realized with baked donuts is you want to make something that’s more cake-like. Trying to replicate a tradition yeast donut will just leave you disappointed. Donuts that are rich in chocolate or spices like this baked pumpkin donut are perfect. So if Starbucks has already gotten you in the fall mood, give these a try.
What Ingredients are in these Baked Pumpkin Donuts?
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Pumpkin puree
- Light brown sugar
- Unsalted butter
- Canola oil
- Vanilla extract
- Powdered sugar
- Cocoa powder
How Do I Know When Donuts are Done?
Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
Other Donut Recipes
- Baked Salted Caramel Apple Cider Donuts
- Baked Chocolate Frosted Donuts
- Guinness Chocolate Donuts with Baileys Glaze
- Baked Blueberry Boo Berry Donuts
Baked Pumpkin Donuts with Chocolate Glaze
- 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
- 2 tbsp milk
- 3/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- pinch of salt
- Preheat oven to 350F. 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.
- 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.