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    You Are Here: Breakfast

    Baked Pumpkin Donuts with Chocolate Glaze

    October 28, 2021 | Updated April 2, 2022 by Ryan 6 Comments

    411 shares
    Jump to Recipe Print Recipe
    3 stacked donuts on white plate with bowl of pumpkin spice
    3 stacked pumpkin donuts on white plate
    bite taken out of baked pumpkin donut on top of two other donuts

    This post may contain affiliate links. Please read my disclosure.

    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.

    bite taken out of baked pumpkin donut on top of two other donuts

    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
    • Ingredient Swaps
    • Step-by-Step Photos
    • How to Make Pumpkin Pie Spice
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Donut Recipes
    • Pumpkin Donuts
    3 stacked donuts on white plate with bowl of pumpkin spice

    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.

    process shots of mixing wet ingredients in dry ingredients together in bowl and placing batter in donut pan and baking

    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.

    process shots of making chocolate glaze and dipping donuts in it

    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

    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!

    How Do I Know the 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.

    How Long Do Baked Donuts Last?

    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.
    3 stacked pumpkin donuts on white plate

    Other Donut Recipes

    • Baked Apple Cider Donuts
    • Oreo Donuts
    • Almond Butter Donuts with Mocha Almond Streusel
    • Eggnog Donuts

    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.

    3 stacked pumpkin donuts on white plate
    Print Recipe
    5 from 5 votes

    Pumpkin Donuts

    These baked donuts loaded with pumpkin and topped with a chocolate glaze make you immediately think of fall and couldn't be easier to make.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6 donuts
    Calories: 279kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1donut | Calories: 279kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 45mg | Potassium: 105mg | Fiber: 3g | Sugar: 30g | Vitamin A: 2150IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.9mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      September 15, 2018 at 8:18 am

      5 stars
      Wow these looks k delicious!

      Reply
    2. La Shell Reid says

      September 17, 2018 at 8:47 pm

      These look absolutely delicious! I have a weakness for donuts. Yum!

      Reply
    3. LaRena Fry says

      September 17, 2018 at 10:31 pm

      This sounds amazing!! Thanks so much for sharing!

      Reply
    4. silvia cosma says

      September 25, 2018 at 2:20 am

      I didn't know pumpkin doughnuts were even a thing! Totally making these to enjoy with my morning latte <3

      Reply
    5. Jen says

      November 05, 2021 at 10:38 am

      How would you do this without a donut pan?They should make donut cup that you could set on a cookie sheet!

      Reply
      • Ryan says

        November 05, 2021 at 7:29 pm

        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.

        Reply

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    411 shares