Glazed Pumpkin Donuts Recipe -
Glazed Pumpkin Donuts Recipe
  • READY IN 25 mins

Glazed Pumpkin Donuts

Recipe by  

"Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dozen donuts Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
  3. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
  4. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.
Kitchen-Friendly View


  • Cook's Note:
  • To make cinnamon sugar donuts, melt 1/4 cup butter and mix together 1/2 cup white sugar with 1 tablespoon cinnamon. When donuts are done baking, dip them in the melted butter, then the cinnamon-sugar mixture.

Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2013

This recipe worked great! I was looking for a baked donut recipe and though I didn't have pumpkin on hand I traded out the pumpkin for homemade, chunky apple sauce and it was so yummy! I also used a cinnamon and sugar coating in place of the glaze. They were soft and perfect! I made them for my sisters baby shower and everyone loved them!

Most Helpful Critical Review
May 26, 2015

Made these this morning for the first time. I like c & s instead of icing. I would suggest using a pastry brush to gently coat the donut with butter so less butter is used. otherwise I ended up with a wet donut. I made the switch after trying 2 donuts with the dipping method. brush was much better. I made the recipe as written for batter.


38 Ratings

Oct 13, 2013

I used this recipe to make doughnut holes with my Nostalgia Cake Pop Bakery. It worked perfectly! The only changes I made were increased the recipe size to serve 18 (didn't want to waste pumpkin puree), substituted the Pumpkin Spice (didn't have it) and altered the glaze. I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I'm sure it would have been great with plain Pumpkin Spice, I just didn't have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin). For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden.

Sep 30, 2013

Yummy doughnut!! The only problem I had was that no matter how long I baked it for, they were still a little under cooked

Jul 21, 2014

added 1/4 cup white sugar and 1/2 tsp more pumpkin pie spice to the batter and used buttermilk instead of regular milk. Made 14 regular sized donuts. baked at 350 for 13 minutes in a donut pan. made the same glaze but half of the recipe size and it covered 11 donuts. the donuts were good with or without the glaze. Note: if you have never used a donut recipe for baking, the dough is not 'pourable' it's thick and sticky and you have to plop it in the pan and shape it into the mold.

Nov 01, 2013

Made this recipe gluten free by substituting the 2 c flour with 1/2 cup each of the following: corn starch, tapicoa flour, rice flour, and sorghum flour. Also added 2 teaspoons of xanthan gum. Also, I used buttermilk instead of regular milk. Turned out delicious! I didn't have a doughnut pan, so I spooned the batter into a gallon ziploc bag, cut off a corner, and piped it onto the pan in a donut shape. Great flavor, and I love that I could make it GF and it was still yummy!

Sep 04, 2014

I change the recipe around, make sugar free baked apple spice donuts. I sub pumpkin for unsweetened cup of apple sauce 1/4 cup brown sugar and a 1/4 cup of sweet & low and half the amount milk. ** when baking sugar free recipe you have to use small amount of sugar in recipes.** I used a donut cutter to shape my donuts. Baked for 20 minutes at a 325 oven.

Nov 06, 2013

These donuts are excellent. I made a maple glaze instead of the one listed in the recipe by substituting maple syrup for of some of the water and vanilla extract.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Glazed Doughnut Strawberry Shortcake

Split glazed doughnut layered with sweet strawberries and freshly whipped cream.

Maple Pumpkin Donuts

Oven baked pumpkin doughnuts with maple glaze.

How to Make Pumpkin Bread

If you like banana bread, you’ll love this holiday pumpkin bread.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States