Recipe by RainbowJewels
"Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar."
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packed brown sugar
1 1/2 teaspoons
1 1/2 teaspoons
pumpkin pie spice
1 1/2 cups
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.
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!
Yummy doughnut!! The only problem I had was that no matter how long I baked it for, they were still a little under cooked
These donuts are moist and flavorful. Baking these donuts left the kitchen smelling wonderful. I glazed the top and bottom, yummo! I used an ice cream scoop to fill the donut pan and just open a hole in the middle of the dollop it was quick and easy and resulted in even donuts.
I've made these doughnuts several times and already loved them, but then I tried them with some homemade applesauce (instead of pumpkin) and wow!! Incredible!!! All the wonderful flavor of an apple fritter, but with homemade, soft, yummy goodness! Either way, I highly recommend!
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!
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.
Good, but on the bland side without the glaze. Don't skip it! I didn't follow the glaze directions exactly but close enough. Just didn't measure out and aimed for things by eye. I made 1.5 times the recipe plus a double recipe of another donut and only have about 5 left (family of 5). If this is breakfast alone you'll have to increase the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Pumpkin Donuts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 79
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