Glazed Pumpkin Donuts Recipe - Allrecipes.com
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."

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Ingredients Edit and Save

Original recipe makes 1 dozen donuts Change Servings

Directions

  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
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins

Footnotes

  • 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.
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Reviews More Reviews

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 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!

 

15 Ratings

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

 
Oct 10, 2013

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.

 
Nov 24, 2013

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!

 
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!

 
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.

 
Mar 13, 2014

A delicious cake donut! Also, as all ovens vary, you may have to adjust the cooking time a bit for these, or any recipe you make. I have made these for years with great and tasty results.

 

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 52 mg
  • 17%
  • 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.

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About the Cook

 
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