Pumpkin donuts paired with hot coffee on a cool, Autumn morning…..Yes, please!

pumpkin donuts
Homemade baked pumpkin donut with cinnamon sugar on top!

Nothing screams Autumn more than pumpkin recipes. So this week we decided to share an old-fashioned favorite recipe of ours – Baked Pumpkin Donuts. 

No need to worry about deep-frying. Just throw them in the oven and 10 minutes later, pure goodness!  Want to make them even better? Mix up a glazed or sugar cinnamon mixture for the topping and your family and friends will be begging for more.

We use a donut pan, but if you don’t have one, don’t fret. You can make them in a muffin pan and cut out the center with an apple corer. Why not enjoy donut holes also?! 

Click here to learn How To Make Your Own Pumpkin Puree

Homemade Baked Pumpkin Donuts

pumpkin donuts
Mixing in our own pumpkin puree to the dry ingredients

INGREDIENTS:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup pumpkin puree
2 eggs
1/4 cup milk
1/4 cup butter, softened

pumpkin donuts
Adding batter in a donut pan.
Glaze Topping:

1 1/2 cups confectioners’ sugar
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract

Cinnamon Sugar Topping:

1/4 cup butter, melted
1/2 cup white sugar
1 tablespoon cinnamon

pumpkin donuts
Remove warm donuts and top with glaze or sugar cinnamon

INSTRUCTIONS:

Preheat oven to 325° F  

1. In a large bowl add all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Whisk dry ingredients together. 

2. Add pumpkin puree, eggs, milk, and softened butter and beat mixture on low speed until well combined. 

3. Pour batter into a greased donut pan. 

4. Bake for approximately 8-10 minutes or until donuts spring back when touched. 

pumpkin donuts
Moist and delicious pumpkin donut

For Glazed topping: 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 a parchment lined baking sheet or cooling rack. 

For Cinnamon Sugar topping: Dip warm donuts in the melted butter, then in the cinnamon-sugar mixture. Place donut on a parchment lined baking sheet or cooling rack. 

Enjoy!

Mary and Jim

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Baked Pumpkin Donuts
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Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 cup packed brown sugar
  3. 1 1/2 teaspoons baking powder
  4. 1 1/2 teaspoons pumpkin pie spice
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1 cup pumpkin puree
  8. 2 eggs
  9. 1/4 cup milk
  10. 1/4 cup butter, softened
  11. pumpkin donuts
  12. Adding batter in a donut pan.
Glaze Topping
  1. 1 1/2 cups confectioners' sugar
  2. 1/4 cup butter, melted
  3. 2 tablespoons water
  4. 1 teaspoon vanilla extract
Cinnamon Sugar Topping
  1. 1/4 cup butter, melted
  2. 1/2 cup white sugar
  3. 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 325° F
  2. In a large bowl add all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Whisk dry ingredients together.
  3. Add pumpkin puree, eggs, milk, and softened butter and beat mixture on low speed until well combined.
  4. Pour batter into a greased donut pan.
  5. Bake for approximately 8-10 minutes or until donuts spring back when touched.
  6. For Glazed topping: 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 a parchment lined baking sheet or cooling rack.
  7. For Cinnamon Sugar topping: Dip warm donuts in the melted butter, then in the cinnamon-sugar mixture. Place donut on a parchment lined baking sheet or cooling rack.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

 

4 thoughts on “Homemade Baked Pumpkin Donuts Recipe

  • October 6, 2016 at 4:51 pm
    Permalink

    Thank you for the recipes.

    • October 5, 2016 at 2:21 pm
      Permalink

      About 12 to 15 depending in the size of the pan

  • October 5, 2016 at 8:18 am
    Permalink

    Love your site! Canning pumpkin is approved by the usda (whatever the new name is), BUT ONLY in cubes where the water can freely circulate. NEVER can puréed pumpkin. The pie made from this is wonderful! Thanks so much for your hard work, but even more than that, taking the time to share…

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