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

RainbowJewels
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Donuts:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • 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.

  • Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.

  • 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.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

262 calories; 8.8 g total fat; 48 mg cholesterol; 303 mg sodium. 42.8 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2016
I'm the author of this recipe, and I wanted to point out that these are cake donuts, not yeast donuts. Therefore, they are a dense, heavier donut. They are not meant to to rise up a lot and have a light and airy texture like a yeast donut would. A tip for the thick batter is to use a pastry bag to pipe it into your donut pan. Use a muffin pan if you don't have a donut pan. Also, as all ovens vary, you may have to adjust the cooking time a bit for these, or any recipe you make. I hope you enjoy them! Read More
(33)

Most helpful critical review

Rating: 3 stars
10/25/2017
The batter makes 12 donuts; not pumpkin spicy at all. I will adjust the recipe. Don't take the hot donuts and dip into icing as they break; I let them cool a little bit and then I glazed them using a small spatula. If you want more glaze let that cool and then reglaze. Read More
(3)
93 Ratings
  • 5 star values: 55
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 6
Rating: 5 stars
01/19/2016
I'm the author of this recipe, and I wanted to point out that these are cake donuts, not yeast donuts. Therefore, they are a dense, heavier donut. They are not meant to to rise up a lot and have a light and airy texture like a yeast donut would. A tip for the thick batter is to use a pastry bag to pipe it into your donut pan. Use a muffin pan if you don't have a donut pan. Also, as all ovens vary, you may have to adjust the cooking time a bit for these, or any recipe you make. I hope you enjoy them! Read More
(33)
Rating: 5 stars
01/19/2016
I'm the author of this recipe, and I wanted to point out that these are cake donuts, not yeast donuts. Therefore, they are a dense, heavier donut. They are not meant to to rise up a lot and have a light and airy texture like a yeast donut would. A tip for the thick batter is to use a pastry bag to pipe it into your donut pan. Use a muffin pan if you don't have a donut pan. Also, as all ovens vary, you may have to adjust the cooking time a bit for these, or any recipe you make. I hope you enjoy them! Read More
(33)
Rating: 4 stars
09/29/2013
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! Read More
(31)
Advertisement
Rating: 4 stars
10/13/2013
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. Read More
(30)
Rating: 4 stars
07/21/2014
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. Read More
(19)
Rating: 4 stars
11/01/2013
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! Read More
(14)
Advertisement
Rating: 4 stars
09/30/2013
Yummy doughnut!! The only problem I had was that no matter how long I baked it for they were still a little under cooked Read More
(11)
Rating: 5 stars
10/10/2013
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. Read More
(10)
Rating: 5 stars
11/06/2013
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. Read More
(8)
Rating: 5 stars
11/24/2013
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! Read More
(8)
Rating: 3 stars
10/25/2017
The batter makes 12 donuts; not pumpkin spicy at all. I will adjust the recipe. Don't take the hot donuts and dip into icing as they break; I let them cool a little bit and then I glazed them using a small spatula. If you want more glaze let that cool and then reglaze. Read More
(3)