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Glazed Pumpkin Donuts


"Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar."
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25 m servings 262 cals
Original recipe yields 12 servings (1 dozen donuts)

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

Nutrition Facts

Per Serving: 262 calories; 8.8 g fat; 42.8 g carbohydrates; 3.6 g protein; 48 mg cholesterol; 303 mg sodium. Full nutrition

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Read all reviews 72
  1. 77 Ratings

Most helpful positive review

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 us...

Most helpful critical review

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 u...

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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 us...

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...

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...

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 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. ...

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 ope...

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 ap...

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.