When I started making babysitting money around the age of 12, one of my favorite things to spend it on wasn’t clothes or toys, it was donuts. There were two bakeries in town that sold the most unbelievably decadent donuts and I was addicted to them.

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Even before entering either shop, the rich, delightful smell of the light, sweet, floury treats would envelope me and once inside I would press my face against the glass case, trying to decide which flavor was calling my name the loudest. Both bakeries were pretty amazing and while all of the flavors were yummy, the seasonal donuts were some of my favorites.

Baked Pumpkin Donuts from weelicious.comPin

Now that fall is here, so is my love of making all things pumpkin. And why not pumpkin donuts? And while fried donuts are a nostalgic treat, I’ll leave that kind of preparation to the bakeries.

Baked Pumpkin Donuts from weelicious.comPin

Baking them in a donut pan is simple and it allows you to remove all the danger and mess of a pot of hot oil but retain the same fun factor of eating a delicious donut at home!

Baked Pumpkin Donuts from weelicious.comPin

If you make these beauties and post them on social make sure to tag #weelicious so I can see them!

Baked Pumpkin Donuts from weelicious.comPin
Baked Pumpkin Donuts from weelicious.comPin
Baked Pumpkin Donuts from weelicious.comPin
Baked Pumpkin Donuts from weelicious.comPin

Baked Pumpkin Doughnuts

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Servings: 12
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients  

Pumpkin Doughnuts:

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/3 cup milk
  • Cinnamon Icing:

Cinnamon Icing:

  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon milk

Instructions 

  • Preheat oven to 375 F.
  • Combine the first 5 ingredients in a bowl and set aside.
  • In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
  • Add the egg, the pumpkin puree and milk.
  • Add the flour mixture and mix until just combined.
  • Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
  • Pipe the dough into a greased doughnut pan. Bake for 15 minutes and allow to cool.
  • To make the icing, place all of the ingredients in a bowl and whisk to combine.
  • Drizzle icing over each doughnut and serve.

Video

Nutrition

Sodium: 190mg | Sugar: 11g | Fiber: 1g | Cholesterol: 10mg | Calories: 130kcal | Fat: 3g | Protein: 2g | Carbohydrates: 23g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. This recipe is whack!!!! Don’t follow!

    It is a great idea but would be bland biscuit dough that definitely can’t be piped from a bag if followed accordingly. Double the milk, sugar and you may have something closer to desired outcome. I thing maybe some typing errors occurred and could be fixed before unknowing recipients try it.

  2. Thank you for the wonderful recipe. I have made them in mini cupcakes pans to make donut holes. They are a winner! I would like to try to make them in my air fryer. Can this recipe be adapted for an air fryer? If so what modifications need to be made? I will be making in them in single silicone donut molds. Thank you!

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