Moist baked pumpkin donuts, dunked in a spiced glaze.
To say these are truly yummy is an understatement. I have only made donuts (…doughnuts?…) one other time, they were baked banana donuts, and I thought they were amazing, too. BUT this glaze just puts them over the top!
I was lucky to have found this recipe at Flavors by Four. This yummy blog was my October Secret Recipe Club assignment. Flavors by Four is a blog that is hosted by a Mother/Daughter team of foodies — they each enjoy baking and cooking and take turns adding to their great recipe index!
I had my recipes narrowed down to three: their Baked Pumpkin Donuts with Ganache Drizzle, their Apple Pie Bars or their Pumpkin Cinnamon Roll Cake Bars. (I am really embracing fall — can you tell? ) Finally I settled on the donuts, because, honestly, I wanted to use my cute pan again! I am super tickled that I did!
dunked in glaze while warm and cooling on the baking rack!
The original recipe had these tossed in cinnamon sugar, and I planned to do that to half of them. Until I tasted the glaze! OH BABY! Flavors by Four drizzled theirs in chocolate ganache, and I bet that was amazing, too. So, how ever you finish them off — give this recipe a try. You are sure to enjoy it!
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Glazed Baked Pumpkin Donuts
Moist baked pumpkin donuts, dunked in a spiced glaze.
Ingredients
For the Donuts:
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 3/4 cups + 2 Tablespoons flour
For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 Tablespoons milk
- 2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
Instructions
Preheat oven to 350 degrees and spray your donut pan with non-stick cooking spray.
Mix pumpkin, oil, eggs and sugar together in your mixer. Add in spices and baking power and salt mix. Slowly add in flour, mix until incorporated.
Spoon about 3-4 Tablespoons of batter into each donut section. Bake for 13-15 minutes or until tester comes out clean.
Let cool on rack for a couple minutes, then dunk in glaze while still slightly warm.
Whisk Glaze ingredients together, heat in the microwave until warm right before you dunk the donuts. Dunk the top, return to rack and let glaze set.
Notes
These are best when eaten right away. Don't cover/seal them in an airtight container, the glaze will get gooey and the donuts will get really wet. I left them on the baking rack, and when the glaze was set I covered them lightly with a tea towel.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 115mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 1g
Nutrition isn't always accurate.
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Many have asked where to purchase my donut pan — grab one HERE!
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If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Kelly says
These look awesome, Michaela!!! 😀 (Note self: time to invest in a doughnut pan!!!) 😉 😀 Perfect pick for the SRC! 😀
Kate says
Oh wow, pumpkin doughnuts! These look amazing….moist and tasty! Great SRC selection.
Renee@Renee's Kitchen Adventures says
OOOO….nice!! These baked donuts look perfect and I think I’d have mine with a big glass of apple cider! I am embracing Fall too!
Caterina says
I can not determine how do I subscribe to your weblog
Michaela Kenkel says
In the upper right hand corner you can sign up to receive my recipes via your email. 🙂 It says “Subscribe Via Email” – add your email – it will send you a confirmation and then you’re in!
Camilla @ Culinary Adventures says
I can’t decide which of those works sets my culinary heart aflutter more: Glazed. Baked. Pumpkin. Donuts.
Yum. Just yum, Michaela. Now where did I put my donut pan?!?!
Jean says
Some morning this fall when my kids are lucky, I’m making these.
Kathy says
Where did you get your pan – SurlaTable?
Michaela Kenkel says
I actually got it at Crate and Barrel. 🙂
colleen @ Secrets from the Cookie Princess says
Fine, I’ll make them. Stop badgering me! Seriously these look amazing and I was thinking of making donuts this weekend.
Michaela Kenkel says
I almost spit out my water!! Thanks for the giggle!! Now — go make some donuts!
CJ Huang says
That glaze sounds just perfect for this season, and especially on pumpkin doughnuts – like pumpkin and pumpkin spice! 🙂
Michaela Kenkel says
Thank you so much!! <3
Mary (The Godmother @ Goodie Godmother) says
Mmmm… doughnuts! I think the glaze sounds wonderful!
Cat says
I tried to make those twice, but it didn’t work out great.
The donuts fall apart when I take the out of the pan, even after letting them cool down longer.
I tried cooking them longer too, to see if they’d be more solid, but not really.
That said, the resulting mess is delicious! 😉
Michaela Kenkel says
Really??? I am so sorry to hear you are having so much trouble? I bet the crumbs ARE good, but I wish you would have had better luck?
Cat says
I am happy to report that I fixed them!! 🙂
I had dough left to make another 4 this am, and I added a tablespoon of flour, and they came out great! 🙂
they just need a lot more flour than what’s listed in the recipe.
or.. now that I think about it…
do you mean 1 3/4 CUPS + 2 Tbps flour?
cause it reads 1 3/4 + 2 Tbsp flour and i didn’t get why it’s not just 3 3/4 Tbsp…. which is what i used. (I am a beginner cook so it was not obvious to me it was not enough flour)
that could be my mistake right there… but then it should read 1 7/8 CUPS flour?
anyway, sorry for my ramblings, what matters is that I fixed my donuts and they are fantastic! 😀
Michaela Kenkel says
Oh my gosh!! I am so sorry!! I never even thought of that. I need to fix that pronto!! Off to add “cup” behind it!
Kathy says
I love donuts and Pumpkin donuts sound fabulous. Yummy!