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–+ servings
A stack of prepared baked pumpkin donuts on a white plate.

Baked Pumpkin Donuts

30 mins prep + 10 mins cook + 30 mins Cooling Time
271 kcal
Yields: 16 donuts
These dense and moist pumpkin donuts are easy to make (they're baked, not fried) and are coated in a simple homemade vanilla glaze with milk chocolate chips.

Ingredients

Pumpkin Donuts
Glaze
US Customary - Metric

Instructions

For the Pumpkin Donuts
  • Preheat oven to 375 degrees F. Spray a donut pan with cooking spray, then set aside.
  • In a medium bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking powder, cinnamon, ginger, and cloves. Set bowl aside.
  • Using a stand mixer (or hand mixer + large bowl), add pumpkin puree, milk, eggs, and olive oil. Mix on medium speed until combined, about 2-3 minutes.
  • Drop mixer speed to low add slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix just until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes. Be careful not to overmix.
  • Using a pastry bag (or a Ziploc bag with a corner cut), pour batter into the prepared donut pan, filling each cavity about 2/3 full.
  • Bake for 10-12 minutes or until a tester toothpick comes out clean with no crumbs.
  • Allow donuts to cool in the pan for 5-10 minutes, then transfer them to a wire cooling rack to cool completely.
For the Glaze
  • In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  • Check the consistency of the glaze. If glaze is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is reached. If glaze is too thick, add 1 teaspoon of milk until glaze is workable.
Putting it all together
  • Dip pumpkin donuts into the prepared glaze. Shake off any excess, then transfer to the wire cooling rack to dry.
  • If desired, sprinkle tops of glazed donuts with chocolate chips while glaze is still wet.
  • Serve immediately.