Baked pumpkin donuts are soft, moist, warmly spiced, and an effortless way to enjoy fall flavors. Glaze them white for a classic finish, or follow the simple decorating tips to make adorable pumpkin-shaped treats.
Even if the weather where you are doesn’t feel like autumn yet, these baked pumpkin donuts bring instant seasonal comfort. They capture everything you love about pumpkin bread but bake faster, are portioned for grab-and-go, and can be made a bit lighter by skipping the glaze.
I developed this recipe as part of Halloween Treats Week. A simple white glaze is lovely on its own, but with a little food coloring and marzipan accents you can turn these into cute pumpkin-shaped donuts—kids love them!
Ingredients
The recipe below uses whole wheat flour and brown sugar to keep things a touch healthier. The glaze and pumpkin decorations are optional.
- Whole wheat flour
- Brown sugar
- Baking powder
- Salt
- Cinnamon
- Allspice
- Nutmeg
- Ginger
- Oil (neutral)
- Egg(s)
- Pumpkin puree
- Milk
If you plan to glaze and decorate, add these optional ingredients:
- Powdered sugar
- Milk
- Vanilla extract
- Orange and red food dye (for pumpkin color)
- Marzipan (for stems and vines)
- Dry edible powder or green/brown food color for finishing
Pro tip on spices: Ground spices lose potency over time. If your baked goods lack punch, refresh your spices or buy whole spices (nutmeg, allspice) and grind what you need. Making your own pumpkin spice blend at the start of the season saves money and improves flavor.
How to Make Baked Pumpkin Donuts
These donuts are made like most quick breads using a two‑bowl method: one bowl for dry ingredients and one for wet. Whisk together the flour, spices, salt, and baking powder. In a separate bowl combine pumpkin puree, sugar, egg, oil, milk, and vanilla until smooth. Fold the wet into the dry just until combined to avoid overmixing.
Pipe or spoon the batter into a greased donut pan and bake until the donuts spring back lightly or a toothpick inserted comes out clean.
A reusable piping bag (without a tip) is a convenient, neat way to fill a donut pan. After baking, turn the donuts out immediately onto a cooling rack to avoid sogginess and let them cool completely before glazing so the icing will set.
Decorate — Classy or Cute
If you won’t eat all the donuts the same day, wait to glaze them. Iced donuts are best the day they’re glazed; after that the texture can become soft. You can refrigerate finished donuts briefly to slow that process.
Classic White Icing
For a simple glaze, whisk powdered sugar with milk and vanilla until thick but pourable. Dip cooled donuts into the glaze and let them set on a rack. Optionally sprinkle chopped nuts, a dusting of cinnamon, or swap vanilla for maple extract for a maple glaze variation.
Pumpkin-Shaped Donuts
To make pumpkin donuts, tint the glaze orange using concentrated or gel food color—start with more orange and add a drop of red if you want deeper color. While the glaze is still tacky, add small marzipan stems and thin rolled vines.
- Roll marzipan into thin ropes for vines and pinch tiny triangular stems with flat bases.
- Dry-powder or paint the marzipan with edible color for realistic shading.
- Press the marzipan decorations into the glaze while it is setting so they adhere as it dries.
Marzipan sets up quickly when exposed to air, so shape stems and vines right after removing them from the refrigerator. If the marzipan becomes sticky, chill briefly before finishing each piece.
FAQ
These are best the first day, especially when glazed. To extend freshness, refrigerate them and consume within a day or two. Unglazed donuts freeze well (see below).
This recipe yields about 8 donuts in a standard donut pan.
Yes, you can double both the donut batter and the glaze.
Yes. Freeze unglazed donuts in a single layer, then transfer to a freezer-safe bag for up to three months. Thaw completely before glazing or serving.
Try rolling warm donuts in powdered sugar, a cinnamon-sugar mix, topping with cream cheese frosting, sprinkling chopped nuts on top before glazing, or enjoying them plain with coffee or a latte.
If you enjoyed these festive baked pumpkin donuts, try other seasonal recipes and fall bakes for more ideas and variations.
Baked Pumpkin Donuts
Mikayla M.
Equipment
- Donut pan
Ingredients
Donut Ingredients
- 143 g (1 cup) whole wheat flour
- 100 g (1/2 cup packed) brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 large egg
- 55 ml (1/4 cup) canola or neutral oil
- 169 g (2/3 cup) pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Glaze Ingredients
- 260 g (2 cups) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk* (add more sparingly if needed)
- 6 drops orange food dye (optional, for pumpkins)
- 2 drops red food dye (optional, for pumpkins)
- 30 g (about 1/8 cup) marzipan (for stems & vines)
Instructions
Pumpkin Donuts Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- Whisk together the flour, baking powder, salt, and spices in a bowl.
- In another bowl, whisk pumpkin puree, egg, milk, oil, and vanilla until smooth.
- Fold wet ingredients into dry until a smooth batter forms; avoid overmixing.
- Pipe or spoon batter into the prepared pan and bake 11–12 minutes, until donuts spring back or a toothpick comes out clean.
- Turn donuts out immediately onto a cooling rack to cool completely before glazing.
- If using a smaller pan, bake in batches as needed.
White Glaze
- Whisk powdered sugar, milk, and vanilla until smooth and thick but spreadable.
- Dip or spoon glaze over completely cooled donuts and allow to set on a rack.
Decorating as Pumpkins
- Make the glaze as directed, adding food dye to reach the desired orange color.
- Dip or spoon glaze over cooled donuts.
- Roll marzipan into eight thin vines and form eight small triangular stems.
- Dust or paint marzipan with edible color if desired, then press stems and coil vines into the glaze while it is setting. Let everything dry.
Notes
*You may need up to 2 1/2 tablespoons of milk for the glaze, but don’t thin it too much or it will run off the donuts.
*Marzipan dries quickly; work in small batches, refrigerate unused portions, or shape one donut at a time.
Nutrition
Halloween Treats Week
Explore a variety of festive recipes created for Halloween Treats Week to inspire more seasonal baking and treats.