These baked pumpkin donuts are most & sweet with delicious fall spices. They are easy to make in 30 minutes, are baked and not fried and made with whole wheat flour.

I love everything about October. The beauty brought about by the changing of the seasons, the delicious fall produce being harvested daily, and the eager anticipation for the holiday season.

And lets not forget pumpkin! Now is the time of the year that pumpkin reigns supreme. In soups, snacks, drinks, pies and of course…baked goods, like these baked pumpkin donuts.

This recipe is easy to make in 30 minutes! They are baked and not fried and made with whole wheat flour! Plus the cinnamon glaze makes them absolutely irresistible.

Pumpkin Donuts: Ingredients and Substitutions

As always, let’s chat about the ingredients used in this pumpkin donut recipe, as well as the possible substitutions.

• All-purpose flour/whole wheat flour. a blend of all-purpose and whole wheat flour results in a lighter texture. Use your favorite flour (spelt, whole wheat pastry flour, buckwheat, white whole wheat, etc), but be aware that it will effect the texture of the final product.
• Salted Butter. unsalted butter, coconut oil and ghee are good substitutes.
• Whole Milk. 2%, half and half, heavy cream, etc. all work well in this recipe. I don’t recommend 1% or skim, as the higher the fat content, the richer the donuts will taste. You can also use a non-dairy milk to make this pumpkin donuts recipe dairy-free. I recommend full-fat coconut milk for the richest taste.
• Brown Sugar. Coconut sugar can be used in place of brown sugar for a refined-sugar free variety. You can also use granulated sugar or dark brown sugar.
• Powdered Sugar. For a refined sugar free version you can make your own powdered sugar. However the glaze will be darker in color
• Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!

How to Make Baked Pumpkin Donuts

Let’s discuss how to make baked pumpkin donuts, and don’t forget to watch the video.

begin by combining the pumpkin puree and melted butter in a large bowl.

Then, add the egg, milk and vanilla an stir until smooth.

Next, add the brown sugar and stir until it’s dissolved into the batter.

Then, add the dry ingredients and stir until the batter is smooth and there are no lumps.

At this point, the batter is complete and it’s time to bake them in a donut pan.

How to Fill a Donut Pan

Fill a ziplock bag or piping bag with the pumpkin donuts batter. Then, use sharp scissors to cut off the tip of the bag.

Then, squeeze the batter into the wells of the greased donut pan. This is so much easier than trying to use a spatula or spoon to evenly spread the batter into the wells. The final product is so much prettier and the process is neater.

Bake & Cool

Next bake the healthy pumpkin donuts until the tops spring back when touched and they are slightly browned around the edges.

Let the baked pumpkin donuts cool in the pan on a wire rack for 5 minutes before removing to a wire rack to cool completely.  This will ensure that they hold their shape when transferred. I recommend using a metal spoon to release the edges of the donuts from the pan before removing.

Then, transfer to a wire cooling rack to cool completely.

Make the Glaze

Make the glaze while the donuts are cooling by whisking the ingredients together until smooth. Or, try using maple glaze for a richer fall flavor.

Glaze the Donuts

Either use a knife to spread the glaze over the top of each donut, or dip each donut in the glaze (preferred).

Let the glaze set. Once the donuts are glazed, they need to sit at room temperature until the glaze is hardened. To set faster, put the glazed pumpkin donuts in the refrigerator.

Serve

Once the glaze is hardened, serve the baked pumpkin donuts chilled or at room temperature. Serve them with your favorite breakfast recipes, especially this pumpkin spice latte!

Store/Freeze

If you plan on eating them the day they are made, simply leave them out on the cooling rack or on a serving dish at room temperature.

To keep them fresher longer, store the pumpkin glazed donuts in the refrigerator for 3-5 days or in the freezer for up to 1 month. I recommend putting them in a single layer in an airtight container. Stacking them can cause the glaze to crack!

Baked Pumpkin Donuts Recipe FAQs

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