Soft baked pumpkin donuts dipped in a sweet, cinnamon glaze. These donuts will take you only about 30 minutes to prepare and brighten up every morning.
What makes the fall season so wonderful is all the pumpkin treats filling the house with it’s sweet, pumpkin spiced aroma. I find that the best pair for my coffee is a hot, fresh from the oven pumpkin donut. Even better if this donut is coated in glaze that’s also flavored with pumpkin spice.
These donuts are baked, which means you don’t need a mixer and the whole thing will take you about 30 minutes to make. Just add a few minutes to let them cool down before sinking your teeth into it.
Once you do though, these donuts are a pumpkin flavored heaven. They’re soft, moist, and packed with pumpkin and pumpkin pie spice. It’s amazing how a few simple ingredients can come together into a wonderful fall dessert and breakfast treat.
HOW TO MAKE PUMPKIN DONUTS
It doesn’t get much easier than whisking dry ingredients into wet ingredients and then baking it. That’s all that it takes to make these donuts. Well, that and you will need a donut baking pan. I recommend getting two donut pans if you make donuts often since most recipes will make at least two batches.
The best way to get the batter into the donut pan is to use a piping bag. Scoop the batter into a large piping bag, cut the tip off the piping bag, and squeeze batter into the donut cups. Fill each cup and bake for about 15 minutes.
Use a wire rack to cool the donuts and dip each donut into the glaze on both sides while donuts once cooled to room temperature. If the donuts are too warm, the glaze will melt right off. I highly recommend placing a sheet of parchment paper under the wire rack to catch the glaze.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
I anticipate this question to come up a lot because I’ve gotten it on many pumpkin recipes before.
Canned pumpkin puree has only one ingredient – pumpkin. Pumpkin pie filing actually comes mixed with sugar, spices, and a few other ingredients. Using pumpkin pie filling in recipes that call for pumpkin puree will compromise the taste. It’s hard to gauge how much sugar and spices to take away from the recipe to balance what’s in the pie filling.
That’s why I don’t usually recommend using pumpkin pie filling in recipes that call for pumpkin puree.
SOME MORE PUMPKIN RECIPES TO TRY
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Glazed Pumpkin Donuts
- 15 oz canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup canola oil (or vegetables oil)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 cup powdered sugar
- 1/2 tsp pumpkin pie spice
- 2 tbsp heavy whipping cream warmed
- 1/2 tsp vanilla extract
- Preheat oven to 350° and spray the donut baking pan with oil spray.
- Combine all wet ingredients in a mixing bowl and whisk well. Sift in dry ingredients and whisk until incorporated.
- Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
- Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup almost all the way full. Make sure there is an even amount of batter all around.
- Bake for about 15 minutes and let donuts cool on the wire rack. Spread paper a sheet of parchment paper under the cooling rack to catch glaze drippings.
- Add powdered sugar into a small mixing bowl.
- Heat up heavy whipping cream and whisk in vanilla extract. (You can heat it up in a microwave for just a few seconds.)
- Pour the mixture into powdered sugar and whisk until completely incorporated.
- Dip each donut into the glaze to coat it on the top and sides. You can dip it on the bottom as well, if you wish.