Glazed Baked Pumpkin Donuts You’ll Crave All Week

Skip the overpriced bakery line. These Glazed Baked Pumpkin Donuts are soft, spiced, and straight-up addictive—without a gallon of oil.

They’re the kind of treat that makes your kitchen smell like a fall candle, except you can eat it. One bowl, no mixer, 30 minutes.

You want easy wins? This is the autumn snack hack your future self will thank you for.

What Makes This Recipe Awesome

These donuts bring classic pumpkin spice flavor with a tender crumb and a shiny vanilla glaze that sets just right.

They’re baked, not fried—so you get the satisfaction without the splatter. The batter is simple and forgiving, which means fewer ways to mess it up and more time to brag.

Plus, they freeze like a dream, so your future coffee breaks are basically pre-solved.

Glazed Baked Pumpkin Donuts You’ll Crave All Week

Recipe by Wendy CarterCourse: Dessert

Servings

12

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

230

kcal

Ingredients

• Dry Ingredients

• 1 3/4 cups (220 g) all-purpose flour

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (50 g) light brown sugar, packed

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• Wet Ingredients

• 1 cup (240 g) pumpkin puree (not pie filling)

• 2 large eggs, room temperature

• 1/2 cup (120 ml) milk (dairy or unsweetened almond)

• 1/3 cup (75 g) neutral oil (canola, avocado, or light olive)

• 1 tsp vanilla extract

• For the Glaze

• 1 1/2 cups (180 g) powdered sugar

• 2–3 tbsp milk

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1/4 tsp cinnamon for a spiced glaze

• To Finish (Optional)

• Extra cinnamon sugar for dusting

• Crushed toasted pecans

Step-by-Step Instructions

• Preheat your oven: Set to 350ºF (175ºC) and lightly grease two 6-cavity donut pans. No donut pan? Use a muffin pan and call them “donut muffins”—we won’t tell.
• Mix dry: In a large bowl, whisk the flour, sugars, baking powder, baking soda, salt, and spices until the mix looks even and cozy.
• Mix wet: In a separate bowl, whisk the pumpkin, eggs, milk, oil, and vanilla until smooth. No lumps; you’re in charge here.
• Combine: Pour wet into dry and stir with a spatula until just combined. Do not overmix unless you enjoy rubbery donuts (you don’t).
• Fill the pans: Spoon the batter into a piping bag or zip-top bag with the corner snipped. Pipe it into the pans, filling each cavity about 3/4 full.
• Bake: Bake for 12–14 minutes, until the tops spring back lightly and a toothpick comes out clean. If it’s gooey, give it another minute—patience pays.
• Cool: Let them cool in the pan for 5 minutes, then turn out onto a rack. Let them cool to just warm before glazing, or the glaze will slide off like it’s bailing on your plans.
• Make the glaze: Whisk powdered sugar, vanilla, salt, and milk (start with 2 tbsp) until smooth and pourable. Add a bit more milk if needed.
• Dip and set: Dip each donut into the glaze, let excess drip, then set on a rack. For an extra glossy finish, double-dip after the first layer sets.
• Optional bling: Sprinkle cinnamon sugar or pecans while the glaze is tacky. Brew coffee. Bask in your own genius.

How Long Does It Keep?

Glazed donuts stay fresh at room temp for 1–2 days in an airtight container. For best texture, store without glaze and dip right before serving.

Refrigerated, they last up to 4 days, though the glaze may firm up more. Freeze unglazed donuts for up to 2 months; thaw at room temp and glaze when ready to flex.

Healthy Reasons to Try This

• Baked, not fried: You skip a ton of oil without losing the treat factor.
• Pumpkin perks: Naturally rich in vitamin A, fiber, and antioxidants—no, it won’t turn you orange.
• Controlled sweetness: Balanced sugar that won’t bulldoze your tastebuds.
• Simple swaps welcome: Easily sub in whole wheat pastry flour or reduce sugar and keep the win.

Nutrition Stats

Per glazed donut (estimate; will vary by ingredients):

• Calories: ~230
• Fat: ~8 g
• Carbs: ~36 g
• Sugar: ~21 g
• Protein: ~3 g
• Fiber: ~2 g
• Sodium: ~230 mg

Want lighter?

Use half powdered sugar in the glaze and thin with milk and a little maple extract. Want heartier?

Swap 1/2 cup flour for oat flour for a slight fiber bump, FYI.

Mistakes That Ruin the Recipe

• Overmixing the batter: This builds gluten and yields tough donuts. Stir just until no dry streaks remain.
• Using pumpkin pie filling: It’s pre-sweetened and spiced.
  

  You’ll end up with chaos and regret.

• Overbaking: Dry donuts are sad donuts. Start checking at 11–12 minutes.
• Glazing too hot: Warm donuts are fine, but hot donuts make glaze slide off like a waterslide.
• Wrong pan prep: Skipping grease can glue your donuts to the pan.
  

  A quick spray saves the day.

• Thin glaze: If it runs like water, add more powdered sugar until it coats the back of a spoon.

Different Ways to Make This

• Maple Glaze: Swap 2 tbsp milk for pure maple syrup, add a pinch of salt to balance the sweetness.
• Brown Butter Glaze: Brown 2 tbsp butter, whisk with powdered sugar and milk for nutty caramel vibes. Chef’s kiss.
• Chocolate-Dipped: Melt dark chocolate with a splash of coconut oil and dip the tops.
  

  Sprinkle with flaky salt.

• Crunchy Cinnamon Sugar: Skip the glaze. Brush warm donuts with melted butter and roll in cinnamon sugar.
• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.
  

  Batter may be slightly thicker—still great.

• Dairy-Free: Use almond milk and skip butter-based glazes. Easy win, IMO.
• Protein Boost: Replace 1/4 cup flour with vanilla protein powder and add 1–2 tbsp extra milk if batter looks thick.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but drain it well.

Roast, puree, then press in a paper towel or cheesecloth to remove excess moisture. You want a thick, canned-style consistency or your donuts will bake up gummy.

Do I need a donut pan?

No.

A muffin pan works—fill cups 2/3 full and bake 2–3 minutes longer. You’ll get “donut muffins,” which taste just as good with glaze or cinnamon sugar.

Why are my donuts dense?

Likely overmixing or too much flour.

Weigh your flour if possible, or spoon and level. Also check your baking powder and soda—expired leaveners equal sad lift.

Can I make the batter ahead?

It’s best baked right away.

If you must, mix the dry and wet separately and combine just before baking. Prepared batter sitting in the fridge loses oomph as leaveners fizzle out.

How do I keep the glaze shiny?

Glaze on slightly warm donuts and let them set at room temp.

A small pinch of corn syrup (1/2 tsp) in the glaze keeps it glossy, if you’re into that pro finish.

Can I reduce the sugar?

Yes, drop granulated sugar by 2–3 tablespoons without issues. For the glaze, thin it with milk and vanilla and use less overall—you’ll still get that sweet finish.

My Take

These Glazed Baked Pumpkin Donuts are the perfect intersection of cozy and convenient.

They deliver coffee-shop flavor with weeknight effort, and the texture hits that sweet spot between cake and cloud. Keep a batch on standby for lazy mornings, surprise guests, or “just because it’s Tuesday” moments.

Make them once and they’ll become your fall tradition—along with oversharing photos, obviously.