Baked Pumpkin Doughnuts

READY IN: 20mins
Top Review by My Sharona

These are very good and I love the no-fried. The doughnuts cooled in no time. They are like a firmer pumpkin cake, but not hard or dry. The batter/dough is very doughy, so I recommend a ziploc bag and just cut off the tip - WAY EASIER than a pastry bag. It was hard still to get them in circles so the last leftover one I made in a stick shape - just a straight line. It tasted the same and was WAY easier so I will make all doughnut sticks next time. Brushing the icing was tough because mine was a bit thick so I just drizzled with a spoon. All came out delicious and a perfect fall treat!

Ingredients Nutrition


  1. FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
  2. Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
  3. Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
  4. Pipe onto 2 greased baking sheets in 3-inch circles.
  5. Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
  6. Cool doughnuts on a rack.
  7. FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
  8. Stir in enough milk to make a smooth icing of glazing consistency.
  9. place rack with doughnuts over waxed paper.
  10. Brush icing over doughnuts with pastry brush, or spoon over surface.

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