Baked Pumpkin Doughnuts

photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by May I Have That Rec photo by May I Have That Rec
photo by Izy Hossack photo by Izy Hossack
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
12 Doughnuts




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

Questions & Replies

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  1. Doreen J.
    Whats the difference...between a baked donut and a deep fried donut?


  1. 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!
  2. PiratesLifeForMe
    They were very good - in fact they're like a doughnut-shaped muffin really. Children loved them - not too sweet but they didn't notice with a bit of glaze on top though. Felt quite special having them for a Saturday breakfast. Thanks for the recipe!
  3. Denise G.
    Yum. My pumpkin had gone bad so I had to use squash. Still fantastic and couldn't tell the difference.
  4. Julieannie
    Over a year later and I'm updating my review to give it a full five stars. Pre- doughnut pan I had a lot of issues getting a good rise. Now with the pan at my side I get rave reviews every time I make these. Best doughnuts ever!<br/><br/>I loved the flavor of these. They came out delicious. The only disappointment I had was in the lack of rise of the doughnuts.
  5. Neatnickk
    I had to bake something with the pumpkin puree I just made with some of the early pumpkins in my garden. This was great, but not so much doughnut like, more like a great cookie. Very light and fluffy with a great spice taste! We followed the directions but for the second tray I made were just cookie shaped. We then made cream cheese frosting and spread it between two pumpkin cookies.... heavenly!



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