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    Home » Desserts » Cakes & Cupcakes » Baked Pumpkin Spice Donuts

    Baked Pumpkin Spice Donuts

    Sep 23, 2020 · Updated: Jan 28, 2023 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    Baked pumpkin spice donuts gluten-free and vegan, made egg-free and dairy-free. Healthy and delicious, and ready in 20 minutes. A quick treat for when the fall season arrives, but also all year round!

    Glazed Baked Pumpkin Donuts with a bite taken out and a jug of milk in background.

    Baked pumpkin spice donuts are bursting with nutrition thanks to the pumpkin puree, a delicious sweet comfort food. These pumpkin spice donuts take center stage in September, as a seasonal fall treat, coinciding with the emergence of fresh pumpkins on the market.

    But you don't have to wait until fall to enjoy them. In fact we make them year round as Cinnamon  Pumpkin Donuts - I use this recipe but leave off the pumpkin spice snd add 1 teaspoon cinnamon instead !

    Table of Contents
    • Fresh or Canned Pumpkin Puree for Pumpkin Spice Donuts?
    • How Do You Make Pumpkin Spice Donuts From Scratch?
    • Which is Better Baked or Fried Donuts?
    • Ingredients in My Pumpkin Spice Donuts
    • Make Without A Donut Pan?
    • Make Mini Pumpkin Muffins
    • How to Serve
    • Other Baked Donut Recipes
    • Baked Pumpkin Donuts

    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in background.

    Fresh or Canned Pumpkin Puree for Pumpkin Spice Donuts?

    So let’s talk purée. Yes, you can use fresh pumpkins to make these. Cleaning, chopping and baking the chunks of pumpkin. But it's far easier to use canned pumpkin puree. And, aside from being a time-saver, canned foods are sometimes healthier than fresh that has traveled far from point of growth, according to Healthline. Largely because canning preserves nutrients, so canned foods often have similar nutrition as their fresh counterparts.

    Just be sure to choose foods that don't have added sodium, sugars and excess preservatives or BPA in the can.

    For pumpkin puree, I use Farmer's Market Foods organic brand but there are others. Just be sure to look for plain purée not pumpkin pie purée which has added spices and sugar.

    How Do You Make Pumpkin Spice Donuts From Scratch?

    It's easy! Just mix up the ingredients except flour in one bowl, add in the flour. Pipe into donut pan and bake. Make glaze or dip into sugar!

    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in background.

    Which is Better Baked or Fried Donuts?

    It has been pretty clear for a while that baked is best to reduce saturated fat.

    Ingredients in My Pumpkin Spice Donuts

    My pumpkin spice donut batter is very straight-forward, just pumpkin puree, spices, milk, sugar, salt and baking powder as well as flour. I made these with oat flour but I think all purpose and gluten-free baking flour 1 to 1 would also work.

    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in

    Make Without A Donut Pan?

    Easy! Grease a muffin tin as you would a donut pan (no paper liners), and fill each well ⅔ full. Bake at 25 minutes or until a tester comes out clean.
    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in background.

    Make Mini Pumpkin Muffins

    Yes, so easy to convert this recipe into mini-muffins. Just use a mini-muffin pan. Line them, and bake at 10 minutes at 350 F and test and see if a tester is clean.

    Once they are done, tip the pan and let them fall onto a cooling rack because other wise they will continue to cook and dry out in the hot pan.

    I used my donut glaze on mine once they cooled.

    Mini pumpkin muffins

    How to Serve

    I coat them with a vanilla glaze here, but they are also delicious dipped in a sugar cinnamon mix.

    Other Baked Donut Recipes

    Chocolate Mini Donuts

    Cinnamon Sugar Donuts

    Healthy Apple Cider Donuts

    Chocolate Chickpea Protein Donuts

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    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in background.

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    Glazed Pumpkin Baked Donuts with a bite taken out and a jug of milk in background.

    Baked Pumpkin Donuts

    Created by Dee Dine
    Baked pumpkin donuts made in one bowl, no eggs, gluten-free and vegan, healthy and delicious, and ready in 30 minutes. A quick treat for when the fall season arrives, but also all year round thanks to organic canned pumpkin puree!
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 224 kcal

    Ingredients
      

    Donuts

    • 1 ¾ cup oat flour Or all-purpose or GF baking 1 to 1 flour
    • 2 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice (or just use cinnamon for a less fall, more year-round flavor)
    • pinch of salt
    • ½ cup dairy-free milk
    • ½ cups pumpkin purée canned pumpkin
    • ½ cup organic cane sugar
    • 1 teaspoon vanilla

    Glaze

    • 1 cup powdered sugar
    • 1-3 teaspoon milk
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    Instructions
     

    Prep

    • Preheat the oven to 350°F.
    • Grease a 6-well donut pan or cupcake pan.

    Make Donuts

    • In a large bowl, mix up oat flour, baking powder, pumpkin spice, and salt.
    • In a smaller bowl, stir up pumpkin puree, sugar, milk and vanilla. Pour the wet into the dry mixture and use a hand mixer to blend smooth.
    • Pipe or use a spoon to fill the wells to the top.
    • Bake for 20 -25 minutes, or until a tester comes out clean.
    • Cool pan for 10 minutes, then transfer to a cooling rack.

    Make Glaze

    • Whisk together powdered sugar, milk and vanilla. Dip one side of each donut, allow excess to drip off, and set non-glazed side down on a cool rack. Allow glaze to set, about 10 minutes or less.

    Store

    • Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.

    Notes

    Make without a donut pan: Grease a muffin tin as you would a donut pan (no paper liners), and fill each well ⅔ full. Bake at 25 minutes or until a tester comes out clean.
    Make mini-muffins: It is so easy to convert this recipe into mini-muffins. Just use a mini-muffin pan. Line them, and bake at 10 minutes at 350 F and test and see if a tester is clean. Once they are done, tip the pan and let them fall onto a cooling rack because other wise they will continue to cook and dry out in the hot pan. Use a donut glaze once they cooled.

    Nutrition

    Calories: 224kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 19mgPotassium: 368mgFiber: 5gSugar: 12gVitamin A: 3255IUVitamin C: 2mgCalcium: 127mgIron: 2mg
    Keyword baked pumpkin donuts, pumpkin donuts, vegan pumpkin donuts
    Tried this recipe?Let us know how it was!

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    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

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    Comments

    1. Sylph

      October 23, 2020 at 12:55 pm

      5 stars
      These donuts are a wonderful treat and are rated unanimously five stars out of five by the whole family. They are moist on the inside with a slight crispness on the outside giving them exactly what is needed so that no one misses the grease of regular donuts. Thank you, Dee!

      Reply
      • Dee Dine

        October 23, 2020 at 9:07 pm

        I am so very excited this recipe worked so well! Thank you Sylph!! xx Dee

        Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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