Healthy baked pumpkin donuts with glaze and full of pumpkin spice flavor. These soft fluffy spicy donuts are ready in 30 minutes made in a donut pan or muffin tin. Dairy free and full of fragrant fall baking spices!
Healthy baked pumpkin donuts with glaze are soft and full of spices and pumpkin flavor. These donuts are easy to make in one bowl and baked in a donut pan. Add a two-ingredient sugar glaze, or dip in sugar spiced with cinnamon and pumpkin pie spices. Don't have a donut pan? Use a muffin tin.
These cake pumpkin donuts are easy to make with basic pantry ingredients, as well as canned pumpkin puree, or fresh if you don't mind taking the extra step to make homemade pumpkin puree.
Like my 15-minute pumpkin sugar cookies, pumpkin muffins with a delicious crumble, my cranberry orange muffins, and my soft spicy healthy pumpkin bread with whole wheat flour, and my creamy pumpkin spice latte, these baked pumpkin donuts are yet another of my fine recipes made with pumpkin puree that make the perfect seasonal fall treat during our favorite chilly pumpkin season. Enjoy them with my favorite drinks including my easy iced coffee, my pumpkin spice latte, or even my chocolate smoothie or ice cold single serving lemonade.
Why You'll Love These
Perfect spicy donuts for breakfast. Make these delicious soft baked pumpkin donuts for a spicy breakfast treat.
Perfect for all diets. These donuts are made with oat flour - although all-purpose works too - and other naturally dairy free and gluten free ingredients.
No fried donuts. Like my chocolate covered donuts, you only need a donut pan or a muffin pan to make these pumpkin donuts, no deep fryer or no oil needed.
Cost effective donuts. These baked pumpkin spice donuts are made with inexpensive pantry ingredients, and much less expensive than buying baked pumpkin donuts at baked shops or coffee shops.
Oat flour. Or use all-purpose flour. Oat flour can be purchased, or use your blender to process rolled oats into flour.
Pumpkin puree. Buy canned pumpkin puree, and not pumpkin PIE puree.
Cane sugar. I use organic cane sugar because it tastes better.
Additional. Milk, pumpkin pie spices, baking powder, vanilla and salt.
See the recipe card for full information on ingredients and quantities.
Pumpkin puree. Instead feel free to use canned sweet potato puree or even butternut squash puree.
Flour. Instead of oat flour, use all-purpose but reduce the amount by ¼ cup.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1. Add wet ingredients. Into a mixing bowl, add the pumpkin puree, sugar, milk and vanilla. Then add dry ingredients right on top, no need to mix first in a separate bowl.
Step 2. Mix up batter. Blend into a smooth batter. Don't mix for more than a minute to prevent the flour from releasing gluten and making the donuts tough in texture.
Step 3. Grease the donut pan wells with a spray or rub with coconut oil. Spoon or pour the batter into each donut well, making sure the batter falls just below the rim.
Step 4. Bake the donuts, and cool in the pan before frosting. Make the glaze by stirring together sugar and milk and dip each donut.
Step 5. Make white sugar glaze. Whisk together powdered sugar, milk and vanilla in a bowl with a spoon. 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. For a more translucent glaze, mix in more milk.
Pumpkin pie spices. You can use a store-bought mix of pumpkin pie spice, or make your own with a mix of cinnamon, ginger, nutmeg, allspice, cloves. I have recipes for all the seasonal mixes, including pumpkin pie spice.
Cool donuts before glazing. When donuts are cooled, transfer them to a wire rack and wait until they are completely cool before dipping them in the glaze or else the glaze will soak into the donut.
Make donuts in a muffin pan. Grease a muffin tin as you would a donut pan. Do not use paper liners. Fill each muffin well about two-thirds full. Bake at 25 minutes or until a tester comes out clean.
Make mini pumpkin muffins. Use a mini muffin pan. Grease and bake at 10 minutes at 350 F and test and see if a tester is clean.
It has been pretty clear for a while that baked donuts are healthier because they are free of oil and saturated fat.
This glaze is made of powdered sugar, milk and vanilla. For a white thick glaze, mix in only a few teaspoons of milk in 1 cup of powdered sugar. For a more translucent glaze, add as much as ⅛ cup of milk.
Baked donuts can be dry if the flour measurement is off. Either use a scale or use the fluff and level method - fluff the flour in the bag with a fork, then spoon the amount into measuring cups, and level off with a knife.
More Pumpkin Recipes
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Healthy Baked Pumpkin Donuts with Glaze
- 1 cup powdered sugar
- 1-3 teaspoon milk
- Preheat the oven to 350°F.
- Grease a 6-well donut pan or cupcake pan.
- Blend wet ingredients. Blend them into a smooth batter. Your goal is to be sure the sugar is dissolved, so mix with a hand mixer or a spoon for at least 1 minute or more.½ cups pumpkin purée, ½ cup cane sugar, ½ cup milk, 1 teaspoon vanilla
- Add the dry ingredients. Just add the measured ingredients straight to the batter, and mix the batter to combine. Don't mix for more than a minute to prevent the flour from releasing gluten and making the donuts tough in texture.1 ¾ cup oat flour, 1 teaspoon pumpkin pie spice, 2 teaspoon baking powder, pinch salt
- Pipe or use a spoon to fill the wells to the top. My favorite way to add batter to donut wells is to pour the batter into a frosting bag or a plastic sandwich bag, snip the tip and squeeze the batter into each well.
- Bake for 20 -25 minutes, or until a tester comes out clean.
- Cool pan for 10 minutes, then transfer to a cooling rack.
- Whisk together powdered sugar, milk and vanilla in a bowl with a spoon. 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.1 cup powdered sugar, 1-3 teaspoon milk
- 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.