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baked pumpkin donuts stacked on a green platter

Baked Pumpkin Donuts

RecipeBoy.com (adapted from Mark Bittman)
The best fall breakfast treat!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 donuts



  • 2 cups all purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup (½ stick) butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 cup canned unsweetened pumpkin puree


  • cups powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg


  • Preheat the oven to 350 degrees F.  Spray a donut pan with nonstick spray.


  • In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg.  In a separate bowl, whisk together the eggs, milk, butter and vanilla.  Stir the wet mixture into the dry ingredients- just until incorporated.  Stir in the pumpkin.
  • Spoon the batter into the donut pan so that the cups are nearly full.  Bake until the donuts are golden brown, about 15 minutes.  Remove from the pan immediately and cool on racks until completely cooled before adding the glaze.  Repeat with remaining batter and pan.


  • Whisk the glaze ingredients together, heat a little bit in the microwave until warm. Dunk the tops of the donuts, return to the cooling rack and let the glaze set.
Keyword baked, donuts, glazed donuts, pumpkin