Baked Pumpkin Donuts with Chocolate Glaze

These Baked Pumpkin Donuts with Chocolate Glaze are the perfect fall treat—light, fluffy, and full of warm spices, with a rich, chocolatey glaze.

There’s something irresistible about pumpkin-spiced baked goods, especially when they’re paired with a chocolate glaze!

These Baked Pumpkin Donuts hit all the right notes—warm, comforting, and indulgent, with fall spice and sweetness. The light, moist texture of the donut blends beautifully with the richness of the chocolate glaze.

What I love most about this baked donut recipe is that it’s simple to throw together, even on a busy morning or when you want a quick homemade treat.

Plus, since these donuts are baked, not fried, you avoid the mess and effort of deep-frying while still getting a wonderfully soft donut.

The combination of pumpkin, cinnamon, and nutmeg makes them feel cozy, while the smooth chocolate glaze adds that final touch of decadence.

If you love pumpkin spice flavors, be sure to try Pumpkin Banana Muffins, Pumpkin Snickerdoodles, or Pumpkin Bars!

This recipe for pumpkin donuts was originally published on October 11 2016, and republished on September 19, 2024 with new images and text. The recipe remains the same.

Baked Donuts

Have you tried making baked donuts before? You'll need a Donut Pan (affiliate Amazon link), but they're inexpensive and suddenly you'll be able to turn all sorts of cake batters into donuts!

Baked donuts are a lighter, easier alternative to traditional fried donuts. Instead of frying the dough in oil, they’re baked in a donut pan, resulting in a cake-like texture that's soft and fluffy.

They typically require fewer ingredients and less mess, making them quicker and more convenient to make at home. Since they're baked, not fried, baked donuts are often seen as a slightly healthier option.

They have a fluffy texture and are like round cakes.

Why You Should Make This Recipe

• Quick and easy: These donuts take just about 30 minutes from start to finish.
• Baked, not fried: Healthier and less messy than traditional fried donuts.
• Great for fall: Pumpkin, cinnamon, and nutmeg combine to create a cozy, seasonal flavor.
• Versatile: Perfect for breakfast, snacks, or dessert, and they freeze beautifully.
• Simple ingredients: You likely have most of these ingredients in your pantry.

Ingredients

• Pumpkin puree: Adds moisture and a subtle sweetness. You can substitute with butternut squash puree for a similar flavor.
• Granulated sugar: Sweetens the donuts, balancing the spices and pumpkin.
• Milk: Helps create a smooth, moist batter. Any kind of milk (dairy or plant-based) will work here.
• Egg: Provides structure and helps the donuts rise.
• Butter: Adds richness and flavor. You can swap with oil if you prefer.
• Vanilla extract: Enhances the flavor of the spices and chocolate glaze.
• All-purpose flour: Forms the base of the dough, keeping the donuts light and fluffy.
• Baking powder: Helps the donuts rise and gives them a nice, airy texture.
• Cinnamon, nutmeg, ginger: These spices add that warm, cozy flavor we all love in pumpkin-based recipes.
• Salt: Balances out the sweetness and brings out the other flavors.

Variations:

• Spiced Sugar Donuts: Skip the glaze and dip the warm donuts in cinnamon sugar.
• Maple Glaze: Instead of the chocolate glaze, whisk together powdered sugar, maple syrup, and a little milk for a sweet, autumnal twist.
• Cream Cheese Icing: Swap the chocolate glaze for a tangy cream cheese frosting.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these donuts celiac-friendly.
• Vegan: Replace the egg with a flax egg, and use plant-based butter and milk alternatives.

Serving Suggestions

1. Serve them warm with a cup of coffee or tea for a cozy breakfast. Or try them with a Gingerbread Latte or Pumpkin Spice Latte!
2. Enjoy them as an afternoon snack with a glass of milk.
3. Add a scoop of vanilla ice cream on the side for a tasty dessert.
4. Arrange on a dessert platter with fruit for a fall party.
5. Pair with hot cider or cocoa for a fall treat. Try it with a Xocolatl - Aztec Hot Chocolate.

How To Make Baked Pumpkin Donuts

Preheat oven to 170C/150C fan/325F/gas mark3. Lightly grease a doughnut pan with oil.

Add the pumpkin, sugar, milk, egg, cooled melted butter and vanilla to a large mixing bowl.

Beat well until smooth and combined.

Sift in the flour, baking powder and salt.

Gently mix to combine.

Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.

Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.

For the chocolate glaze, sift the powdered sugar and cocoa powder together into a bowl.

Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.

Storage and Freezing Advice

These donuts can be stored in an airtight container at room temperature for up to two days.

If you need to keep them longer, pop them in the fridge, where they’ll last up to five days.

For longer storage, they freeze beautifully—just wrap them individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to two months. When you’re ready to enjoy them, simply thaw at room temperature or warm them up in the microwave for 10-15 seconds.

Recipe Tips

• Be careful not to overfill the doughnut molds—filling them just under full will allow the donuts to rise properly.
• Make sure the melted butter is cooled before adding it to the batter to avoid cooking the egg.
• If you don’t have a doughnut pan, a muffin tin works as well—just adjust the baking time slightly.
• Let the donuts cool completely before glazing, or the glaze won’t set properly.

More Pumpkin Desserts

I love baking with vegetables, and pumpkins are no exception! They add moisture and work beautifully with spices. Try these tasty pumpkin desserts!

Easy Pumpkin Scones
Pumpkin Bark
Pumpkin Cupcakes
Creamy Pumpkin Mac and Cheese
Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping

📖 Recipe

Baked Pumpkin Donuts with Chocolate Glaze

Kate Hackworthy | Veggie Desserts

These Baked Pumpkin Donuts with Chocolate Glaze are the perfect fall treat—light, fluffy, and full of pumpkin puree and warm spices.

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 262 kcal

Equipment

• Donut pan

Ingredients

 

• ½ cup pumpkin puree (150g) or cooked and pureed pumpkin or butternut squash
• ⅔ cup granulated sugar (125g)
• 1 cup milk (250ml)
• 1 egg
• ½ cup butter (50g) melted and cooled
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour (plain flour) (250g)
• 2 teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• pinch of salt

For the glaze

• 1 ⅛ cups powdered icing sugar (150g)
• 4 tablespoon unsweetened cocoa powder
• 3 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 170C/150C fan/325F/gas mark3. Lightly grease a doughnut pan with oil.
• In a large bowl, beat the pumpkin puree, sugar, milk, egg, cooled melted butter and vanilla together.
• Sift in the flour, baking powder, spices, and salt and gently combine.
• Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
• Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.

For the chocolate glaze

• Sift the powdered sugar and cocoa powder together into a bowl. Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.

Nutrition

Calories: 262kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 36mgSodium: 85mgPotassium: 173mgFiber: 1gSugar: 24gVitamin A: 1884IUVitamin C: 1mgCalcium: 70mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.