Baked Pumpkin Donuts Recipe

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This Baked Pumpkin Donuts Recipe creates fluffy and flavorful donuts that are topped with a cinnamon buttercream glaze. An easy donut recipe that is great for dessert, brunch or a sweet snack!

My family loves everything pumpkin, so it was only natural for me to create a donut recipe. Who doesn't love a good donut? These pumpkin donuts are incredibly easy to make with just one bowl. Plus, they're baked which means no oil mess to clean up.

The sweet cinnamon frosting is simple and I have a neat trick to make the frosting into an easy and dippable glaze. Altogether these donuts are a must make for any pumpkin lover out there!

If you love donuts you might want to try: Baked Chocolate Sour Cream Donuts, Mini Chocolate Donuts, French Toast Mini Donuts, or Mini Pumpkin Donuts.

Ingredients for Baked Pumpkin Donuts Recipe and Cinnamon Frosting

• Canola Oil
• Eggs
• Sugar
• Pure Vanilla Extract
• Pumpkin Puree
• Unbleached All Purpose Flour
• Baking Powder
• Baking Soda
• Cinnamon
• Nutmeg
• Salt
• Salted Butter
• Powdered Sugar
• Milk

How to Make Baked Pumpkin Donuts

1. In a stand mixer, with hand beaters or a whisk, whisk together the canola oil, eggs, sugar, vanilla extract and pumpkin puree until smooth.
2. Add the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together just until combined.
3. Add the donut batter to a piping bag or zip top bag. Pipe the batter into greased donut pans. Or you can spoon the batter into the pans filling ¾ full.

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4. Bake the donuts in a preheated 400°F oven for 8-10 minutes until the donuts spring back when touched or a toothpick inserted comes out clean.
5. Let donuts cool in pan for 3 minutes then carefully remove to a wire rack to cool completely.
6. While the donuts are cooling, make the frosting.

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How to Make Cinnamon Buttercream Frosting

1. Beat softened butter and ½ cup of powdered sugar together until creamy.
2. Then add the vanilla extract, another ½ cup of powdered sugar and ½ of the milk. Beat until creamy and fully combined.
3. Add the remaining powdered sugar and milk, along with the cinnamon. Beat on medium until fluffy, about 1-2 minutes.
4. Spread the frosting on cooled donuts, or turn the frosting into a glaze.

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How to Make Cinnamon Frosting into a Glaze

1. Place half of the whipped frosting into a microwave safe bowl.
2. Microwave the frosting for 20 seconds, then give it a good stir.
3. Quickly but gently, dip the donuts into the frosting.
4. If you want to add sprinkles, add them immediately after dipping each donut. The glaze hardens fast.
5. Repeat with the other half of the frosting until all donuts are glazed.

How to Store Baked Pumpkin Donuts with Cinnamon Glaze

Storing: Store the donuts in a single layer in an air tight container for 2-3 days at room temperature being careful that the room temp isn't too hot or the glaze could melt into the donuts. Or they can be stored in the fridge for 4-5 days, but the donuts will dry out a bit in the fridge.

Freezing: These glazed donuts can be frozen in a single layer in a freezer safe air tight container for up to 4 months. To the thaw the donuts, thaw them overnight in the fridge. Thawing in the fridge will help keep the frosting from melting further.

Tips for Baked Pumpkin Donuts Recipe

• Always fluff your flour before measuring. Once fluffed then spoon it into the measuring cup and level it off. This helps create fluffy donuts rather than dense ones.
• Be careful not to over mix the batter. It can also create dense and tough donuts instead of soft and fluffy.
• Using a piping bag or zip top bag is a much cleaner and easier way to fill the donut pans. Fold the top of the bag over and add the batter to the bag. Squeeze the batter down to one corner of the bag, then snip the corner of the bag, twist the top and pipe the batter into the donut pans.
• If you'd rather have a cinnamon sugar topping, brush the tops of the donuts with melted butter and then dip them into cinnamon sugar.
• Don't have a donut pan? You can make these into muffins or mini muffins. Either the line the muffin pans with paper liners or grease them well. Fill the cups ¾ full and bake in a 350°F oven, muffins for 16-18 minutes and mini muffins for 10-15 minutes.