There’s just something about pumpkin donuts that makes fall mornings feel a little more magical. These Pumpkin Glazed Donuts are soft, warmly spiced, and finished with a sweet glaze that soaks into every bite. Whether you’re making them for a cozy weekend breakfast or a seasonal get-together, they’re the kind of treat that tastes like autumn in donut form.
Helpful Tips
- Use canned pumpkin purée, not pumpkin pie filling—there’s a big difference in flavor and sugar content.
- Don’t overmix the batter; a gentle stir keeps the donuts tender and light.
- Let the donuts cool slightly before glazing so the coating sets without melting off.
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Fall Pumpkin Glazed Donuts
There’s just something about pumpkin donuts that makes fall mornings feel a little more magical. These Pumpkin Glazed Donuts are soft, warmly spiced, and finished with a sweet glaze that soaks into every bite.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup unsalted butter melted
- 2 teaspoons vanilla extract
For the pumpkin glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons canned pumpkin puree
- 2 tablespoons milk adjust for consistency
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the classic icing drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan lightly with butter or non-stick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Spoon or pipe the batter into the donut pan cavities, filling each about 3/4 full.
- Bake for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the pumpkin frosting, in a bowl, whisk together powdered sugar, pumpkin puree, milk, cinnamon, and nutmeg until smooth. Adjust milk to get a thick but dip-friendly consistency.
- For the classic glaze, mix powdered sugar, vanilla, and enough milk to make a thin drizzle consistency.
- Once the donuts are cooled, dip the top of each into the pumpkin glaze, letting excess drip off.
- Using a spoon or piping bag, drizzle the classic icing over the glazed donuts in a decorative pattern.
- Allow the glaze and drizzle to set for about 15-20 minutes before serving.
Nutrition
Calories: 92kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 121mgPotassium: 35mgFiber: 0.4gSugar: 7gVitamin A: 386IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.