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Glazed Pumpkin Doughnuts

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Put away the basic fall Yankee candles, Bitches. This pumpkin recipe is going to have your house smelling like toasty cinnamon pumpkin doughnuts and the best part is…you can eat them all week long. I know what you’re thinking, doughnuts are fried and unhealthy, why would I make them at home? Ladies, these are baked doughnuts so wipe off that look of disgust off your pretty little face. People are always amazed that I can make doughnuts at home, so use this recipe to show ‘em your skills!

If you’re not already a doughnut-making pro, you’ll need this small doughnut pan to get started. It’s small enough for easy storage and worth the $10, I promise. The doughnuts are pretty easy to make, which is always a plus on busy weekends. Bitches beware of soggy doughnuts though, when stored overnight this glaze doesn’t hold up well.

Glazed Pumpkin Doughnuts

1 (15 oz) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1 cup light brown sugar
1/2 cup vegetable or canola oil
2 large eggs, lightly beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups powdered sugar
4 Tablespoons warm water
1 teaspoon vanilla extract


1.) Preheat oven to 425 degrees. Spray doughnut pan with nonstick spray.

2.) In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3.) Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until it thickens and just begins sticking to the bottom of the pan, about 5 minutes. Pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.

4.) Fill each doughnut mold about 3/4 full. I spooned the batter in very carefully, but you can also use a piping or ziploc bag.
Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won’t take very long, so don’t start online shopping and forget.

5.) Let the doughnuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.

6.) In a medium bowl, whisk all the glaze ingredients together until smooth.

7.) Place a sheet of foil or wax paper under your cooling rack. Dip each doughnuts in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.

Now that you’re a doughnut making queen, imagine all of the possibilities! Next up, gingerbread doughnuts? Only time will tell.

If you can’t get enough of pumpkin spice, try our recipes for Pumpkin Panckaes, Pumpkin Bread and Pumpkin Cookies! Now, start planning your Fall Brunch party.

Recipe by Confessions of a Cookbook Queen.

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