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  • Writer's pictureHeather

Baked Pumpkin Spice Doughnuts

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A stack of three chocolate zucchini muffins on top of each other

These yummy moist pumpkin doughnuts are as quick and easy as baking a pan of muffins. In fact, you can make them in a muffin pan if you prefer! The icing sets nicely so you can pop them into lunch boxes.

Prep Time: 15 min

Cook time: 12 min

Yield: 16 doughnuts


  • 1 and 3/4 cups (219g) all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 and 1/2 tsp ground cinnamon

  • 1 tsp store-bought or homemade pumpkin pie spice

  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

  • 3/4 cup (150g) packed light or dark brown sugar

  • 2 large eggs, at room temperature

  • 1 cup (227g) fresh or canned pumpkin puree

  • 1/3 cup (80ml) milk

  • 1 tsp pure vanilla extract


  1. Preheat oven to 350°F. Spray a doughnut pan with non-stick spray.

Make the doughnuts:

  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined.

  2. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together until just combined.

  3. Spoon the batter evenly into the doughnut pan.

  4. Bake for 12 mins or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 mins then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

Make the icing:

  1. Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 min then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt. Let the icing cool for 5 mins to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing drips off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about 1 hr so you can stack or transport the donuts.

  2. Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Zuzh it up!

  • Instead of icing, dip your doughnuts in melted sugar and then a bowl of cinnamon and sugar.

This amazing recipe is from


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