Pumpkin Donuts: 3 Unbelievably Awesome Glazed Bites

Okay, friends, let’s talk fall! And more importantly, let’s talk pumpkin! I don’t know about you, but as soon as the leaves start to change, my brain switches over to pumpkin spice EVERYTHING. But this year, I’m doing something a little different – something healthier, but just as delicious. I’m making baked pumpkin donuts with a sweet glaze, and trust me, you NEED these in your life.

Forget those heavy, fried donuts you get at the store. We’re baking these babies, which means they’re lighter, fluffier, and way less greasy. Plus, that glaze? Oh my goodness, that glaze! It’s the perfect touch of sweetness to complement the warm, spiced pumpkin flavor. My family has this little tradition where we make pumpkin treats every October, and I just know these pumpkin donuts baked glazed fall are going to become a new staple. Seriously, get ready to fall in love!

Why You’ll Love These Pumpkin Donuts Baked Glazed Fall

Okay, so why should you even bother making these? Well, let me tell you! These aren’t just *any* donuts. They’re special. Here’s why:

Easy to Make Pumpkin Donuts Baked Glazed Fall

Seriously, if I can do it (and I’m a *bit* of a disaster in the kitchen sometimes!), you can too! The recipe is super straightforward.

Healthier Than Fried Pumpkin Donuts

Let’s be real, we all want to indulge without *too* much guilt, right? Baking instead of frying makes a huge difference!

Perfect Fall Flavor Pumpkin Donuts

Cinnamon, nutmeg, cloves… it’s like autumn in every single bite. My favorite part is that warm spice blend!

Quick Pumpkin Donuts Baked Glazed Fall

From start to finish, you’re looking at under half an hour. Hello, perfect last-minute treat!

Ingredients for Your Pumpkin Donuts Baked Glazed Fall

Alright, let’s gather our goodies! Don’t worry, you probably have most of this stuff already. Here’s what you’ll need to whip up a batch of these amazing pumpkin donuts baked glazed fall. I’ll break it down for ya:

For the Pumpkin Donuts

Flour

You’ll want 1 1/2 cups of all-purpose flour for this recipe. I usually just use regular ol’ all-purpose, nothing fancy!

Baking Powder

Grab 1 tsp of baking powder. This is what gives our donuts that nice, fluffy lift!

Baking Soda

You’ll need 1/2 tsp of baking soda. Don’t skip this – it helps with the texture!

Spices

Okay, here’s where the magic happens! Get ready to measure out 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves. I always use ground spices; it’s just easier. But if you have fresh, go for it!

Salt

Just a pinch! 1/4 tsp of salt will do the trick. It balances out all the sweetness, trust me.

Sugar

You’ll need 1 cup of granulated sugar. I just use the regular white kind!

Pumpkin Puree

This is the star of the show! 1/2 cup of pumpkin puree. Make SURE it’s *puree*, not pumpkin pie filling. Big difference!

Milk

Grab 1/4 cup of milk. I usually use whatever I have on hand – whole milk, 2%, even almond milk works in a pinch!

Butter

2 tbsp of melted, unsalted butter. Make sure it’s cooled slightly so it doesn’t cook the egg!

Egg

One large egg. Let it come to room temperature for easier mixing!

Vanilla Extract

A teaspoon of pure vanilla extract. Imitation vanilla? No way! Go for the good stuff; it makes a difference.

For the Glaze of these Pumpkin Donuts

Powdered Sugar

You’ll need 1 cup of powdered sugar. Sift it if you’re feeling fancy, but honestly, I usually skip that step!

Milk

2-3 tbsp of milk. Again, any kind works! You’ll adjust this to get the perfect glaze consistency.

Vanilla Extract

1/2 tsp of pure vanilla extract. Can’t hurt to add more vanilla, right?

How to Make Pumpkin Donuts Baked Glazed Fall: Step-by-Step Instructions

Okay, ready to get baking? Don’t be intimidated! These pumpkin donuts baked glazed fall are seriously easy to make. Just follow these steps, and you’ll be enjoying warm, delicious donuts in no time. Pay attention to the preheating and cooling times – those are important! Let’s do this!

Preparing the Batter for Pumpkin Donuts

Preheat and Prep

First things first: crank up that oven to 350°F (175°C). While it’s heating, grease your donut pan. I use cooking spray, but you could also use butter and flour if you’re old-school like that!

Combine Dry Ingredients

Grab a bowl and whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Just whisk it all together until it’s nicely combined. This makes sure everything is evenly distributed!

Combine Wet Ingredients

In another bowl, mix your sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract. Get it all nice and smooth!

Mix Wet and Dry

Now, this is important! Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Seriously, don’t overmix! Overmixing makes tough donuts, and nobody wants that.

Baking Your Pumpkin Donuts

Fill Donut Pan

Carefully fill each donut cavity about 2/3 full. I like to use a piping bag or a zip-top bag with the corner cut off to make this easier, but a spoon works just fine too!

Bake

Pop the donut pan into the oven and bake for 10-12 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them – ovens vary!

Cool

Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool *completely*. This is important, or the glaze will melt right off!

Glazing the Baked Pumpkin Donuts

Make the Glaze

While the donuts are cooling, whisk together your powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. You want it to be pourable but not watery!

Glaze the Donuts

Dip each donut into the glaze and place it back on the wire rack. Let the excess glaze drip off. You can even double-dip if you’re feeling extra sweet! And there you have it – beautiful, delicious pumpkin donuts baked glazed fall!

Tips for the Best Pumpkin Donuts Baked Glazed Fall

Want to take your pumpkin donuts from good to AMAZING? Of course, you do! Here are a few little secrets I’ve learned along the way to make sure your baked pumpkin donuts are absolutely perfect every single time. These are game-changers, trust me!

Don’t Overmix the Donut Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, and that leads to tough, chewy donuts. We want tender, fluffy donuts, so mix until *just* combined. A few streaks of flour are okay!

Use Fresh Spices for Pumpkin Donuts

Okay, this might sound a little extra, but fresh spices make a HUGE difference. If you have spices that have been sitting in your pantry for, like, five years… toss ’em! The fresher the spices, the more flavorful your pumpkin donuts will be. You’ll taste the difference; I promise!

Adjust the Glaze Consistency

The glaze is everything, right? You want it to be thick enough to coat the donut nicely but thin enough to drip down a little. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar. You want it to be pourable but not watery!

Cooling the Pumpkin Donuts is Important

Patience, my friend! I know it’s tempting to glaze those warm donuts right away, but resist! If the donuts are even a little bit warm, the glaze will melt right off and you’ll have a sticky mess. Let them cool completely before glazing. You can do it!

Variations for Your Pumpkin Donuts Baked Glazed Fall Recipe

Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little crazy and try some fun variations! These pumpkin donuts are like a blank canvas – ready for you to get creative. Here are a few ideas to get you started:

Add Chocolate Chips to Your Pumpkin Donuts

Chocolate and pumpkin? Yes, please! Throw in about 1/2 cup of chocolate chips (milk chocolate, semi-sweet, dark chocolate – whatever you like!) to the batter before baking. You won’t regret it!

Spice it Up More

Feeling adventurous? Add a pinch of ground ginger or cardamom to the spice mix. It’ll give your pumpkin donuts a little extra kick. Just a little bit goes a long way!

Different Glaze Flavors for Pumpkin Donuts

Let’s talk glaze! While the simple glaze is amazing, why not mix it up? Try a maple glaze (just substitute maple syrup for some of the milk) or a cream cheese glaze (cream cheese, powdered sugar, vanilla – yum!).

Add Nuts to Your Pumpkin Donuts

Nuts add a nice crunch and nutty flavor. Walnuts or pecans would be fantastic in these pumpkin donuts! Just chop them up and add about 1/4 cup to the batter.

Storing Your Pumpkin Donuts Baked Glazed Fall

Made too many donuts? (Is that even possible?!) No worries! Here’s how to keep those pumpkin donuts baked glazed fall fresh and delicious.

How to Store Baked Pumpkin Donuts

You can keep these at room temperature in an airtight container for a day or two. If you want them to last longer, pop them in the fridge! They’ll be good for up to a week, but honestly, they probably won’t last that long!

Reheating Pumpkin Donuts

Want to warm them up a bit? A few seconds in the microwave does the trick! Just be careful not to overheat them, or they’ll get a little rubbery. Honestly, though, they’re pretty darn good cold too!

Frequently Asked Questions About Pumpkin Donuts Baked Glazed Fall

Got questions? I’ve got answers! Here are some of the most common things people ask me about these amazing pumpkin donuts baked glazed fall. Don’t worry, I’ve got you covered!

Can I use pumpkin pie filling instead of pumpkin puree?

Okay, super important: NO! Pumpkin pie filling has spices and sugar already added, and that’ll mess with the flavor and texture of your donuts. You want *pure* pumpkin puree, the kind that’s just plain pumpkin. Trust me on this one!

Can I freeze these baked donuts?

Yep, you sure can! Just let them cool completely, *unglazed*, then wrap them individually in plastic wrap and pop them in a freezer bag. They’ll keep for a month or two. When you’re ready to eat them, thaw them at room temperature and then glaze them. Easy peasy!

What if I don’t have a donut pan?

No donut pan? No problem! You can totally use a muffin tin instead. Just fill the muffin cups about 2/3 full and bake for the same amount of time. They’ll be more like pumpkin muffins than donuts, but they’ll still be delicious!

How do I keep my pumpkin donuts from being dry?

Dry donuts are the WORST, right? Make sure you measure your ingredients accurately, and don’t overbake them! Also, pumpkin puree adds a ton of moisture, so don’t skimp on that! And remember, don’t overmix the batter!

Can I make these pumpkin donuts gluten-free?

Absolutely! Just use a gluten-free all-purpose flour blend. I’ve had good luck with a few different brands. You might need to add a little extra liquid (like a tablespoon or two of milk) to get the right batter consistency. Keep an eye on them while they’re baking, as gluten-free baked goods can sometimes bake a little faster.

Nutritional Information for Pumpkin Donuts Baked Glazed Fall

Okay, so you’re probably wondering about the nutrition info, right? Here’s the deal: I can give you a rough estimate, but keep in mind that it can vary *a lot* depending on the exact ingredients you use (different brands, etc.). So, take this with a grain of salt! I’m not a nutritionist, just a home cook who loves pumpkin donuts baked glazed fall!

Enjoy Your Homemade Pumpkin Donuts Baked Glazed Fall!

There you have it! My absolute favorite baked pumpkin donuts, all ready for you to devour. I really hope you give these a try – they’re seriously the perfect fall treat. And hey, if you do make them, leave a comment below and let me know how they turned out! Or even better, snap a picture and share it on social media! Don’t forget to tag me so I can see your amazing creations!

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