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Baked Pumpkin Donuts with Cinnamon Glaze

Yield: about 4 dozen mini donuts
Author: Maryanne Cabrera


  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 2/3 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temp, lightly whisked
  • 1/4 cup buttermilk, room temp
  • 1/4 cup unsalted butter, melted

Cinnamon Glaze:

  • 1 1/2 cup confectioners' sugar, sifted
  • 1/4 tsp ground cinnamon
  • 1 Tbsp maple syurp
  • 2 Tbsp whole milk


  • Preheat oven to 350 degrees F. Prepare pastry bag (piping bag) with a small round tip. Lightly grease mini donut pans with cooking spray.
  • In a medium bowl, whisk together flour, baking powder, spices and salt. Set aside. In a another bowl, combine buttermilk and melted butter. Set aside.
  • In the bowl of a stand mixer, combine brown sugar, sugar, pumpkin puree and eggs. With the mixer on low, add dry mixture in three additions, alternating with buttermilk mixture. Mix until just combined.
  • Fill prepared pastry bag with batter. Pipe batter into prepared mini donut pans, filling molds a little over half full. Bake for 13-15 minutes until cake springs back to touch. Let cool in pan for 2 minutes before unmolding. Let donuts cool to room temperature on wire rack before glazing.
  • Cinnamon Glaze: In a small bowl, whisk together confectioners' sugar, cinnamon, maple syrup and milk until smooth. If glaze is too thin, add confectioners' sugar 1 tablespoon at a time. If glaze is too thick, add milk 1 teaspoon at a time. 
    Dip one side of cooled donut into glaze. Place dipped donut on a wire rack, iced side up. Sprinkle desired toppings over glaze. Let donuts sit until glaze has set, about 10 minutes.