Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes

Ingredients

• 1 teaspoon vegetable oil, or as needed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• ¼ cup light brown sugar
• ¾ cup pumpkin puree
• ⅓ cup vegetable oil
• ⅓ cup maple syrup
• ¼ cup buttermilk
• 1 large egg
• ½ cup confectioners’ sugar
• 3 tablespoons maple syrup
• ¼ cup finely chopped roasted pumpkin seeds

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth.
4. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
5. Scoop about 1/4 cup batter into each doughnut well.
6. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
7. Whisk confectioners’ sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
8. Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Nutrition Facts

• Servings Per Recipe 8
• Calories 275
• % Daily Value *
• Total Fat 11g 14%
• Saturated Fat 2g 9%
• Cholesterol 24mg 8%
• Sodium 210mg 9%
• Total Carbohydrate 42g 15%
• Dietary Fiber 1g 5%
• Total Sugars 26g
• Protein 3g
• Vitamin C 1mg 6%
• Calcium 76mg 6%
• Iron 2mg 9%
• Potassium 155mg 3%

These pumpkin donuts have a maple glaze that gives them a holiday flavor. Top them with chopped pumpkin seeds for extra flavor.

Yields: Makes 8 Servings.

Ingredients

• 1 teaspoon of vegetable oil (or as needed)
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• ¾ teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• ¼ teaspoon of ground nutmeg
• ¼ teaspoon of ground allspice
• ¼ teaspoon of salt
• 1/8 teaspoon of ground cloves
• ¼ cup of light brown sugar
• ¾ cup of pumpkin puree
• 1/3 cup of vegetable oil
• 1/3 cup of maple syrup
• ¼ cup of buttermilk
• 1 large egg

For the Glaze

• ½ cup of confectioners’ sugar
• 3 tablespoons of maple syrup
• ¼ cup of finely chopped roasted pumpkin seeds

Method of Preparation

• Sift the baking powder, flour, and spices in a large bowl.
• Stir in the brown sugar until everything is mixed well.
• Whisk together the 1/3 cup of vegetable oil, maple syrup, buttermilk, and egg in a separate bowl. Whisk until smooth.
• Stir the pumpkin mixture into the flour mixture until everything is just combined. Refrigerate the batter for 20 to 40 minutes.
• Preheat the oven to 375º F. Grease a donut pan with the vegetable oil.
• Fill each donut well with about ¼ cup of batter.
• Bake in the preheated oven until you can insert a toothpick into the donut and it comes out clean, about 9 to 13 minutes.
• Cool the donuts completely in the pan. Transfer them to wire rack.
• Whisk the sugar and syrup together for the glaze. Whisk until it is smooth.
• Dip the donuts in the glaze, and return the donuts to the rack to allow the glaze to set.
• Sprinkle the pumpkin seeds over the glaze.

Hello friends, welcome to Donuts Recipes. Today we are going to make Air Fryer Pumpkin Spice Donut Holes.

These pumpkin donut holes remind me of mini muffins. I rolled them in a mixture of pumpkin spice, cinnamon, and sugar, but feel free to glaze them with a simple milk and confectioners’ sugar mix.

Recipe Summary for making Air Fryer Pumpkin Spice Donut Holes

• preparation time: 10 minutes
• cook: 5 minutes
• additional: 15 minutes
• total: 30 minutes
• Servings: 24

Ingredients for making Air Fryer Pumpkin Spice Donut Holes

• avocado oil cooking spray
• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon pumpkin spice
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ cup brown sugar
• 2 tablespoons unsalted butter, softened
• ½ cup pumpkin puree
• 1 large egg, at room temperature
• 2 tablespoons pumpkin syrup
• 1 teaspoon vanilla extract

Pumpkin Spice Sugar Mixture

• 1 tablespoon white sugar
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon

Directions for making Air Fryer Pumpkin Spice Donut Holes

1. Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.
2. Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside.
3. Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract.
4. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching.
5. Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.
6. Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.

Nutrition’s information for making Air Fryer Pumpkin Spice Donut Holes

• Servings Per Recipe: 24
• Calories: 58.3
• % Daily Value *
• protein: 1.3g 3 %
• carbohydrates: 10.4g 3 %
• dietary fiber: 0.5g 2 %
• sugars: 3g
• fat: 1.3g 2 %
• saturated fat: 0.7g 4 %
• cholesterol: 10.3mg 3 %
• vitamin a iu: 834.6IU 17 %
• niacin equivalents: 0.8mg 6 %
• vitamin c: 0.2mg
• folate: 18.4mcg 5 %
• calcium: 16.1mg 2 %
• iron: 0.6mg 3 %
• magnesium: 3.9mg 1 %
• potassium: 27.8mg 1 %
• sodium: 50.4mg 2 %
• thiamin: 0.1mg 8 %
• calories from fat: 11.6

Hello friends, welcome to Donuts Recipes. Today we are going to make Gluten-Free Vegan Pumpkin Spice Donuts.

Pumpkin spice latte season is in full force right now, and it seems to be everywhere. But most pumpkin spice products are full of artificial flavoring and mostly just sugar.

I made these because I do enjoy the pumpkin spice, but I really dislike the artificial flavorings that are added. These donuts are light and airy and enjoyable with or without the icing.

Recipe Summary for Gluten-Free Vegan Pumpkin Spice Donuts

• preparation time: 20 minutes
• cook: 20 minutes
• additional: 1 hr 5 minutes
• total: 1 hr 45 minutes
• Servings: 12

Ingredients for Gluten-Free Vegan Pumpkin Spice Donuts

Donuts:

• 1 tablespoon coconut oil, or as needed
• 1 cup gluten-free all-purpose baking flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 1 cup almond milk
• ½ cup pumpkin puree
• ½ cup coconut sugar
• ¼ cup olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Pumpkin Spice Icing:

• 2 cups powdered sugar
• 2 tablespoons almond milk
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice

Directions for Gluten-Free Vegan Pumpkin Spice Donuts

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
2. Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl.
3. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
4. Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
5. Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
6. Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
7. Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.

Nutrition’s information in Gluten-Free Vegan Pumpkin Spice Donuts

• Servings Per Recipe: 12
• Calories: 212
• % Daily Value *
• protein: 1.4g 3 %
• carbohydrates: 39.3g 13 %
• dietary fiber: 1.6g 6 %
• sugars: 29.8g
• fat: 6.4g 10 %
• saturated fat: 1.6g 8 %
• vitamin a iu: 1639.4IU 33 %
• niacin equivalents: 0.1mg 1 %
• vitamin c: 0.5mg 1 %
• folate: 1.4mcg
• calcium: 54.7mg 6 %
• iron: 0.4mg 2 %
• magnesium: 5.5mg 2 %
• potassium: 57.1mg 2 %
• sodium: 148.1mg 6 %
• calories from fat: 57.2

Hello friends, welcome to Donuts Recipes. Today we are going to make Two Ingredient Pumpkin Donuts.

A box of cake mix and a can of pumpkin and voila, pumpkin donuts! Super easy and simple but delicious. I dip my donuts in a glaze but feel free to dust them with powdered sugar or leave them plain.

Recipe Summary for Two Ingredient Pumpkin Donuts

• preparation time: 5 minutes
• cook: 10 minutes
• rest: 5 minutes
• total: 20 minutes
• Servings: 18

Ingredients for Two Ingredient Pumpkin Donuts

• nonstick cooking spray
• 1 (15.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice (Optional)

Glaze (Optional):

• 1 cup powdered sugar
• 4 tablespoons almond milk
• ½ teaspoon pumpkin pie spice

Directions for Two Ingredient Pumpkin Donuts

1. Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
2. Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
3. Fill a pastry bag with the mixture and fill greased donut cups halfway full.
4. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
5. While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
6. Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

Nutrition’s information in Two Ingredient Pumpkin Donuts

• Servings Per Recipe: 18
• Calories: 137.5
• % Daily Value *
• fat: 3.1g 5 %
• sodium: 220.9mg 9 %
• carbohydrates: 26.3g 9 %
• dietary fiber: 1.3g 5 %
• protein: 1.7g 3 %
• niacin equivalents: 0.1mg 1 %
• saturated fat: 1.2g 6 %
• vitamin a iu: 3690.7IU 74 %
• vitamin b6: 0mg 1 %
• potassium: 81.3mg 2 %

Hello friends, welcome to Donuts Recipes. Today we are going to make Pumpkin Donuts.

Yummy baked pumpkin donuts so easy they are great any day of the week.

Recipe Summary for Pumpkin Donuts

• preparation time: 15 minutes
• cook: 15 minutes
• total: 30 minutes
• Servings: 12

Ingredients for Pumpkin Donuts

• 2 cups all-purpose flour
• ½ cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup pumpkin puree
• 2 eggs
• ¼ cup milk
• ¼ cup butter, softened
• Icing:
• 1 cup confectioners’ sugar, sifted
• ¼ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• 4 teaspoons milk, or as needed

Directions for Pumpkin Donuts

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
2. Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
3. Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
4. Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
5. Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
6. Stir confectioner’s sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

Nutrition’s information in Pumpkin Donuts

• Servings Per Recipe: 12
• Calories: 205.2
• % Daily Value *
• protein: 3.5g 7 %
• carbohydrates: 37.2g 12 %
• dietary fiber: 1.1g 4 %
• sugars: 20g
• fat: 5g 8 %
• saturated fat: 2.8g 14 %
• cholesterol: 37.9mg 13 %
• vitamin a iu: 2547.5IU 51 %
• niacin equivalents: 2mg 16 %
• vitamin c: 0.7mg 1 %
• folate: 44.1mcg 11 %
• calcium: 62.1mg 6 %
• iron: 1.5mg 8 %
• magnesium: 11.1mg 4 %
• potassium: 87.4mg 2 %
• sodium: 263.8mg 11 %
• thiamin: 0.2mg 18 %
• calories from fat: 44.7

Hello friends, welcome to Donuts Recipes. Today we are going to make Glazed Pumpkin Donuts.

Pumpkin + donuts = awesome (Miz Style)! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Recipe Summary for Glazed Pumpkin Donuts

• preparation: 15 minutes
• cook: 10 minutes
• total: 25 minutes
• Servings: 12
• Yield: 1 dozen donuts

Ingredients for making Glazed Pumpkin Donuts

Donuts

• 2 cups all-purpose flour
• ½ cup packed brown sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• ¼ cup milk
• ¼ cup butter, softened

Glaze

• 1 ½ cups confectioners’ sugar
• ¼ cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions for making Glazed Pumpkin Donuts

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter.
• Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth.
• Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Glazed Pumpkin Donuts

• Servings Per Recipe: 12
• Calories: 261.5
• % Daily Value *
• protein: 3.6g 7 %
• carbohydrates: 42.8g 14 %
• dietary fiber: 1.2g 5 %
• sugars: 25.3g
• fat: 8.8g 14 %
• saturated fat: 5.2g 26 %
• cholesterol: 48mg 16 %
• vitamin a iu: 3459.7IU 69 %
• niacin equivalents: 2.1mg 16 %
• vitamin c: 0.9mg 2 %
• folate: 44.8mcg 11 %
• calcium: 63.7mg 6 %
• iron: 1.6mg 9 %
• magnesium: 12.2mg 4 %
• potassium: 98.7mg 3 %
• sodium: 303.5mg 12 %
• thiamin: 0.2mg 18 %
• calories from fat: 79.2