Baked Pumpkin Doughnuts

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Baked Pumpkin Doughnuts are a delicious fall sweet breakfast treat.

Baked Pumpkin Doughnuts with Glaze

How do you make homemade donuts in the oven?

There’s nothing like a good, fried doughnut topped with rich, sugary glaze from a donut shop.  But donuts can be baked in the oven too!  It’s a good way to lighten up this decadent breakfast pastry.

If you really want them to look like nice, round donuts, it’s best to have a couple of donut pans on hand.  You can order them on Amazon (or look for them at a store like Bed, Bath & Beyond). They’re only $13.50 for two pans.  I use mine quite often!

You’ll mix up the batter for these baked pumpkin doughnuts and pipe the batter into the cavities in the donut pans.  They’ll bake up nice and round, and they turn out like cake doughnuts.

Baked Pumpkin Doughnuts with Glaze

How do you make glaze for donuts?

After your donuts have finished baking, it’s important to let them cool for a bit.  The glaze for these baked pumpkin doughnuts is super simple.  It’s just a mix of powdered sugar, vanilla and milk.  And it’s just enough to add a sweet little something to the tops of these donuts.

Stack of Baked Pumpkin Doughnuts with Glaze

How many Weight Watchers SmartPoints is a donut?

It’s crazy to think that you can actually eat a doughnut if you’re on the Weight Watchers Freestyle SmartPoints program, but you can!  These are baked, so they have not been submerged in hot oil like most doughnuts!

Go light on points on the day you’d like to treat yourself, and you can count one of these Baked Pumpkin Doughnuts as 8 Freestyle SmartPoints. It’s totally worth it!

Stack of Baked Pumpkin Doughnuts with Glaze

Is there a difference between Doughnuts and Donuts?

I’ve always wondered why there is a difference in how people spell doughnut vs. donut!  There is no difference between a doughnut and a donut.  It’s just the spelling.  “Doughnut” is the official dictionary spelling of the word, and it’s the way you’ll more likely to see it spelled across the United States and internationally.

“Donut” is the shortened, “lazy” spelling of the word.  It’s not necessarily an incorrect spelling of the word but it’s less common than it’s counterpart.

Bite of a Baked Pumpkin Doughnut

Try baking these for your next fall breakfast!

If you’re looking for more delicious fall breakfast treats, you might also like to try my Pumpkin Steel Cut Oats or this Apple Puff Pancake. Gingerbread Pancakes, Spiced Apple Waffles and Pumpkin Granola are great breakfast recipes for fall too!

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5 from 1 vote

Baked Pumpkin Doughnuts

Love this fall-themed doughnut recipe for fall mornings!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 doughnuts
Calories 202kcal
Course Breakfast
Cuisine American
Keyword baked pumpkin doughnuts



  • 2 cups all purpose flour
  • 1/2 cup packed light brown sugar
  • teaspoons baking powder
  • teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canned unsweetened pumpkin puree
  • 2 large eggs
  • 1/4 cup nonfat milk
  • 1/4 cup (1/2 stick) butter, softened


  • 1 cup sifted powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons nonfat mik


  • Preheat oven to 375°F. Spray two donut pans with nonstick spray.


  • In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add the pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until combined.
  • Spoon the mixture into a pastry bag fitted with a large tip with a 1/2-inch opening. Pipe onto donut pans. Bake 10 minutes, or until golden brown. Cool the doughnuts on a rack over waxed paper.


  • In a small mixing bowl stir together the powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon the icing over the doughnuts.


Serving: 1doughnut | Calories: 202kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 172mg | Potassium: 125mg | Fiber: 0g | Sugar: 19g | Vitamin A: 1760IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1.4mg
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Lori Lange of Recipe Girl

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  • madison falls wrote:

    The Donuts look delicious

  • Michelle wrote:

    My 5 year old son had a great time helping me make these this morning…and an even better time eating one! Ours turned out nice and moist. I used whole wheat flour because that was all I had and they were yummy.

  • Linda Hielscher wrote:

    Very Very Very good!!! I did change the amount of pumpkin to 1 cup. A review stated that they were a bit dry. Maybe from over cooking but mine were very moist. I also added a tablespoon of neufchatel cheese to the glaze. These won’t last long … my kids love them. 🙂

  • Charlotte wrote:

    Sorry but my family and I didn’t like these. They had no resemblance in texture to any donut. I thought they would be like a cake donut but they were just cake. Not sweet enough either. Good idea though!

  • conniemom wrote:

    This recipe IS truly a KEPPER!!! There was a chill in the Autumn air so I tried this recipe this a.m….. WOW! Perfect with a hot cup of coffee on this chilly day! Followed the recipe exactly…trying the glaze on 6 of the doughnuts and pwd. sugar on the other six…. Loved them BOTH!!!! Thank-You recipegirl!!!

    • Lori Lange wrote:

      @conniemom, You’re welcome! Now I’m craving these!

  • Pat wrote:

    Seriously? Seriously? Okay so I’ve got some more pumpkin to use up after making your Amish Pumpkin rolls so these are perfect, plus I need to dust off my dought baking pan. Will report back on these by the end of the week, yippee! Not sure if I should do a glaze though, do you think I could do something with just tossing them in some powdered sugar and cinnamon?