Name: Small Batch Baked Pumpkin Donuts
Cook time: 12 min
Ingredients: 1 cup all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp fine sea or kosher salt; 1/4 cup milk, I used 2 percent; 1 egg slightly beaten; 1/3 cup pumpkin puree, not pumpkin pie filling; 1/3 cup light brown sugar, packed; 1/2 tsp vanilla extract; 3 tbsp unsalted butter, melted and cooled; 1 cup powdered sugar, sifted; 2 tbsp pure maple syrup; 1/8 tsp fine sea or kosher salt; 1/2 tsp cinnamon; 1-3 tbsp milk, more or less for consistency of glaze. Start with 1 tablespoons and go from there.

Small Batch Baked Pumpkin Donuts

This Small Batch Baked Pumpkin Donuts are a healthier option and these happen to taste just like ones you would get at your favorite donut shop. Perfect size batch for eating the same day. Enjoy!

We are big donut family. Seriously, we all love donuts so much, I usually bake a batch each week.

In fact, for awhile we were on a donut run. Whenever we saw a donut shop, we would stop and buy a few varieties and sample them.

This all started a few years ago when visiting my daughter Tori at college.

There was a famous donut shop that everyone raved about. We knew this right away when we arrived and there was a line out the door of the small shop.I bought a variety of donuts to take back with me on the plane and bring to my husband and son.

Since then, we were going all over Long Island on Sundays scouring out bakeries and donut shops looking for the best of the best.

Well, this couldn’t go on, for two reason, too much sugar and fat in a fried donut and way too fattening to eat a donut or two every weekend.

I knew we still loved our donuts and I wanted to try and make our favorite flavor, pumpkin at home.

They came out so delicious and even though they were baked and not fried they seriously tasted like a fried doughnut

There are already two more donut recipes right here that are just as delicious: Wacky Chocolate Baked Donuts and Best Baked Donuts Ever! You must try these donuts as well. They’re all so delicious!

Note: There are even more donut recipes on the blog now. If you are a lemon dessert fan, you are going to really enjoy this recipe for a Small Batch Baked Lemon Donuts

Check all the donut recipes that are up now. I’m always thinking of more flavors, so keep a look out but, in the meantime, there are a lot to see now. Just go to the search bar on the top right and put in donuts. You’ll see them all pop up. Enjoy them all!

Small Batch Baked Pumpkin Donuts

Yields: 6 to 8 donuts

What’s in this small batch baked pumpkin donuts?

Here are the simple everyday ingredients:

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda, make sure you baking soda and baking powder are fresh
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon fine sea or kosher salt
1/4 cup milk, I used 2 percent
1 egg slightly beaten
1/3 cup pumpkin puree, not pumpkin pie filling
1/3 light brown sugar, packed
3 tablespoon unsalted butter, melted and cooled
1/2 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted with a whisk
2 tablespoons pure maple syrup
1/8 teaspoon fine sea or kosher salt
1/2 teaspoon cinnamon
1-3 tablespoon milk, more or less for consistency of glaze. Start with 1 tablespoons and go from there

How is this small batch baked pumpkin donuts made?

Directions couldn’t be easier:

Preheat oven to 350 degrees. Spray a donut pan or two with cooking spray and set aside.
In a large mixing bowl, combine flours, baking powder, baking soda, and spices. Stir with a whisk to break up any clumps.
In a medium mixing bowl, combine all wet ingredients except glaze ingredients.
Use a whisk to mix all wet ingredients until combined.
Pour the wet into the dry and mix with a rubber spatula just until combined. Dip down to make sure all the flour is incorporated. Try not to over mix.
Using a regular teaspoon, spoon batter into each donut cavity. With an offset spatula or butter knife smooth out the tops.
Bake for 9-12 minutes. Check after 9 minutes. Use a toothpick to test for dry to moist crumbs. The donuts should spring back when lightly touched on top.
Let pan cool on a wire rack for about 15 minutes. While cooling make your glaze.
Mix all glaze ingredients together with a small whisk or fork. You want it smooth and slightly drippy.
Turn the pan over and donuts should fall out. If needed use a butter knife to gently remove the donuts from pan. The donuts should be completely cooled before glazing.
Dip the tops of each donut into the glaze and let dry on wire rack. Best when eaten the same day.
Recipe note: If you have leftover glaze, you can either double dip the tops of each donut.

Enjoy the pumpkin deliciousness!

Print recipe below

Small Batch Baked Pumpkin Donuts

Baked Donuts are a healthier option and these happen to taste just like one you would get at your favorite donut shop. Perfect size batch for eating the same day. Enjoy!

Course Dessert

Cuisine American

Keyword baked donuts, donuts, pumpkin donuts

Cook Time 12 minutes

Servings 6

Author Pam

Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp fine sea or kosher salt
1/4 cup milk, I used 2 percent
1 egg slightly beaten
1/3 cup pumpkin puree, not pumpkin pie filling
1/3 cup light brown sugar, packed
1/2 tsp vanilla extract
3 tbsp unsalted butter, melted and cooled

For the glaze

1 cup powdered sugar, sifted
2 tbsp pure maple syrup
1/8 tsp fine sea or kosher salt
1/2 tsp cinnamon
1-3 tbsp milk, more or less for consistency of glaze. Start with 1 tablespoons and go from there.

Instructions

1.Preheat oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2.In a large mixing bowl, combine flours and spices. Stir with a whisk to break up any clumps.
3.In a medium mixing bowl, combine all wet ingredients except glaze ingredients.
4.Use a whisk to mix all wet ingredients until combined.
5.Pour the wet into the dry and mix with a rubber spatula just until combined. Dip down to make sure all the flour is incorporated. Try not to over mix.
6.Using a regular teaspoon, spoon batter into each donut cavity. With an offset spatula or butter knife smooth out the tops.
7.Bake for 9-12 minutes. Check after 9 minutes. Use a toothpick to test for dry to moist crumbs. The donuts should spring back when lightly touched on top.
8.Let pan cool on a wire rack for about 15 minutes. While cooling make your glaze.
9.Mix all glaze ingredients together with a small whisk or fork. You want it smooth and slightly drippy.
10.Turn the pan over and donuts should fall out. If needed use a butter knife to gently remove the donuts from pan.
11.Dip the tops of each donut into the glaze and let dry on wire rack.
*Best when eaten the same day. Enjoy!