Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts with Cream Cheese Glaze Plus a KitchenAid Mixer Giveaway

Plus – you can win
a 5qt Artisan Series KitchenAid Mixer!

After a weirdly spring-like summer, we’ve been having a weirdly summer-like fall. The weather feels confusing to us, but the garden seems to know what to do. Like grow pumpkins.

But they aren’t ripe enough to cook with yet, and I had a can of pumpkin left from earlier in the year, so I made these fabulous Baked Pumpkin Doughnuts with canned pumpkin. In a couple weeks, I will be doing a post dedicated to the cooking of fresh pumpkins, but for today, we will keep things simple.

And a little healthier too, because these doughnuts are baked, not fried. They are moist and tender, with lots of nice warm, fall spices, and topped with a tangy cream cheese glaze. To make baked doughnuts, you need doughnut pans. They aren’t hard to find at all, but just in case, here are the ones I have on Amazon: Large size doughnut pan and Mini size doughnut pan.

This recipe will make about 18 large doughnuts or 36 minis. I baked them in batches because I don’t have enough of either size for a whole batch at once.

Ah yes – I bet you want to know about the giveaway too, right? I don’t blame you, because I am pretty excited about it myself.

I’ve joined forces with 16 other bloggers to give our readers the chance to win a pretty awesome prize! Like a lot of recipes, the one below can be made by hand or with just a hand mixer – but it’s a heck of a lot easier with a powerful stand mixer, and now you might win a KitchenAid Artisan mixer of your very own. Just in time for the holidays too!

Below are all the blogs where the giveaway can be found, so be sure to check them out.This KitchenAid Mixer giveaway is hosted by 17 bloggers!More about how to enter right below the recipe.

Baked Pumpkin Doughnuts
Recipe type: Quick Breads - Doughnuts
Serves: 18 large doughnuts
Prep time: 
Cook time: 
Total time: 
The Doughnuts
  • 1 cup pumpkin puree [not pumpkin pie filling]
  • 1 cup light brown sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 2 teaspoon pure vanilla extract
  • ½ cup coconut oil melted [can use vegetable oil]
  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
The Glaze
  • 4 ounces cream cheese, at room temperature
  • pinch of salt
  • 1 & ½ cups 10X confectionary sugar
  • ½ teaspoon pure vanilla extract
  • 2 - 4 teaspoons heavy cream or half & half
Make the Doughnuts
  1. Preheat the oven to 350º. Generously butter doughnut pans - the recipe makes about 18 large or 36 mini doughnuts, but they can be baked in batches.
  2. Place the pumpkin puree and light brown sugar in the bowl of the stand mixer [or in a regular mixing bowl if using a hand mixer or whisking by hand] and beat until completely incorporated.
  3. Beat in the eggs, and then the buttermilk.
  4. With the mixer running, stream in the melted coconut oil and mix until incorporated.
  5. In a smaller bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
  6. Beat the dry ingredients into the pumpkin mixture and beat until smooth. It will be a loose batter.
  7. Place a gallon ziplock bag in a large narrow container, like a large washed out yogurt container, draping the edges over the sides to hold the bag open.
  8. Scrape all of the batter into the ziplock bag, and zip it closed, gently squeezing to remove the air as you zip it up.
  9. Cut off the tip of one of the bottom corners of the bag, and slowly pipe the batter into the prepared pans. Just squeeze very gently, and go slowly around each opening in the pan, so that the center doesn't fill in.
  10. Bake for about 12 [for the minis] to 18 minutes, until a toothpick inserted in the center comes out clean.
  11. Tip the baked doughnuts out onto a cooling rack [butter again if you need to bake more batches, and repeat the piping procedure until all of the batter is used up] until completely cooled.
Make the Glaze
  1. Beat the cream cheese until very smooth, then beat in the salt, 10X sugar and vanilla extract, until totally combined and smooth.
  2. Gradually beat the cream in, one teaspoon at a time, until the glaze is creamy and a spreadable consistency.
  3. Once the doughnuts are completely cooled, gently spoon over the tops, letting the glaze run down the sides unevenly. A small spoon works best, with only a small amount of glaze at a time. Wait about 10 minutes, until the glaze has settled before sprinkling with decorations if desired.
  4. It is best to glaze the doughnuts a short while before serving - this glaze doesn't harden very readily.

 Perfect for any fall party you may be enjoying this year and quite a lot better for you than the ones at the corner shop!Baked Pumpkin Doughnuts with Cream Cheese Glaze Plus a KitchenAid Mixer GiveawayAnd now, about that giveaway – it is super easy to enter, and you can get a bunch of entries by following me and my fellow bloggers on Pinterest! Cool huh?giveaway on the The Creekside Cook


note: this post contains one or more Amazon affiliate links  
and I make a small commission on your purchase.

a Rafflecopter giveaway

66 thoughts on “Baked Pumpkin Doughnuts

  1. Pingback: Skillet Pumpkin Fudge Brownies - The Creekside Cook

  2. Pingback: Macadamia Lime Blondies - The Creekside Cook

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.