Baked Pumpkin Doughnuts
Prep time
Cook time
Total time
Recipe type: Quick Breads - Doughnuts
Serves: 18 large doughnuts
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 350ยบ. 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.
Recipe by The Creekside Cook at