Pumpkin Glazed Donuts

Hello everyone! It has definitely been a while since my last post, but in that time I started a new chapter of my life: college! I’m currently studying at Emerson College in Boston, and I’m really loving city life (except for the fact that there are no ovens in my dorm). But, with fall in full swing, I’ve really been missing all of the quintessential autumnal scents and flavors that can only be found in my hometown in woodsy, quaint Connecticut. So, when I caught a cold this past weekend, I headed home with cough drops in one hand and this fabulously fall recipe for Pumpkin Glazed Donuts in the other.

I love making donuts, and it’s only a type of baking that I broke into recently. I was always intimidated by the idea of frying donuts, but with a good donut pan, there’s not need to fry them at all! The texture of baked donuts is a bit softer and chewier, like a muffin, but it is also much healthier than a traditional fried donut, because it contains much less fat.


This recipe is all I could have hoped for in a pumpkin donut recipe because it uses all of the traditional fall flavors I love. Simmering the pumpkin, cinnamon, and cloves is a crucial step, as it allows those strong scents to mesh together beautifully.

Enjoy this recipe, you guys, and get ready for more autumnal recipes very soon!



Pumpkin Glazed Donuts

From Confessions of a Cookbook Queen

Prep time: 15 minutes

Cook time: 7 minutes

Yield: 12 donuts


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup powdered sugar
  • 3 tablespoons warm water
  • 1 teaspoon vanilla

To bake

  1. Preheat your oven to 425*F, and spray your donut pans with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until the mixture thickens and just begins sticking to the bottom of the pan. Pour the hot mixture into the bowl of a stand mixer. Whisk in the brown sugar, oil, and eggs. Add the flour mixture and mix until just combined.
  4. Spoon the batter into a piping bag or Ziploc bag and fill each donut cavity nearly to the top.
  5. Bake the donuts for 7 minutes, or until the tops spring back when lightly touched. Don’t overbake them, or they’ll dry out.
  6. While they’re baking, in a medium bowl, whisk all the glaze ingredients together until it’s smooth, and drizzle the slightly cooled donuts generously with glaze.

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