When the Fall vibes commence, you’ve just gotta have these pumpkin spice donuts to grub on. They’re baked, so easy to make, and paired with a dreamy coffee glaze to take things up a notch! Pumpkin spice signature flavors like cinnamon, nutmeg, ginger, and cardamom are giving these donuts the ultimate warming coziness!

baked pumpkin donuts with coffee glaze on copper wire rack

It’s Fall, y’all!!! I mean, whew, I cannot believe it. It felt like 2020 lasted forever and now we’re almost through with 2021, like what. But here we are. Summer was really nice over in my neck of the woods. And tbh, us folks in Florida do not see the pretty leaves changing nor the crisp cool drop in temperature, ha! So, summer is kinda here always. However, I love me some fall. It’s my favorite season of them all and to me; it’s also the best season to create recipes for!

baked pumpkin donut with coffee glaze and espresso beans on top of copper wire rack

Baked Pumpkin Donuts With Coffee Glaze!

DISCLOSURE: This post is sponsored by Pete and Gerry’s Organic Eggs who I’m always so excited to partner with; all thoughts expressed here are my own. I’ve been a brand ambassador with these friends for some time now and love developing recipes using their high-quality eggs from organic, free range hens. You’ll find that their eggs come from small family farmers who raise their hens on farms where the hens are free to roam about in the sunshine. I love that their gold standard eggs are USDA Organic, Certified Humane, and contain no antibiotics/hormones/pesticides >> aka the best!

These baked pumpkin donuts are incredible, peeps. I love the combination of flavors here, the pumpkin gives richness, that gorgeous orange hue, and adds moisture. Meanwhile, the coffee glaze adds a pop of caffeinated contrast lol. The donuts are also filled with signature pumpkin spices like cinnamon, nutmeg, ginger, and a pinch of cardamom. They’re the most delicious treat to bake up for this season- grab your can of pumpkin puree and let’s get into it, yuh.

baked pumpkin donuts with coffee glaze on copper wire rack with Pete and gerry's egg carton

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • all purpose flour
  • baking powder + baking soda
  • kosher salt
  • cinnamon, nutmeg, ginger, and cardamom
  • an egg >> for top tier goodness, I use Pete and Gerry’s Organic Eggs!
  • granulated sugar
  • buttermilk
  • vegetable oil or canola oil
  • pure pumpkin puree (make sure it’s not pumpkin pie mix!)
  • vanilla bean paste or vanilla extract
  • for the coffee glaze: powdered sugar, milk, coffee liqueur (alternate options in recipe card), vanilla bean paste/extract, and espresso powder

These pumpkin donuts are too easy to make with a yummy cake-like texture… skip your local donut shop and make these ones right at home! Additionally, baked donuts are naturally healthier since there is no frying involved, yay.

How To Make Baked Pumpkin Donuts 🎃🍩

(Note: please see the recipe card directly below for the complete written instructions…and be sure to watch the video to see these donuts come to life!).

  1. Combine the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom.
  2. Whisk the wet ingredients. In another bowl, stir together the egg, sugar, buttermilk, oil, pumpkin puree, and vanilla.
  3. Bring the batter together. Add the flour mixture into the wet ingredients and stir together until just combined.
  4. Use a piping bag/plastic bag. For easy handling, empty the batter into a piping bag, cutting off the tip. No biggie if you do not have one.
  5. Fill the donut pan. I have *this* donut pan >> you can also find them in your local craft stores and other stores alike, too.
  6. Bake the donuts. These baked pumpkin donuts cook within a few minutes!
  7. Prep the coffee glaze. While the donuts bake, in a bowl, mix together the powdered sugar, milk, coffee liqueur, and vanilla.
  8. Glaze the donuts. Dip the top of each donut into the coffee glaze and place them onto a wire rack for the glaze to set. Serve and enjoy!

More Recipes To Enjoy This Season

baked pumpkin donut with coffee glaze and espresso bean on top of copper wire rack

Why You’ll Love These Pumpkin Donuts With Coffee Glaze

If you’re a pumpkin fan, you’re in for a real tasty treat with this recipe! They have just the right amount of pumpkin in them and they’re spiced to perfection with warm notes. I love how moist and tender these baked pumpkin donuts are thanks to the pumpkin, buttermilk, and oil. There isn’t a dry crumb in sight!

In addition, they’re baked right in the oven- no frying or handling/shaping dough. Lastly, they’re finished with a flavorful coffee glaze that comes together in a pinch! The coffee glaze compliments and enhances the pumpkin flavor so nicely. Listen, pair these donuts with your fave seasonal drink and you’re in bizness, mmkay. Such a fun recipe to make on the weekends with loved ones.

three baked pumpkin donuts with coffee glaze stacked on top of teacher other

Recipe Customizations + More Info

Can I use other flour? Yes! I recommend using gluten-free flour or whole wheat flour. Please note that no other types of flour have been tested.

Can I use pumpkin pie spice? Sure thing! To replace the 4 spices written in this recipe, I’d use about 1 1/2-2 teaspoons of pumpkin pie spice blend.

What about the sugar? Feel free to swap granulated sugar for coconut/maple/brown sugar or any type of similar sugar that you have.

Can I use milk instead? Yup, you can replace the buttermilk with your milk of choice: whole, 2%, skim, almond/oat milk, etc.

Storing these baked pumpkin donuts: Keep any leftover donuts stored inside of an airtight container for up to 2 days. I recommend keeping them on the counter and not refrigerated (they’ll dry out faster).

Print
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baked pumpkin donut with coffee glaze and espresso bean on top of copper wire rack

Baked Pumpkin Donuts With Coffee Glaze

  • Author: Quin Liburd
  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 30m
  • Yield: 10 1x
  • Category: Desserts and Sweets
  • Method: Baking
  • Cuisine: American

Description

When the Fall vibes commence, you’ve just gotta have these pumpkin spice donuts to grub on. They’re baked, so easy to make, and paired with a dreamy coffee glaze to take things up a notch! Pumpkin spice signature flavors like cinnamon, nutmeg, ginger, and cardamom are giving these donuts the ultimate warming coziness!


Ingredients

Scale

For the pumpkin donuts

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 large Pete and Gerry’s Organic Egg
  • 1/2 cup granulated sugar
  • 3/4 cups whole buttermilk
  • 1/4 cup vegetable oil, or canola oil
  • 1/2 cup pure pumpkin puree (not pumpkin pie mix!)
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

For the coffee glaze

  • 1 cup powdered sugar, sifted if lumpy
  • 2 tablespoons whole milk, or milk of choice
  • 1 tablespoon coffee liqueur (such as Kahlúa)- alternate options in notes
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder

Instructions

For the pumpkin donuts

  1. Preheat the oven to 375°F. Lightly grease the wells of a donut pan with baking spray. Note– you will likely need two 6-cavity donut pans (this is the one I have) to bake all at once or you can bake them in batches, if needed. Then set the pan(s) aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Then set the bowl aside.
  3. In another large bowl, combine the egg, sugar, buttermilk, oil, pumpkin puree, and vanilla bean paste. Stir together until fully combined. Then empty the flour mixture into the wet ingredients and use a rubber spatula to fold everything together until just combined.
  4. Scoop the batter into a large pastry piping bag or ziplock bag for easy handling. Cut the tip off the end of the bag and neatly empty the batter into the donut wells to fill- careful not to over fill. Alternatively, use a spoon to scoop the batter into the wells, if needed.
  5. Bake the donuts for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes and then invert the donuts onto a wire rack to continue cooling down. While the donuts cool, prepare the icing.
  6. Carefully dip the top of each cooled donut into the coffee glaze and place onto a wire rack to allow the glaze to set. Repeat this process until all of the donuts are glazed. Serve and enjoy!

For the coffee glaze

  1. In a bowl, combine the powdered sugar, milk, coffee liqueur, vanilla bean paste, and espresso powder. Whisk everything together super well to thoroughly combine. 

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. If you prefer not to use coffee liqueur, feel free to replace with either more milk or actual black coffee (can be warm or cold).
  3. Storing: Keep any leftover donuts stored inside of an airtight container for up to 2 days. I recommend keeping them on the counter and not refrigerated (they’ll dry out faster).

Keywords: pumpkin, donuts, fall, coffee