clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!



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


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. 


  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