Baked Pumpkin Donuts Caramel Glaze
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Baked Pumpkin Donuts Caramel Glaze is moist, flavorful, and packed with nutrients! Lightly spiced and perfectly healthy these pumpkin donuts make a tasty breakfast!
After the terrible storms and tornadoes came through the other day and we stayed in the pantry, which is under our stairs, for hours, I decided I needed to clean the pantry. If my husband had been home, there would have been no way we all could have fit in it. Unfortunately, it’s not for the size, but because I keep putting stuff in and not taking stuff out of it!
There’s one little fact you should know, I used to be a ‘neat freak’. I like everything organized and tidy. Then… well, then I started blogging and the house hasn’t been clean since!
Therefore, I made it a priority the next day and went through, organized, and cleaned the pantry moving items with impending expiration dates to the front. As a result, I found a couple of cans of pumpkin that I needed to use.
Oh, Pumpkin!!
Why do we consider pumpkin solely a fall and winter food item? We can get it all year canned! Pumpkin is so healthy and nutrient-packed, it’s a good source of fiber, vitamin A and Beta Carotene. Frankly, I like it in pancakes, muffins, donuts, and hand pies all year! I substitute pumpkin for the fat, oil or
I really wanted to stop cleaning and make these Baked Pumpkin Donuts, but I knew that was just an excuse to stop cleaning. I persevered, cleaned it then rewarded myself with warm Baked Pumpkin Donuts with Caramel Glaze.
Just look at that beautiful color! I hated to eat these donuts they were so pretty, ok, not really, but I did love the bright orange hue!
Baked Pumpkin Donuts Caramel Glaze
Because I baked these donuts, they’re light and fluffy. If you don’t have a donut pan, you can make these as muffins. You’ll just need to adjust your cooking time for muffins. I baked these donuts for 8 minutes. For regular size muffins, you will bake them for 15 to 18 minutes. For small, mini muffins bake them for 10 to 12 minutes.
This donut recipe is a small batch recipe, meaning it only makes 6 donuts. Perfect for portion control! It only uses 1/4 cup of Libby’s Pumpkin Puree. I divide the remaining can of pumpkin into 1/4 cup portions in freezer-safe, zip-top bags and freeze them for later.
MORE!!
- Peanut Butter Bread
- Strawberry Bread
- Lemon Blueberry Streusel Bread
- Snickerdoodle Cobbler
- Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast
- 16 Homemade Energy Bars
- Favorite Pumpkin Recipes
Click here for the caramel glaze recipe
Baked Pumpkin Donuts with Caramel Glaze
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 large eggs
- 1/4 cup pumpkin puree
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon canola or vegetable oil
Instructions
- In a bowl, combine flour, baking powder, salt, cinnamon and sugar. In another bowl, combine egg, pumpkin, milk, vanilla and oil. Mix the ingredients together and stir until just combine. Do not over-mix or the donuts will be tough. Spoon the batter into a zip-top bag. Snip the corner off and squeeze the batter into a donut pan that has been sprayed with non-stick spray.
- Bake for 8 minutes at 350 degrees.
- Remove and allow to cool slightly before dipping in Caramel Glaze that has been warmed.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These look amazing! I love finding new donut recipes to try 🙂
Thanks so much! I’ve been loving donuts lately too!
Paula, those are the prettiest donuts ever! I bet the texture is amazing… melt in my mouth! I can just see you in the pantry with the boys and thinking how to start organizing it. You are too funny… that’s how I would have been. How scary with storms like that. I can’ even imagine. Although, we did have a twister come in the heart of downtown Salt Lake City years ago. Other than that, we get really bad wind storms up here in the mountains and our power just goes out for hours. I hope you stay safe!
Thanks so much, Gloria!
I’m glad those storms are over, Paula! Love these donuts and that we don’t have to wait until fall for pumpkin. Perfect choice with the caramel glaze, yum! Pinning!
Thank you Cindy. Thanks for thinking of me during this bad weather. Pumpkin donuts comforted me pretty well! 🙂
These look so good, Paula! My next pan purchase will definitely be a donut pan…thanks!
Great. I have some more donuts recipes coming soon!
Ooh Paula I love pumpkin baked goods, I can’t wait to try these!
Oh yum. I need to make some donuts stat. I actually just bought a donut pan. I may have to get baking this weekend!
Great recipe, Paula! And again, so glad you all are ok! 🙂
I’ve been loving mine, just haven’t blogged a recipe before this one. The boys eat them before I can! I love it though!
Glad you were safe and love that you made this this time of year. Why not? They look amazing. Have a great weekend!
Thanks so much! Enjoy the donuts!
Those are some gorgeous donuts, Paula! I love pumpkin year round too. I’m pinning these to try soon for sure! Thanks 🙂
Thanks Andi!
Yikes, I didn’t realize the storm was so bad – so happy to hear you are all okay. Glad that you were able to clean out your pantry and find a few cans of pumpkin though. I like using pumpkin all year long too and love that you made donuts. They look incredible and I love the pretty bright color 🙂 Pinning!
Kelly, it was really scary. But no deaths so we were fortunate.
I love doughnuts and I love pumpkin. So this recipe is no brainer for me. I just became aware that you can bake doughnuts. So I am looking into getting a pan. In addition I have asking people, have you ever made or eaten a baked doughnut. I can’t find anyone. Sooooo do they really taste like doughnuts or do they tasted like cupcakes in another shape? This would be fine, because who doesn’t like cupcakes. However, I am major curious. I guess the moral of the story is, I need to get a pan, try a recipe and then be the first one on the block to share baked doughnuts.
They pretty much taste like a cupcake or muffin. The first time I made chocolate chip one’s for my boys, one said, ‘oh yum, these are good Mommie.” and the other one said, “these are good, but they taste like a muffin they’re just shaped different.” lol. I just got my pan a couple of months ago, it’s the size of regular donuts and makes six which is perfect for us. They also come in mini-donuts sized, but I thought that would be too much work.