These Pumpkin Glazed Donuts are irresistibly soft and finished with two layers of fall-flavored sweetness. The pumpkin glaze gives them a rich, cozy vibe, while a drizzle of vanilla icing adds just the right contrast. They’re a fun weekend baking project and a perfect treat for pumpkin season.

If you’re into warm fall flavors, these donuts are for you. You get all the cinnamon-spiced goodness with way less mess. The double glaze makes them look bakery-worthy, but they’re easy enough for any home baker.

Helpful Tips

Don’t overmix the batter: Stir just until the wet and dry ingredients come together. Overmixing can make the donuts dense instead of soft and cakey.
Use a piping bag or zip-top bag: To get the batter neatly into the donut pan, pipe it in. It’s faster and less messy than spooning it.
Let the glaze set: After dipping and drizzling, give the glaze 15-20 minutes to firm up. This keeps it from smudging and makes the donuts easier to store.

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Pumpkin Glazed Donuts

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Prep Time 10

Cook Time 12

Additional Time 20

Total Time 42

Course Appetizer, Dessert

Cuisine American

Servings Donuts

Calories 92 kcal

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 large eggs
1/4 cup unsalted butter melted
2 teaspoons vanilla extract

For the pumpkin glaze:

1 1/2 cups powdered sugar
3 tablespoons canned pumpkin puree
2 tablespoons milk adjust for consistency
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the classic icing drizzle:

1/2 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a donut pan lightly with butter or non-stick spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Spoon or pipe the batter into the donut pan cavities, filling each about 3/4 full.
Bake for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the pumpkin frosting, in a bowl, whisk together powdered sugar, pumpkin puree, milk, cinnamon, and nutmeg until smooth. Adjust milk to get a thick but dip-friendly consistency.
For the classic glaze, mix powdered sugar, vanilla, and enough milk to make a thin drizzle consistency.
Once the donuts are cooled, dip the top of each into the pumpkin glaze, letting excess drip off.
Using a spoon or piping bag, drizzle the classic icing over the glazed donuts in a decorative pattern.
Allow the glaze and drizzle to set for about 15-20 minutes before serving.

Nutrition

Calories: 92kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 121mgPotassium: 35mgFiber: 0.4gSugar: 7gVitamin A: 386IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg

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