Pumpkin Spice Donuts with Chocolate Glaze

     Nothing says fall like pumpkin and apples. So in order to honor fall, I will be posting a week of pumpkin recipes and then a week of apple recipes.  This week I am starting with pumpkin recipes.

     Unfortunately pumpkin has once again been hard to find at the grocery stores in my area.  I checked 4 different stores and none of them had pumpkin.  I finally found someone unloading two cases of pumpkin on a Sunday morning and stocked up to get me through the next few months.

   The first thing I made were these pumpkin spice donuts.  They were out of this world!  The donuts were cake like, tasted vaguely of pumpkin, and were spiced.  The chocolate glaze on top with the sprinkles only made the donut better.  My husband doesn’t even like pumpkin and he asked me to make another batch because of how much he enjoyed these.  Because they are baked instead of fried they are much healthier then donut store donuts.

Pumpkin Spice Donuts with Chocolate Glaze (adapted from Confections of a Foodie Bride)
2 c. flour
2/3 c. sugar
2 T. butter
2 t. baking powder
1 t. pumpkin pie spice
1/2 t. cinnamon
1 t. salt
2/3 c. canned pumpkin
2 T. low fat milk
2 eggs
2 t. vanilla
2 oz. chocolate, chopped

1 t. vegetable oil


1.  Preheat the oven to 400 degrees.  Spray a donut pan with baking spray.

2.  In a large mixing bowl add the flour, sugar, and butter and mix until the butter is incorporated.  Add in the baking powder, spices, and salt and mix well.

3.  Add in the pumpkin, milk, eggs, and vanilla and stir until a thick dough forms.

4.  Place the batter in a ziplock bag and snip off the end.  Pipe the batter into the donut pan filling the pan 3/4 of the way full.  Make sure you pipe it in because the batter will hold its shape.

5.  Bake for 8-12 minutes or until the donut springs back when touched.  Remove from oven and let cool 3 minutes then transfer to a wire rack.

6.  To make the glaze melt the chocolate in the microwave with the oil.  Stir until smooth.

7.  Dip the donuts into the chocolate glaze and top with sprinkles.  Let the donuts sit for 15 minutes until the chocolate hardens.  Store in an air tight container for up to 2 days.




  1. says

    This is a tasty reminder that I need a donut pan. I am really missing out on some delicious goodies-especially these pumpkin ones. Yum!

  2. says

    Yum, that looks fantastic! I also, need a donut pan even more now! If you have the chance, come by & link this & anything else you have up at Makin’ You Crave Monday over at MrsHappyHomemaker.com!

  3. says

    I am sooo making these! I’m TICKED I’m out of town the next 2 weekends…they’ll have to wait a few weeks, but consider it done! They look pretty calorie-conscious, too. I can’t imagine the nutrition stats are too bad (not that that would stop me! 😉

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