It's October! Let's start baking!  These pumpkin donuts are fabulous. They remind me of Beverly Ann's donut shop from my hometown. She really knew how to make a good donut. I still haven't found a shop equal to her yummy deep fried confections.  So, I find myself at home making my own versions, often on the healthier side. This recipe is baked not fried. Filled with pumpkin, vanilla spice and everything nice. Serve it with a nice tall glass of milk or your favorite coffee. Happy Autumn:) 



  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅓ cup (85 grams) pumpkin puree
  • ⅓ cup (65 grams) brown sugar
  • ¼ cup (60 ml) milk
  • 1 egg room temperature
  • 2 tablespoons (30 grams) unsalted butter, melted and slightly cooled
  • 1.5 teaspoons VanillaPura Mexican/vodka vaniila extract


  • 1 cup (120 grams) powdered sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 tablespoon (15 ml) milk, use more as needed


  • Preheat oven to 350°F. Spray a 6-count donut pan with nonstick cooking spray set aside.
  • In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
  • In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
  • Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.


  • Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.
  • Dip or squiggle the tops of each cooled donut into or over the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes. Serve and enjoy!




Jill Fulton