Baked Pumpkin Doughnuts with Vanilla Bean Cinnamon Glaze

August 8th 2012 / 3 minutes to read

Oh yes. I did it. I bought a doughnut pan. I even went as far as to make these… HEALTHY.

Damn. Straight.

93 Calories PER doughnut WITH a real sugar hardcore awesome glaze.

Let’s look at these again…

Now, I’m not one to go towards the baked goods, generally I just want to eat tons of cheese, however these baked pumpkin doughnuts are so worth it!

Glorious pumpkin, fragrant cinnamon, the delicate perfume of vanilla… love it!

This is considered a cake doughnut and I was able to make 18 doughnuts out of the batter. However I can’t say how long they last because my family demolished them in less than 24 hours. As always, they are best hot and fresh out of the oven like all baked goods are!

Baked Pumpkin Doughnuts with Vanilla Bean Cinnamon Glaze




Yield 18 Doughnuts


  • 2 C of all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt (only salt I use)
  • 1/4 tsp baking soda
  • 1/2 tsp to 3/4 tsp of freshly grated nutmeg
  • 1 1/2 tsp ground cinnamon
  • 1/4 C light brown sugar, packed
  • 1/4 C sugar substitute, I use Stevia in the Raw
  • 1 C pure canned pumpkin puree
  • 2 large eggs
  • 2 TBSP milk, I use 2%
  • 1/4 C of butter or butter substitute. I use I Can’t Believe It’s Not Butter Light.
  • 1 tsp pure vanilla extract

The Ingredients For The Hardcore Awesome Glaze

  • 1/4 C powdered sugar
  • 1 TBSP milk
  • 1 vanilla bean, seeds scraped
  • 1/4 tsp – 1/2 tsp ground cinnamon


  1. Pre-heat your oven to 350 degrees.
  2. In a large bowl (I used our KitchenAid mixer) cream the sugars, butter, and pumpkin puree until just combined.
  3. Add in the eggs, milk, and vanilla extract. Mix until combined.
  4. Now add in the dry ingredients, flour, nutmeg, cinnamon, baking soda, baking powder, and salt. Mix until all of the dry ingredients are incorporated into the wet. Don’t over mix because tough doughnuts aren’t AWESOME!
  5. Spray your doughnut pan with olive oil or cooking spray.
  6. This is the fun part. Get all of that batter into a quart sized plastic bag and try to get some of the air out. Snip off a small corner and carefully pipe the batter into the pan. Basically you’re piping a circle. Do not pipe in TOO much (hence the snipping of a SMALL corner of the bag) because they do puff up.
  7. Bake for 10 minutes.
  8. While the tasty doughnuts are baking, mix all of the glaze ingredients into a bowl. Bam. Glaze is ready.
  9. When your timer goes off, get the doughnuts onto a wire rack. Wipe the pan with cloth or paper towel and re-spray with oil of choice and get the next batch into the oven.
  10. Dip the TOPS of the doughnuts into the glaze and let cool (or shovel into your mouth) on a wire rack.

Try this recipe out and let me know your results!

What are some other varieties of doughnuts would be fun to make at home? Let me know in the comments below!

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View All Notes




I am DEFINITELY keen to try these. Probably not going to make it until I’ve shed my last couple of KG, but as soon as you posted a pic of these I knew I’d need them in my life.

Reply to Sewwy

Thank you! If it helps, 93 calories EACH so you can indulge I eat 1550-1720 calories a day and manage to not eat them all lol! Mainly because the kids get to them first… still!

I love the post! It looks delicious!


I have a doughnut maker – like a countertop one that only takes a couple minutes – and I’m going to try your recipe in that. I’ll report back soon! These look AMAZING.

OHH I can’t wait to find out your results!


Hmm im getting pretty tired of coming here and feeling inferior in every single damn capacity : ) seriously though you did an incredible job and im going to share the bejesus out of this.

Reply to Veronica

PSHH woman! And thank you!


Those look/sound amazing!

Reply to Nicole

Thank you!



Reply to Amy

Thank you!!

These are healthy and delicious enough to be my breakfast!

Yes! One or two with some eggs… not a bad breakfast! Thank you!


These look absolutely delicious! As a girl who goes by ‘Pumpkin’, I can never get enough of treats baked with my namesake. I do have one question though. Can you give me guidelines for using real sugar instead of the Stevia? I realize that will probably kill the calorie count, but I am curious what the measurements would be. Thank you SO much! Can’t wait to make them!!

Reply to Gambrill

I would use 1/2 C of light brown sugar total in the doughnut batter!

Kare @ Kitchen Treaty

Ha, I hate when I don’t have the willpower to keep things around long enough to report on how well they last. ;) Which for me is pretty much everything I like well enough to blog … doh.

I can totally understand why these delicious-sounding doughnuts would go fast. Not only do they look utterly fabulous, but you have lower-calorie justification on your side. Win!

Reply to Kare @ Kitchen Treaty

And hopefully it will keep me from inhaling every “pumpkin spice” goodie that comes across my path since I’ll just make my own LOL!

I will be making these on the first day with a daytime high temperature of UNDER 50°Fahrenheit, lol. My boyfriend hates pumpkin anything (he’s insane, I know) but maybe he’ll eat it in doughnut form… otherwise I’ll have to eat them all. Also, will have to buy doughnut pan…. hmmmm…

My pan was… $10 I believe? So not bad at all!

Oh my WORD! These look remarkable. Can’t wait to try. Just found your site through Amanda at the Eco-Friendly Family :)

Thank you so much!

This is AMAZING!

Yay thank you!!

Amanda Jillian

You’re making me hungry!

Reply to Amanda Jillian


Holy moly. I need a doughnut pan and your cooking skills!

LOL thank you!

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