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Freshly baked pumpkin donuts with maple glaze on cooling rack, golden brown color, fall baking recipe

Pumpkin Donuts: The Ultimate Fall Treat That's 40% Healthier Than Store-Bought

These baked pumpkin donuts combine the warm, spiced flavors of autumn with 40% less sugar and 60% more fiber than store-bought, proving indulgent seasonal treats can be both delicious and wholesome.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 mini donuts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ¾ cup all-purpose flour
  • ¼ cup oat flour
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 large egg room temperature
  • ⅓ cup light brown sugar
  • ¼ cup oil
  • ½ tsp vanilla extract
  • ½ cup canned pumpkin puree
  • Maple Glaze: 1¼ cups powdered sugar 3 tbsp maple syrup, 1 tbsp dark corn syrup, ½ tbsp water, ¼ tsp ground cinnamon
  • Optional substitutions: 1 cup all-purpose flour only or ⅓ cup whole wheat flour instead of oat flour

Method
 

  1. Preheat oven to 375°F (190°C). Grease mini donut pan.
  2. In a bowl, whisk flours, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, whisk egg, brown sugar, oil, vanilla, and pumpkin puree until smooth.
  4. Combine wet and dry ingredients, mixing gently until just combined.
  5. Pipe batter into donut pan, filling halfway.
  6. Bake 6–7 minutes until donuts spring back when touched.
  7. Cool on wire rack. Whisk glaze ingredients until smooth.
  8. Dip tops of cooled donuts in glaze, allow to set 5–10 minutes before serving.

Notes

Avoid overmixing to prevent dense donuts. Always cool before glazing. For extra nutrition, substitute part of flour with whole wheat or protein powder.