Baked Pumpkin Spice Donuts with Chocolate Glaze
Moist, spice-laden, and dipped in dreamy chocolate, these baked pumpkin spice donuts with chocolate glaze are a perfect holiday or any-day treat. You may want to double the recipe if you’re planning on feeding a crowd—they’re just that good!
Recipe Mood: Cozy Fall Treat
Indulgence Level: Medium
Effort Level: Easy
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For more sweet treats, try my ultimate brownies or almond flour cocoa cookies.
If there’s one thing I don’t love about donuts, it’s that they’re fried. Not that I don’t enjoy fried foods, but I definitely limit them because, well, I feel kind of guilty when I eat them.
So, when I have the chance to treat myself to something like these baked pumpkin spice donuts with chocolate glaze instead of the fried version, I’ll opt for that in a heartbeat.
These muffins are the bomb: moist, spicy goodness with a silky chocolate glaze. They don’t take long to prepare, and they bake in just 15 minutes. The glaze is the “icing on top,” which is nothing more than a simple concoction of semi-sweet chocolate chips, butter, and light corn syrup.
These spicy, chocolately muffins make one dozen, but you can easily double the recipe. They also freeze really well, so they’ll be waiting for you whenever you have the urge for something sweet. That’s only if they make it to the freezer!
Did you know?
About 10 billion donuts—that’s billion with a “B”—are made every year in the U.S. alone. This recipe yields only 12!
Why You’ll Love These Baked Pumpkin Spice Donuts with Chocolate Glaze
Baked, not fried: You can feel a little less guilty about eating these baked—not fried—donuts.
Don’t require much time in the kitchen: The batter comes together quickly, and they take only 15 minutes in the oven!
Warm fall flavors in every bite: These donuts are great any time of year, but the pumpkin, cinnamon, ginger, and cloves capture the coziness of autumn.
Key Ingredients
- Pumpkin Puree: Be sure to use pumpkin puree, not pumpkin pie filling!
- Semi-Sweet Chocolate Chips: The chocolate glaze takes these pumpkin-spice donuts to the next level.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Preheat oven: Set to 350℉. Spray the donut cavities of 2 6-count donut pans with vegetable spray, or use non-stick donut pans.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, salt, cinnamon, ginger, and cloves.
- Beat wet ingredients: In a large bowl, use an electric mixer to beat pumpkin puree, both sugars, oil, melted butter, eggs, and vanilla until smooth.
- Combine mixtures: Add dry ingredients to wet and beat just until combined, scraping down the sides halfway through.
- Fill and bake: Fill each of the 12 donut cavities to the top and bake for 15 minutes. Cool the donut tins on wire racks.
- Make glaze: Microwave chocolate chips, butter, and corn syrup in 20-second bursts, stirring between each, until fully melted.
- Dip donuts: Once donuts are completely cool, dip the tops into the glaze and lift out carefully. Let the glaze set for a few minutes.
Pro Tips
Use a piping bag: A piping bag may make it easier to fill the donut cavities with the batter.
Don’t throw away any remaining chocolate glaze: You may have a little left over. Eat it by the spoonful, or drizzle it over some ice cream or fresh fruit.
Variations & Substitutions
-Omit the chocolate glaze, or replace it with a dusting of cinnamon-sugar.
-Reduce the amount of cinnamon, ginger, and cloves if you prefer a milder spice.
-Can use dark brown sugar instead of light brown sugar.
Recipe FAQs
Yes, but it may take a bit longer to fully blend the wet ingredients until smooth. Be sure to mix thoroughly to avoid lumps.
They should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
It’s best to wait until they’re completely cool so the glaze sets properly.
No, pumpkin pie filling has added sugar and spices. Pumpkin puree is 100% pure pumpkin.
Storage
Room temperature: Store in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in an airtight container in the fridge for up to 2 days if skipping room temperature storage.
Freezer: Freeze in freezer-safe containers or bags for up to 2 months.
Defrost: Defrost at room temperature, or microwave on high for about 15 seconds.
More Dessert Recipes
- Ultimate brownies
- Milk chocolate bark with almonds
- Almond flour cocoa cookies
- Best moist buttermilk chocolate cake with white frosting
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Baked Pumpkin Spice Donuts with Chocolate Glaze
Ingredients
For the Donuts
- 2 cups all-purpose flour spooned and leveled (Note 1)
- 2 teaspoons baking powder
- ¾ teaspoon fine salt
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ¾ cup light brown sugar tightly packed
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 4 teaspoons light corn syrup
Instructions
- Preheat the oven to 350℉. Spray the donut cavities of 2 6-count donut pans with vegetable spray, or use non-stick donut pans.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, beat the pumpkin puree, sugars, oil, butter, eggs, and vanilla with an electric mixer until smooth, 30 seconds to 1 minute.
- Add the flour mixture to the pumpkin mixture. Beat just until combined, about 1 minute. Scrape down the bowl halfway through to ensure even incorporation.
- Fill each donut cavity to the top. Bake on the oven's middle rack for 15 minutes. You may need to adjust the time if your oven runs cooler/hotter. Remove and place the pans on cooling racks.
- To make the chocolate glaze, place the chocolate chips, butter, and corn syrup in a microwave-safe bowl and heat in the microwave in 20-second increments until the chocolate and butter fully melt. Stir well.
- When the donuts are cooled, place the top of one into the bowl of melted chocolate. Gently rock it back and forth to ensure even coverage before lifting it from the bowl. Set on a wire rack so the glaze can set. Repeat this process with the remaining donuts. Enjoy!
“YUM” is the best way to describe these donuts! They’re heavenly, with the perfect mix of spicy and sweet.