Why You’ll Love This Recipe

Soft and moist baked donuts
Filled with warm fall spices
Naturally sweet honey glaze
Easy to make with simple ingredients
Perfect for breakfast, dessert, or snacks
Great for holiday gatherings and cozy weekends
No frying required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts:

all-purpose flour
pumpkin puree
brown sugar
eggs
milk
melted butter or oil
baking powder
baking soda
cinnamon
nutmeg
ginger
cloves
vanilla extract
salt

For the honey glaze:

powdered sugar
honey
milk
vanilla extract

Directions

Preheat your oven to 350°F and lightly grease a donut pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, combine the pumpkin puree, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 12–15 minutes, or until the donuts spring back lightly when touched.
Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.
To make the glaze, whisk together the powdered sugar, honey, milk, and vanilla extract until smooth.
Dip the cooled donuts into the honey glaze and place them back on the rack to set.
Serve fresh and enjoy.

Servings and timing

Servings: 12 donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Add mini chocolate chips to the batter for extra sweetness.
Sprinkle chopped pecans or walnuts over the glaze.
Use maple syrup instead of honey for a deeper fall flavor.
Add a pinch of cardamom for extra spice.
Make donut holes using a mini muffin pan.
Drizzle with melted dark chocolate for a richer dessert.

Storage/Reheating

Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, place the unglazed donuts in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze before serving.

For reheating:

Microwave for 10–15 seconds for a soft, warm texture.
Warm in a 300°F oven for about 5 minutes.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe.

Can I fry these donuts instead of baking them?

This recipe is designed for baked donuts, so the batter may be too soft for frying.

What type of honey works best for the glaze?

A mild honey works best so it doesn’t overpower the pumpkin flavor.

Can I make these donuts dairy free?

Yes, substitute the milk and butter with dairy-free alternatives.

Do I need a donut pan?

A donut pan gives the best shape, but you can also use a muffin pan for donut muffins.

Can I make the glaze thicker?

Yes, add more powdered sugar for a thicker glaze consistency.

Are these donuts very sweet?

They have a balanced sweetness with warm spices and a light honey glaze.

Can I make them ahead of time?

Yes, you can bake the donuts a day ahead and glaze them before serving.

What spices pair well with pumpkin?

Cinnamon, nutmeg, ginger, cloves, and cardamom all pair beautifully with pumpkin.

Can I use whole wheat flour?

Yes, but the donuts may be slightly denser. A half-and-half blend works well.

Conclusion

Pumpkin donuts with honey glaze are a cozy homemade treat packed with warm spices and rich pumpkin flavor. Their soft texture and sweet honey glaze make them perfect for crisp mornings, holiday gatherings, or anytime you’re craving a comforting fall dessert. Easy to make and full of seasonal charm, these baked donuts are sure to become a favorite recipe.

Pumpkin Donuts with Honey Glaze

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These pumpkin donuts with honey glaze are soft, moist, and filled with warm fall spices. Finished with a naturally sweet honey glaze, they make the perfect cozy baked treat for breakfast or dessert.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 donuts
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and lightly grease a donut pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, combine the pumpkin puree, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined without overmixing.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 12–15 minutes, or until the donuts spring back lightly when touched.
Allow the donuts to cool in the pan for several minutes before transferring to a wire rack.
To make the glaze, whisk together the powdered sugar, honey, milk, and vanilla extract until smooth.
Dip the cooled donuts into the honey glaze and place them back on the rack to set.
Serve fresh and enjoy.

Notes

Canned pumpkin puree works perfectly for this recipe.
Use dairy-free milk and butter substitutes for a dairy-free version.
Add mini chocolate chips or chopped nuts for extra texture and flavor.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unglazed donuts for up to 2 months and glaze after thawing.
Warm donuts in the microwave for 10–15 seconds before serving for a softer texture.
A muffin pan can be used if you do not have a donut pan.

Nutrition

Serving Size: 1 donut
Calories: 210 kcal
Sugar: 17 g
Sodium: 170 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg