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Baked Pumpkin Doughnuts

Doughnuts filled with pumpkin puree that are baked and dunked into a Bourbon Maple Glaze making for the perfect fall spiced doughnuts. With the addition of a little pumpkin spice it makes a for an easy and delicious dessert.
Prep Time 10 mins
Cook Time 15 mins
Course Finger food, Party, High Tea, Dessert, Snack, Sweet tooth, tea time
Cuisine American
Servings 12 Doughnuts


  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Doughnut baking pan
  • Wire rack



  • 1 Egg
  • 30 ml Oil
  • 60 ml Milk
  • 60 gm Brown sugar
  • 80 gm Pumpkin puree
  • 120 gm Flour
  • 5 gm Baking powder
  • 5 gm Baking soda
  • 2.5 gm Pumpkin spice


  • 5 ml Maple syrup
  • 10 ml Bourbon
  • 150 gm Icing sugar


  • Pumpkin seeds roasted


  • Preheat the oven to 180℃. Brush your doughnut tin with a little oil and set aside.
  • In a large bowl add the wet ingredients and whisk until combined. Add the dry ingredients and fold until there are no lumps.
  • Spoon the mixture into the pan and bake for 15 mins until risen and a tooth pick inserted into the center comes out clean.
  • Transfer to a wire rack to cool down.
  • To make the glaze, mix all the ingredients together until smooth and combined. If the mixture is too runny, add more icing sugar. If it is too dry add a little more bourbon. Keep whisking until it is smooth.
  • Dunk the cooled doughnuts into the glaze and leave to set. Add the pumpkin seeds on top and serve.


  • Do not over mix the doughnut batter. And use teaspoons to distribute the batter, this will avoid a mess.
  • Let the doughnuts cool down completely before dunking into the glaze.