Baked Pumpkin Doughnuts with Vanilla Allspice Glaze – ★★★★★


Tis the season for all things pumpkin! This is my favorite time of year and I could not resist baking something sweet to kick off the -BER month season. I’ve seen all kinds of pumpkin recipes on pinterest but this one caught my eye. It is a makeover recipe so these bad boys are only 230 calories a piece. Pair one with a cup of coffee in the morning and you have a guilt free sweet start to your day 🙂 Or you could be like my husband and eat as many of these as fast as you can before you leave for work.. Either way enjoy 🙂 The only downside is that you do have to eat them within a day or two because they get really sticky and are not as good. You can look at this as a challenge or a wonderful opportunity. I’m more of a glass half full kind of gal myself 😉 Perry gave this recipe a full five stars and this is why:

I have a heck of a sweet tooth so I could have just eaten the glaze by the spoonful. The doughnut itself was more like a mini cake than an actual doughnut and Kelsey explained it is because this recipe is baked and not deep fried. I like it better this way because I can have more than one and not feel bad about it. It wasn’t overly pumpkin which was also plus. I would describe it as a light pumpkin bread with killer sauce on top. I could eat these every morning.”

Makes 10-12            Calories: 230


For the doughnuts:

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup canned pure pumpkin
  • 2 large eggs
  • 1/4 cup nonfat milk
  • 1/4 cup butter, softened

For the icing:

  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 2-3 tsp nonfat milk
  • A pinch of allspice (optional but highly recommended)


  1. Preheat oven to 375°F. Grease two baking sheets (or donut pans)
  2. In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter. Beat until mixed.
  3. Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening (Or if you are super low tech like me use a ziplock baggie and cut an edge to make 1/2 inch opening,) Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
  4.  In a small mixing bowl stir together powdered sugar, vanilla and allspice. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
  5. Serve warm or heat up the next day and enjoy!

*Original recipe belongs to

**Photo is an original belonging to me


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