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A few weeks ago in the THM Blogger Test Kitchen (Unofficial) Facebook group, someone requested a pumpkin donut recipe. Since I happen to like donuts and am always looking for an excuse to use the handy little Babycakes donut maker I picked up at a thrift store for $3, I thought donuts + pumpkin sounded like a great idea! These little pumpkin donuts are topped with a cream cheese glaze with a neat consistency (thank you, coconut oil)! No donut maker? No problem! Just bake them in mini muffin tins instead.
I was really pleased with the texture of these donuts. The batter is fairly stiff so I wasn’t sure how much they would rise, but I didn’t want to add a lot more liquid because pumpkin keeps things very moist and I didn’t want to be able to wring my donuts out like a sponge! Thankfully the donuts did rise and were the perfect texture of not too wet and not too dry. After chilling them, I whipped up a thick glaze with some cream cheese and coconut oil (to make it firm up once cold), dipped the tops, refrigerated again…and let’s just say that they didn’t last very long after that.
Don’t have pumpkin pie spice on hand and don’t want to buy any? Make your own! It’s much cheaper, and you’ll probably have most of the ingredients on hand already. I like to keep pumpkin pie spice in the pantry so I don’t have to dig out the cinnamon, ginger, nutmeg, and cloves every time I want to make something with pumpkin and spice (which is quite often right now). Here’s a recipe for homemade pumpkin pie spice. (If you don’t have allspice on hand, I would just leave it out, personally. Don’t leave the cloves out, though. Ground cloves are one of my favorite spices.)
I’m thinking this pumpkin donut recipe along with its frosting could be repurposed into many things…cakes, muffins (stuffed with cheesecake…mmm…it’s on my list), you name it! I have so many fall-inspired recipes on my “to-make” list right now. Oh, the options…
As always, check out the Notes section of the recipe for answers to FAQs. Check out the Suggested Products section below the recipe for links to products that I use and recommend.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my pumpkin recipes
- all my donut recipes
- all my recipes using my baking mix
- Briana’s Baking Mix recipe
- ½ c. Briana's Baking Mix*
- 2½ tsp. THM Super Sweet Blend
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- ½ c. plain pumpkin puree
- 3 eggs
- 3 T. refined coconut oil, melted
- 1 oz. cream cheese, softened
- 2 T. refined coconut oil, softened
- 1 doonk (1/32 tsp.) THM Pure Stevia Extract Powder
- Dash maple extract
- 2 T. unsweetened almond milk (cold)**
- Whisk the dry ingredients.
- Add the wet ingredients and mix well. Bake in a greased mini donut maker by 2-tablespoonfuls for 3-4 minutes or until the donuts don't feel too squishy when you press down lightly on the tops. Chill the donuts before glazing.
- To make the glaze, whisk the first four ingredients together until mostly smooth (they might not emulsify completely until you add the cold almond milk). Add the almond milk and whisk until smooth and emulsified.
- Dip the chilled donuts in the glaze, then return them to the fridge or freezer to harden the glaze. If you have enough glaze left, double dip the donuts after chilling. Store in the refrigerator.
**Or carton coconut milk for a nut-free version; most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
No donut maker? Try baking these in greased mini muffin tins at 350* until a toothpick comes out cleanly and the tops aren't too squishy when you press on them lightly.
- THM Baking Blend – you can use this if you don’t want to make my baking mix
- THM Super Sweet Blend – my favorite versatile sweetener
- THM Pure Stevia Extract Powder – the most economic sweetener
- Maple Flavoring
- This Babycakes Mini Donut Maker is what I use to bake these mini donuts.
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