Baked Chocolate Pumpkin Donuts

It is Pumpkin galore! Last fall I had made ‘baked Pumpkin donuts’ that the kids had just loved (and devoured). So this year again my munchkins were demanding the same. Being a blogger mom, I needed to make it even better for them right? And so what did I do? I added chocolate to the batter and TA da!… we had these delicious chocolate pumpkin donuts – the kind that instantly becomes everyone’s favorite!

I actually made a large batch – some pumpkin ones with a sugar glaze, some I just covered with cinnamon sugar and then these decadent chocolate pumpkin ones! I was making a big batch to assuage my guilt feelings since I was leaving my munchkins with my friend and neighbor for two days. I had to travel from work last week and so did my husband. Can you believe that? Two days out of 365 days that I need to travel, my hubby also needs to! For a couple days after we both got our travel schedule, we were wondering what to do. Luckily for us, our dear friend /neighbor came to the rescue. She kindly offered to watch the kids. Such a sweet action deserved more sweetness and that’s when I decided to bake this ‘pumpkin sweetness’ signature donut collection! 🙂 Dropped the donuts and my munchkins over before heading to the airport and wished S (my friend) and her husband all the very best handling 4 kids! God bless their hearts. The kids had a party and were slightly disappointed I think when I returned 🙂 But the donuts were indeed enjoyed by all!

This time I modified the recipe slightly by baking the donuts at a higher temperature than I had done before. This way the donuts baked pretty fast.

Bringing these yummy donuts to Fiesta Friday this week!

Baked Chocolate Pumpkin Donuts

  • Servings: Makes 18 donuts
  • Time: About 20 minutes prep and 10 minutes baking time for 1 batch
  • Difficulty: Easy
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  • 1 (15 oz) canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1//2 tsp pumpkin spice
  • 1 cup light brown sugar
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder (for chocolate donuts)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 4 Tablespoons warm water
  • 1 teaspoon vanilla extract


  1. Preheat oven to 425 deg F. Brush donut pan with oil.
  2. In a plate or tray, mix the flour, cocoa, baking soda, baking powder, and salt.
  3. In a sauce pan, add the pumpkin puree, cinnamon, and pumpkin pie spice and heat for 3-4 minutes on medium heat until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Add in the brown sugar and oil and mix using a mixer. Slowly add in the eggs. Add the flour mixture and mix until blended.
  4. Fill each donut mold about 3/4 full. I just spooned the batter using two spoons. You could also use a Ziplock bag or a piping bag.
  5. Bake the donuts for about 8 minutes, or until the tops spring back when lightly touched. These won’t take very long, so keep an eye on them.
  6. Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
  7. In a medium bowl, whisk all the glaze ingredients together until smooth.
  8. Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.

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0 thoughts on “Baked Chocolate Pumpkin Donuts

    • yes I bought a donut pan earlier this year and ever since that I have been regularly baking donuts for my kids. Much more healthier than store bought fried ones plus you can control the amount of sugar and also add healthy ingredients like pumpkin:)

  1. This might sound crazy, but I’ve never mixed chocolate and pumpkin. It sounds delicious though because I love both flavors around this time of year, and the pumpkin would make for a moist donut. Thank you so much for sharing this recipe with us at the fiesta this week. I’m sure it’ll be a hit. 🙂

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