Pumpkin Spice Doughnuts with Pumpkin Pecan Glaze

September 29, 2013 September 29, 2013/ Morgan

Since I had fun making my own Pumpkin Spice Lattes I figured I would try my hand at some yummy pumpkin doughnuts. The weather has been perfect for it (dark, dreary, wet, cold.. ahh… Fall. I still love it.)  

And who doesn’t love a good doughnut? (Donut?) Perfect for a naughty breakfast or for dessert. My daughter and I adore having ours with hot chocolate. Coffee would be great too. 

Ugh just looking at these pictures is making my stomach growl with desperation. Good thing we ate all of them or I’d be having another one (or two) for breakfast right now.  

Since it’s early and I can’t think of much to say I wrote a haiku on making these doughnuts:  

Get in your kitchen

Bring your children to help out

Then eat them quickly  

(The doughnuts, not your children.)  

Alright, it’s too early for even that much effort. The pictures tell enough. Make a yummy pumpkin doughnut and get ready for fall!  

Makes 6 large doughnuts 

  • 1 & 1/4 cups whole wheat pastry flour or all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup soymilk (or whatever non-milk) 
  • 1 Tablespoons apple cider vinegar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh grated nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves


  • 1 & 1/4 cup sifted powdered sugar
  • 2 Tablespoons pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1 teaspoons vanilla extract 
  • 1/4 cup very finely chopped toasted pecans  

Preheat oven to 350 degrees. Mix together the soy milk and apple cider vinegar then set aside. Sift together the flour, sugar, salt, baking powder, baking soda, nutmeg, cinnamon and cloves and into a large bowl. Add the pumpkin puree and vanilla to the soymilk mixture and stir well. 

Add the wet soymilk and pumpkin mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!! 

Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut. 

Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that’s fine. If it’s gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer. 

Sift the powdered sugar into a small bowl and stir in the pumpkin puree and vanilla extract. At this point you may want to add a teaspoon or so of soymilk to thin it out. 

Place your chopped nuts on a plate or container that you can fit your doughnuts into. 

Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. Then dip into the finely chopped nuts. You can also sprinkle the nuts on top if you would rather. You will want to eat them sooner than later because the nuts can soften some in the sugar glaze. (If you have extra glaze leftover you can cover and refrigerate it for 3-4 days.) 

September 29, 2013/ Morgan/