Pumpkin Donuts with Molasses Glaze | Life, Love, and Good Food
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Pumpkin Donuts with Molasses Glaze

Mini baked Pumpkin Donuts with Molasses Glaze are bursting with Fall flavor – pumpkin and spices, a cinnamon glaze with a spoonful of molasses, and toasted walnuts.
Course Donut
Cuisine American
Keyword molasses glaze, pumpkin donut, pumpkin,
Servings 18 donuts


  • 2 cups self-rising flour
  • 2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1/4 cup buttermilk, room temperature
  • 1/4 cup butter melted, slightly cooled

Molasses Glaze:

  • 1 1/2 cups powdered sugar sifted
  • 1/4 teaspooon ground cinnamon
  • 1/2 tablespoon molasses
  • 2-3 tablespoons milk


  • Preheat oven to 350 degrees. Lightly coat mini donut pans with cooking spray.
  • Whisk together the flour, spices, and salt in a medium bowl. Combine buttermilk and melted butter in a separate bowl and set aside.
  • Using a stand mixer, mix the sugars, pumpkin puree, and eggs until combined. Set speed on low and alternately add the flour mixture and the buttermilk mixture. Do not over mix.
  • Pipe or spoon batter into prepared mini donut pans, filling molds a little over half full. Bake for 13-15 minutes or until the donuts spring back to touch.
  • Cool in pan for two minutes before removing from pans. Cool completely on wire rack before glazing.

Molasses Glaze:

  • In a small bowl, whisk together powdered sugar, cinnamon, molassses and milk until smooth. Add more milk a tablespoon at a time until the desired consistency. Dip one side of cooled donut into glaze and place on a wire rack, iced side up. Sprinkle walnuts on top of glaze. Let donuts sit until glaze has set, about 10 minutes.


Recipe adapted from The Little Epicurean.
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