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baked pumpkin donuts on a wire rack with coffee cup

Espresso Glazed Baked Pumpkin Donuts

Espresso Glazed Baked Pumpkin Donuts are healthier pumpkin spice donuts dipped in a luscious espresso glaze. They're the perfect morning wake-up call!

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For the donuts:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons oil
  • 1/3 cup brown sugar packed
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup milk
  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon pure vanilla extract

For the glaze:

  • 1 cup powdered sugar sifted
  • 1 tablespoon skim milk
  • 2 tablespoons espresso or strong brewed coffee*



Prepare the donuts:

  • Preheat the oven to 400 degrees. Spray the (6) cavities of a donut pan with cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
  • In a medium bowl, whisk together the egg, oil, and sugar vigorously until frothy, about 1 minute. Whisk in the pumpkin, milk, Greek yogurt, and vanilla until well combined.
  • Stir the wet ingredients into the dry ingredients just until combined, and divide evenly among the (6) cavities in the donut pan. I found it's easiest to place the batter in a ziplock bag, snip off a corner, and pipe it in. Bake for 10-12 minutes or until the tops spring back when pressed gently or a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, then remove from the pan and transfer to a wire rack and cool completely.

Prepare the glaze:

  • Place a sheet of waxed paper underneath the wire rack. Place the powdered sugar, milk, and coffee into a small bowl and whisk together vigorously until smooth. If you like a thicker glaze, add a couple tablespoons more powdered sugar. Dip the top of each donut into the glaze, and place on the wire rack. Repeat with the remaining donuts and let stand at room temperature until the glaze has set. Serve and enjoy!


  • To make these donuts whole grain, use 2/3 cup all purpose and 1/3 cup whole wheat flour.
  • The Greek yogurt may be substituted with sour cream.
  • Instant espresso powder may be used for the glaze -- simply follow the instructions on the back of the label.


Serving: 1donut, Calories: 275kcal, Carbohydrates: 47g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 31mg, Sodium: 247mg, Fiber: 1g, Sugar: 29g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!