Go Back
+ servings
baked chocolate pumpkin donuts
Print Recipe
4.95 from 17 votes

Chocolate Pumpkin Cake Donuts

This is an easy, freshly baked Chocolate Pumpkin Cake Donut recipe with a chocolate glaze frosting. You just can't get much better than that!
Prep Time20 mins
Cook Time7 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked chocolate donuts, chocolate cake donuts, chocolate pumpkin donuts
Servings: 8
Calories: 299kcal
Author: Sandra


  • 1/3 cup + 1 Tbsp milk
  • 1 teaspoon vinegar
  • 3 tablespoons unsalted butter melted
  • 1 cup unbleached all-purpose flour
  • 1/4 cup pumpkin puree or canned pumpkin
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 1 large egg


  • 3 tablespoons butter cut into 1/2 inch squares.
  • ¾ cup semi-sweet chocolate chips dark chocolate is my preferred type of chocolate chip
  • 1 tablespoon corn syrup


  • Preheat oven to 400 degrees. Grease 2 donut pans with cooking spray
  • In a small cup, mix together milk and vinegar. Allow this to sit until it starts to curdle,  about 5 minutes.
  • Melt butter in a small bowl and set aside to cool.
  • In a medium mixing bowl add together flours, sugar, cocoa, baking soda, sea salt, nutmeg, cloves, and cinnamon. Set aside.
  • Whisk the pumpkin and honey into the curdled milk and beat until well combined. Add the egg and butter and whisk until combined.
  • Mix together the wet and dry ingredients until just combined, make sure you don’t over mix, you want a fluffy donut, not a dense one. 
  • If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter, and pipe the dough evenly into the prepared pans, about 2/3 full.
  • Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack while you make the glaze.


  • In a double boiler combine butter, chocolate chips and corn syrup over medium heat. Stir until completely melted and well incorporated.
  • Once glaze is done and donuts are cool, dip the tops of the donuts into the glaze and turn over, back onto the cooling rack. Glaze side up. 
  • Allow glaze to harden for 15-20 minutes or like our family prefers- serve them right away. Enjoy!


Recipe adapted from The Faux Martha


Calories: 299kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 197mg | Potassium: 194mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1515IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 2.4mg