Baked Pumpkin Glazed Donuts with Ice Cream
These tender baked donuts combine pumpkin puree and melted ice cream for an incredibly moist texture and rich vanilla flavor. The unusual addition of ice cream creates donuts that stay soft for days, while warm spices complement the pumpkin perfectly. Topped with a simple powdered sugar glaze, they're ideal for fall brunches, afternoon treats, or whenever you want bakery-quality donuts without the frying. The ice cream trick makes these donuts foolproof for beginners.
Ingredients
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- 2 ¼ canned pumpkin
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons instant vanilla pudding mix
- ¾ cup ice cream, measured before meltingcoconut ice cream1:1dairy-free
choose vanilla flavor
- ½ cup powdered sugar
- ¼ cup heavy cream
Instructions
- 1
Preheat oven and spray donut pan with non-stick cooking spray
- 2
Combine flour, baking powder, salt, cinnamon, sugar, pumpkin, egg, vanilla and pudding mix in large mixing bowl
- 3
Microwave ice cream for 30 seconds until just barely melted
- 4
Pour melted ice cream into mixing bowl and combine with other ingredients until well combined
- 5
Scoop batter into prepared donut pan in batches if necessary
- 6
Bake for 15-20 minutes until baked through
- 7
Remove and let cool for 10 minutes before removing from pan
- 8
Whisk powdered sugar and cream together for glaze, adding more cream if too thick
- 9
Dip tops of donuts in glaze and serve
Tips
Measure ice cream before melting for accuracy, then microwave just until barely melted to avoid overheating
Don't overmix the batter once ice cream is added to keep donuts tender
Add cream gradually to glaze until you reach desired consistency for dipping
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Donuts can be made 1 day ahead and glazed before serving
Serve at room temperature, best within 24 hours of glazing
Common Mistakes
Don't overheat ice cream to avoid curdling the batter
Let donuts cool completely before glazing to prevent melting
Substitutions
Dairy-Free Swaps
choose vanilla flavor
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen pumpkin puree?
Yes, thaw completely and drain excess liquid before measuring. Pat dry with paper towels if very wet.
What if I don't have a donut pan?
Use a muffin tin for donut holes or mini muffins. Reduce baking time to 12-15 minutes.
How long do these keep?
Store covered for 3 days at room temperature or refrigerate up to 1 week. Glaze may soften over time.