Pumpkin cardamom baked doughnuts

We need to talk seriously about pumpkins, and more specifically canned vs homemade pumpkin purée. This recipe and the next (coming soon) were made with pumpkin purée that I prepared myself. It’s not hard to make pumpkin purée: I just roasted a pumpkin to cook it, then puréed the flesh in a food processor. The resulting light orange purée had a very fresh and light pumpkin taste.

In a side-by-side taste test of canned vs homemade pumpkin purée, homemade won, hands down. The canned stuff tasted canned, and possibly a little metalic. Shocking, isn’t it? Not really when you think about canned green beans, for example. They will always hold a special place in my heart, but let’s be honest: they taste nothing like a freshly cooked bean (even if you overcook the life out of that bean, it won’t taste like it came from a can). Well, I guess the same goes for pumpkin.

The trouble with a fresher tasting purée is that when you add it into a recipe, the flavor gets a little lost. I think this is why most prefer to bake with the canned stuff. I’m thinking in the future, I might cook down my homemade purée to concentrate the flavor before baking with it.

All this to say that this recipe and the next (to be posted in the coming week) were made with homemade pumpkin purée, and therefore have a much milder pumpkin flavor and color. If you make it with the canned stuff, expect a different result. You’ll end up with doughnuts that have a deeper pumpkin flavor and color.

The mini doughnut pan I used is available here. I’d recommend buying two if you can so that you can bake more doughnuts at once.

Pumpkin cardamom baked doughnuts

Baked pumpkin donuts made with pumpkin purée and flavored with cardamom. The donuts are topped with a vanilla powdered sugar glaze and sprinkles, but you can also toss them in cinnamon sugar instead. Because they are not fried, baked donuts are a little lighter, cake donut.
Course Dessert
Cuisine American
Keyword Pumpkin cardamom baked doughnuts
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30 mini doughnuts
Calories 63kcal
Author Janice


mini donut pan
OXO whisk
Piping bags


  • 125 grams (1 cup) all-purpose flour
  • 1/2 tsp (1/2 tsp) baking powder
  • 1/4 tsp (1/4 tsp) fine kosher salt
  • 1/2 tsp (1/2 tsp) ground cardamom
  • 125 mL (½ cup) thick pumpkin purée
  • 100 grams (½ cup) granulated sugar
  • 60 mL ( cup) canola oil or any neutral-tasting oil
  • 1/2 tsp (1/2 tsp) pure vanilla extract
  • 1 (1 ) large egg
  • 120 grams (1 cup) icing sugar
  • 1 tbsp (1 tbsp) milk (2 % fat)
  • 1/2 tsp (1/2 tsp) pure vanilla extract
  • rainbow sprinkles


  • Preheat the oven to 350°F. Grease your mini donut pan with melted butter (I used this one from Amazon) . Set aside
  • In a medium bowl, whisk together the dry ingredients, i.e. the flour, baking powder, salt, and cardamom. Set aside.
  • In a separate bowl, whisk together the pumpkin purée, sugar, oil, vanilla, and the egg. Now add in the dry ingredients and whisk to combine.
  • Fill a piping bag with the batter, and pipe it into each of the molds to fill it about half-way.
  • Bake them until a cake tester inserted into one comes out clean (about 12–14 minutes).
  • Cool 5 minutes before inverting them onto a cooling rack to cool completely.
  • When doughnuts are cool, prepare the glaze by whisking together the powdered sugar, milk and vanilla. Adjust the consistency with more milk or sugar. Glaze should be on the thicker side, and not too liquid or it will dribble down dipped doughnuts.
  • Dip one side of doughnuts in glaze, then in sprinkles and set on a rack to dry slightly before serving.


This recipe will yield 6 large baked pumpkin donuts if baked in a larger donut pan.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 63kcal

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5 Responses to Pumpkin cardamom baked doughnuts

  1. Katie Mar October 31, 2012 at 5:53 pm #

    homemade ALWAYS wins! 🙂 these look fabulous


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