Salted Caramel-Glazed Pumpkin Donuts

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Salted Caramel-Glazed Pumpkin Donuts – Baked Pumpkin Donuts dipped in Salted Caramel Sauce. Yeah… there’s a lot going on.  BUT, it’s soooo worth it.

Salted Caramel-Glazed Pumpkin Donuts | | Baked Pumpkin Donuts dipped in Salted Caramel Sauce.

Hi, guys!! Happy Friday! 

Today calls for DOUGHNUTS! Er. DONUTS! 

Let’s entertain my forever-obsession; everything-pumpkin. 

Speaking of Obsession. Remember that cologne?!? Every boy that wore that cologne was SO HOT!
Then again, I thought Z. Cavaricci-wearing boys were also HOT as hell… so… that says a whole lot about my awesome taste. I was also 8-years old. 

Can we start wearing sweaters around our neck, again? And why is it taking this long for hair-perms to come back?? I want one! 

Is it breakfast, yet? I need a pumpkin donut.

Salted Caramel-Glazed Pumpkin Donuts | | Baked Pumpkin Donuts dipped in Salted Caramel Sauce.

It’s been a long while since we discussed donuts up in hurr! 

I think of donut-making as a fall-winter-business thingamajig and that is why I haven’t had one since those Cherry Donuts from last year. And I just don’t do store-bought donuts. Not even Krispy Kreme. I only like mine homemade and baked. Buuuut, I have to admit, those Krispy Kreme doughnuts are in.sane. mouth.watering. SO GOOD! 

Salted Caramel-Glazed Pumpkin Donuts | | Baked Pumpkin Donuts dipped in Salted Caramel Sauce.

Couple of years ago I made these Baked Cinnamon Doughnuts with Vanilla Glaze and my infatuation with baked doughnuts was ignited. I can honestly say those doughnuts are one of the best things I have to offer.  I’m totally biased, but they really are the best baked doughnuts I’ve ever had.

However, this year I’ve added pumpkin puree to the mix and a drizzle of salted caramel for good measure.
Not too shabby. Not.      at.      all. 

Salted Caramel-Glazed Pumpkin Donuts | | Baked Pumpkin Donuts dipped in Salted Caramel Sauce.

Seriously, these are wildly delicious. I don’t know what I was thinking when I decided to dip them in my caramel sauce, but obviously I was just in the mood for all the Fall-flavors in one bite.

I don’t know how you are going to stop yourself from having two, or three, or four, but good luck to ya. I wasn’t so lucky. I had ’em all. Good thing I only made six.

Salted Caramel-Glazed Pumpkin Donuts | | Baked Pumpkin Donuts dipped in Salted Caramel Sauce.

It would probably be a great idea for you to go and make these today. Tomorrow morning is fine, too. It’s Saturday and these are definitely worthy of Saturday morning breakfast… lunch. snack. dessert. It’s the weekend – let your wild side come out and indulge.  

Let’s go ahead and start brewing that cup of joe.


Salted Caramel-Glazed Pumpkin Donuts

15 15 15
WW Freestyle: 17
Prep Time10 mins
Cook Time18 mins
Total Time30 mins
Baked Pumpkin Donuts dipped in Salted Caramel Sauce.
Servings: 12
Calories: 322



  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups pumpkin puree (NOT pumpkin pie filling)


  • 2 cups powdered sugar
  • 3/4- cup caramel sauce (you can use store bought or you can use my recipe for Homemade Caramel Sauce
  • 2 teaspoons sea salt
  • 3 tablespoons milk


  • Preheat oven to 350.
  • Lightly grease two doughnut pans with cooking spray. If you don't have a doughnut pan, you can use a standard muffin pan, instead. Set aside.
  • Combine flour, salt, baking powder and pumpkin pie spice in a mixing bowl; whisk until thoroughly combined. Set aside.
  • In your mixer's bowl beat together vegetable oil, eggs, sugar and pumpkin puree.
  • Add flour mixture and continue to beat until well combined.
  • Fill the cavities of the doughnut pans 3/4 full.
  • Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

If you are using a muffin pan, bake for 25 minutes.

  • Remove from oven and let stand 5 minutes.
  • Transfer to a wire rack to cool completely.

In the meantime, prepare the Salted Caramel Glaze

  • Combine all the ingredients in a mixing bowl and whisk until completely combined and smooth.
  • Dip the cooled donuts in the glaze and serve.


RECIPE SOURCE: DIETHOOD Pumpkin Donuts Recipe adapted from King Arthur Flour
Nutrition Facts
Salted Caramel-Glazed Pumpkin Donuts
Amount Per Serving
Calories 322 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Cholesterol 41mg14%
Sodium 552mg23%
Potassium 92mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 1665IU33%
Vitamin C 0.5mg1%
Calcium 33mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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35 Responses
  1. Patricia Ohlhoff

    I can’t find your recipe for homemade caramel sauce on your website. Boo! Would you please send it to me?
    Thanks so much!!

  2. Robin

    Happy Monday. I made these yummy doughnuts yesterday (Sunday) morning. My first baked doughnut. Yummers!! I scrolled through my pins for pumpkin doughnuts and your recipe looked the most tempting lol. The mix was so delish that I def did a big no no and ate some batter. No. Lots of batter! (Still here…) They were not disappointing! My hubby and I devoured with a tall glass of milk. I also coated some with cinnamon sugar. Mmmmm… only regret is that I didn’t make your caramel sauce. Used jarred and I won’t do that again. I know better too lol. Question: is there a glaze I could make that would sort of harden (like commercial doughnuts) instead of melting into the doughnut after a bit of time? Love that harder glaze. This is only my first attempt at doughnuts so I have no idea really…Much thanks for the scrumptious recipe. I even gad a neighbor run over for one after I posted on Instagram. All three raved!

  3. Debra Harvey

    OMG this looks & sounds Delish!! Yummmmmmmmmmmy I can hardly wait! Thanks again for sharing these Amazing Recipes Ever with us! I Love All Sweets, Donuts, Pumpkin & ESPECIALLY CARAMEL!!! OMG I have died & gone to Heaven!

    1. Katerina Petrovska

      YES! I’m totally with you on sweets, donuts, pumpkin and caramel!!! Also, thank you for your kind words! I truly appreciate all of it!! xo

  4. Danie

    Has anyone tried (or know if you can) sub another oil for the vegetable oil? Where I live vegetable oil is super expensive, but I have/can get most other oils like: Coconut Oil and Olive Oil at decent prices. Thx!

  5. shawn

    my hubby just bought me four ginormous cans of pumpkin puree and we have a little donut maker sooooooo… yeah. happy girl here. and get the perm if you want one! my hair is really thin and has a natural wave. i get two perms a year and i have curls and body. life is too short to have flat hair!

    1. Katerina Petrovska

      Hi Roanne!!

      The pie filling has spices in it, whereas the puree is just plain pumpkin so you can add spices to your taste. I hope this helps!

  6. Cyndi

    Personally I’m not a cake donut fan…except for any kind of pumpkin donuts! I love, love , love Krispy Kreme donuts, we’re getting one in town and I can’t wait for the hot donuts sign to light up! *LOL* I am going to make these and I’ll be lucky if I get one with my daughter here. But that’s ok, I can always make more!! Seriously these look insanely delicious!

  7. Martha Barreto

    Hi! This bake pumpkin donuts have 1 1/2 cups of sugar. Can I use 1/2 of the 1 1/2?
    I love donuts but not when is to much sugar in them.
    Please let me know if it will make a difference in the recipe.
    Thank you

    1. Katerina Petrovska

      Hi Martha!

      In general, the rule of thumb for cake-donuts is that the sugar should be equal to, or slightly greater than the flour. This also applies to making cakes. So a recipe should have about 1 cup, plus a bit more, to 2 cups of flour. If you want to reduce the sugar, I’d only reduce it down to 1 cup. I hope all this makes sense. Let me know if you need any more help. I am happy to assist! Have a great weekend!!

    1. Katerina Petrovska

      Hi Beth! Unfortunately, the rule of thumb is avoid frying a baked doughnut recipe and avoid baking a fried doughnut recipe. BUT, do you have a mini muffin pan? If you do, you can just spoon out the dough into the muffin pan cavities, filling them about 3/4 full, and bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. Instead of doughnuts, now you will have doughnut-holes! 😀

      For reference, here’s my latest recipe for Baked Donut Holes:

      I hope this helps!

  8. Julie @ This Gal Cooks

    WHOA! These look totally amazing, Katerina! I should be stuffing my face with these right now instead of chicken salad. 🙂

  9. Thalia @ butter and brioche

    I seriously need to go out and get myself a donut pan asap so I can make these delicious donuts. I have never tried a pumpkin donut before so this is definitely a recipe that I must try. Thanks for sharing it!

  10. Laura Dembowski

    I am drooling over here! These look like they are straight from the fryer of a fancy doughnut shop. But they’re baked and homemade – even better!

  11. Liz @ Floating Kitchen

    These look insane! Love me some salted caramel! I can’t believe you WANT a perm! I begged and begged my mom to let me get one and she never did. And I think she probably secretly saved me from years of horrible throw-back-Thursday photographs!! Happy Friday. XO.

  12. Adriana

    Bookmarked! So many favorite flavors in one bite…

    I got a do(ugh)nut pan a while back and I still have to use it. This looks like the perfect recipe for its deflowering.

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