Pumpkin Donuts with White Chocolate Ginger Glaze

Who knew that baked donuts could taste so good! These have a “just crisp” exterior, with a tender inside. All the pumpkiny (is that a word?) flavor that evokes fall. The white chocolate pairs so we’ll with pumpkin, and the ginger cuts through the sweetness. Dig in!

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Pumpkin Donuts with White Chocolate Ginger Glaze

  • Author: admin


Baked donuts flavored with pumpkin and topped with a white chocolate & ginger glaze.




1 ½ cups pumpkin puree (about 12 oz can)

½ cup vegetable oil

3 eggs

1 teaspoon vanilla

¾ cup brown sugar

¾ cup granulated sugar

1 ¾ cup + 2 tablespoons flour

2 tablespoons cornstarch

1 ½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

White Chocolate Ginger Icing:

¾ cup white chocolate chips

¼ cup heavy cream

2 tablespoons butter

1 teaspoon vanilla

1 teaspoon ground ginger

1 ½ cups powdered sugar

½ teaspoon salt



Preheat oven to 350F. Grease donut pans. Beat pumpkin puree, oil, eggs, vanilla, and sugars together.

Ina separate bowl, sift the flour, cornstarch, salt, baking powder, baking soda, cinnamon, nutmeg, and

ginger together. Add to the pumpkin mixture and stir, just until smooth. Fill the rings of the donut pans,

about ¾ full. Bake for 15-18 minutes or until a toothpick comes out clean. Let cool, then drizzle with the icing.


Melt the white chocolate chips, heavy cream, and butter in the microwave, just until easy to whisk.

Remove and whisk vigorously until smooth. Add the vanilla, ginger, powdered sugar, and salt. Let it sit

for a few minutes to thicken slightly, or add more cream, if it’s too thick. Dip the tops of the donuts into

the icing, and place on a wire rack to set.


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