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Baked Pumpkin Donuts with Chocolate Glaze and Chopped Pistachios

I can no longer avoid it, and I will not apologize. If you, like me, read a great deal of food blogs, you may be familiar with the term ‘pumpkin fatigue.’ You see, us food bloggers seem to be quite infatuated with this vegetable around this time of year. And that’s putting it mildly. Come October, every food blogger I know has usually posted at least one recipe involving pumpkin. This year, I’ve been slow to share my pumpkin recipes. I’ve been eating pumpkin just as enthusiastically as ever, but have somehow managed to overlook it on the site thus far. The time has come for pumpkin in the Turntable Kitchen.

I love pumpkin every which way; in sweet and savory dishes, but especially in baked goods like muffins, cakes, and donuts. This is not the first time I’ve made pumpkin donuts, but this is the first time I’ve made baked donuts and that, my friends, was and is a revelation. You see, an Amazon Prime account is probably the worst thing for my bank account. I casually browse items I want and, knowing they may arrive at my doorstop in just two days, and that I won’t have to go through the hassle of entering payment or shipping information, I tend to click ‘add to cart’ and ‘complete order’ rather quickly. Such was the case with this donut pan which, I assure you, has already gotten its fair share of use.

I knew the first baked donuts I wanted to make would celebrate the pumpkin, and timing happened to be right. It was Matt’s birthday and, as I do every year, I baked. I started with Tracy’s baked pumpkin donut recipe (thanks, Tracy!) and added my twist. I love the combination of pumpkin and chocolate, so I topped my donuts with a rich, chocolate glaze and a sprinkling of chopped pistachios that was mostly for aesthetics, but turned out to be a fantastic added flavor. I tend to associate pumpkin with pecans, but now I’m convinced pistachios are an equally brilliant companion.

These donuts come together pretty quickly and so does the glaze, which makes this a great treat for a party. The donuts, as you can imagine, are moist and cakey (like reaalllly moist and better-than-cake cakey). They were devoured by our friends and I’m quite sure your batch will be, too.

November Pairings Box announcement:

Don’t forget! November 14th is the last day to purchase a subscription that kicks off with November. This month’s Pairings Box is vegetarian-friendly.

Baked Pumpkin Donuts with Chocolate Glaze and Chopped Pistachios
donut recipe adapted from Shutterbean, glaze recipe adapted from Alton Brown
*makes about 18 donuts (depending on the size of your donut pan/ molds)

For the donuts:

1 cup of all-purpose flour
1 cup of whole wheat pastry flour
1 teaspoon of baking soda
3 teaspoons of ground cinnamon (I used my favorite Saigon cinnamon)
2 teaspoons of ground ginger
1/2 teaspoon of kosher salt
2 cups of canned pumpkin puree
1 cup of packed brown sugar (dark or light)
2 large eggs
1/2 cup of vegetable oil
2 teaspoons of real vanilla extract

For the chocolate glaze:

1/2 cup of unsalted butter
1/4 cup of milk, slightly warmed
1 tablespoon of light corn syrup
2 teaspoons of real vanilla extract
4 ounces of bittersweet chocolate, roughly chopped
2 cups of confectioners’ sugar, sifted

Finely chopped pistachios, for topping

1. Preheat your oven to 325 degrees F. Lightly coat your donut pan with oil.
2. Add the flours, baking soda, cinnamon, ginger and salt to a large bowl and whisk to combine.
3. Add the pumpkin puree, sugar, eggs, oil and vanilla extract to a small bowl and whisk until smooth. Transfer the wet mixture to the bowl with the dry mixture and whisk until incorporated.
4. Use either a pastry bag fitted with a round tip or a large ziplock bag with one corner snipped off to pipe the batter into the donut mold. Piping the batter will allow you to create a nice, rounded surface for your donuts. Fill each mold about 2/3 full.
5. Bake donuts for approximately 13 minutes, or until the donuts spring back when you lightly press your finger into them. Cool the donuts for a few minutes before turning them out onto a cooling rack.
6. Once you’ve made your first batch of donuts, pipe the second batch and bake. Repeat a third time, provided you have leftover batter (doubling the original recipe yielded 18 donuts for me).
7. While the donuts are cooling, make the glaze: combine the butter, milk, corn syrup, and vanilla extract in medium pot and cook over medium heat, until the butter is melted.
8. Dial the heat down to low, stir in the chopped chocolate and whisk until melted and smooth. Turn off the heat and whisk in the powdered sugar until smooth. Immediately dip the donuts in the glaze, one by one, and transfer to a rack or baking sheet to cool. Sprinkle with chopped pistachios and allow the glaze to set for 30 minutes.

Musical Pairings: Motel Beds – Dumb Gold + Baked Pumpkin Donuts with Chocolate Glaze and Chopped Pistachios

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • I still haven’t baked anything sweet with pumpkin but when I do get over this mental barrier, these donuts are going to be first on my list!

  • Jeanine

    these look stunning! …dying a little bit over the pistachios. My bank account also suffers from amazon prime, isn’t it the best and worst thing ever?

  • sarah kieffer

    Ah! These look amazing. I’ve bookmarked a couple pumpkin-doughnut recipes, but you win with the chocolate-pistachio topping.

  • Pumpkin fatigue! I have’t hit it yet. I have one, maybe two more pumpkin recipes I gotta post. Can’t stop, won’t stop. I had an Amazon Prime trial and it was a dangerous thing. Someday I might cave and buy a donut pan. These look so good!

  • Sarah Klein

    Those look amazing! I really wish I had a donut pan.

  • Nicole

    When you Insta’d these donuts, I was mesmerized! Is there anything prettier than those gorgeous pistachios against that chocolate glaze? I don’t think so.

  • sunnione7

    Can these be made without the pumpkin (substituting something else if need be?) My family doesn’t like pumpkin, but I would love to try a baked donut, and love the choc-pistachio combo.

  • sara forte

    yes! Amazon Prime has ruined us. I order face wash, muffin liners…anything I can avoid running another errand for 😉 It’s too easy. These look so great. I have avoided the donut pan and popsicle molds for awhile now but I am not sure I will last too much longer. I am a pistachio girl on just about anything so I’m with you there too 🙂

  • Laura

    I have tried with tremendous might to avoid PUMPKIN FEVER on my blog, but dang if these doughnuts don’t look amazing. Also, I’m in love with pistachios in any form humanly imaginable, so you got me there with those perfect green sprinkles of joy on top. My doughnut pan needs a workout. These are happening.

  • This is actually the first sweet I’ve made with pumpkin this year! Hoping to get my pumpkin pancakes, waffles, and tea cakes on soon 🙂

  • Thanks, Jeanine! I kinda die over the pistachios myself. For me, it’s Amazon Prime and Gilt – too easy! But, hey, can’t complain about the kitchen accessories and stylish duds! x

  • Yay! I win! No seriously. The chocolate-pistachio combo really is a winner, regardless of what you put it on.

  • It’s still early (?) I really want to make your pumpkin fettuccine. It looks balls out amazing. The donut pan is a small investment (it’s less than $8). I say, ‘Do it!’

  • You should totally get one! It’s worth it!

  • Thanks, friend! I actually saw a pic on Pinterest of some baked goods studded with pistachios and I, too, was mesmerized by the color. Now I want to put pistachios on everything. x

  • Hi there, you can certainly make baked donuts without pumpkin, but I recommend seeking out a different recipe if you’re going to omit it, as it is such a large component of this recipe and I haven’t tested it without the puree. Shutterbean (the blog I link to above) has a bunch of great baked donut recipes. Hope that helps!

  • I know!! I buy so many ridiculous things on Amazon, now, but it beats spending an hour plus driving to Target…I’m a notorious online shopper myself 🙂 You and I, we’re totally on the same wavelength, friend. Congrats on the NYT article!!! The portrait of you is beautiful. xo

  • You have! I am impressed. Sooner or later, we all have to cave, though. I hope pistachios aren’t becoming overly trendy because gosh darn they are one of my favorite things. xo

  • Cynthia

    These look spectacular!

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