RumChata Glazed Baked Pumpkin Donuts

For a baked cinnamon, vanilla, and pumpkin donut, these rock n' roll big time! These tender and delicious cake donuts are not overly sweet, but the glaze will make up for that.

Very light, fluffy and yummy, glazed or not.   RumChata is so heavenly and adding it to the glaze makes these baked cinnamon flavored pumpkin doughnuts so over-the-top! 

RumChata is very popular, but in case  you don't know what it is, it's a delicious liqueur blend that uses *five times distilled* Caribbean rum and the freshest real dairy cream with a touch of cinnamon, vanilla, sugar and other confidential flavors.   Sounds pretty delish!  Add it in your coffee, your cocoa, or over the rocks, right?  OH yea!

Anywhoooo, I absolutely love RumChata and it's perfect for fall, especially on these baked pumpkin donuts!  If you love pumpkin, vanilla and cinnamon flavors, then you've come to the right donut!  I love to keep RumChata on hand for all seasons though!! 

If you are a RumChata Fan, check out my

Strawberry RumChata Shake!

RumChata Carrot Cake Banana Bread 

Have these delivered to your doorstep if you are in need of some kitchen items to make these cute donuts?  

Happy Baking! 

RumChata Glazed Baked Pumpkin Donut

Kim Lange

For a baked cinnamon, vanilla, and pumpkin donut, these rock n' roll! These tender cake donuts are not overly sweet, but the glaze makes up for that. Very light, fluffy and yummy, glazed or not!!

No ratings yet

Print Recipe Pin Recipe

Course Breakfast

Calories

Ingredients

  

• 1 ¾ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 2 tablespoons coconut oil or vegetable oil
• ⅓ cup vanilla Greek yogurt
• ½ cup light brown sugar
• 1 egg
• 2 teaspoons RumChata or vanilla
• ¾ cup canned pumpkin
• ½ cup vanilla almond milk or whatever milk you prefer

RumChata Glaze

• 2 cups confectioners' powdered sugar
• 3 capfuls of Rumchata or use 1 teaspoon vanilla with a little cinnamon powder, if not using RumChata
• 1 tablespoon vanilla almond milk

Instructions

 

• Preheat oven 350° F. Spray your doughnut pan with non-stick spray and set aside.
• In a bowl, whisk flour, baking powder, salt and spices together and set aside.
• In a large bowl, whisk together oil, Greek yogurt, brown sugar, egg, vanilla, pumpkin and almond milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, being careful not to over mix or the donuts will be tough and chewy.
• Using a pastry bag or a plastic baggie with the corner cut off, pipe the batter into each doughnut cup, about ⅔ full, but not overflowing.
• Bake for 11 - 13 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool completely.
• While the donuts are cooling, make the RumChata glaze.

RumChata Glaze

• Combine all ingredients in a small bowl and whisk until smooth.
• Once doughnuts are completely cool, dip the top of each doughnut into the glaze and set back onto the wire rack.

Keyword baked donuts, donuts, fall baking, pumpkin, rumchata

Tried this recipe?Let us know how it was!