RumChata Pumpkin Donuts

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For baked pumpkin donuts, these RumChata Pumpkin Donuts rock n’ roll big time! These donuts are tender and delicious cake donuts that are not overly sweet, but the tempting RumChata glaze will make up for that.  These are a delicious way to start out your morning! 

Very light, fluffy and yummy, glazed or not, these donuts are amazing, but we can’t resist that yummy RumChata glaze on top!

RumChata is so heavenly and adding it to the glaze takes 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 is heavenly all by itself!  It has *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 these baked pumpkin donuts are perfect for fall, especially with the glaze!

If you love pumpkin, vanilla and cinnamon flavors, then you’ve come to the right pumpkin donut recipe!

Ingredients You Need for Pumpkin Spice Donuts

• all-purpose flour
• baking powder
• salt
• cinnamon
• pumpkin spice
• coconut oil or vegetable oil
• vanilla Greek yogurt
• brown sugar
• egg
• RumChata or vanilla
• canned pumpkin
• vanilla almond milk or milk of choice

RumChata Glaze

• confectioners’ sugar
• RumChata or vanilla
• vanilla almond milk or milk of choice

How to Make Homemade RumChata Pumpkin Donut Recipe

1. Preheat oven 350° F. Spray your doughnut pan with non-stick spray and set aside.
2. In a bowl, whisk flour, baking powder, salt and spices together and set aside.
3. 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.
4. 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.
5. Bake for 11 – 13 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool completely.
6. While the donuts are cooling, make the RumChata glaze.

RumChata Glaze

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

More RumChata Love?  This RumChata Carrot Cake Banana Bread and this awesome Strawberry RumChata Shake are heavenly with it!

We are celebrating fall with these! Halloween, hayrides, bonfires…yes I’ll take a dozen of these pumpkin spice donuts!   Have these donut pans delivered to your doorstep if you are in need of some kitchen items to make these cute donuts?

Happy Baking! 

More Breakfast Yums for Dunkin’!

• Fluffy Oreo Chocolate Cake Donuts
• Fluffy Banana Bread Cinnamon Rolls
• Snickerdoodle Mini Donut Muffins
• 2 Ingredient Pumpkin Donut Muffins
• Glazed Fluffy Chocolate Donuts
• Red Velvet Cake Donuts with Cream Cheese Frosting (Of course)
• Baked Pumpkin Cake Donuts

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!!

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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 2/3 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

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