Why You’ll Love Baked Pumpkin Donuts with Brown Sugar Icing Recipe
These pumpkin donuts deliver the comforting flavor of pumpkin spice in a soft, cake-like donut. Pumpkin puree keeps the inside wonderfully moist, while cinnamon and pumpkin pie spice provide plenty of warmth.
Because the donuts are baked rather than fried, there’s no hot oil or complicated frying process to deal with. The batter comes together with a whisk, so you don’t even need an electric mixer.
The brown sugar icing is another highlight. Made with brown sugar, butter, milk, vanilla, and confectioners’ sugar, it has a rich caramel-like flavor that complements the pumpkin beautifully.
This recipe also makes a generous batch of 16 donuts, making it convenient for fall parties, brunches, holiday breakfasts, or sharing with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Donuts
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (226g) pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (60ml) milk, preferably whole milk
- 1 tablespoon (14g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (170g) confectioners’ sugar, sifted
- Pinch of salt, to taste
- Finely chopped walnuts, optional
Directions
- Preheat the oven to 350°F (177°C). Lightly grease a donut pan with nonstick cooking spray and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
- In a separate medium bowl, whisk the oil and brown sugar together. Add the eggs, pumpkin puree, milk, and vanilla, then continue whisking until the mixture is smooth and evenly combined.
- Pour the wet mixture into the bowl containing the dry ingredients. Whisk gently until just combined and no obvious pockets of flour remain. Avoid overmixing because this can make the donuts heavier instead of light and tender.
- Transfer the batter to a large zip-top or piping bag. Cut off one corner and pipe the batter into the prepared donut cavities. Fill each cavity approximately halfway. Alternatively, carefully spoon the batter into the pan.
- Bake for approximately 10–11 minutes, until the tops and edges are lightly browned. Gently press the top of a donut with your finger. It should spring back when fully baked.
- Let the donuts cool in the pan for about 2 minutes before transferring them to a wire cooling rack. If necessary, grease the pan again and repeat with the remaining batter.
- Allow the donuts to cool for at least 10 minutes before adding the icing.
- To prepare the brown sugar icing, combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter melts and the mixture becomes smooth.
- Bring the mixture to a gentle simmer and cook for approximately 1 minute. Remove the saucepan from the heat.
- Whisk in the vanilla and sifted confectioners’ sugar until completely smooth. Add a small pinch of salt if desired to balance the sweetness.
- Let the icing stand for about 5 minutes. It should cool and thicken slightly while remaining fluid enough for dipping.
- Dip the top of each cooled pumpkin donut into the warm icing, then return it to the cooling rack. Place a baking sheet underneath to catch any drips.
- Sprinkle chopped walnuts or another desired topping over the icing before it sets.
- For an icing that becomes firm enough for easier stacking and transporting, allow the finished donuts to stand for approximately 1 hour.
Servings and timing
This recipe makes approximately 16 standard baked pumpkin donuts.
Preparation time: 20 minutes
Baking time: 10–11 minutes per batch
Total time: approximately 45 minutes
For mini donuts, bake the batter at 350°F (177°C) for approximately 8–9 minutes. The same batter can also be baked in a mini muffin pan to create pumpkin donut holes.
Variations
Cinnamon-Sugar Pumpkin Donuts: Skip the brown sugar icing and coat the warm donuts with melted butter followed by cinnamon sugar. For even more fall flavor, replace some of the cinnamon with pumpkin pie spice.
Maple Pumpkin Donuts: Finish the cooled donuts with a maple-flavored glaze instead of brown sugar icing. Maple and pumpkin are an especially good combination for autumn.
Pumpkin Pecan Donuts: Sprinkle finely chopped toasted pecans over the freshly applied icing for additional flavor and crunch.
Walnut Pumpkin Donuts: Add chopped walnuts over the brown sugar icing before it sets. Their slightly earthy flavor helps balance the sweet glaze.
Toffee Pumpkin Donuts: Sprinkle finely chopped toffee pieces over the icing for a buttery caramel crunch.
Coconut Pumpkin Donuts: Add toasted shredded coconut over the freshly glazed donuts for extra texture and a slightly different flavor.
Mini Pumpkin Donuts: Use a mini donut pan and shorten the baking time to approximately 8–9 minutes. These are particularly convenient for parties and brunch buffets.
Pumpkin Donut Holes: Bake the batter in a greased mini muffin pan, filling the cavities about three-quarters full. Finish them with icing or cinnamon sugar.
Storage/Reheating
Store leftover pumpkin donuts in a tightly covered container at room temperature for 1–2 days. For longer storage, refrigerate them in an airtight container for up to 1 week.
The brown sugar icing firms as it cools, making the finished donuts relatively easy to store and transport. Let the icing set before stacking the donuts so it doesn’t stick excessively to other surfaces.
For longer-term storage, the donuts can be frozen for approximately 2–3 months. You can freeze them plain or after adding the icing. Place them in a freezer-safe container, separating layers with parchment paper when necessary.
Thaw frozen donuts overnight in the refrigerator. Before serving, allow them to come to room temperature or warm them briefly in the microwave.
If you freeze the donuts without icing, warm them first and prepare a fresh batch of brown sugar icing before serving for the best texture and appearance.
FAQs
1. Can I make baked pumpkin donuts without a donut pan?
Yes. The batter can be baked in a standard or mini muffin pan instead. Mini muffin cavities are especially useful for creating bite-sized pumpkin donut holes. Baking times will need to be adjusted depending on the size of the pan.
2. Can I use fresh pumpkin puree?
Yes. Both fresh and canned pumpkin puree can work. If homemade pumpkin puree is particularly watery, drain off some excess moisture before adding it to the batter.
3. Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar, spices, and other ingredients that will alter the recipe. Use plain pumpkin puree for predictable sweetness, moisture, and texture.
4. How do I know when baked pumpkin donuts are finished?
The donuts should appear lightly browned around the tops and edges. Gently press the top with your finger. If it springs back, the donut is ready. If an indentation remains, give the donuts a little more baking time.
5. Why are my pumpkin donuts dense?
Dense donuts can result from overmixing the batter or incorrectly measuring the flour. Mix the wet and dry ingredients only until no obvious flour pockets remain.
6. Can I use non-dairy milk?
Yes. A plain or lightly flavored non-dairy milk can be used in the donut batter. Keep in mind that different types of milk may slightly affect the flavor and richness of the finished donuts.
7. Why is my brown sugar icing too thick?
The icing naturally thickens as it cools. If it becomes difficult to dip the donuts, whisk in a very small amount of milk or gently warm the icing again until it reaches the desired consistency.
8. Can I make mini pumpkin donuts?
Yes. Pipe the batter into a greased mini donut pan and bake at 350°F (177°C) for approximately 8–9 minutes. Check them early because smaller donuts bake quickly.
9. Can I freeze baked pumpkin donuts?
Yes. Pumpkin donuts can be frozen for approximately 2–3 months. Freeze them in an airtight freezer-safe container and thaw overnight in the refrigerator before serving.
10. What other toppings can I use?
Try finely chopped walnuts or pecans, toasted coconut, toffee pieces, sprinkles, cinnamon, or an additional dusting of pumpkin pie spice. You can also replace the brown sugar icing with maple, vanilla, or cinnamon-sugar toppings.
Conclusion
Baked pumpkin donuts are an easy way to enjoy classic fall flavors without the extra work of frying. Pumpkin puree creates a wonderfully moist cake-like texture, while cinnamon and pumpkin pie spice bring warmth to every bite. The rich brown sugar icing finishes them with a buttery, caramel-like sweetness that makes them especially satisfying.
With a simple whisk-and-bake method and about 45 minutes from start to finish, these donuts work just as well for a relaxed weekend breakfast as they do for a fall gathering or holiday brunch. Make them full-size or mini, experiment with different toppings, or freeze a batch to enjoy whenever a pumpkin spice craving strikes.
Baked Pumpkin Donuts with Brown Sugar Icing
Soft and moist baked pumpkin donuts packed with warm fall spices and finished with a sweet cinnamon sugar coating. An easy homemade treat that’s perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 45 minutes
- Yield: 16 donuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 and 1/2 cups pumpkin puree
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
- 6 tablespoons unsalted butter, melted, for coating
Instructions
- Preheat the oven to 350°F (177°C). Grease donut pans with nonstick spray and set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- In a separate bowl, whisk the oil, brown sugar, eggs, pumpkin puree, and vanilla together until smooth and combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Spoon or pipe the batter into the donut cavities, filling each about halfway.
- Bake for about 10 to 11 minutes, or until the edges and tops are lightly browned and a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for about 2 minutes, then transfer them to a wire rack. Repeat with the remaining batter as needed.
- Combine the granulated sugar and cinnamon in a shallow bowl. Brush each warm donut lightly with melted butter, then coat in the cinnamon sugar mixture.
- Serve the donuts fresh, preferably while slightly warm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Piping the batter into the donut pan makes filling the cavities quick and tidy.
- For the best texture, avoid overmixing the batter.
- The donuts taste best when served fresh, but leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 1 week.
Nutrition
- Serving Size: 1 donut
- Calories: 250 kcal
- Sugar: 21 g
- Sodium: 115 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
