Baked Pumpkin Donuts

If you are looking for the perfect fall bake that fills your kitchen with warm spice aromas and delivers a treat that feels both comforting and festive, these baked pumpkin donuts are exactly that. Soft, tender, and topped with a glossy brown sugar icing, they strike the balance between homestyle simplicity and bakery-worthy flair. They are quick enough to whip up on a cozy morning yet impressive enough to bring to a brunch or autumn party.

I first tried these when I had leftover pumpkin from another bake and was amazed by how quickly they disappeared. Now they are a must whenever the leaves start to fall and my family looks forward to them every year.

Ingredients

• All purpose flour: gives the donuts structure while keeping the crumb tender. Choose unbleached flour for best flavor.
• Pumpkin puree: provides natural moisture and earthy sweetness. Use pure pumpkin puree rather than pumpkin pie filling.
• Brown sugar: brings warmth and depth of flavor with a caramel undertone that white sugar cannot match.
• Eggs: bind the batter together and add richness. Fresh large eggs are ideal.
• Vegetable oil: keeps the crumb moist and soft even after a day or two.
• Milk: helps thin the batter to the right consistency while adding a subtle creaminess.
• Vanilla extract: enhances the pumpkin spice flavors and rounds out the sweetness.
• Pumpkin pie spice and cinnamon: give that essential autumn flavor. Make your own spice blend for fresher results.
• Butter: forms the base of the brown sugar icing creating a rich glaze. Use unsalted so you can control the balance with a pinch of salt.
• Confectioners sugar: thickens the icing to a smooth and pourable consistency. Sift before using to avoid lumps.
• Optional toppings: like chopped walnuts or pecans add crunch and contrast. Pick fresh nuts for the best flavor.

Step by Step Instructions

Mix Dry Ingredients:

In a large bowl whisk flour baking powder baking soda cinnamon pumpkin pie spice and salt until evenly combined. This prevents clumps and ensures balanced flavor.

Whisk Wet Ingredients:

In another bowl combine pumpkin puree brown sugar eggs oil milk and vanilla. Whisk until smooth with no streaks of egg or sugar visible. This ensures the batter bakes evenly.

Combine Mixtures:

Pour the wet mixture into the dry and stir gently using a spatula until just combined. Do not overmix or the donuts will be tough. The batter should be thick but pipeable.

Fill Donut Pan:

Spoon the batter into a piping bag or large zip top bag. Snip off one corner and pipe into a greased donut pan filling each cavity halfway. This ensures even rising.

Bake Donuts:

Place pan in a preheated 350°F oven and bake for 10 to 12 minutes. Test doneness by pressing lightly on the surface. If the donut springs back it is ready. If an indent remains give it a couple more minutes.

Prepare Icing:

In a small saucepan melt butter with brown sugar and milk. Let simmer for a minute then remove from heat and stir in vanilla confectioners sugar and salt. Mix until silky smooth.

Glaze Donuts:

Dip the warm donuts top side down into the icing. Let excess drip off then place on a rack to set. Garnish with chopped nuts or sprinkles if using. The glaze will firm up after a few minutes.

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My favorite part of this recipe is the brown sugar icing which sets into a glossy layer that makes these donuts stackable and perfect for sharing. I remember bringing a batch to a fall picnic and everyone asked for the recipe after the first bite.

Storage Tips

Keep glazed donuts in an airtight container at room temperature for up to three days. Refrigerate for a week but let come to room temperature before serving for best texture. For long term storage freeze without icing and glaze after thawing.

Ingredient Substitutions

Swap vegetable oil with melted coconut oil for a slight tropical note. If you are out of pumpkin pie spice mix your own with cinnamon nutmeg ginger and cloves. For a dairy free glaze use plant based butter and non dairy milk.

Serving Suggestions

Serve these donuts alongside a hot cup of coffee tea or spiced cider for the ultimate autumn pairing. For brunch try presenting them with fruit and yogurt for balance. They also make a charming homemade gift when wrapped in parchment and tied with twine.

Cultural Context

Baked donuts are a more modern American twist on the traditional fried versions. They became popular as a lighter homemade alternative to coffee shop treats and pumpkin versions quickly became a seasonal favorite tied to fall festivities and holidays like Thanksgiving.

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Frequently Asked Questions About Recipes

→ Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin instead. The texture will be more like pumpkin muffins, but still delicious.

→ How long do baked pumpkin donuts stay fresh?

They stay fresh for up to 3 days at room temperature in an airtight container, or up to a week when refrigerated.

→ Can I freeze pumpkin donuts?

Yes, freeze the donuts without icing for up to 2 months. Thaw and add fresh icing before serving.

→ What toppings work well besides brown sugar icing?

You can try cream cheese glaze, cinnamon sugar coating, or garnish with chopped nuts, coconut, or sprinkles.

→ Do I need a mixer for this recipe?

No mixer is needed. The batter comes together easily by whisking wet and dry ingredients separately, then combining them.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Just make sure it’s thick and not too watery to maintain the donut texture.