Baked Pumpkin Donuts (Printable Recipe)
Warmly spiced pumpkin donuts with soft texture and glossy brown sugar icing, perfect for cozy fall mornings.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1 teaspoon pumpkin pie spice
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1 cup canned pumpkin puree
08 -
2/3 cup light brown sugar
09 -
2 large eggs
10 -
1/2 cup vegetable oil
11 -
1/4 cup milk
12 -
1 teaspoon pure vanilla extract
→ Brown Sugar Icing
13 -
4 tablespoons unsalted butter
14 -
1/2 cup light brown sugar
15 -
2 tablespoons milk
16 -
1 teaspoon pure vanilla extract
17 -
1 cup confectioners’ sugar
18 -
Pinch of salt
→ Optional Garnish
19 -
Chopped walnuts, pecans, or sprinkles
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) and lightly grease a donut pan.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
03 -
In a separate bowl, whisk pumpkin puree, brown sugar, eggs, oil, milk, and vanilla until smooth.
04 -
Pour wet mixture into dry mixture and stir gently until just combined, avoiding overmixing.
05 -
Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into prepared pan about halfway full.
06 -
Bake for 10–12 minutes, or until donuts bounce back when lightly pressed. Cool slightly before glazing.
07 -
In a saucepan, simmer butter, brown sugar, and milk until smooth. Remove from heat, stir in vanilla, confectioners’ sugar, and salt until creamy.
08 -
Dip warm donuts into icing, let excess drip off, then set on a rack. Add nuts or sprinkles if desired.
# Extra Tips:
01 -
Donuts are best enjoyed the same day but can be stored airtight for up to 3 days.
02 -
Freeze unglazed donuts for up to 2 months; thaw and glaze before serving.
03 -
Bounce-back test ensures proper doneness; lightly press the donut top to check if it springs back.