Baked Pumpkin Donuts with Brown Sugar Icing Recipe

Oh, let me tell you, this Baked Pumpkin Donuts with Brown Sugar Icing Recipe is one of those cozy treats that instantly makes the whole kitchen smell like fall magic. I absolutely love how tender and moist these donuts turn out, with that perfect pumpkin flavor that’s not too overpowering, paired beautifully with a sweet, luscious brown sugar icing that feels like a warm hug. Whether you’re baking for a casual weekend breakfast or a festive fall gathering, these donuts bring a delightful twist to your usual donut game.

When I first tried this recipe, I was amazed at how simple it was to get bakery-quality results right at home—no deep frying needed! Plus, baking them means they’re lighter and easier to share. The brown sugar icing adds just enough richness and a hint of caramel sweetness to elevate these donuts beyond ordinary. Trust me, once you try this Baked Pumpkin Donuts with Brown Sugar Icing Recipe, it’ll quickly become your go-to for every pumpkin craving you have.

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Ingredients You’ll Need

These ingredients blend classic fall flavors with familiar pantry staples, creating a donut batter that’s both rich and tender. I always make sure to use fresh spices and real pumpkin puree—trust me, it makes all the difference to the final taste.

• All-purpose flour: Spoon and level it for accuracy—that way, your donuts won’t turn out dense or dry.
• Baking powder & baking soda: These leavening agents work together to give the donuts a perfect rise and tender crumb.
• Salt: Just a pinch helps balance the sweetness and enhances the pumpkin spices.
• Ground cinnamon & pumpkin pie spice: I like using store-bought pumpkin pie spice for convenience, but homemade works beautifully too.
• Vegetable oil: A neutral oil keeps the donuts moist without overpowering the flavors; I sometimes swap in melted coconut oil for a hint of extra warmth.
• Brown sugar: This adds depth and caramel notes, both in the batter and in the icing.
• Eggs: Room temperature eggs blend more easily and help give structure without toughness.
• Pumpkin puree: Fresh or canned, 100% pumpkin puree works best—avoid pumpkin pie filling as it’s sweetened and spiced already.
• Milk: Just enough to keep the batter tender and smooth.
• Vanilla extract: Adds a lovely, subtle sweetness that complements the warm spices perfectly.
• Confectioners’ sugar (for icing): Sifted to keep your icing silky and lump-free.
• Unsalted butter (for icing): Gives you that creamy richness in the brown sugar icing you’ll want to drizzle on everything.
• Pinch of salt (for icing): A must-have to balance the sweetness and deepen flavor.

Variations

I love how flexible this recipe is, so feel free to put your own spin on it! I’ve experimented with a few variations and they all turn out great, so don’t hesitate to tweak the flavors to suit your mood or gatherings.

• Spiced Up: Adding a pinch of nutmeg or ground ginger amps up the cozy spices even more—my family goes wild for this version during chilly weekends.
• Gluten-Free: I swapped in a gluten-free flour blend once (with xanthan gum) and the donuts were still tender and delicious.
• Mini Donuts: Using a mini donut pan lets you make bite-sized treats perfect for parties or kid-friendly snacks—I bake them for just 8-9 minutes.
• Vegan Option: I’ve replaced eggs with flax eggs and used coconut oil instead of butter and vegetable oil; the texture is slightly different but still delightful!

How to Make Baked Pumpkin Donuts with Brown Sugar Icing Recipe

Step 1: Prep and measure like a pro

First things first, preheat your oven to 350°F (177°C) and spray your donut pan with non-stick spray. One thing I learned is that prepping your pan really helps prevent any sticking—and trust me, no one wants broken donuts! Having all ingredients measured and ready also speeds up the process and keeps it stress-free.

Step 2: Mix your dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. This ensures your spices and leavening are well distributed, so every donut gets that perfect warm flavor and ideal rise.

Step 3: Combine the wet ingredients

In a separate medium bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until smooth and fully incorporated. I find using room temperature eggs is key here because they mix evenly, giving the batter a nice, silky texture.

Step 4: Gently fold wet into dry

Pour the wet ingredients into the dry and fold them together gently—don’t overmix! You just want to combine until there are no pockets of flour left, which keeps the donuts light and tender. Overmixing can make them dense, and that’s the last thing we want.

Step 5: Fill your donut pan

Now here’s a little trick I use: spoon the batter into a large zip-top bag, snip off a corner, and pipe the batter into the donut cavities. This way, you avoid messy spills and get even distribution—filling each cavity about halfway. It’s easier and cleaner, especially when the batter is thick like this pumpkin one.

Step 6: Bake and cool

Bake for 10-11 minutes or until edges and tops are lightly browned. A perfect test: gently press the top of a donut—it should bounce back, indicating they’re done. Let the donuts cool in the pan for 2 minutes before carefully transferring them to a wire rack. Don’t skip the cooling step because the donuts set up nicely and won’t crumble when you ice them.

Step 7: Make the brown sugar icing

In a medium saucepan over medium heat, combine the brown sugar, milk, and butter. Stir until butter melts and the mixture is smooth, then bring it to a gentle simmer for about 1 minute. Remove from heat and whisk in vanilla extract and sifted confectioners’ sugar until silky and lump-free. I always add a pinch of salt here—it brings the sweetness to life!

Step 8: Dip and decorate

Let your icing cool for about 5 minutes to thicken slightly, then dip the tops of your donuts in the warm icing. If it thickens too much while you’re dipping, just add a splash of milk or warm it back up—it makes dipping smooth and easy. Place iced donuts on a wire rack over a baking sheet so extra icing can drip off. My favorite touch is sprinkling chopped nuts or cinnamon sugar over the top before the icing sets.

Step 9: Let the icing set

If you apply the icing lightly, it will set in about an hour, which is perfect if you want to stack or transport the donuts without a sticky mess. I like to enjoy mine within a day or two for the best texture and flavor.

How to Serve Baked Pumpkin Donuts with Brown Sugar Icing Recipe

Garnishes

I’m a huge fan of simple garnishes that add crunch and contrast. Chopped toasted pecans or walnuts sprinkled on top bring a fabulous nutty note and texture that pairs amazingly with the sweet icing. Sometimes, I like to add a little dash of cinnamon sugar or even some festive edible gold dust for a special occasion touch.

Side Dishes

These donuts are fantastic on their own, but if you want to make it a fuller treat, I love pairing them with a cup of hot spiced apple cider or rich, creamy coffee. For brunch, they go beautifully alongside scrambled eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

I’ve had great fun arranging these donuts on a rustic wooden board surrounded by small pumpkins and cinnamon sticks for autumn parties. For kids’ birthdays, mini versions decorated with colorful sprinkles or Halloween-themed toppers steal the show. If you’re gifting them, stacking a few in a clear box tied with twine makes a charming homemade present.

Make Ahead and Storage

Storing Leftovers

When I’ve had leftovers, I tightly cover the donuts with plastic wrap or store them in an airtight container at room temperature—they keep fresh and soft for about 1 to 2 days. If you want them to last longer, moving them to the fridge up to a week works well, but I recommend letting them come to room temperature before enjoying so the texture and flavor return.

Freezing

I’ve frozen baked pumpkin donuts successfully by wrapping each donut individually in plastic wrap and then placing them in a freezer-safe bag. When you’re ready, thaw them at room temperature for a couple of hours or overnight in the fridge. They thaw surprisingly well without losing that fresh-baked softness.

Reheating

To warm up day-old or frozen donuts, I gently zap them in the microwave for about 10-15 seconds—just enough to soften the texture without melting the icing mess. You can also pop them in a toaster oven at a low temperature for a few minutes, which refreshes their light crustiness beautifully.

FAQs

Final Thoughts

I can’t recommend this Baked Pumpkin Donuts with Brown Sugar Icing Recipe enough—it’s truly a game changer for cozy autumn mornings or any time you’re craving that warm pumpkin spice goodness without the fuss. I keep coming back to this recipe because it strikes the perfect balance between easy, comforting, and delicious. Once you try it, you’ll see what I mean, and I’m sure your family and friends will be asking you to make these again and again (mine do!). So, grab your donut pan and pumpkin puree and get baking—you’re going to love the results as much as I do!

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