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Baked Pumpkin Donuts with Brown Sugar Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: about 16 donuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Baked Pumpkin Donuts are a moist and flavorful treat perfect for fall or any time you crave a cozy dessert. Made with pumpkin puree and warm spices like cinnamon and pumpkin pie spice, these donuts are baked to perfection and topped with a rich brown sugar icing that adds a deliciously sweet glaze. Easy to make and healthier than fried donuts, they’re an ideal homemade indulgence for breakfast, snack, or dessert.

Ingredients

Units Scale

Donuts

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Brown Sugar Icing

  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (60ml) milk
  • 1 Tablespoon (14g) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cups (175g) sifted confectioners’ sugar
  • pinch of salt, to taste
  • optional: toppings such as chopped nuts or sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a donut pan lightly with non-stick spray and set it aside to ensure easy donut removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined to create a balanced spice base for the donuts.
  3. Mix 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 combined, ensuring the sugar dissolves for consistent sweetness.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold them together just until all flour is incorporated and no dry spots remain, being careful not to overmix to keep the donuts tender.
  5. Fill Donut Pan: Spoon the batter into the donut cavities, filling each about halfway. For more precision and less mess, transfer batter to a large zip-top bag, cut a small corner, and pipe the batter evenly into each mold.
  6. Bake the Donuts: Bake for 10 to 11 minutes until the donut edges and tops are lightly browned. Test doneness by gently poking the top; if it springs back, the donuts are fully baked. Cool donuts in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
  7. Bake Remaining Batter: Re-grease the pan and repeat baking with the remaining batter. For mini donuts, use a mini donut pan and reduce baking time to 8-9 minutes.
  8. Prepare the Brown Sugar Icing: In a medium saucepan over medium heat, combine the brown sugar, milk, and unsalted butter. Stir continuously until the butter melts and the mixture is smooth. Bring to a simmer and let it cook gently for 1 minute to thicken slightly.
  9. Finish the Icing: Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until the icing is smooth and fully combined. Add a pinch of salt to taste to balance the sweetness. Let the icing cool for about 5 minutes so it thickens but remains dippable.
  10. Ice the Donuts: Dip the tops of the cooled pumpkin donuts into the warm icing. If the icing thickens too much during use, thin it with a splash of milk or gently warm it to maintain a good dipping consistency. Place iced donuts on a wire rack set over a baking sheet to catch drips.
  11. Add Toppings and Set: Optionally, sprinkle the donuts with chopped nuts or any favorite toppings. Allow the icing to set for about an hour to firm up so the donuts can be stacked or stored easily.
  12. Storage: Store leftover donuts tightly covered at room temperature for 1 to 2 days or refrigerate for up to a week, ensuring freshness and flavor retention.

Notes

  • Using a piping bag or zip-top bag cut at the corner makes filling donut pans less messy and more uniform.
  • If the icing becomes too thick, add a little milk or reheat slightly to restore a smooth consistency for dipping.
  • These donuts can be made with fresh or canned pumpkin puree as per availability.
  • For mini donuts, adjust baking time to 8-9 minutes using a mini donut pan.
  • Toppings like chopped nuts, sprinkles, or cinnamon sugar add extra flavor and texture.
  • Donuts are best enjoyed within 1-2 days at room temperature or refrigerated up to one week for longer storage.

Nutrition

  • Serving Size: 1 donut
  • Calories: 190
  • Sugar: 15g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://piesbypaula.com/baked-pumpkin-donuts-with-brown-sugar-icing-recipe/