Baked Pumpkin Donuts are soft, warmly spiced, and packed with cozy pumpkin flavor without the mess of deep frying. Pumpkin puree keeps every donut wonderfully moist, while cinnamon, pumpkin pie spice, and brown sugar create the comforting flavors everyone associates with fall baking.
A smooth brown sugar icing makes these homemade donuts even more special. Add a sprinkle of chopped walnuts for a little crunch, and you have a bakery-style treat that’s perfect for breakfast, brunch, dessert, or an autumn gathering.
Why You’ll Love This Recipe
These homemade pumpkin donuts deliver plenty of pumpkin flavor with a soft, cake-like texture. Cinnamon and pumpkin pie spice add warmth without overpowering the pumpkin.
Because they’re baked instead of fried, preparation is straightforward. Simply mix the wet and dry ingredients separately, combine them gently, pipe the batter into a donut pan, and bake.
The brown sugar icing is another highlight. It has a rich caramel-like sweetness that complements the spiced pumpkin donuts beautifully and sets into a smooth finish as it cools.
Ingredients
Pumpkin Donuts
- 1 3/4 cups (219 g) 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 (120 ml) vegetable oil
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs, room temperature
- 1 cup (226 g) pumpkin puree
- 1/3 cup (80 ml) milk, room temperature
- 1 teaspoon alcohol-free vanilla flavoring or vanilla bean paste
Brown Sugar Icing
- 3/4 cup (150 g) packed brown sugar
- 1/4 cup (60 ml) whole milk
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon alcohol-free vanilla flavoring
- 1 1/2 cups (170 g) confectioners’ sugar, sifted
- Pinch of salt
Optional Topping
- Chopped walnuts
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a standard donut pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and alcohol-free vanilla until smooth and evenly combined.
- Pour the wet mixture into the dry ingredients.
- Whisk gently just until no visible pockets of flour remain. Avoid overmixing, which can make the donuts dense rather than tender.
- Transfer the batter to a large piping bag or zip-top bag. Snip off one corner and pipe the batter evenly into the prepared donut cavities, filling each approximately halfway.
- Bake the Baked Pumpkin Donuts for 10–11 minutes, until the tops are set and spring back when gently pressed.
- Cool the donuts in the pan for approximately 2 minutes before carefully transferring them to a wire cooling rack.
- If you have remaining batter, grease the pan again and repeat the baking process.
- Allow the donuts to cool for at least 10 minutes before adding the icing.
- To make 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 it to a gentle simmer and cook for approximately 1 minute.
- Remove from the heat. Whisk in the alcohol-free vanilla followed by the sifted confectioners’ sugar. Add a small pinch of salt if desired.
- Let the icing stand for about 5 minutes so it can cool and thicken slightly.
- Dip the top of each cooled donut into the warm icing, allowing excess icing to drip back into the bowl or saucepan.
- Place the glazed donuts on a wire rack set over a baking sheet or parchment paper.
- Sprinkle with chopped walnuts while the icing is still soft, if desired.
- Allow the icing to set before serving or storing.
Tips & Tricks
Use pure pumpkin puree rather than pumpkin pie filling. Pie filling contains additional sweeteners and spices that can throw off the balance of the recipe.
Measure the flour carefully. Spoon it into the measuring cup and level the top rather than packing it down. Too much flour can create dry, heavy donuts.
Use room-temperature eggs and milk so the wet ingredients combine more smoothly.
Don’t overmix the batter. Once the flour disappears, stop whisking to maintain a tender, cake-like crumb.
A piping bag makes filling the donut pan much cleaner and helps create evenly shaped pumpkin spice donuts.
Only fill each cavity about halfway because the donuts rise significantly during baking.
Let the donuts cool before dipping them. Warm donuts can absorb or melt the icing instead of creating a neat coating.
If the brown sugar icing becomes too thick while you’re working, whisk in a very small amount of milk. If it’s too thin, allow it to cool for another minute or two.
Details
Prep Time: 20 minutes
Cook Time: 10–11 minutes per batch
Cooling and Icing Time: 20 minutes
Total Time: Approximately 50 minutes
Yield: Approximately 12–14 donuts
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian; halal-friendly when prepared with alcohol-free vanilla and suitable ingredients
Notes
Vegetable oil, canola oil, or melted coconut oil can be used for the donut batter.
Whole milk produces a rich texture, but 2% milk can also work.
Chopped walnuts are optional. Pecans are another delicious choice, or leave the donuts plain for a nut-free version.
For a simpler finish, skip the icing and toss the warm donuts lightly in cinnamon sugar.
Mini donuts can also be made with this batter. They will bake more quickly, so begin checking them around 8 minutes.
These pumpkin donuts with brown sugar icing are especially good with coffee, tea, hot chocolate, or a cold glass of milk.
Nutrition
Approximate nutrition per iced donut:
Calories: 300
Protein: 3 g
Carbohydrates: 48 g
Fat: 11 g
Nutrition values are estimates and will vary depending on donut size, icing quantity, milk, oil, and optional toppings.
FAQ
Are baked pumpkin donuts better baked or fried?
Baked and fried donuts have different textures. These donuts have a soft, moist, cake-like texture and don’t require a pot of frying oil, making them particularly convenient for home baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pure pumpkin puree is recommended because pumpkin pie filling already contains sweeteners and spices. Using it could make the donuts overly sweet and alter their texture.
How do I know when baked pumpkin donuts are done?
The tops should appear set and lightly browned. Gently press the top of a donut with your finger; if it springs back, it should be ready.
Why are my baked donuts dense?
Overmixing the batter or adding too much flour can produce dense donuts. Measure the flour carefully and mix the wet and dry ingredients only until combined.
Can I make Baked Pumpkin Donuts without a donut pan?
A donut pan gives you the most consistent traditional shape. If you don’t have one, the batter can be baked in a muffin pan, although baking time will need to be adjusted and the result will technically be pumpkin muffins rather than donuts.
Can I make the brown sugar icing ahead of time?
The icing is easiest to use shortly after preparation because it thickens as it cools. If it becomes too thick, gently reheat it and whisk in a small splash of milk until it reaches a dipping consistency.
Storage
Store completely cooled Baked Pumpkin Donuts in an airtight container at room temperature for 1–2 days.
For longer storage, refrigerate them in a tightly sealed container for up to one week. Bring chilled donuts to room temperature before serving for a softer texture.
Unglazed donuts can also be frozen for up to 2 months. Place them in a freezer-safe container with parchment paper between layers.
Thaw frozen donuts at room temperature and prepare fresh brown sugar icing before serving for the best appearance and texture.
Similar Recipes
Baked Pumpkin Donuts with Brown Sugar Icing
Ingredients
Pumpkin Donuts
- 1 3/4 cups 219 g 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 120 ml vegetable oil
- 3/4 cup 150 g packed brown sugar
- 2 large eggs room temperature
- 1 cup 226 g pumpkin puree
- 1/3 cup 80 ml milk, room temperature
- 1 teaspoon alcohol-free vanilla flavoring or vanilla bean paste
Brown Sugar Icing
- 3/4 cup 150 g packed brown sugar
- 1/4 cup 60 ml whole milk
- 1 tablespoon 14 g unsalted butter
- 1 teaspoon alcohol-free vanilla flavoring
- 1 1/2 cups 170 g confectioners’ sugar, sifted
Pinch of salt
- Optional Topping
- Chopped walnuts
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a standard donut pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and alcohol-free vanilla until smooth and evenly combined.
- Pour the wet mixture into the dry ingredients.
- Whisk gently just until no visible pockets of flour remain. Avoid overmixing, which can make the donuts dense rather than tender.
- Transfer the batter to a large piping bag or zip-top bag. Snip off one corner and pipe the batter evenly into the prepared donut cavities, filling each approximately halfway.
- Bake the Baked Pumpkin Donuts for 10–11 minutes, until the tops are set and spring back when gently pressed.
- Cool the donuts in the pan for approximately 2 minutes before carefully transferring them to a wire cooling rack.
- If you have remaining batter, grease the pan again and repeat the baking process.
- Allow the donuts to cool for at least 10 minutes before adding the icing.
- To make 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 it to a gentle simmer and cook for approximately 1 minute.
- Remove from the heat. Whisk in the alcohol-free vanilla followed by the sifted confectioners’ sugar. Add a small pinch of salt if desired.
- Let the icing stand for about 5 minutes so it can cool and thicken slightly.
- Dip the top of each cooled donut into the warm icing, allowing excess icing to drip back into the bowl or saucepan.
- Place the glazed donuts on a wire rack set over a baking sheet or parchment paper.
- Sprinkle with chopped walnuts while the icing is still soft, if desired.
- Allow the icing to set before serving or storing.
Notes
Conclusion
Baked Pumpkin Donuts are an easy way to bring pumpkin, cinnamon, and warm fall spices into a homemade breakfast or dessert. Their tender cake-like centers pair beautifully with rich brown sugar icing, while optional walnuts provide just enough crunch.
Whether you’re planning an autumn brunch or looking for an easy baked donuts recipe for pumpkin season, these homemade treats deliver plenty of cozy flavor without any deep frying.