Pumpkin Donuts

Soft, moist, and brimming with warm fall spices, these baked pumpkin donuts are the perfect cozy treat for the season. They come together in under 45 minutes and are finished with a luscious brown sugar icing that sets beautifully, making them ideal for stacking, storing, or gifting. Unlike traditional fried donuts, these are oven-baked, delivering all the flavor with none of the mess.

Why You’ll Love This Recipe

These donuts are everything you want in a fall dessert—easy to make, deeply spiced, and incredibly tender. They offer the comfort of homemade baking without the hassle of frying. The brown sugar icing adds a rich, caramel-like flavor that elevates each bite. Perfect for breakfast, dessert, or fall parties, they can also be turned into muffins or mini donuts for even more versatility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup vegetable oil (or canola oil or melted coconut oil)
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup fresh or canned pumpkin puree
1/3 cup milk, at room temperature
1 teaspoon pure vanilla extract

For the Brown Sugar Icing:
3/4 cup packed light or dark brown sugar
1/4 cup milk (whole milk is best)
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 and 1/2 cups sifted confectioners’ sugar
Pinch of salt, to taste

Optional Topping:
Crushed walnuts or other toppings such as pecans, toffee bits, or cinnamon sugar

Directions

1. Preheat the oven to 350°F (177°C). Grease your donut pans and set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

3. In a separate bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.

4. Combine the wet and dry ingredients, folding gently with a spatula until just mixed—do not overmix.

5. Spoon or pipe the batter into the donut pan cavities, filling each about halfway.

6. Bake for 10–11 minutes or until the tops spring back when lightly touched.

7. Let the donuts cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease and repeat with remaining batter. Let all donuts cool at least 10 minutes before icing.

8. For the icing, combine brown sugar, milk, and butter in a saucepan over medium heat. Stir until smooth and simmer for 1 minute.

9. Remove from heat and whisk in vanilla and confectioners’ sugar. Add a pinch of salt if desired.

10. Dip the tops of each donut into the warm icing. Let the icing set for about 1 hour before stacking or storing.

Servings and timing

Yield: 16 donuts
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 45 minutes

Variations

• Mini Donuts: Use a mini donut or mini muffin pan and bake for 8–9 minutes.

• Muffin Version: Use a standard muffin tin and bake as directed for muffins (about 20–22 minutes). Skip the crumb topping and use the same icing.

• Toppings: Swap walnuts for pecans, toffee bits, sprinkles, or even a dusting of cinnamon sugar.

• No Donut Pan? Bake as muffins following standard muffin instructions.

• Cinnamon-Sugar Coating: Skip the icing and dip warm donuts in melted butter, then roll in cinnamon sugar.

Storage/Reheating

Store leftover donuts tightly covered at room temperature for 1–2 days or in the refrigerator for up to 1 week.
To freeze, allow donuts to cool completely and store plain or iced in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Warm briefly in the microwave before serving.

FAQs

What makes baked donuts different from fried ones?

Baked donuts are oven-cooked rather than deep-fried, resulting in a lighter texture and lower fat content while still delivering great flavor.

Can I use fresh pumpkin puree instead of canned?

Yes, both fresh and canned pumpkin puree work equally well. Just make sure the puree is not too watery.

Do I need a donut pan for this recipe?

While a donut pan is ideal for shape, you can make donut muffins using a standard muffin pan with excellent results.

Can I make these donuts dairy-free?

Yes, use a non-dairy milk like almond or oat milk and a dairy-free butter substitute for the icing.

How long does the icing take to set?

The brown sugar icing sets in about 1 hour, making it great for stacking or transporting the donuts.

Can I make the batter ahead of time?

It’s best to bake the donuts right after mixing for the best rise and texture. However, you can mix dry and wet ingredients separately in advance.

What other toppings can I use?

Try chopped nuts, sprinkles, toffee bits, toasted coconut, or a dusting of pumpkin pie spice for variation.

How do I keep the icing from getting too thick?

If the icing thickens while dipping, whisk in a small amount of milk or reheat gently to thin it out.

Can I double the recipe?

Yes, simply double all ingredients to make a larger batch—perfect for parties or gatherings.

Are these donuts freezer-friendly?

Absolutely. Freeze plain or iced donuts in a sealed container for up to 3 months. Thaw and warm before serving.

Conclusion

These baked pumpkin donuts bring the best of fall flavors into a soft, spiced, and irresistibly sweet treat. With a tender crumb, warm spices, and a brown sugar icing that sets to perfection, they’re everything you want in a seasonal dessert—and more. Whether you’re serving them for brunch, dessert, or as an afternoon snack, these donuts are sure to impress.