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Pumpkin Donuts

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Soft, moist, and filled with warm fall spices, these baked pumpkin donuts are a cozy and delicious treat finished with a rich brown sugar icing. Perfect for autumn gatherings, breakfast, or dessert.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: 16 donuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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, pecans, toffee bits, or cinnamon sugar

Instructions

  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.

Notes

  • You can use fresh or canned pumpkin puree—just make sure it’s not watery.
  • Donuts can be made in muffin pans if a donut pan isn’t available.
  • Try other toppings like pecans, toffee bits, or cinnamon sugar.
  • Store at room temperature for up to 2 days or refrigerate for 1 week.
  • To freeze, cool completely and store in an airtight container for up to 3 months.
  • Use non-dairy milk and butter for a dairy-free version.
  • If icing thickens, stir in a little milk or reheat gently to thin it.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-donuts/