Pumpkin Donuts with Brown Sugar Glaze Recipe

Introduction

These Pumpkin Donuts with Brown Sugar Glaze are a perfect fall treat that combines warm spices and rich pumpkin flavor. Soft, moist donuts topped with a sweet, buttery glaze make them an irresistible homemade delight.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup vegetable oil
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Brown Sugar Glaze:

• 3/4 cup brown sugar, packed
• 1/4 cup milk
• 1 tablespoon butter
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups powdered sugar
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a donut pan with nonstick spray. (If you don’t have a donut pan, a muffin tin works as a good substitute.)
2. Step 2: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
3. Step 3: In another bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the donuts tender.
5. Step 5: Spoon or pipe the batter into the prepared donut pan, filling each mold just below the top edge for even baking.
6. Step 6: Bake for about 10 minutes. Remove the donuts from the oven and let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the glaze, warm the butter, brown sugar, and milk in a medium saucepan over medium heat, whisking until combined. Bring to a slow simmer and let simmer for about 1 minute, then remove from heat.
8. Step 8: Stir in the vanilla extract, powdered sugar, and a pinch of salt, whisking until smooth. If the glaze has lumps, return to low heat and stir until fully smooth.
9. Step 9: Place a wire rack over a baking sheet or parchment paper to catch drips. Dip the tops of the cooled donuts into the glaze, then set back on the wire rack to let the glaze set.
10. Step 10: If the glaze thickens as you go, gently warm it again on low heat before dipping more donuts.

Tips & Variations

• If you don’t have a donut pan, a muffin tin works well—just fill each cup halfway and dip the muffin tops in the glaze once baked.
• For a gluten-free version, you can substitute with a 1:1 gluten-free flour blend.
• Try adding a pinch of nutmeg or cloves for extra warmth in the spice mix.
• Use salted butter in the glaze for a nice balance of sweet and savory flavors.
• For mini donuts, reduce the baking time and check for doneness earlier to avoid overbaking.

Storage

Store the donuts in an airtight container at room temperature. They are best enjoyed within 2-3 days as the glaze may soften over time. For longer storage, freeze the donuts unglazed, then glaze them after thawing for best results. Reheat gently before glazing if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree or fresh pumpkin?

Canned pumpkin puree is recommended for consistent moisture and texture, but you can use fresh cooked and pureed pumpkin as long as it’s thick and drained well.

What if I don’t have a donut pan?

You can use a muffin tin and fill the cups halfway. After baking, dip the muffin tops in the glaze just like the donuts.

Pumpkin Donuts with Brown Sugar Glaze Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

Deliciously soft and moist pumpkin donuts topped with a rich brown sugar glaze, perfect for fall or any cozy occasion. These baked donuts combine warm spices and pumpkin puree for autumnal flavor, finished with a sweet, creamy glaze that beautifully complements the spiced cake.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Donuts

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup vegetable oil
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Brown Sugar Icing

• 3/4 cup brown sugar, packed
• 1/4 cup milk
• 1 tablespoon salted butter
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups powdered sugar
• Pinch of salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a donut pan with nonstick spray to ensure easy removal of the donuts after baking. If you don’t have a donut pan, a muffin tin can be used as a substitute.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice until well combined. This ensures even distribution of leavening agents and spices.
3. Mix Wet Ingredients: In another bowl, combine the vegetable oil, packed brown sugar, eggs, canned pumpkin puree, milk, and pure vanilla extract. Whisk the mixture until it is smooth and fully incorporated.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together the two mixtures until just combined; avoid overmixing to maintain a tender texture.
5. Fill the Donut Pan: You can spoon the batter into the donut pan cavities or place the batter into a zip-top bag, cut a small corner off, and pipe the batter for more consistency and less mess. Fill each cavity evenly.
6. Bake the Donuts: Place the filled pan in the preheated oven and bake for approximately 10 minutes. After baking, remove the pan and allow the donuts to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
7. Prepare Brown Sugar Glaze: In a medium saucepan over medium heat, combine the butter, packed brown sugar, and milk. Whisk continuously until the mixtures combine and reach a gentle simmer. Let simmer for about 1 minute, then remove from heat.
8. Finish the Glaze: Stir in the pure vanilla extract and powdered sugar along with a pinch of salt. Whisk until the glaze is smooth. If lumps persist, return the saucepan to low heat and stir until fully smooth.
9. Glaze the Donuts: Set a wire rack over a baking sheet or parchment paper to catch drips. Dip the tops of each cooled donut into the glaze and place them back on the wire rack to allow the glaze to set. If the glaze firms up too much for dipping, gently warm it again over low heat.
10. Store and Serve: Store the glazed donuts in an airtight container at room temperature, though they are best enjoyed fresh as the glaze may soften and absorb into the donut over time.

Notes

• If you do not have a donut pan, a muffin pan can be used—just fill the batter halfway, then dip the muffin tops in glaze as directed.
• The recipe yields approximately 12 regular-sized donuts; a typical 6-donut pan requires two batches.
• For the glaze, use salted butter for best flavor.
• You can freeze the donuts unfrosted and glaze them after thawing.
• If using a mini donut pan, bake for less time to avoid overbaking.

Keywords: pumpkin donuts, brown sugar glaze, baked donuts, fall dessert, pumpkin spice, easy donuts, homemade donuts