Pumpkin Donuts with Brown Sugar Glaze Recipe
These Pumpkin Donuts with Brown Sugar Glaze are soft, moist, and full of warm fall spices. Baked to perfection and topped with a rich, sweet brown sugar glaze, they make a delightful treat for breakfast or dessert. Using canned pumpkin puree and aromatic spices brings a cozy seasonal flavor, while the glaze adds a luscious finish. Easy to make in a donut pan or muffin tin, these donuts are perfect for any pumpkin lover.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 donuts 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a donut pan with nonstick spray; alternatively, you can use a muffin tin.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Stir well to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, packed brown sugar, eggs, canned pumpkin puree, milk, and vanilla extract until thoroughly combined.
- Combine Batters: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Do not overmix to keep the donuts tender.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities evenly. Filling about three-quarters full works well for both donut and muffin pans.
- Bake: Bake in the preheated oven for approximately 10 minutes. After baking, let the donuts cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
- Make Brown Sugar Glaze: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Whisk continuously until the mixture is smooth and begins to simmer gently. Simmer for about 1 minute, then remove from heat.
- Finish Glaze: Stir in the vanilla extract, powdered sugar, and a pinch of salt. Whisk until smooth. If there are lumps of powdered sugar, return to low heat and stir until fully dissolved.
- Glaze Donuts: Set a wire rack over a baking sheet or parchment paper to catch drips. Dip the tops of the cooled donuts into the warm glaze, then place back on the wire rack to allow the glaze to set.
- Repeat as Needed: If the glaze firms up, gently rewarm on low heat until it liquefies again, then continue glazing donuts.
- Store: Keep the glazed donuts in an airtight container at room temperature. They are best enjoyed fresh, as they do not keep long.
Notes
- If you don’t have a donut pan, use a muffin pan and fill each cup about halfway. Dip the muffin tops in the glaze just like you would with the donuts.
- For gluten-free versions, substitute all-purpose flour with a 1-to-1 gluten-free flour blend and use coconut palm sugar with molasses as a brown sugar alternative if desired.
- Glaze can be reheated gently if it hardens during the dipping process to maintain a smooth coating.
- Ensure not to overmix the batter for fluffy and tender donuts.
- Use a 15 oz can of pumpkin puree and measure out 1 cup for this recipe.
Keywords: pumpkin donuts, brown sugar glaze, baked donuts, fall desserts, pumpkin recipe, easy donuts
