Baked Pumpkin Donuts with Brown Sugar Icing Recipe

I absolutely love sharing this Baked Pumpkin Donuts with Brown Sugar Icing Recipe with you because it’s one of those cozy, crowd-pleasing treats that feels like a warm hug on a crisp fall morning. When I first tried these donuts, I was blown away by how tender and fluffy they were, plus that brown sugar icing? It’s the perfect sweet finish that isn’t too overpowering but just enough to keep you reaching for more.

You’ll find that this recipe works perfectly not only during autumn but any time you crave that comforting pumpkin flavor without the deep-frying fuss. Baked donuts are just easier to make and a bit lighter, which means you can enjoy the indulgence without feeling too guilty. Seriously, once you make these, they’ll become your go-to when friends come over or for casual weekend breakfasts.

this …

Ingredients You’ll Need

These ingredients work together to keep the donuts moist, tender, and bursting with flavor. I always recommend using fresh pumpkin puree or a good-quality canned version to get that authentic taste. And don’t skip the pumpkin pie spice—it really ties everything together beautifully.

• All-purpose flour: Spoon and level for accurate measurement to get the perfect donut texture.
• Baking powder & baking soda: These help the donuts rise and get that light, airy crumb you want.
• Salt: Just a little to balance the sweetness and enhance flavors.
• Cinnamon & pumpkin pie spice: The warming spices that make these donuts feel like fall wrapped in a bite.
• Vegetable oil: Keeps the donuts moist—can substitute with canola or melted coconut oil if preferred.
• Brown sugar: I love how the molasses flavor in brown sugar adds depth to both the donuts and the icing.
• Eggs: Room temperature eggs help everything blend smoothly.
• Pumpkin puree: Fresh or canned, just make sure it’s plain pumpkin, not pie filling.
• Milk: Adds moisture and a little richness.
• Vanilla extract: Brightens and rounds out the flavor beautifully.
• Confectioners’ sugar (for icing): Makes the icing silky smooth without graininess.
• Butter (unsalted, for icing): Adds creaminess and richness to the glaze.
• Pinch of salt (for icing): Balances the sweetness politely, so the brown sugar flavor shines.

Variations

I like to tweak this Baked Pumpkin Donuts with Brown Sugar Icing Recipe now and then, depending on the season or what’s on hand. You can easily personalize it to suit your tastes or dietary needs without losing that signature pumpkin flavor and moist crumb.

• Gluten-Free Version: I substituted a gluten-free flour blend once and the donuts still came out soft and delicious—just keep an eye on the texture as GF flours absorb differently.
• Spice it Up: For peppermint lovers during the holidays, I added a touch of peppermint extract to the icing—my family went crazy for that twist!
• Mini Donuts: Making these in a mini donut pan? Reduce baking time to 8-9 minutes for perfectly sized bites.
• Vegan Swap: I haven’t tried it myself, but you can experiment by swapping eggs for flax eggs and using plant-based milk and butter alternatives.

How to Make Baked Pumpkin Donuts with Brown Sugar Icing Recipe

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (177°C) and generously spray your donut pan with non-stick spray. This step makes removing your donuts a breeze and keeps that perfect shape intact. I always set the pan aside while I mix the batter so it’s ready to go.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This ensures the spices and leavening agents distribute evenly so every donut has that consistent flavor and rise. I usually take a minute to give it a good stir so there are no clumps.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth. This wet mixture smells amazing and you’ll love how the brown sugar blends in here—it’s the secret to that rich, tender crumb. Make sure your eggs are at room temp so everything emulsifies nicely.

Step 4: Bring Batter Together

Pour the wet ingredients into the dry and fold gently just until no flour pockets remain—you don’t want to overmix here or your donuts might turn out dense. I like using a spatula and folding carefully; this keeps the texture light and fluffy every time.

Step 5: Fill the Donut Pan

Spoon the batter into the donut pan cavities, filling each about halfway, or even better, use a large zipped-top bag to pipe the batter neatly. I discovered this trick after struggling with spoons making a mess and filling too much—cut a small corner off the bag and squeeze just the right amount into each cavity with ease.

Step 6: Bake the Donuts

Bake for 10-11 minutes, or until the edges and tops are lightly browned and the donuts spring back when you gently press them. This “bounce back” test is my foolproof way to know if they’re perfectly baked. Let them cool in the pan for 2 minutes before transferring to a wire rack. Remember to re-grease your pan to keep the second batch from sticking.

Step 7: Make the Brown Sugar Icing

Combine the brown sugar, milk, and butter in a small saucepan over medium heat, stirring until the butter melts and the mixture is smooth. Once it starts to simmer, let it go for 1 minute before removing from the heat. Whisk in vanilla extract and sifted confectioners’ sugar until smooth. I always add a pinch of salt—this little addition elevates the icing’s flavor so it’s not overly sweet.

Step 8: Ice the Donuts

Let the icing cool for 5 minutes to thicken slightly, then dip the tops of the cooled donuts into the warm icing. If the glaze thickens too much while dipping, rewarm it gently with a splash of milk—you’ll want it silky enough to coat but not so runny that it drips off quickly. Place the dipped donuts back on a wire rack over a baking sheet to catch drips. This step makes cleanup a breeze!

Step 9: Add Optional Toppings

If you’re feeling fancy, sprinkle chopped nuts or maybe a dusting of cinnamon on the icing while it’s still wet. I love the slight crunch nuts add, bringing a delightful texture contrast. Let the icing set for about an hour before stacking or packing away.

How to Serve Baked Pumpkin Donuts with Brown Sugar Icing Recipe

Garnishes

I usually stick with simple chopped pecans or walnuts for a bit of crunch on top of the icing—they add a lovely nutty flavor that pairs beautifully with pumpkin. Sometimes, I sprinkle a little cinnamon sugar for extra warmth or even tiny chocolate chips for a touch of indulgence. These small touches make your donuts feel special without extra effort.

Side Dishes

These baked pumpkin donuts go great with a steaming cup of coffee or chai tea if you want to keep that cozy vibe going. For brunch, I like serving them alongside fresh fruit or a simple yogurt parfait to balance the sweetness. They’re also delicious paired with whipped cream or a scoop of vanilla ice cream if you want to treat yourself afterward.

Creative Ways to Present

For a festive party or fall gathering, I arranged these donuts on a wooden board with cinnamon sticks and fresh autumn leaves for an inviting display. You could also stack them on a tiered stand and drizzle extra brown sugar icing over the top for a show-stopping dessert centerpiece. Wrapping a few in clear cellophane tied with a rustic ribbon turns them into lovely homemade gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I usually store leftover donuts in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If I want to save them longer, I pop them in the fridge, though I find refrigeration can slightly dry them out, so I recommend warming them gently before eating.

Freezing

Freezing these donuts works surprisingly well! I cool them completely, then wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They keep beautifully for up to a month, so you can enjoy this treat whenever a pumpkin craving hits without starting from scratch.

Reheating

To bring frozen or refrigerated donuts back to life, I warm them in the microwave for about 15-20 seconds or pop them in a warm oven at 300°F for 5 minutes. This refreshes their softness and slightly melts the icing just enough for that fresh-baked feel. Trust me, once you try it, you won’t notice they were leftover!

FAQs

Final Thoughts

If you’re looking for a reliably delicious baked treat that captures the essence of fall, these Baked Pumpkin Donuts with Brown Sugar Icing Recipe is a must-try. I’ve made them countless times, and they always bring smiles around the table. Whether you’re new to baking donuts or a seasoned pro, you’ll appreciate how straightforward and rewarding this recipe is. I’m excited for you to try them and see just how easy it is to bring cozy pumpkin goodness into your kitchen!

Print