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Baked Pumpkin Donuts with Brown Sugar Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 72 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: about 16 donuts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These delightful baked pumpkin donuts offer a moist, spiced treat perfect for fall or any time you crave a comforting dessert. Made with pumpkin puree and warm spices, they are light, fluffy, and topped with a rich brown sugar icing that adds a deliciously sweet glaze. Baked instead of fried, these donuts are easier to make and less greasy, making them an enjoyable homemade indulgence.

Ingredients

Units Scale

Donuts

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Brown Sugar Icing

  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (60ml) milk
  • 1 Tablespoon (14g) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cups (175g) sifted confectioners’ sugar
  • pinch of salt, to taste
  • optional toppings such as chopped nuts or sprinkles

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Lightly spray your donut pan with non-stick cooking spray to prevent sticking. Set the pan aside while you prepare the batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. This blend will provide the warm, spiced flavor typical of pumpkin desserts.
  3. Mix wet ingredients: In a medium bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and well incorporated. This wet mixture adds moisture, sweetness, and pumpkin flavor to the donuts.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon just until no pockets of flour remain. Avoid overmixing to keep the donuts tender.
  5. Fill donut cavities: Spoon the batter into each donut cavity about halfway full. For convenience and better control, transfer the batter into a large zip-top bag, cut one corner off, and pipe the batter into the cavities evenly.
  6. Bake the donuts: Place the filled pan in the oven and bake for 10 to 11 minutes, or until the donuts are lightly browned around the edges and the tops. Test doneness by gently pressing a donut’s surface; if it springs back, they’re ready. Cool in the pan for 2 minutes before transferring to a wire rack to cool completely. For mini donuts, bake 8 to 9 minutes. Re-grease the pan if baking multiple batches.
  7. Prepare the brown sugar icing: In a medium saucepan over medium heat, combine the brown sugar, milk, and butter. Stir until the butter melts and the mixture becomes smooth. Bring it to a simmer and allow it to simmer for 1 minute. Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt to balance the sweetness if desired. Let the icing cool for 5 minutes to thicken slightly.
  8. Ice the donuts: Dip the cooled donut tops into the warm icing, allowing excess to drip off. Place the iced donuts on a wire rack set over a baking sheet to catch drips. If the icing thickens too much, warm it gently or add a splash of milk to thin. Optionally, top with chopped nuts or your choice of toppings.
  9. Storing: Once the icing sets (about 1 hour), donuts can be stacked or transported easily. Store any leftovers in an airtight container at room temperature for 1-2 days or refrigerate for up to one week.

Notes

  • For ease and less mess, use a piping bag or a large zip-top bag to fill the donut cavities evenly.
  • You can use fresh or canned pumpkin puree interchangeably.
  • If the icing hardens too much while dipping, reheat gently or add a bit of milk to loosen.
  • Mini donut batches require a shorter baking time of 8-9 minutes.
  • Optional toppings like chopped nuts or sprinkles add texture and festive flair.
  • Donuts are best enjoyed fresh but keep well refrigerated for up to a week.

Nutrition

  • Serving Size: 1 donut
  • Calories: 210
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://yumyy.com/baked-pumpkin-donuts-with-brown-sugar-icing-recipe/