Pumpkin Donuts with Brown Sugar Glaze

Tons of pumpkin flavor, moist texture and topped with a sweet brown sugar glaze. And it’s baked! Perfect for a Fall treat!

Jump to Pumpkin Donuts Recipe

I am a very big fan of these donuts and I will likely peer pressure you into making and eating them. This should be added to your Fall bucket list.

These Pumpkin Donuts are baked, not fried so they are much easier to make. You can definitely make these without a donut pan and use a muffin pan. The flavor is definitely pumpkin but not overwhelming and fake tasting. Very moist and bouncy. And just when you think it can’t be any better, it’s topped with a brown sugar glaze.

Incredible. You should definitely try these Baked Pumpkin Donuts. Keep all for yourself or share with your friends. They will go fast.

Check out the recipe below and let me know what you think!

Baked Pumpkin Donuts with Brown Sugar Glaze

Lolo Home Kitchen | September 2021

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 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:

1. Preheat oven to 350 degrees. Spray a donut pan with nonstick spray. (If you do not have a donut pan, you can always use a muffin tin as well)

2. Stir the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until all mixed together. Then in another bowl, mix together the oil, brown sugar, eggs, pumpkin, milk and vanilla until combined.

3. Pour the wet ingredients into the dry ingredients and gently mix the two together. Mix until everything is just combined.

4. You can either spoon the batter into the donut pan or you can place the batter into a ziploc, cut off the corner and pipe the batter into the donut pan that way. Easy and consistent.

5. Bake for about 10 minutes and then remove from the oven and let cool in the pan for 2 minutes. Then remove from the pan and let cool on a cooling rack.

6. Glaze: In a medium saucepan on medium heat, warm the butter, brown sugar and milk together. Whisk together until combined and bring top a slow simmer. Let simmer for about 1 minute then remove from the heat. Add the vanilla and the powdered sugar, whisk together until smooth. (If you have powdered sugar chunks, place back on low heat. Heat and stir until smooth)

7. Place the wore rack over a baking sheet or parchment to catch excess drip. Now dip the tops of the donuts in the glaze and place back on the wire rack to set.

8. If the glaze starts to firm up, then place back on low heat to melt again then start dipping again.

9. Store in a airtight container, but these defintely won't last long.

10. Note- If you do not have a donut pan, you can use a muffin pan and fill batter up halfway. Dip tops of muffins in the glaze as directed.