Delicious Baked Pumpkin Donuts with Brown Sugar Icing

Name: Delicious Baked Pumpkin Donuts with Brown Sugar Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 3/4 cups all-purpose flour ((219g) (spooned & leveled)); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice (store-bought or homemade); 1/2 cup vegetable oil ((120ml) (or canola oil or melted coconut oil)); 3/4 cup brown sugar ((150g) packed light or dark); 2 large eggs (at room temperature); 1 cup pumpkin puree ((226g) fresh or canned); 1/3 cup milk ((80ml), at room temperature); 1 teaspoon pure vanilla extract; 3/4 cup brown sugar ((150g) packed light or dark); 1/4 cup milk ((60ml) (whole milk is best)); 1 Tablespoon unsalted butter ((14g)); 1 teaspoon pure vanilla extract; 1 1/2 cups sifted confectioners’ sugar ((170g)); pinch salt (to taste); crushed walnuts (see Note for other options)

Warm spices, a tender crumb, and a cozy pumpkin aroma welcome you with every bite of these baked pumpkin donuts. This quick and comforting treat brings all the fall vibes into your kitchen in under 45 minutes—perfect for busy mornings, weekend baking, or anytime you crave something seasonal and sweet.

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Because they’re baked instead of fried, these pumpkin donuts offer a lighter, healthier alternative without sacrificing texture or flavor. They emerge soft, moist, and perfectly spiced, then get topped with a luscious brown sugar icing that sets beautifully as they cool. Simple ingredients, easy steps, and amazing results—these Baked Pumpkin Donuts taste like they came straight from your favorite bakery.

Why You’ll Love These Baked Pumpkin Donuts

Baked, not fried: a healthier option without skimping on flavor.
Cake-like texture: moist and soft with every bite.
No mixer required: whisk, fold, and go.
Quick recipe: ready in under 45 minutes from start to finish.
Perfectly spiced: classic fall flavors that linger on the palate.

Ingredients + Notes/Substitutions

For the 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 pumpkin pie spice (store-bought or homemade)
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 (226g) pumpkin puree (fresh or canned; do not use pumpkin pie filling)
1/3 cup (80ml) milk, at room temperature
1 teaspoon pure vanilla extract

For the Brown Sugar Icing

3/4 cup (150g) packed light or dark brown sugar
1/4 cup (60ml) milk (whole milk is best)
1 Tablespoon (14g) unsalted butter
1 teaspoon pure vanilla extract
1 and 1/2 cups (170g) sifted confectioners’ sugar
pinch of salt, to taste
optional topping: crushed walnuts

Optional Topping

Crushed walnuts adds texture and a nutty finish.

Notes & Substitutions

Measure flour correctly for consistent results.
Distinguish pumpkin puree from pumpkin pie filling. The puree delivers pure pumpkin flavor and moisture.
A homemade pumpkin pie spice blend works well if you don’t have a store-bought mix.
Milk options: dairy or non-dairy all work; adjust thickness with a splash more milk if needed.
Oil alternatives: canola or melted coconut oil are good substitutes. For a lighter taste, use lighter oils.

Instructions

Prepare for baking: Preheat oven to 350°F (177°C). Grease donut pan(s) thoroughly and set aside.
Make the dry mix: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until completely combined.
Whisk the wet mix: In a medium bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients and whisk gently just until combined and no flour pockets remain. Do not over-mix.
Fill the pan: Transfer batter to a large zipped-top bag, snip the corner, and pipe into each donut cavity, filling about halfway.
Bake: Bake 10–11 minutes, or until edges and tops are lightly browned. Use the bounce-back test: a gentle press should spring back.
Cool and repeat: Cool donuts in the pan for 2 minutes, then transfer to a cooling rack. Re-grease the pan and bake the remaining batter. For mini donuts, bake 8–9 minutes. Cool at least 10 minutes before icing.
Make the icing: In a medium saucepan, combine brown sugar, milk, and butter. Heat until melted and smooth, then simmer 1 minute. Remove from heat, whisk in vanilla, then add confectioners’ sugar and salt until smooth. Let icing rest 5 minutes to thicken slightly.
Ice the donuts: Dip the tops into the warm icing. If it thickens, whisk in a splash of milk or warm gently to thin again.
Set and finish: Place iced donuts on a cooling rack over a baking sheet to catch drips. Top with walnuts if desired. Allow icing to set for about 1 hour.
Store leftovers: Tightly cover and keep at room temperature for 1–2 days, or refrigerate up to 1 week.

Pro Tips & Troubleshooting

Avoid over-mixing the batter to keep the donuts tender.
The bounce-back test is your best friend for doneness.
Use a piping bag for clean filling without mess.
If icing is too thin, let it cool a bit longer or add a touch more sugar; if too thick, whisk in a splash of milk.
Let doughnuts cool completely before icing to prevent sliding and melting icing.

Serving, Storage, & Variations

Serving Suggestions

Pair with coffee or pumpkin spice coffee creamer for a cozy pairing.
Enjoy plain or with a generous drizzle of icing for extra sweetness.

Storage Instructions

Room temperature in an airtight container: 1–2 days.
Refrigerate: up to 1 week.
Freezing: donuts can be frozen plain or iced for 2–3 months. Thaw overnight and warm gently if desired.

Recipe Variations

Pumpkin Muffins: bake in a muffin pan; adjust bake time to about 18–22 minutes.
Mini Donuts: use a mini donut pan; bake 8–9 minutes and cool fully before icing.
Alternative toppings: vanilla icing, maple glaze, brown butter icing, or a cinnamon-sugar coating.

Nutrition (Approximate Values)

Note: Values are estimates and depend on exact ingredients used.

NUTRIENT	AMOUNT
Calories	~210
Fat	~9 g
Carbohydrates	~31 g
Protein	~3 g

FAQ

Can I make these gluten-free?

Yes. Use a gluten-free all-purpose flour blend and ensure it contains xanthan gum if your blend requires it. The texture will still be tender when baked, though bake times may vary slightly.

Can I substitute the oil with butter?

Butter can be used, but it will change texture and create a slightly denser crumb. If you use melted butter, reduce the quantity by a tablespoon or so and add a splash of milk if the batter seems too thick.

How do I prevent the icing from melting when storing?

Let the icing cool to a thicker state before dipping. Store iced donuts in a single layer briefly, then transfer to an airtight container. If you stack donuts, place a sheet of parchment between layers.

Conclusion

These Baked Pumpkin Donuts prove that weeknight baking can be quick, forgiving, and delicious. The combination of cozy pumpkin spice and a glossy brown sugar icing makes them feel like a special treat without the fuss. Whether you’re a kitchen rookie or a busy parent chasing quick wins, this recipe delivers reliable comfort in every bite. Give them a try, leave a comment with your tweaks, and happy baking.