Delicious Baked Pumpkin Donuts with Brown Sugar Icing
These delicious baked pumpkin donuts are perfectly spiced and topped with a rich brown sugar icing, making them an ideal treat for any occasion.
Equipment
- Donut pan(s)
- Large bowl
- Medium bowl
- Zipped-top bag
- Cooling rack
- Medium saucepan
- Baking sheet
Ingredients
Donuts
- 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
Brown Sugar Icing
- 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
Optional Topping
- crushed walnuts see Note for other options
Instructions
Donuts
- Preheat oven to 350°F (177°C) and grease donut pans with nonstick spray.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract. Combine wet and dry mixtures, whisking gently until just combined.
- Transfer batter into a zipped-top bag, cut a corner, and pipe into donut cavities, filling each halfway.
- Bake for 10-11 minutes until lightly browned; test for doneness by poking the top.
- Cool donuts for 2 minutes in the pan, then transfer to a rack. Re-grease and bake remaining batter, noting that mini donuts bake for 8-9 minutes.
Icing & Finishing
- For the icing, combine brown sugar, milk, and butter in a medium saucepan; simmer for 1 minute. Remove from heat, then whisk in vanilla, confectioners’ sugar, and an optional pinch of salt. Let cool for 5 minutes.
- Dip donut tops into the warm icing, adjusting consistency with milk or by reheating if needed.
- Place dipped donuts on a cooling rack over a baking sheet to catch drips; top with desired optional toppings.
- Store leftover donuts tightly covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
For mini donuts, bake for 8-9 minutes and ensure they cool for at least 10 minutes before icing. Other topping options include sprinkles, toasted pecans, or a dusting of powdered sugar. Leftover donuts can be stored tightly covered at room temperature for 1-2 days, or refrigerated for up to a week.