Baked pumpkin donuts are cozy little circles of joy — soft, warmly spiced, and draped in irresistible brown sugar icing. They’re baked, not fried, which means you can whip them up quickly without any fuss over hot oil. Perfect for fall mornings, coffee breaks, or that sweet craving that sneaks in at night.

What makes them unforgettable? The cake-like texture. The pumpkin puree keeps them moist, the spices make them nostalgic, and the icing — oh, the icing — locks in that buttery sweetness. If pumpkin pie ever dreamed of becoming a donut, this recipe is it.

Why You’ll Love These Donuts

First, they’re quick. Less than 45 minutes from mixing bowl to your plate. Second, they don’t need fancy tools or mixers, just some whisking and folding. And third, the brown sugar icing isn’t just topping — it’s caramel-like magic that sets beautifully, making them easy to stack or take along.

Plus, you can coat them simply in cinnamon sugar if icing isn’t your style — both ways feel like fall wrapped in sugar and spice. Honestly, these donuts are comfort food dressed up in a circle.

Ingredients Needed for the Recipe

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

For the 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 vanilla extract
• 1 and 1/2 cups (175g) sifted confectioners’ sugar
• Pinch of salt, to taste

How to make Baked Pumpkin Donuts?

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Step 1: Mix the Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This step ensures spices spread evenly through the batter, giving every bite that warm holiday flavor.

Step 2: Whisk the Wet Ingredients

In another bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla. It looks luscious and golden orange — like you’re baking autumn itself. Smooth but slightly thick, this mixture is the base of your donuts.

Step 3: Combine Them Both

Pour the wet into the dry. Fold until no flour pockets remain. Don’t overmix — gentle folds are enough. The batter should be silky and just thick enough to pipe.

Step 4: Fill the Donut Pan

Grease your pan well. Use a large Ziploc bag as a piping bag, snip a corner, and pipe the batter into each cavity halfway. It’s neat, quick, and saves your spoon from messy jobs.

Step 5: Bake Them

Bake at 350°F (177°C) for 10–11 minutes. The trick? Gently poke with a finger — if the donut springs back, it’s done. If not, give it a little more oven time. Simple as that.

Step 6: Make the Icing

On the stovetop, melt butter with brown sugar and milk. Let it simmer one minute, then whisk in vanilla and sugar until creamy. Dip each cooled donut into this glaze, and watch it set like velvet caramel. Sprinkle extras if you like — nuts, sprinkles, or even coconut.

Can You Make Variations?

Absolutely. Swap the brown sugar icing for maple glaze if you want richer notes. You can also roll warm donuts in cinnamon sugar for a classic twist. For special gatherings, decorate with crushed nuts or festive sprinkles — kids adore that!

If you lack a donut pan, the batter transforms beautifully into muffin tins. Same batter, same love, just a different shape.

How to Store and Reheat

These donuts keep well covered at room temperature for 1–2 days. Refrigerated, they last a week, still moist and spiced. Want to save some for later? Freeze them plain or iced for up to 3 months, then thaw and warm slightly.

To reheat, just pop one in the microwave for a few seconds — soft again, like freshly baked. Warm donuts with melted icing = a happy surprise for future you.

Best Time to Serve These Donuts

Think Saturday mornings, the crisp kind when you want your coffee strong and your breakfast sweet. Or at a family gathering, where everyone sneaks one before the main meal. They shine at fall parties, Halloween nights, or even chilly afternoons when you need a treat with tea.

But the truth? These donuts don’t wait for an occasion. A craving is reason enough. Their comforting spice and tender crumb make any ordinary day feel a little like a holiday.

Tips

Always grease your donut pan well — sticking ruins the joy. Measure flour carefully by spooning and leveling, not scooping, to avoid dense donuts. And don’t skip the bounce-back trick; it’s foolproof for perfect baking.

If the icing thickens too quickly while dipping, whisk in a drizzle of milk or give it a quick reheat. And one last thing: let donuts cool before icing, unless you like drippy chaos (though the messy ones do taste just as good!).

In the end, baked pumpkin donuts are simple, fun, and oh-so rewarding. With every bite, they tell a story of fall — cozy mornings, warm kitchens, and that little moment of happiness you get when spiced sweetness melts on your tongue.

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Baked Pumpkin Donuts Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: B baked donuts F fall desserts S seasonal baking

Difficulty: easy Prep Time 20 mins Cook Time 11 mins Rest Time 10 mins Total Time 41 mins

Cooking Temp: 350  F Servings: 16 Estimated Cost: $ 5.50 Calories: 310

Best Season: Fall

Description

These Baked Pumpkin Donuts are the perfect fall treat—moist, cake-like, and bursting with warm pumpkin spice flavor. Made with real pumpkin puree and topped with a rich, creamy brown sugar icing that sets for easy stacking, they're a delightful homemade alternative to fried donuts. Ready in under 45 minutes, they're perfect for a cozy breakfast or afternoon snack.

Ingredients

Servings

For the Donuts

• 1¾ cups all-purpose flour (spooned & leveled (219g))
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (store-bought or homemade)
• ½ cup vegetable oil (or canola or melted coconut oil (120ml))
• ¾ cup brown sugar (packed (150g))
• 2 large eggs (at room temperature)
• 1 cup pumpkin puree (fresh or canned (227g))
• ⅓ cup milk (any kind, dairy or non-dairy (80ml))
• 1 teaspoon pure vanilla extract

Brown Sugar Icing

• ¾ cup brown sugar (packed (150g))
• ¼ cup milk ((60ml))
• 1 Tbsp unsalted butter ((14g))
• ½ teaspoon pure vanilla extract
• 1½ cups confectioners’ sugar (sifted (175g))
• pinch of salt (to taste)

Optional Toppings

• finely chopped walnuts or pecans
• toasted coconut
• chopped toffee pieces
• sprinkles
• cinnamon or pumpkin pie spice (for dusting)

Instructions

Make the Donuts

1. Preheat and Prep

   Preheat your oven to 350°F (177°C). Generously spray a 6-cavity donut pan with non-stick cooking spray. Set aside.
   Mark as complete

2. Mix Dry Ingredients

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
   Mark as complete

3. Mix Wet Ingredients

   In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
   Mark as complete

4. Combine

   Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula just until combined and no dry flour pockets remain. Do not overmix.
   Mark as complete

5. Fill the Pan

   Spoon the batter into a large zipped-top bag. Snip off one corner and pipe the batter into the prepared donut cavities, filling each about halfway.
   Alternatively, use a small spoon or ice cream scoop.
   Mark as complete

6. Bake

   Bake for 10-11 minutes, or until the edges and tops are lightly browned. To test for doneness, gently press the top of a donut; it should spring back. If your finger leaves an indent, bake for 1-2 minutes more.
   Mark as complete

7. Cool

   Allow the donuts to cool in the pan for 2 minutes. Then, carefully invert the pan to release them onto a wire rack. Re-grease the pan and repeat with the remaining batter.
   Let the donuts cool for at least 10 minutes before icing.
   Mark as complete

Make the Icing

1. Simmer the Base

   Combine the brown sugar, milk, and butter in a small saucepan over medium heat. Stir until the butter is melted and the mixture is smooth. Bring to a simmer.
   Mark as complete

2. Finish the Icing

   Allow the mixture to simmer for 1 minute, then remove from heat. Whisk in the vanilla extract and sifted confectioners’ sugar until smooth and creamy. Taste and add a pinch of salt if desired.
   Mark as complete

3. Thicken

   Let the icing cool for 5 minutes to slightly thicken.
   Mark as complete

4. Ice the Donuts

   Dip the top of each cooled donut into the warm icing, allowing the excess to drip off. Place the iced donuts on a wire rack set over a baking sheet.
   If the icing gets too thick, add a little more milk or warm it gently to thin it out.
   Mark as complete

5. Add Toppings

   If using, sprinkle toppings over the wet icing immediately after dipping.
   Mark as complete

6. Set

   Allow the icing to set for about 1 hour before stacking or transporting the donuts.
   Mark as complete

Nutrition Facts

Servings 16

Serving Size 1 donut

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 3gg15%

Trans Fat 0gg

Cholesterol 35mgmg12%

Sodium 230mgmg10%

Potassium 180mgmg6%

Total Carbohydrate 49gg17%

Dietary Fiber 1gg4%

Sugars 32gg

Protein 3gg6%

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Calcium 80mg mg

Iron 1.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pumpkin puree: Use canned pure pumpkin puree (like Libby's), not pumpkin pie filling. Blot fresh puree with a paper towel to remove excess moisture if needed.
• Pumpkin pie spice: Make your own by combining 1½ tsp cinnamon, ¼ tsp each of ginger, nutmeg, allspice, and cloves.
• No donut pan? Make donut muffins! Fill a greased 12-cup muffin tin ⅔ full and bake for 18-22 minutes.
• Mini donuts: Use a mini donut pan and bake for 8-9 minutes.
• Storage: Store iced donuts in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 1 week. For longer storage, freeze plain donuts for up to 3 months. Thaw and ice before serving.
• Serving suggestion: Pair with a cup of coffee or homemade pumpkin coffee creamer for the ultimate fall breakfast.

Keywords: pumpkin donuts, baked donuts, pumpkin dessert, fall donuts, easy donut recipe, brown sugar icing, pumpkin spice, homemade donuts