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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 16
Serving Size 1 donut
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.