1. Introduction to the Recipe
Fall baking is all about warm spices, rich flavors, and cozy aromas—and nothing captures that seasonal magic quite like Baked Pumpkin Donuts. These cake-style donuts are soft, moist, and bursting with pumpkin spice flavor, making them the perfect treat for crisp mornings, festive gatherings, or even a weekday indulgence.
What sets these donuts apart is their simplicity. There’s no yeast or frying involved, which means less mess and more flavor. The batter is made with pumpkin puree, brown sugar, and a bold blend of cinnamon and pumpkin pie spice, then baked to tender perfection in a donut pan. The crowning glory is the brown sugar icing—silky, sweet, and just a little buttery, with optional toppings like crushed walnuts to add a satisfying crunch.
This recipe uses common pantry ingredients, comes together quickly, and can be easily adapted for different dietary needs. Whether you’re using canned pumpkin or homemade puree, these donuts will impress. You’ll want to check out this guide to making homemade pumpkin puree if you want to take it one step further. And for those unsure about baked donuts, this comparison of baked vs. fried donuts breaks it down.
With the right balance of spice and sweetness, Baked Pumpkin Donuts are everything we love about fall, in handheld form. Easy to bake and even easier to love.
2. Basic Recipe: Ingredients and Instructions
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Baked Pumpkin Donuts with Brown Sugar Icing
Description
Moist, spiced Baked Pumpkin Donuts recipe with rich brown sugar icing. The perfect fall treat, baked not fried.
Ingredients
Pumpkin 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) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
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 or pecans
Instructions
- Preheat oven to 350°F (177°C) and lightly grease a donut pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix wet ingredients: In another bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla until smooth.
- Combine: Add the wet ingredients to the dry and stir until just combined. Do not overmix.
- Fill the pan: Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake: Bake for 14–16 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let donuts cool in the pan for 5 minutes before transferring to a wire rack.
For the Brown Sugar Icing
- In a saucepan over medium heat, combine brown sugar, milk, and butter. Stir until sugar dissolves and mixture begins to simmer.
- Remove from heat. Stir in vanilla, sifted confectioners’ sugar, and a pinch of salt. Mix until smooth.
- Dip cooled donuts into the icing and sprinkle with crushed nuts if desired. Let icing set before serving.
Notes
Use silicone or nonstick metal donut pans for easy release.
Let icing cool slightly before dipping to avoid runoff.
Try adding a pinch of cardamom for extra depth.
Optional toppings: cinnamon-sugar, maple glaze, or toasted coconut.
3. Advanced Techniques
Getting That Perfect Rise Without Frying
Baked donuts don’t have the same rise as fried ones, so technique is key. Make sure your baking powder and baking soda are fresh—expired leaveners lead to dense donuts. Also, avoid overmixing the batter, which can deflate the rise. Use a piping bag to fill each cavity evenly, ensuring each donut gets a uniform bake.
Pumpkin Purée Consistency Matters
Whether you’re using canned or fresh pumpkin, the texture matters. Canned pumpkin is thicker and more consistent. If using homemade purée, strain excess water using a cheesecloth to avoid overly wet batter, which can lead to soggy donuts.
Layered Spices for Better Flavor
Go beyond pumpkin pie spice. Add a pinch of freshly grated nutmeg or cardamom for a more complex flavor profile. Toasting the spices lightly before adding them to the dry mix can also intensify their aroma and depth.
Bringing Out More Pumpkin Flavor
To really amp up the pumpkin, roast the purée in the oven at 300°F for about 10 minutes before adding it to the batter. This removes excess moisture and concentrates the flavor.
Making the Icing Stick and Set Properly
To help the icing adhere and set nicely, let the donuts cool completely and place them on a wire rack with parchment below to catch drips. If the icing seems too runny, let it cool for another minute or stir in a bit more powdered sugar.
4. Storage, Shelf Life, and Maintenance Tips
Room Temperature Storage
Keep iced donuts in an airtight container at room temperature for up to 2 days. If you’re using a moist icing like the brown sugar glaze, layer parchment between donuts to avoid sticking.
Refrigeration for Longer Freshness
To keep them fresh longer, store in the refrigerator for up to 5 days. Place in a sealed container and let them sit at room temperature for 20–30 minutes before eating to soften up.
Freezing the Donuts
Baked donuts freeze well. Freeze unglazed donuts wrapped in plastic wrap and placed in a freezer-safe bag. They’ll last up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Storing Icing Separately
If you’re making the donuts ahead, consider storing the icing separately. This allows you to glaze them fresh before serving for the best texture.
Avoiding Moisture Build-Up
Line storage containers with a paper towel to absorb extra moisture and keep the donuts from going soggy. Make sure they’re fully cooled before storing to prevent condensation.
5. Dietary Adaptations and Substitutions
Gluten-Free Pumpkin Donuts
Use a gluten-free 1:1 flour blend with xanthan gum. Brands like Cup4Cup or Bob’s Red Mill work well. Check your baking powder for gluten-free certification and don’t skip greasing the pan well.
Vegan Pumpkin Donuts
Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Use a plant-based milk and swap butter in the icing for vegan butter. The donuts stay moist and flavorful, even without animal products.
Low-Sugar Options
Reduce the brown sugar in the batter by 1/4 cup. Use a sugar substitute like monk fruit or erythritol in both the batter and icing. Flavor will differ slightly, but it still works well.
Nut-Free Version
Simply skip the walnut topping or replace it with toasted pumpkin seeds for a nut-free crunch. Always double-check ingredient labels for potential allergen cross-contact.
Dairy-Free Version
Use almond, soy, or oat milk in both the batter and icing. Substitute the butter with coconut oil or plant-based butter. The result remains soft, spiced, and delicious.
6. FAQs About the Recipe
Why are my donuts too dense?
Dense donuts often mean the batter was overmixed or the leaveners were old. Mix until just combined and test your baking powder and soda by dropping some in vinegar or hot water to see if they fizz.
Can I use muffin tins instead of a donut pan?
Yes! You can make these in a mini muffin tin for “donut holes” or in regular muffin tins. Adjust the baking time to 10–12 minutes for minis or 18–20 for full-size muffins.
What’s the best way to fill the donut pan?
Use a piping bag or zip-top bag with the corner snipped off. It’s cleaner, faster, and ensures even filling, which results in evenly baked donuts.
Can I double this recipe?
Absolutely. Just be sure to work in batches and avoid letting the batter sit too long. Baking soda starts reacting as soon as it hits liquid, so fresh batter yields better texture.
How do I keep the icing from getting too hard?
If your icing hardens too quickly, stir in a tiny splash of warm milk and mix again. Keep it covered while not in use to prevent a crust from forming.
7. Conclusion & Final Thoughts
Baked Pumpkin Donuts are a celebration of fall in every bite. They’re warmly spiced, perfectly moist, and topped with a buttery brown sugar glaze that takes them over the top. Unlike fried donuts, these are oven-baked, making them simpler, cleaner, and a bit more wholesome—though you’d never guess from the taste.
They’re great for weekend brunches, Halloween parties, or just a cozy afternoon snack with coffee. With easy substitutions for nearly every dietary need, this recipe is also incredibly flexible. Whether you’re looking to impress a crowd or treat yourself, these donuts deliver on flavor and comfort.
What makes them extra special is how little effort they require. One bowl for wet, one for dry, a quick mix, and a short bake—and you’re in pumpkin heaven. The brown sugar icing adds a nostalgic, caramel-like richness, and optional toppings give a great textural contrast.
Bake a batch and share them with friends or family—or keep them all to yourself (we won’t judge). These donuts are everything you want in a fall treat: easy, flavorful, and unforgettable.