Baked Pumpkin Donuts with Brown Sugar Icing – The Coziest Fall Treat
When the leaves turn golden and the air gets crisp, nothing feels cozier than the smell of pumpkin and spices filling your kitchen. These Baked Pumpkin Donuts with Brown Sugar Icing are the ultimate autumn treat—soft, moist, spiced just right, and topped with a rich glaze that melts in your mouth. Unlike fried donuts, these are baked, which makes them lighter but just as satisfying. Perfect for fall gatherings, cozy mornings, or even as a Thanksgiving dessert alternative, these donuts will be your new seasonal favorite.
If you’ve loved my Apple Cider Donut Bread and Pumpkin Cream Chai Latte, then you’re going to fall head over heels for these baked donuts. They combine the classic pumpkin spice flavor we all crave this time of year with the ease of a no-fuss recipe.
Benefits of the Recipe
These baked pumpkin donuts are healthier than traditional fried donuts while still being indulgent. They’re full of pumpkin flavor, warmly spiced, and topped with a glaze that’s perfectly sweet without being overwhelming. You’ll love how quickly they come together—perfect for a fall breakfast, weekend baking project, or Thanksgiving brunch. Kids love them, adults love them, and they store beautifully so you can enjoy them for days.
Ingredients
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 store-bought or homemade pumpkin pie spice
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
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (177°C) and lightly grease two 6-count donut pans or one 12-count donut pan.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Step 4: Combine the mixtures
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix or the donuts may become dense.
Step 5: Fill the donut pan
Spoon or pipe the batter into the prepared donut pans, filling each cavity about 3/4 full.
Step 6: Bake the donuts
Bake for 10–12 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Prepare the icing
In a saucepan, combine the brown sugar, milk, and butter. Bring to a gentle simmer while stirring. Remove from heat and stir in vanilla and salt. Whisk in the sifted confectioners’ sugar until smooth.
Step 8: Dip and finish
Dip each cooled donut into the warm icing and sprinkle with crushed walnuts if desired. Place on parchment paper to set.
Pro Tips
Use room temperature eggs and milk for better mixing. If your icing thickens too quickly, whisk in a teaspoon of warm milk to loosen it. For extra flavor, lightly toast the walnuts before adding them on top. A piping bag or zip-top bag makes it easier to fill the donut pan neatly.
Variations
Swap pumpkin pie spice for chai spice to give these donuts a unique twist. Use maple extract in the icing for a maple-pumpkin flavor combination. Drizzle melted white chocolate over the top instead of walnuts for a bakery-style finish.
Pairings
Serve these baked pumpkin donuts with a hot Pumpkin Cream Chai Latte for the ultimate fall pairing. They also go wonderfully with apple cider, coffee, or even a glass of milk. For dessert, pair with a scoop of vanilla ice cream.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap each cooled donut in plastic wrap, place in a freezer-safe bag, and store for up to 2 months. Thaw at room temperature and reheat in the microwave for 10–15 seconds before enjoying.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree it until smooth and drain excess liquid to avoid making the batter too wet.
Do I need a donut pan?
A donut pan works best, but you can also bake these as muffins in a regular muffin tin—adjust baking time to about 16–18 minutes.
Can I make the icing ahead of time?
It’s best made fresh, but you can prepare it a few hours in advance and reheat gently before using.
Can I make these donuts dairy-free?
Yes, substitute coconut oil for butter, almond or oat milk for dairy milk, and skip the glaze or use a dairy-free icing.
How do I keep them soft?
Do not overbake, and make sure to store them in an airtight container to lock in moisture.
Nutrition Facts (per donut, without walnuts)
Calories: 250
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 180mg
Fiber: 1g
Sugar: 22g
Conclusion
These baked pumpkin donuts with brown sugar icing are everything you want in a cozy fall recipe—soft, flavorful, and filled with the essence of pumpkin spice. Whether you make them for breakfast, brunch, or dessert, they’re guaranteed to be a hit. I’d love for you to give them a try and share your results with me. Tag your photos and let’s celebrate pumpkin season together!
Baked Pumpkin Donuts with Brown Sugar Icing – The Coziest Fall Treat
Ingredients
- Pumpkin Donuts:
- 1 ¾ cups 219 g all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- ½ cup 120 ml vegetable oil (canola or melted coconut oil also work)
- ¾ cup 150 g packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 cup 226 g fresh or canned pumpkin puree
- ⅓ cup 80 ml milk, at room temperature
- 1 teaspoon pure vanilla extract
- Brown Sugar Icing:
- ¾ cup 150 g packed light or dark brown sugar
- ¼ cup 60 ml whole milk
- 1 tablespoon 14 g unsalted butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups 170 g sifted confectioners’ sugar
- Pinch of salt to taste
- Optional Topping:
- Crushed walnuts or pecans, toffee bits, or pumpkin seeds
Instructions
- Preheat oven: Set oven to 350°F (177°C) and lightly grease two 6-count donut pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients: In a large bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Make the batter: Add the dry ingredients to the wet mixture and gently whisk until just combined. Do not overmix.
- Fill donut pans: Spoon or pipe the batter into the prepared pans, filling each cavity about 3/4 full.
- Bake: Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Prepare icing: In a saucepan over medium heat, combine brown sugar, milk, and butter. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in vanilla, confectioners’ sugar, and salt until smooth.
- Glaze the donuts: Dip cooled donuts into the icing and top with crushed walnuts (or other toppings) if desired. Allow icing to set before serving.
Notes
- You can swap the brown sugar icing for a simple vanilla glaze or cream cheese glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Donuts can be frozen (without icing) for up to 2 months. Thaw and add icing before serving.
