Baked Pumpkin Donuts Recipe

These Baked Pumpkin Donuts are the perfect fall treat that brings warm spices and rich pumpkin flavor together in a soft, cake-like donut. Topped with a decadent brown sugar icing that hardens just enough to make them stackable but stays deliciously creamy, these donuts are surprisingly simple to make at home. No frying necessary! They’re perfect for crisp autumn mornings, afternoon coffee breaks, or anytime you’re craving something sweetly seasonal.

Why You’ll Love This Recipe

• No Deep Fryer Needed: These donuts are baked, not fried, making them easier and less messy to prepare while still delivering that classic donut satisfaction.
• Perfect Fall Flavors: The combination of pumpkin, cinnamon, and pumpkin pie spice creates that quintessential autumn taste that everyone craves when the leaves start changing.
• Quick Kitchen Project: From start to finish, you can have these donuts ready in under an hour – most of that time is hands-off!
• Versatile: Dress them up with different toppings or enjoy them plain – they’re delicious either way and can be adapted to suit anyone’s taste preferences.
• Make-Ahead Friendly: These donuts freeze beautifully, so you can make a batch and enjoy homemade donuts anytime the craving strikes.

this Recipe

Ingredients You’ll Need

• All-purpose flour: The foundation of our donuts, providing structure while keeping them tender.
• Baking powder and baking soda: The dynamic duo that gives these donuts their perfect rise and light texture.
• Salt: Just a bit enhances all the other flavors – never skip this!
• Cinnamon and pumpkin pie spice: These warming spices are what make pumpkin treats so irresistible. The combination creates that classic fall flavor profile.
• Vegetable oil: Keeps these donuts moist and tender without adding any competing flavors.
• Brown sugar: Adds moisture and a deeper, caramel-like sweetness that pairs perfectly with pumpkin.
• Eggs: Provide structure and richness that makes these donuts cake-like and satisfying.
• Pumpkin puree: The star of the show! Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Milk: Adds moisture and helps create a tender crumb.
• Vanilla extract: A flavor enhancer that adds depth and warmth to both the donuts and icing.
• Brown sugar icing ingredients: Brown sugar, milk, butter, vanilla, and confectioners’ sugar come together to create an icing that’s honestly good enough to eat with a spoon!

Variations

Want to customize your pumpkin donuts? Here are some delicious options:

• Maple Glaze: Replace the brown sugar icing with a simple maple glaze by mixing maple syrup with confectioners’ sugar for a different but equally autumn-appropriate flavor.
• Apple Spice: Add some finely diced apples to the batter for little bursts of fruit that complement the pumpkin beautifully.
• Chocolate Lover’s Version: Fold mini chocolate chips into the batter or drizzle the finished donuts with melted chocolate instead of the brown sugar icing.
• Streusel Topping: Add a crumbly streusel topping before baking for extra texture and sweetness.
• Cream Cheese Frosting: Swap the brown sugar icing for a tangy cream cheese frosting to create something reminiscent of pumpkin roll.

How to Make Baked Pumpkin Donuts

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F and generously spray your donut pan with non-stick cooking spray. This is crucial for easy removal later!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. This even distribution ensures every bite has that perfect pumpkin spice flavor.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and well combined. The mixture should be fairly thick but pourable.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients and gently fold everything together just until combined. Be careful not to overmix – stop when no dry flour pockets remain but the batter still looks a bit lumpy.

Step 5: Fill the Donut Cavities

Spoon the batter into the donut cavities, filling each about halfway. For a cleaner approach, transfer the batter to a large zip-top bag, snip off a corner, and pipe the batter into each cavity.

Step 6: Bake to Perfection

Bake for 10-11 minutes until the edges and tops are lightly browned. They’re done when the top springs back when gently pressed. Let cool in the pan for 2 minutes before transferring to a wire rack.

Step 7: Make the Brown Sugar Icing

Combine brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until butter melts and mixture is smooth, then bring to a simmer for 1 minute. Remove from heat and whisk in vanilla and sifted confectioners’ sugar until smooth. Let cool for 5 minutes to thicken slightly.

Step 8: Glaze the Donuts

Dip the tops of the cooled donuts into the warm icing and place on a wire rack set over a baking sheet to catch drips. Add any toppings immediately while the icing is still wet.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for the best texture and even baking.
• Don’t Overfill: Fill the donut cavities only halfway – they will rise quite a bit during baking.
• The Bag Trick: Using a piping bag or zip-top bag to fill the donut cavities makes the process much cleaner and more precise.
• Donut Doneness Test: Gently press the top of a donut – if it springs back, they’re done. If an indentation remains, they need more time.
• Icing Consistency: If the icing becomes too thick while you’re dipping, add a splash more milk or briefly reheat it to thin it out again.
• Quick Cooling: Cool the donuts completely before icing for the best results – but ice them while the icing is still warm.

How to Serve

These pumpkin donuts are versatile enough to serve in multiple ways:

Breakfast Treat

Serve with a mug of hot coffee, apple cider, or milk for a special autumn breakfast. They pair wonderfully with fresh fruit for a more balanced morning meal.

Afternoon Snack

These donuts make a perfect partner for tea time or as an afternoon pick-me-up with a latte or chai tea.

Dessert Option

For a simple dessert, slightly warm a donut in the microwave for 10 seconds and serve with a scoop of vanilla ice cream for an impressive but easy finale to any fall meal.

Gift Giving

Stack these donuts in a pretty box or basket lined with parchment paper for a thoughtful homemade gift that anyone would love to receive during the fall season.

Make Ahead and Storage

Storing Leftovers

Store completely cooled donuts in an airtight container at room temperature for 1-2 days. For longer freshness, refrigerate for up to a week.

If you’ve added toppings like nuts, refrigeration helps keep them from becoming soggy.

Freezing

These donuts freeze beautifully! Place them in a single layer on a baking sheet until frozen solid (about 2 hours), then transfer to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for 2-3 months.

Reheating

For the best texture after freezing, thaw overnight in the refrigerator. Before serving, microwave individual donuts for 10-15 seconds to restore that fresh-baked taste and texture. If you froze them unglazed, add the icing after warming.

FAQs

Can I make these pumpkin donuts without a donut pan?
Absolutely! You can make donut “muffins” in a standard 12-cup muffin tin. Fill each cavity about 2/3 full and bake at 350°F for about 18-20 minutes or until a toothpick inserted comes out clean. They won’t have the donut hole, but the flavor will be identical.

Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it thoroughly if it seems watery, as excess moisture can affect the texture of your donuts. Place the puree in a fine-mesh sieve lined with cheesecloth and let it drain for about an hour before using.

How can I make these pumpkin donuts dairy-free?
These donuts are easy to make dairy-free! Simply substitute the regular milk with your favorite plant-based milk (almond, soy, or oat milk all work well). For the icing, use plant-based butter and non-dairy milk. The results are just as delicious!

My icing hardened before I finished dipping all the donuts. What should I do?
No problem! Simply reheat the icing gently over low heat or in the microwave for 10-second intervals, stirring between each, until it returns to a dippable consistency. Adding a tiny splash of milk can also help thin it back out.

Final Thoughts

These Baked Pumpkin Donuts capture all the cozy flavors of fall in a treat that’s simple enough for baking beginners but impressive enough to serve to guests. The brown sugar icing takes them from good to absolutely irresistible, and the fact that they’re baked rather than fried makes them a bit less indulgent while still completely satisfying. Whether you’re looking for a special weekend breakfast, an afternoon treat with coffee, or a dessert that celebrates the season, these donuts deliver in every way. Give them a try and watch them disappear before your eyes!

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