I’m a huge fan of this baked pumpkin donuts recipe, and I’ll probably try to convince you to make and enjoy them too! They definitely belong on your fall bucket list. They’re one of my favorite breakfast options for the season and perfect for bringing to a brunch gathering.
These pumpkin donuts are baked rather than fried, making them much easier to prepare. If you don’t have a donut pan, you can easily use a muffin pan instead. Plus, they’re yeast-free, which means you can whip them up quickly without any waiting!
The pumpkin flavor is present but not overpowering or artificial, resulting in a moist and bouncy texture. And just when you think they couldn’t get any better, they’re topped with a delicious brown sugar glaze. Absolutely incredible!
INGREDIENTS
For the Donuts:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing:
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups powdered sugar
- Pinch of salt
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a donut pan with nonstick spray. If you don’t have a donut pan, a muffin tin works just as well!
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well until combined.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, packed brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fill the Pan: Spoon the batter into the donut pan, or place the batter in a zip-top bag, cut off one corner, and pipe the batter into the pan for a cleaner fill.
- Bake: Bake in the preheated oven for about 10 minutes. Remove the donuts from the oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack.
For the Glaze:
- Prepare the Glaze: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Whisk until combined and bring to a gentle simmer. Let it simmer for about 1 minute, then remove from heat.
- Add Vanilla and Powdered Sugar: Stir in the vanilla extract and powdered sugar, whisking until the mixture is smooth. If you encounter any lumps of powdered sugar, return it to low heat and stir until smooth.
- Glaze the Donuts: Place a wire rack over a baking sheet or parchment paper to catch any drips. Dip the tops of the cooled donuts into the glaze and set them back on the wire rack to allow the glaze to set.
- Reheat if Needed: If the glaze starts to thicken, gently reheat it on low to make it easier to dip.
- Store: Store the donuts in an airtight container, although they likely won’t last long!
Notes
- If you’re using a muffin pan, fill the cups halfway and dip the tops of the muffins in the glaze as directed. Enjoy!
HOW TO SERVE BAKED PUMPKIN DONUTS
Is there really a wrong way to serve donuts? I don’t think so! Here are some of my favorite ways to enjoy these easy baked pumpkin donuts at home.
TOP WITH BROWN SUGAR GLAZE
First and foremost, don’t skip the brown sugar glaze! While the donuts are delicious on their own, the glaze elevates them to another level. It’s super simple to make—just combine butter, milk, and brown sugar in a saucepan over medium heat. Let it simmer for 1 minute, then remove it from the heat and stir in vanilla and powdered sugar. Easy and utterly delicious!
SERVE WITH OTHER FALL BREAKFAST RECIPES
I’m all about fall, especially when it comes to recipes! Fall breakfast ideas might just be my favorite. Serve these baked pumpkin donuts as part of a fall-themed brunch to kick off the season in style. Here are some of my go-to brunch recipes:
- Chocolate Pumpkin Bread: Keep the pumpkin theme going with this rich chocolate bread that’s not overly sweet but oh-so-good.
- Baked Pumpkin Oatmeal: This dish is perfect for both weekday breakfasts and brunch gatherings with friends.
- Apple Cinnamon Muffins: These delightful apple muffins are topped with the same brown sugar glaze as the pumpkin donuts. Make a double batch to serve both for a sweet treat at brunch.
- Breakfast Sliders: If you’re in the mood for something savory to complement the sweetness of the donuts, these breakfast sandwich sliders are always a hit! Feel free to mix and match different meats, veggies, and cheeses to keep things interesting.
No matter how you decide to serve this easy baked pumpkin donuts recipe, you won’t regret trying it! Whether you keep them all to yourself or share with friends, one thing’s for sure—they’ll disappear quickly!
