These baked pumpkin donuts are a cozy fall treat that’s as easy to make as it is delicious. With a soft, tender crumb and a hint of warm spices, they’re the perfect balance of sweet and comforting. In just 20 minutes of prep, you’ll have a batch ready to bake, filling your kitchen with the irresistible aroma of pumpkin and cinnamon.
Baked to golden perfection in 11 minutes, these donuts are light yet satisfying, with a delicate glaze that adds a touch of sweetness. Whether enjoyed with coffee in the morning or as an afternoon snack, they’re a crowd-pleaser that’s sure to become a seasonal favorite. Plus, they’re healthier than fried donuts, making indulgence feel guilt-free!
Ingredients for Baked 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 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 (227g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
For the Brown Sugar Icing:
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (60ml) milk
- 1 Tablespoon (14g) unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups (175g) sifted confectioners’ sugar
- Pinch of salt, to taste
- Optional: Chopped nuts or other toppings
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
- Make the donut batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently fold together until just combined (no flour pockets should remain).
- Fill the donut pan: Spoon the batter into the donut cavities, filling each about halfway. For easier piping, transfer the batter to a large zipped-top bag, cut a corner, and pipe it into the pan.
- Bake: Bake for 10-11 minutes, or until the edges and tops are lightly browned. To test, gently press the top of a donut—if it bounces back, it’s done. Cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake any remaining batter. (For mini donuts, bake for 8-9 minutes.)
- Make the icing: In a medium saucepan over medium heat, combine the brown sugar, milk, and butter. Stir until the butter melts and the mixture is smooth. Bring to a simmer and let it simmer for 1 minute. Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt to taste. Let the icing cool for 5 minutes to thicken slightly.
- Ice the donuts: Dip the tops of the cooled donuts into the warm icing. If the icing thickens too much, add a little more milk or warm it gently to thin it out. Place the iced donuts on a wire rack over a baking sheet to catch any drips. Add optional toppings like chopped nuts if desired.
- Serve and store: Let the icing set for about 1 hour before stacking or transporting. Store leftover donuts tightly covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Creative Toppings & Icing Ideas
Take your baked pumpkin donuts to the next level with fun toppings! Try sprinkling chopped pecans or walnuts for a crunchy texture, or add a drizzle of melted white chocolate for a sweet contrast. For a festive touch, dust with cinnamon sugar or top with a sprinkle of edible glitter. If you’re feeling adventurous, swap the brown sugar icing for a maple glaze by mixing 1 cup of confectioners’ sugar with 2 tablespoons of maple syrup and 1-2 teaspoons of milk.
Perfect Pairings for Serving
These pumpkin donuts pair wonderfully with a hot cup of coffee, chai tea, or apple cider for a cozy fall treat. Serve them as part of a brunch spread alongside fresh fruit, yogurt, or a savory quiche. They also make a delightful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating Tips
Store leftover donuts in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week. To refresh them, warm in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze un-iced donuts in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before icing and serving.
Time-Saving Hacks
To streamline the process, prepare the dry ingredients the night before and store them in a sealed container. Use a piping bag or a zipped-top bag with the corner snipped off to quickly and neatly fill the donut pan. If you’re short on time, skip the icing and simply dust the donuts with powdered sugar or cinnamon sugar for a quick finish.
Equipment Tips for Success
Using a non-stick donut pan is key for easy removal. If you don’t have one, silicone donut molds are a great alternative. For even baking, rotate the pan halfway through the cooking time. If you’re making mini donuts, reduce the baking time to 8-9 minutes and keep a close eye to prevent over-browning.
Baked Pumpkin Donuts Recipe
Equipment
- donut pan
Ingredients
Donut Batter
- 1 and 3/4 cups 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 vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup fresh or canned pumpkin puree
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Brown Sugar Icing
- 3/4 cup packed light or dark brown sugar
- 1/4 cup milk
- 1 Tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups sifted confectioners’ sugar
- pinch of salt, to taste
- optional: toppings, see note
Instructions
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. For mini donuts, bake in a mini donut pan for 8-9 minutes. Cool donuts for at least 10 minutes before icing them.
- Make the icing: Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired—I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about 1 hour so you can stack or transport the donuts.
- Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.