Dessert

Pumpkin Donuts with Brown Sugar Glaze Recipe

ByThomas Greene October 14, 2025October 14, 2025

Introduction

These pumpkin donuts with brown sugar glaze are a perfect seasonal treat that combines warm spices with a rich, sweet finish. Soft and fluffy, they’re easy to make at home and ideal for enjoying with a cup of coffee or tea. Let’s bake some cozy autumn flavors right in your kitchen!

The image shows several brown glazed donuts stacked closely together. Each donut has a smooth, shiny caramel-colored glaze on top, creating a glossy texture that reflects light. The donuts themselves have a golden-brown, soft cake-like texture, visible especially in one donut that is broken in half at the bottom, showing its moist inside. The background is a white marbled texture, and the focus is sharp on the largest donut in the center, with other donuts slightly blurred around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Brown Sugar Glaze

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

Step 1: Preheat your oven to 350°F (175°C) and spray a donut pan with nonstick spray. If you don’t have a donut pan, you can use a muffin tin instead.
Step 2: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
Step 3: In another bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and well mixed.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold them together. Mix just until combined; don’t overmix to keep the donuts tender.
Step 5: Spoon the batter into the prepared donut pan. For neat and consistent donuts, you can place the batter in a zip-top bag, cut off a corner, and pipe it into the pan.
Step 6: Bake the donuts for about 10 minutes. Let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the glaze, warm the butter, brown sugar, and milk in a medium saucepan over medium heat. Whisk until combined and bring to a slow simmer. Let it simmer for about 1 minute, then remove from heat.
Step 8: Stir in the vanilla extract and powdered sugar along with a pinch of salt. Whisk until smooth. If the glaze has lumps, return it to low heat and stir until smooth.
Step 9: Place a wire rack over a baking sheet or parchment paper to catch drips. Dip the tops of the cooled donuts into the glaze, then return them to the rack to set. Rewarm the glaze if it firms up before you finish dipping.

Tips & Variations

For extra spice, add a pinch of ground cloves or nutmeg to the dry ingredients.
Try swapping the vegetable oil for melted coconut oil for a subtle tropical flavor.
If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and allspice.
To make gluten-free donuts, substitute all-purpose flour with a gluten-free blend and adjust baking times as needed.

Storage

Store the glazed donuts in an airtight container at room temperature. They are best enjoyed within 2 days for maximum freshness. If stored longer, the glaze may soften and the donuts can dry out. To reheat, warm gently in a microwave for 10–15 seconds or briefly in a low oven to refresh their softness.

How to Serve

The image shows a stack of three donuts with a light brown glaze on top, placed on white parchment paper resting on a wooden board. The top donut is broken into pieces, revealing a soft, porous, light brown inside texture. The glaze on the donuts is smooth and slightly cracked, dripping a bit on the edges but covering the top fully. The white marbled texture below adds clean contrast to the warm colors of the donuts and board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin instead. The shape will be different, but the flavor and texture remain just as delicious.

Is canned pumpkin puree the same as fresh pumpkin?

Canned pumpkin puree is cooked and pureed, making it convenient and consistent for baking. Fresh pumpkin needs to be cooked and mashed before use, so canned pumpkin is typically preferred for recipes like this.