Description
Delight in the cozy flavors of fall with these Pumpkin Donuts topped with a luscious Brown Sugar Glaze. Soft, moist, and perfectly spiced, these baked donuts offer a wonderful treat for breakfast or dessert, combining the richness of pumpkin puree with warm spices and a sweet, buttery glaze.
Ingredients
Scale
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
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 and prepare pan: Preheat your oven to 350°F (175°C). Spray a donut pan generously with nonstick spray to ensure easy release. If you don’t have a donut pan, a muffin tin works as a substitute.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice until well combined and uniform in color.
- Combine wet ingredients: In a separate bowl, blend the vegetable oil, packed brown sugar, eggs, canned pumpkin puree, milk, and pure vanilla extract until smooth and thoroughly combined.
- Mix wet and dry ingredients: Pour the wet mixture into the bowl with dry ingredients. Gently fold them together, mixing just until combined to keep the batter light and tender—do not overmix.
- Fill donut pan: Spoon the batter into the prepared donut pan cavities. For more precision and uniformity, place the batter in a ziplock bag, cut off a corner, and pipe it into each donut mold.
- Bake the donuts: Bake the donuts in the preheated oven for approximately 10 minutes. Once done, remove the pan and allow the donuts to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
- Prepare the brown sugar glaze: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Whisk continuously until melted and smooth, then bring to a gentle simmer. Let it simmer for about 1 minute.
- Finish the glaze: Remove the saucepan from heat and stir in the vanilla extract and powdered sugar. Whisk vigorously until the glaze is smooth and lump-free. If needed, return to low heat and stir until smooth again.
- Glaze the donuts: Place a wire rack over a baking sheet or parchment paper to catch drips. Dip the tops of the cooled donuts into the warm glaze, then place them back on the wire rack to set. If the glaze thickens too much, gently rewarm it before continuing to dip.
- Store and serve: Store the glazed donuts in an airtight container at room temperature. These are best enjoyed fresh, as they tend to be eaten quickly due to their irresistible flavor.
Notes
- If you don’t have a donut pan, use a muffin tin for a similar effect.
- For perfectly shaped donuts, piping the batter works better than spooning it.
- Ensure the donuts are completely cool before glazing to prevent the glaze from melting off.
- The glaze can be reheated gently if it becomes too thick for dipping.
- Store donuts at room temperature in an airtight container for up to 2 days; refrigeration may dry them out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin donuts, pumpkin spice donuts, baked donuts, fall recipes, brown sugar glaze, easy donut recipe
