Baked Pumpkin Donuts with Cinnamon Icing Recipe
Introduction
Baked pumpkin donuts are a deliciously moist treat that perfectly capture the warm flavors of fall. These donuts combine the comforting taste of pumpkin and spices with a sweet, creamy icing for an irresistible snack or breakfast. Plus, they’re baked, not fried, making them a lighter option.
Ingredients
- 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 pumpkin pie spice (store-bought or homemade)
- 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 (226g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (150g) packed light or dark brown sugar (for icing)
- 1/4 cup (60ml) milk (whole milk is best, for icing)
- 1 Tablespoon (14g) unsalted butter (for icing)
- 1 teaspoon pure vanilla extract (for icing)
- 1 and 1/2 cups (170g) sifted confectioners’ sugar (for icing)
- Pinch of salt, to taste (for icing)
- Optional topping: crushed walnuts (or other toppings)
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray and set aside.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- Step 3: In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and gently whisk just until combined and no flour pockets remain. Avoid over-mixing to keep donuts tender.
- Step 5: Spoon the batter into the donut cavities, or for easier filling, transfer the batter into a large zip-top bag. Cut a small corner off and pipe the batter into each donut cavity about halfway full.
- Step 6: 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 springs back, they’re done.
- Step 7: Let donuts cool in the pan for 2 minutes before transferring to a cooling rack. Grease the pan again and bake remaining batter. For mini donuts, bake 8–9 minutes and cool at least 10 minutes before icing.
- Step 8: To make the icing, combine brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until butter melts and mixture is smooth. Bring to a simmer and let it simmer for 1 minute.
- Step 9: Remove pan from heat and whisk in vanilla extract and sifted confectioners’ sugar until smooth and well combined. Add a pinch of salt if desired. Let icing cool 5 minutes to thicken slightly.
- Step 10: Dip the tops of the warm donuts into the icing. If the icing thickens too much while dipping, whisk in a little more milk or gently warm it to thin.
- Step 11: Place iced donuts on a cooling rack over a baking sheet to catch drips. Add crushed walnuts or other toppings if desired. Let icing set for about an hour before stacking or storing.
- Step 12: Store leftover donuts tightly covered at room temperature for 1–2 days or in the refrigerator up to 1 week.
Tips & Variations
- Use canned pumpkin puree for convenience or fresh pumpkin puree for a fresher taste.
- Adjust spices to your liking; adding a bit of nutmeg or ginger can enhance the flavor.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
- Top the donuts with cinnamon sugar instead of icing for a lighter coating.
- Try different toppings such as chopped pecans, toasted coconut, or a drizzle of melted chocolate.
Storage
Keep the baked and iced donuts tightly covered at room temperature for 1 to 2 days to maintain freshness. For longer storage, refrigerate up to 1 week. Before serving, let them come to room temperature or warm briefly in the microwave. Avoid freezing icing-covered donuts, as texture changes may occur.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree in this recipe?
Yes, canned pumpkin puree works perfectly and is a convenient option that maintains great flavor and texture.
How can I make these donuts gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking, ensuring it includes xanthan gum or another binder for best results.
Print
Baked Pumpkin Donuts with Cinnamon Icing Recipe
- Total Time: 40 minutes
- Yield: 12 donuts 1x
Description
Delight in these moist, fluffy baked pumpkin donuts, perfectly spiced with cinnamon and pumpkin pie spice, and topped with a luscious brown sugar glaze. This easy-to-make treat offers the comforting flavors of fall with a lighter, baked texture instead of fried. Ideal for breakfast or a festive snack, these donuts bring seasonal warmth without the guilt.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 (226g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Brown Sugar Icing
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (60ml) milk (whole milk is best)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (170g) sifted confectioners’ sugar
- Pinch of salt, to taste
Optional Topping
- Crushed walnuts or other desired toppings
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Thoroughly grease your donut pan or pans with nonstick spray and set them aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until fully combined. Set this mixture aside.
- Combine wet ingredients: In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Gently pour the wet ingredients into the dry ingredients bowl. Whisk just until combined and no flour pockets remain—be careful not to over-mix to keep your donuts tender.
- Fill donut pans: Transfer the batter into a large zip-top bag, cut a small corner off the bottom, and pipe the batter evenly into the donut cavities, filling each about halfway.
- Bake the donuts: Place the pans in the oven and bake for 10–11 minutes, or until the donuts turn lightly browned on the edges and tops. Test doneness by gently pressing the top; if it bounces back, they are ready.
- Cool and bake remaining batter: Allow the donuts to cool in the pan for 2 minutes, then transfer them to a cooling rack. Re-grease the pan and bake any remaining batter. For mini donuts, bake for 8–9 minutes and cool at least 10 minutes before icing.
- Prepare the brown sugar icing: In a medium saucepan over medium heat, combine brown sugar, milk, and butter. Stir continuously until butter melts and the mixture is smooth. Bring to a simmer and let it simmer gently for 1 minute.
- Finish the icing: Remove the saucepan from heat. Whisk in the vanilla extract and sifted confectioners’ sugar until the icing is smooth. Taste and add a pinch of salt if desired for balance. Let the icing cool for 5 minutes to thicken slightly.
- Ice the donuts: Dip the tops of each pumpkin donut into the warm icing. If the icing thickens too much, thin it with a little milk or warm it slightly again.
- Set the icing and add toppings: Place the iced donuts on a cooling rack over a baking sheet to catch drips. Sprinkle crushed walnuts or other toppings as preferred. The icing will set in about an hour, making the donuts easy to stack or transport.
- Store leftovers: Keep leftover donuts in a tightly covered container at room temperature for 1–2 days, or refrigerate them for up to 1 week for freshness.
Notes
- You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves.
- For a dairy-free option, use coconut oil instead of butter and a plant-based milk.
- Mini donut pans require slightly less baking time (8–9 minutes).
- Be careful not to overmix the batter to keep donuts light and fluffy.
- If the icing becomes too thick while dipping, thin with a small amount of milk or warm it gently.
- Store donuts properly to maintain freshness, avoiding humidity to keep the icing intact.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Keywords: baked pumpkin donuts, pumpkin spice donuts, fall donuts, homemade pumpkin donuts, baked donuts recipe, pumpkin dessert
