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Baked Pumpkin Donuts with Cinnamon Icing Recipe

★★★★★

4.6 from 102 reviews
  • Author: Harry
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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Find it online: https://dishesbyharry.com/baked-pumpkin-donuts-with-cinnamon-icing-recipe/