Baked Pumpkin Donuts with Cinnamon Icing Recipe

Introduction

These baked pumpkin donuts are a moist and flavorful fall treat that’s easy to make at home. They combine warm spices and pumpkin puree with a rich brown sugar icing for a perfect morning or afternoon snack.

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
• 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
• 1 teaspoon pure vanilla extract (for icing)
• 1 and 1/2 cups (170g) sifted confectioners’ sugar
• Pinch of salt, to taste
• Optional topping: crushed walnuts or other toppings

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
3. Step 3: In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well mixed.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently whisk just until combined and no flour pockets remain—avoid over-mixing.
5. Step 5: Spoon the batter into donut cavities. For easier filling, transfer batter to a large zip-top bag, cut a corner off, and pipe into each cavity about halfway.
6. Step 6: Bake for 10–11 minutes or until tops and edges are lightly browned. Test by lightly pressing a donut top—if it bounces back, they’re done.
7. Step 7: Cool donuts in the pan for 2 minutes, then transfer to a cooling rack. Re-grease the pan to bake remaining batter. For mini donuts, bake 8–9 minutes. Cool donuts at least 10 minutes before icing.
8. 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, then simmer for 1 minute.
9. Step 9: Remove from heat, whisk in vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt to taste. Let cool 5 minutes to thicken slightly.
10. Step 10: Dip the tops of the donuts into warm icing. If icing thickens, whisk in a little milk or warm gently to thin.
11. Step 11: Place iced donuts on a cooling rack over a baking sheet to catch drips. Add crushed walnuts or other toppings if desired. Allow icing to set about 1 hour before stacking or transporting.
12. Step 12: Store leftover donuts tightly covered at room temperature for 1–2 days or in the refrigerator for up to 1 week.

Tips & Variations

• For extra moisture, try adding a tablespoon of applesauce or yogurt to the batter.
• Use pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves to customize the flavor.
• Switch the icing topping to a simple powdered sugar glaze or cream cheese frosting for variety.
• Mini donuts bake faster—watch closely to prevent overbaking.
• For a dairy-free option, use coconut oil and a plant-based milk substitute.

Storage

Keep baked pumpkin donuts covered tightly at room temperature for 1 to 2 days. For longer storage, refrigerate them up to 1 week. Before serving, bring to room temperature or warm slightly for best texture. If iced, the glaze sets after about an hour, making them easy to stack and transport.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and offers convenience. Just make sure it’s pure pumpkin, not pumpkin pie filling.

How do I avoid overmixing the batter?

Mix the wet and dry ingredients gently until combined and no flour pockets remain. Overmixing can make the donuts dense and tough.

Baked Pumpkin Donuts with Cinnamon Icing Recipe

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★★★★★

4.9 from 82 reviews

• Author: Simon
• Total Time: 26 minutes
• Yield: 12 standard donuts 1x

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Description

These Baked Pumpkin Donuts offer a deliciously moist and flavorful autumn treat made with warm spices and real pumpkin puree. The donuts are baked to perfection, then dipped in a rich, sweet brown sugar icing and optionally topped with crushed walnuts for added texture and taste. Perfect for breakfast, snacks, or holiday gatherings.

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Ingredients

Scale 1x2x3x

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 (226g) fresh or canned pumpkin puree
• 1/3 cup (80ml) milk, at room temperature
• 1 teaspoon pure vanilla extract

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease donut pans thoroughly with nonstick spray. This ensures the donuts will release easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set this mixture aside for later use.
3. Combine Wet Ingredients: In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until fully combined and smooth.
4. Make the Donut Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk just until combined and no dry flour pockets remain; avoid over-mixing to keep donuts tender.
5. Fill Donut Pans: Spoon the batter into the donut cavities of your prepared pan. For better control, transfer batter into a large zip-top bag, cut a small corner, and pipe batter evenly, filling each cavity about halfway.
6. Bake the Donuts: Bake donuts for 10–11 minutes until edges and tops are lightly browned. Test doneness by gently pressing the top; if it bounces back, they are ready.
7. Cool and Bake Remaining Batter: Let donuts cool in the pan for 2 minutes before transferring to a cooling rack. Re-grease the pan and bake any remaining batter. Mini donuts require 8–9 minutes baking time.
8. Prepare the Icing: In a medium saucepan over medium heat, combine brown sugar, milk, and unsalted butter. Stir until butter melts and mixture is smooth. Bring to a gentle simmer, let simmer for 1 minute, then remove from heat.
9. Finish Icing: Whisk in vanilla extract and sifted confectioners’ sugar until smooth. Taste and add a pinch of salt if desired. Let the icing cool for about 5 minutes until it slightly thickens.
10. Dip Donuts in Icing: Dip the tops of cooled pumpkin donuts into the warm icing. If icing becomes too thick, thin by whisking in a little milk or warming gently.
11. Set and Garnish: Place iced donuts on a cooling rack over a baking sheet to catch drips. Optionally sprinkle crushed walnuts or toppings immediately. The icing will set within about an hour for easy stacking or transport.
12. Storage: Cover leftover donuts tightly. Store at room temperature for 1–2 days or refrigerate for up to 1 week to maintain freshness.

Notes

• You can substitute vegetable oil with canola oil or melted coconut oil to vary flavor or accommodate dietary preferences.
• Using store-bought or homemade pumpkin pie spice provides flexibility and control over the spice blend.
• For mini donuts, reduce baking time to 8–9 minutes; they require less time due to their smaller size.
• Optionally top with crushed walnuts, sprinkles, or cinnamon sugar after icing for added texture and flavor.
• If the icing thickens too much while dipping, gently warm it or add a splash of milk to maintain the right consistency.
• Donuts are best consumed fresh but can be stored refrigerated to keep longer; bring to room temperature before serving for best taste.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin donuts, baked donuts, pumpkin spice, fall recipes, autumn desserts, pumpkin treats, easy baked donuts