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Baked Pumpkin Donuts with Cinnamon Icing Recipe

★★★★★

4.9 from 82 reviews
  • Author: Simon
  • Total Time: 26 minutes
  • Yield: 12 standard donuts 1x

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.

Ingredients

Scale

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

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

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