Baked Pumpkin Donuts with Brown Sugar Glaze (Soft, Spiced & Perfect for Fall)

Welcome the autumn season with these irresistible Baked Pumpkin Donuts! Unlike their fried counterparts, these donuts are soft, moist, and cake-like, baked in the oven in under 15 minutes. The rich, spiced pumpkin base is perfectly complemented by a decadent, buttery Brown Sugar Glaze that sets into a beautiful, glossy finish. This recipe is the ultimate easy fall baking hack for capturing the cozy essence of the season.

The secret to their exceptional moisture and tender texture lies in the use of 100% pure pumpkin puree and brown sugar, which adds deep molasses notes and keeps the crumb soft. The glaze is also made from scratch, simmered with butter and milk to give it a rich, caramel-like flavor that soaks into the top of the warm donut. This is the pumpkin donut recipeyou’ll want to make all season long.

Why You’ll Love These Donuts

• Baked, Not Fried: A healthier alternative to fried donuts, with less mess and guilt.
• Ultimate Fall Flavor: Uses a robust blend of cinnamon, nutmeg, and ginger for a deeply comforting spiced taste.
• Decadent Glaze: The brown sugar glaze is rich, buttery, and sets beautifully, making the donuts easy to stack and transport.
• Quick Assembly: The batter comes together in one bowl and bakes in minutes, perfect for a fast weekend breakfast or dessert.

Ingredients

For the Baked Pumpkin Donuts

• 1 ¾ cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 1 ½ tsp Ground Cinnamon
• 1 tsp Pumpkin Pie Spice (or substitute nutmeg/ginger/cloves)
• ½ cup Vegetable Oil (or melted coconut oil)
• ¾ cup Brown Sugar, packed
• 2 large Eggs, room temperature
• 1 cup Canned Pumpkin Puree (100% pure pumpkin, NOT pie filling)
• ⅓ cup Milk (whole milk or buttermilk)
• 1 tsp Pure Vanilla Extract

For the Brown Sugar Glaze

• 1 ½ cups Powdered Sugar, sifted
• 3 Tbsp Milk (or heavy cream), warmed
• 1 Tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Pinch of Salt

Instructions (Step-by-Step)

1. Prep Oven and Pan: Preheat oven to 350°F (175°C). Generously grease a donut pan with nonstick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and well combined.
4. Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together until just combined. Do not overmix, as this will result in dense, tough donuts.
5. Fill Pan: Transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter evenly into the prepared donut wells, filling each about three-quarters full.
6. Bake: Bake for 10–12 minutes, or until the donuts are set and spring back lightly when gently pressed. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Glazing Instructions

1. Make Glaze: In a medium bowl, whisk together the sifted powdered sugar, warmed milk, melted butter, vanilla extract, and a pinch of salt until perfectly smooth.
2. Dip and Set: Once the donuts are completely cool, dip the tops into the brown sugar glaze. Place the glazed donuts back onto the wire rack (placed over a baking sheet to catch drips) to allow the glaze to set.

Storage and Expert Tips

• Donut Pan is Essential: A standard 6-cavity donut pan is required for this recipe. If you don’t have one, you can use a standard muffin tin to make donut holes or mini muffins, adjusting the cook time slightly.
• Pumpkin Purity: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will alter the flavor and texture of the baked donuts.
• Glazing Temperature: Wait until the donuts are completely cool before glazing. If the donuts are warm, the glaze will melt and soak directly into the cake rather than sitting on top to form a smooth, glossy finish.
• Piping for Neatness: Using a zip-top bag with the corner snipped off is the easiest and neatest way to fill the donut pan wells evenly.

Variations

• Maple Glaze: Substitute the milk in the glaze with 3 tablespoons of warmed maple syrup for an intense maple flavor twist.
• Spice Adjustment: For a milder flavor, reduce the pumpkin pie spice by half. For a bolder flavor, substitute the pumpkin pie spice with 2 teaspoons of freshly grated ginger.
• Cinnamon Sugar Finish (No Glaze): Instead of glazing, dip the still-warm donuts in 1/4 cup of melted butter, then roll them in a mix of 1/2 cup sugar and 1 tablespoon cinnamon.

Serving Suggestions

Serve these delightful baked pumpkin donuts as a perfect breakfast, brunch, or dessert treat:

• Drinks: Coffee, Spiced Chai Tea, or a classic glass of milk.
• Breakfast: Serve alongside fresh fruit and yogurt.
• Gifting: Stack them in a decorative box for an easy, thoughtful homemade gift.

Frequently Asked Questions

Q: Can I fry these pumpkin donuts instead of baking them? A: No, this batter is cake-like and designed specifically for baking. Frying this batter would result in a greasy, soggy product. You need a dedicated yeast-risen or potato-based dough for successful frying.

Q: What is the best way to substitute the pumpkin pie spice mix? A: To replace 1 teaspoon of pumpkin pie spice, whisk together: ½ tsp Cinnamon, ¼ tsp Nutmeg, ⅛ tsp Ground Ginger, and ⅛ tsp Ground Cloves.

Q: My donuts stuck to the pan. How do I prevent this? A: Sticking occurs if the pan wasn’t greased thoroughly. Solution: Use a paper towel to rub butter or oil into every curve and corner of the donut wells, then follow up with a generous layer of nonstick cooking spray.

Q: Can I make this pumpkin donut recipe without a donut pan? A: Yes, you can use a muffin tin. Fill the wells about two-thirds full and bake for 15–18 minutes. The cook time is slightly longer, but you get delicious pumpkin muffins instead of donuts.