Description
These Pumpkin Donuts with Brown Sugar Glaze are a moist, flavorful fall treat that combines the warm spices of cinnamon and pumpkin pie spice with a rich, sweet brown sugar glaze. Perfect for breakfast or dessert, these easy-to-make donuts bake in the oven for a healthier alternative to frying without sacrificing any of the classic donut charm.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Brown Sugar Glaze
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a donut pan thoroughly with nonstick spray. If you don’t have a donut pan, a muffin tin can be used as an alternative.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, packed brown sugar, eggs, canned pumpkin puree, milk, and pure vanilla extract. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Gently fold together until just combined; avoid overmixing to keep the donuts tender.
- Fill Donut Pan: Either spoon the batter directly into the donut pan cavities or pour it into a ziplock bag, cut off a corner, and pipe the batter evenly for consistent shapes.
- Bake Donuts: Bake the donuts in the preheated oven for approximately 10 minutes. Once done, allow them to cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Prepare Brown Sugar Glaze: In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Whisk continuously and bring the mixture to a slow simmer. Let it simmer for about 1 minute, then remove from heat.
- Finish Glaze: Stir in the pure vanilla extract and powdered sugar, whisking until the glaze is smooth. If you notice any powdered sugar lumps, place the pan back on low heat and stir until smooth again.
- Glaze Donuts: Place the wire rack over a baking sheet or parchment paper to catch excess glaze drips. Dip the tops of the cooled donuts into the glaze, then return them to the wire rack to set. If the glaze firms up, gently rewarm it on low heat before dipping the remaining donuts.
- Store and Serve: Store the glazed donuts in an airtight container. These delicious treats are best enjoyed fresh, as they do not keep for long.
Notes
- Using canned pumpkin puree ensures consistent moisture and flavor; avoid pumpkin pie filling which contains added spices and sugar.
- If you don’t have a donut pan, a muffin tin works as a good substitute but will yield donut holes or muffin shapes.
- For a dairy-free option, substitute milk with almond or oat milk and use a non-dairy butter alternative for the glaze.
- Do not overmix the batter to keep the donuts light and tender.
- The glaze can be re-warmed and used multiple times if it starts to harden before all donuts are dipped.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin donuts, brown sugar glaze, baked donuts, fall dessert, pumpkin spice donuts, easy donuts recipe
