WHAT’S FOR A SWEET TREAT?

Pumpkin Donuts with Brown Sugar Glaze

/5
COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
10-12 donuts

I am a very big fan of this baked pumpkin donuts recipe and I will likely peer pressure you into making and eating them. This should be added to your Fall bucket list. They’re one of my favorite fall breakfast ideas and perfect for bringing along to a brunch gathering.

These Pumpkin Donuts are baked, not fried so they are much easier to make. You can definitely make these without a donut pan and use a muffin pan. Looking for a recipe for baked donuts without yeast? You’ve got that with these donuts too! They’re really the total package.

The flavor is definitely pumpkin but not overwhelming or fake tasting. Very moist and bouncy. And just when you think it can’t be any better, it’s topped with a brown sugar glaze. Incredible. 

How to Make Baked Pumpkin Donuts at Home

For a long time I thought donuts were something I had to get at my local bakery if I had a craving. They seemed way too complicated to make at home! Thankfully, I was very wrong.

This baked pumpkin donuts recipe showed me that making donuts at home can be simple, fun and delicious – all without any need for yeast, special flour, a deep fryer or even a donut pan! 

Can you bake donuts instead of frying them?

This was the question I wanted to answer when I first made these baked pumpkin donuts. Good news – the answer is yes! You can totally bake donuts at home that taste just as good as the local bakery! I use a donut pan in this recipe, but if that is not required.

Can you bake donuts in a muffin pan?

Absolutely! While they may not look like a traditional donut, the flavor and texture of these donuts will be the same whether you make them in a donut pan or make them in a muffin pan.

Which flour is best for donuts?

It depends on who you ask! Three may be some donut-making purists out there who believe cake flour or some other type of flour is required, but I found that using plain old all-purpose flour worked perfectly for my baked pumpkin donuts recipe. That’s one of the great things about this treat: you probably have most (if not all) of the ingredients already in your pantry!

How to Serve Baked Pumpkin Donuts

Is there really a bad way to serve donuts? I don’t think so! But there are definitely some ways I love serving these easy baked pumpkin donuts in my house.

Top with a brown sugar glaze

Most importantly, these have to be topped with my brown sugar glaze. They’re delicious alone, but the frosting really takes these donuts to the next level. Even better? The glaze is really simple to make! Just mix butter, milk and brown sugar together in a saucepan over medium heat, let simmer for 1 minute and then remove from heat and add vanilla and powdered sugar. It’s easy and delicious!

Serve with other fall breakfast recipes

I love all things fall, but especially fall recipes! And fall breakfast recipes might just be my favorite of all. Serve these baked pumpkin donuts part of a fall-themed brunch to kick off the season right.

Some of my favorite brunch recipes include:

Chocolate Pumpkin Bread: Keep the pumpkin love going with this deep chocolate bread that’s not too sweet but oh so good.

Baked Pumpkin Oatmeal: This dish is just as good for a weekday breakfast recipe as it is for a brunch gathering with friends.

Apple Cinnamon Muffins: These delicious apple muffins are topped with the same brown sugar glaze as the pumpkin muffins. Make a double batch and serve both for a delicious sweet treat brunch.

Breakfast Sliders: Prefer something savory to balance out your baked pumpkin donuts? These breakfast sandwich sliders are a big hit! Switch them up with different meats, vegetables and cheeses to keep things interesting.

No matter how you serve this easy baked pumpkin donuts recipe, you should definitely try it!

Whether you keep all for yourself or share with your friends is up to you. But no matter what, they will go fast!

Check out the recipe below and let me know what you think!

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Pumpkin Donuts with Brown Sugar Glaze

Tons of pumpkin flavor, moist texture and topped with a sweet brown sugar glaze. And it’s baked! Perfect for a Fall treat!

Prep time: 10 min  |  Cook time: 10 min  |  Total: 20 min

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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

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 Icing

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

  1. Preheat oven to 350 degrees. Spray a donut pan with nonstick spray. (If you do not have a donut pan, you can always use a muffin tin as well)
  2. Stir the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until all mixed together. Then in another bowl, mix together the oil, brown sugar, eggs, pumpkin, milk and vanilla until combined.
  3. Pour the wet ingredients into the dry ingredients and gently mix the two together. Mix until everything is just combined.
  4. You can either spoon the batter into the donut pan or you can place the batter into a ziploc, cut off the corner and pipe the batter into the donut pan that way. Easy and consistent.
  5. Bake for about 10 minutes and then remove from the oven and let cool in the pan for 2 minutes. Then remove from the pan and let cool on a cooling rack.
  6. Glaze: In a medium saucepan on medium heat, warm the butter, brown sugar and milk together. Whisk together until combined and bring top a slow simmer. Let simmer for about 1 minute then remove from the heat. Add the vanilla and the powdered sugar, whisk together until smooth. (If you have powdered sugar chunks, place back on low heat. Heat and stir until smooth)
  7. Place the wore rack over a baking sheet or parchment to catch excess drip. Now dip the tops of the donuts in the glaze and place back on the wire rack to set.
  8. If the glaze starts to firm up, then place back on low heat to melt again than start dipping again.
  9. Store in an airtight container, but these definitely won’t last long.

Notes

Note- If you do not have a donut pan, you can use a muffin pan and fill batter up halfway. Dip tops of muffins in the glaze as directed.

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3 Responses

  1. 100% the most delicious!! Other than chocolate, which is my family fav, this is the best! We used gluten free 1 to 1 flour and coconut palm sugar with added molasses for the brown sugar in the donut but went straight for brown sugar in the frosting. Awesome!






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