For those who’re craving cozy fall flavors, these do-it-yourself pumpkin donuts are simply the deal with. Baked (not fried!) and topped with a wealthy brown sugar icing, they’re mushy, moist, completely spiced, and prepared in beneath 45 minutes. The icing units fantastically so the donuts are straightforward to stack, retailer, and even transport—making them simply as sensible as they’re scrumptious!
I initially revealed this recipe in 2019 and have since added new pictures and extra success ideas.
There’s one thing about pumpkin season that makes baking really feel further particular. These donuts seize all of that magical fall consolation with heat spices, a mushy cake-like texture, and a wealthy brown sugar caramel-like icing. They’re easy sufficient for a weekday breakfast and spectacular sufficient to serve at a fall gathering or vacation brunch.
Why You’ll Love These Pumpkin Donuts
- Baked, not fried
- Makes a giant batch, however will be halved
- Cake donut texture that’s nonetheless moist and mushy
- No mixer wanted
- Prepared in lower than 45 minutes
- Completely spiced and you should utilize do-it-yourself pumpkin pie spice
- Scrumptious plain, however even higher with icing
By the best way, these style improbable with a cup of espresso and do-it-yourself pumpkin espresso creamer. Fall breakfast doesn’t get a lot better than this!
Behind the Recipe
My mini pumpkin muffins are donut-like, nevertheless it wasn’t till I reworked these pumpkin cream cheese muffins into cake-like donuts that I used to be really happy with a traditional baked pumpkin donut recipe.
I really like that muffin batter as a result of it’s very easy to organize and all the time impresses, even with out the cheesecake filling and crumb topping. (And that claims loads!!) The batter is loads like my pumpkin crumb cake muffins, however there’s baking powder for raise, and we’ll sweeten the donuts completely with brown sugar.
The right way to Make Baked Pumpkin Donuts
Made with fundamental elements, these pumpkin donuts come collectively shortly. Right here’s what you want for the batter:
Making them is very simple. Right here’s the fundamental course of:
- Combine the dry elements collectively.
- Whisk the moist elements collectively.
- Mix moist and dry elements.
- Fill donut pan.
- Bake.
I’ve a helpful trick for filling donut pans, and I swear by it should you’re searching for a simple shortcut. Add the batter to a big zipped-top bag, reduce off a nook, then pipe the batter into the donut pan filling solely about midway. The bag makes transferring the batter straightforward, neat, and fast. I take advantage of the identical trick when making the baked chocolate donuts in Sally’s Baking 101 cookbook.
Bounce-Again Trick
I’ve one other trick for you and I do that with nearly each cake, muffin, cupcake, and donut that I bake. When the donuts are wanting nearly accomplished, calmly poke the highest together with your finger. If the donut bounces again, they’re accomplished. In case your finger leaves an indent, the donuts want slightly longer within the oven. Testing with a toothpick works as properly.
Brown Sugar Icing
After loads of testing, I landed on this buttery brown sugar icing, which is tailored from my apple Bundt cake glaze. It’s easy, creamy, and wealthy, and it units right into a shiny end that makes these donuts straightforward to move.
Right here’s the way it comes collectively: Simmer butter, brown sugar, and milk collectively. Stir in vanilla and confectioners’ sugar till easy. Add a pinch of salt for stability (extremely suggest!).
Dip the donuts whereas the icing is heat and let it set for a couple of minutes. The mix of spiced pumpkin donut + buttery brown sugar icing is actually next-level.
Let the icing thicken for a couple of minutes, then give these donuts a pleasant stomach flop proper into it. Brown sugared and buttery, this icing would possibly simply be higher than the donuts themselves. For those who’re hooked on it, you’ll additionally love the icing drizzled on apple cinnamon bread.
The brown sugar icing units, so these are handy for stacking or transporting.
Alternate Pumpkin Donut Toppings
Earlier than the icing units, you possibly can garnish the donuts with finely chopped nuts (I used walnuts), toffee items, coconut, or sprinkles. For those who’re not into brown sugar icing, strive any of those:
And, after all, don’t neglect about pumpkin pie, the dessert that began all of it!
Description
For those who’re craving all the comfortable fall flavors, these do-it-yourself pumpkin donuts are simply the deal with. Baked (not fried!) and topped with a wealthy brown sugar icing, they’re mushy, moist, completely spiced, and prepared in beneath 45 minutes. The icing units fantastically so the donuts are straightforward to stack, retailer, and even transport—making them simply as sensible as they’re scrumptious! See recipe Notes about turning these into pumpkin muffins or mini pumpkin donuts.
- 1 and three/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 floor cinnamon
- 1 teaspoon store-bought or do-it-yourself pumpkin pie spice
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (150g) packed gentle or darkish brown sugar
- 2 massive eggs, at room temperature
- 1 cup (226g) contemporary or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Brown Sugar Icing
- 3/4 cup (150g) packed gentle or darkish brown sugar
- 1/4 cup (60ml) milk (entire milk is greatest)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (170g) sifted confectioners’ sugar
- pinch of salt, to style
- non-compulsory topping: crushed walnuts (see Observe for different choices)
- Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray. Put aside.
- Make the donuts: In a big bowl, whisk collectively the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice till mixed. Put aside.
- In a medium bowl, whisk collectively the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract till mixed. Pour the moist elements into the dry elements, then, utilizing a silicone spatula or wood spoon, fold all the pieces collectively gently simply till mixed and no flour pockets stay.
- Spoon the batter into the donut cavities or, for ease, I like to recommend transferring the batter into a big zipped-top bag. Reduce a nook off the underside of the bag and pipe the batter into every donut cavity, filling every about midway.
- Bake for 10–11 minutes or till the sides and tops are calmly browned. To check, poke your finger into the highest of the donut. If the donut bounces again, they’re accomplished.
- Cool donuts within the pan for two minutes then switch to a cooling rack. Re-grease the pan and bake the remaining donut batter. *For mini donuts, bake in a mini donut pan for 8–9 minutes. Cool donuts for no less than 10 minutes earlier than icing them.*
- Make the icing: Mix the brown sugar, milk, and butter in a medium saucepan over medium warmth. Stir till the butter has melted and the combination is easy. Convey to a simmer. Enable to simmer for 1 minute, then take away from warmth and whisk within the vanilla extract and sifted confectioners’ sugar till easy and mixed. Style, then add a pinch of salt if desired—I all the time add a tiny pinch. Let the icing cool for five minutes to barely thicken.
- Dip the tops of the pumpkin donuts into the nice and cozy icing. If the icing is getting too thick as you’re dipping, whisk in slightly extra milk, or heat again up within the microwave or on the range to skinny it out.
- Place dipped donuts on a cooling rack positioned on a baking sheet to permit extra icing to drip off. High with chopped nuts or different toppings if desired. If utilized calmly, the icing will finally set (in about 1 hour) so you possibly can stack or transport the donuts.
- Cowl leftover donuts tightly and retailer at room temperature for 1–2 days or within the fridge for as much as 1 week.
Notes
- Make Forward Directions: You possibly can freeze the donuts, plain or topped with the icing, for as much as 2–3 months. Thaw in a single day within the fridge and heat as much as your liking within the microwave. I often microwave them for just some seconds. If plain, high with icing earlier than serving, if desired.
- Particular Instruments (affiliate hyperlinks): Donut Pan | Glass Mixing Bowl | Whisk | Massive Zip-Topped Bag | Saucepan | Cooling Rack
- Pumpkin Pie Spice: You could find pumpkin pie spice within the baking aisle of most grocery shops, or you can also make your individual do-it-yourself pumpkin pie spice. For those who don’t have both and need to use particular person spices, use 1/4 teaspoon every: floor ginger, floor nutmeg, floor cloves, and floor allspice. That is along with the 1 and 1/2 teaspoons of cinnamon—you’ll nonetheless add that.
- Milk: For the donut batter, any milk works, dairy or non-dairy. I’ve examined with unsweetened vanilla almond milk, entire milk, and skim milk. For the icing, entire milk gives you the thickest consistency and greatest taste.
- Non-obligatory Toppings: After making use of the icing, you possibly can sprinkle toppings on high or dip the donuts into any of the next: sprinkles, finely chopped walnuts (what I take advantage of) or pecans, toasted coconut, finely chopped toffee bits, or a sprinkle of cinnamon or pumpkin pie spice. As an alternative of icing, you possibly can add a cinnamon-sugar topping. Comply with the identical topping directions (together with dipping in melted butter) present in my baked cinnamon sugar donuts recipe. Be at liberty to exchange that cinnamon within the topping with pumpkin pie spice, should you’d like.
- No Donut Pan? Make donut muffins in your commonplace 12-cup muffin pan. Comply with the baking directions for my pumpkin crumb cake muffins, leaving off the crumb topping. High heat muffins with the brown sugar icing earlier than serving.
- Mini Donuts: Need to make mini donuts or mini donut holes in a mini muffin pan? Grease your pan, and fill every mini muffin cup about 3/4 of the best way full. Bake at 350°F (177°C) for about 8–9 minutes.
