These soft, tender baked pumpkin donuts taste like fall wrapped up in a golden ring. The warm spices fill your kitchen with that cozy autumn smell, and the brown sugar icing melts just enough to coat every bite. I first made these on a chilly October morning when Lily wanted "real bakery donuts" for breakfast, and honestly, these turned out better than anything we could've bought. They're simple to make with ingredients you probably already have, and because they're baked instead of fried, you can feel good about serving them any time of day.
If you're looking for more easy breakfast ideas, you might also love this Easy Cinnamon Roll French Toast Recipe (Ready in 30 Min!) or these Strawberry Cheesecake Overnight Oats for busy mornings. For something savory, try this Easy Sausage and Egg Casserole.
What You'll Love About These Baked Pumpkin Donuts
They come together fast. You can have warm, freshly baked homemade Baked Pumpkin Donuts on the table in under an hour, and most of that is hands-off baking time. The batter mixes in one bowl, the icing takes just a few minutes on the stove, and cleanup is minimal. These Baked Pumpkin Donuts with pumpkin puree taste indulgent but aren't loaded with butter or oil like traditional fried versions.
The texture is soft and springy, almost like a spiced pumpkin cake but shaped into fun donut rings. Kids love them, and they're easy enough that you can make them on a weekday morning without stress. The brown sugar icing adds a caramel-like sweetness that makes these feel special, and you can top them with walnuts, pecans, or even a sprinkle of cinnamon sugar if you want.
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Baked Pumpkin Donuts Ingredients
Here's everything you need to make soft, spiced fall treats at home.
See Recipe Card Below This Post For ingtedient Quantites
For the Donuts:
- All-purpose flour: Forms the structure and keeps the donuts tender without being too dense. Spoon and level your flour for the best texture.
- Baking powder: Helps the donuts rise and stay light.
- Baking soda: Works with the acidic pumpkin to give extra lift and a soft crumb.
- Salt: Balances the sweetness and brings out the warm spices.
- Ground cinnamon: Adds that classic fall warmth without overpowering the pumpkin.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives you cozy autumn flavor in every bite. You can use store-bought or make your own.
- Vegetable oil: Keeps the donuts moist and tender. You can swap in canola oil or melted coconut oil if you prefer.
- Brown sugar: Adds sweetness and a hint of molasses that pairs beautifully with pumpkin. Packed brown sugar gives the best flavor.
- Eggs: Bind everything together and add richness. Room temperature eggs mix more smoothly into the batter.
- Pumpkin puree: The star of the recipe. Use plain pumpkin puree, not pumpkin pie filling. It adds moisture, flavor, and that gorgeous orange color.
- Milk: Thins the batter just enough so it pipes easily into the pan. Room temperature milk blends better.
- Vanilla extract: Adds a sweet, rounded flavor that complements the spices.
For the Brown Sugar Icing:
- Brown sugar: Creates a caramel-like base for the icing that's richer than plain powdered sugar glaze.
- Milk: Thins the icing to the right consistency. Whole milk gives the creamiest result.
- Unsalted butter: Adds richness and helps the icing stick to the donuts.
- Vanilla extract: Enhances the sweetness and ties the flavors together.
- Confectioners' sugar: Thickens the icing and gives it that smooth, glossy finish. Sifting it first keeps the icing lump-free.
- Salt: Just a pinch balances the sweetness and makes the brown sugar flavor shine.
Optional Topping:
- Crushed walnuts: Add crunch and a nutty flavor that pairs well with pumpkin. You can also use chopped pecans, toasted coconut, or a dusting of cinnamon.
How to Make Baked Pumpkin Donuts
These Baked Pumpkin Donuts come together quickly and bake up soft and golden.
Preheat oven: Set your oven to 350°F (177°C). Lightly grease your donut pan with nonstick spray so the donuts release easily after baking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until everything is evenly combined. Set this aside.
Combine wet ingredients: In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and no streaks remain.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Don't over-mix or the donuts will turn out tough. A few small lumps are fine.
Fill the pan: Spoon the batter into the donut cavities, or for easier filling, transfer the batter to a large zip-top bag. Snip off one corner and pipe the batter into each cavity, filling them about halfway. This helps create that perfect donut shape.
Bake: Bake for 10 to 11 minutes, or until the edges and tops are lightly golden. To test doneness, gently press your finger into the top of a donut. If it springs back, they're ready. For mini donuts, bake for 8 to 9 minutes.
Cool: Let the donuts rest in the pan for about 2 minutes, then carefully transfer them to a cooling rack. Grease the pan again and repeat with any remaining batter.
Make the icing: In a medium saucepan over medium heat, combine the brown sugar, milk, and butter. Stir until the butter melts and the mixture is smooth. Bring it to a gentle simmer and let it cook for 1 minute, stirring occasionally.
Finish the icing: Remove the pan from the heat. Whisk in the vanilla extract and sifted confectioners' sugar until the icing is smooth and glossy. Add a small pinch of salt to taste. Let the icing cool for about 5 minutes so it thickens slightly.
Dip and top: Dip the top of each cooled donut into the warm brown sugar icing, letting any excess drip back into the pan. If the icing gets too thick, add a splash of milk or warm it gently on the stove. Place the iced donuts on a cooling rack and sprinkle with crushed walnuts or other toppings if you like. Let the icing set for about an hour before stacking.
Store: Keep leftover donuts in an airtight container at room temperature for 1 to 2 days, or refrigerate them for up to a week.
Variations and Substitutions
You can easily adapt this Baked Pumpkin Donuts with icing to fit what you have on hand or your family's preferences.
Oil swaps: Use canola oil or melted coconut oil in place of vegetable oil. Melted butter works too, though it makes the donuts slightly denser.
Dairy-free version: Swap regular milk for almond milk, oat milk, or coconut milk. Use dairy-free butter in the icing and you're all set.
Spice changes: Don't have pumpkin pie spice? Use an extra ½ teaspoon of cinnamon plus ¼ teaspoon each of nutmeg and ginger.
Maple icing: Skip the brown sugar icing and make a simple maple glaze by whisking together powdered sugar, maple syrup, and a splash of milk.
Add chocolate chips: Fold in ½ cup of mini chocolate chips to the batter for a fun twist that kids love.
Equipment For Baked Pumpkin Donuts
Having the right tools makes this Baked Pumpkin Donuts even easier.
Donut pan: A standard 6-cavity donut pan works perfectly. If you only have one pan, you'll bake these in two batches.
Glass mixing bowl: Use one large bowl for dry ingredients and one medium bowl for wet. Glass bowls are sturdy and easy to clean.
Whisk: Great for blending the dry ingredients and mixing the wet ingredients until smooth.
Large zip-top bag: Makes filling the donut pan neat and easy. Just snip the corner and pipe the batter right in.
Saucepan: You'll need a medium saucepan to make the brown sugar icing on the stovetop.
Cooling rack: Lets air circulate around the donuts so they cool evenly and the icing sets properly.
How to Store Baked Pumpkin Donuts
These homemade Baked Pumpkin Donuts without frying stay fresh for several days if stored properly.
Keep them in an airtight container at room temperature for 1 to 2 days. They'll stay soft and tender, though the icing may soften slightly.
For longer storage, refrigerate them in a covered container for up to a week. The cool temperature helps preserve the pumpkin and keeps everything fresh.
You can freeze unfrosted donuts for up to 3 months. Wrap each one individually in plastic wrap, then place them all in a freezer bag. Thaw at room temperature and add fresh icing before serving.
If you're gifting these or taking them somewhere, wait until the icing is fully set before stacking or packing them. This usually takes about an hour.
Serving Suggestions
These spiced Baked Pumpkin Donuts taste amazing on their own, but here are a few ways to make them even more special.
Serve them warm with a mug of spiced apple cider or hot coffee. The flavors just melt together.
Pair them with scrambled eggs and crispy bacon for a sweet and savory autumn breakfast spread.
Set out a tray with different toppings like chopped pecans, toasted coconut, mini chocolate chips, or cinnamon sugar so everyone can customize their donut.
Warm them for 10 seconds in the microwave before serving. The icing gets slightly melty and the whole donut tastes fresh out of the oven.
Expert Tips
Don't over-mix the batter. Stir just until the dry ingredients disappear. Over-mixing creates tough, dense donuts instead of soft, tender ones.
Fill the pan halfway. If you overfill, the batter will spill over and you'll lose that classic Baked Pumpkin Donuts shape. Halfway up gives them room to rise perfectly.
Use room temperature ingredients. Eggs, milk, and pumpkin puree blend more smoothly when they're not cold from the fridge.
Test doneness with a gentle press. Your finger should leave a slight indent that bounces back. If it sinks and stays, bake for another minute or two.
Let the icing cool slightly before dipping. If it's too hot, it'll be thin and runny. If it's too cool, it'll be thick and hard to spread. Five minutes of cooling time is just right.
Dip the donuts while they're still slightly warm. The icing sticks better and creates a nice glossy finish.
FAQ
Do baked donuts need to be refrigerated?
Not right away. You can keep these at room temperature in an airtight container for 1 to 2 days. After that, refrigerating them helps keep the pumpkin fresh and prevents any spoilage. They'll stay good in the fridge for up to a week, though the texture is best in the first few days.
How to store homemade pumpkin donuts?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If you want to freeze them, wrap unfrosted Donuts individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add fresh icing before serving. This keeps them tasting bakery-fresh even weeks later.
How do you know when baked donuts are done?
Gently press your finger into the top of a donut. If it springs back and doesn't leave a deep indent, they're ready. The edges and tops should also look lightly golden. If your finger sinks in and the donut feels wet or sticky, give them another minute or two in the oven.
Can you freeze pumpkin donuts?
Yes! Freeze them without icing for the best results. Wrap each donut individually in plastic wrap, then store them all in a freezer-safe bag or container. They'll keep for up to 3 months. Thaw at room temperature, then make fresh icing to dip them in. They taste just as good as the day you baked them.
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Baked Pumpkin Donuts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Lightly grease donut pan(s) with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well mixed. Set aside.
- In a separate bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until fully combined. Pour into the dry ingredients and stir gently until just mixed, being careful not to over-mix.
- Spoon the batter into the donut cavities, or place batter in a large zip-top bag, cut off one corner, and pipe it into the cavities, filling each about halfway.
- Bake for 10-11 minutes, or until the edges and tops are lightly golden. Test by pressing gently on top of the donut—it should bounce back when done.
- Allow the donuts to cool in the pan for 2 minutes, then transfer to a wire rack to finish cooling. Re-grease the pan and bake the remaining batter. If making mini donuts, bake for 8-9 minutes.
- For the icing, combine brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until smooth and bring to a simmer. Let it simmer for 1 minute, then remove from heat and whisk in vanilla extract and sifted confectioners’ sugar until fully combined. Cool for 5 minutes to thicken.
- Dip the tops of the donuts into the warm icing. If the icing gets too thick, whisk in a bit more milk or warm it up to thin it out.
- Place the iced donuts on a wire rack to allow excess icing to drip off. Optionally, sprinkle with crushed walnuts or other toppings. The icing will set in about an hour, so the donuts can be stacked or transported.
- Store any leftover donuts in an airtight container at room temperature for 1-2 days or refrigerate for up to 1 week.
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