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.
Nutrition
Notes
These donuts are a must-try for fall! The sweet, spiced pumpkin flavor pairs perfectly with the rich brown sugar glaze, making them an unforgettable treat. Best served fresh, but they store well for a few days.