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Moist Baked Pumpkin Donuts with Brown Sugar Glaze

Three stacked, moist baked pumpkin donuts covered in a thick, dripping vanilla glaze on a white plate.
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Make soft, moist baked pumpkin donuts at home using this simple recipe. These cake donuts are flavored with fall spices and finished with a sweet brown sugar glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar. Add the egg and whisk until combined.
  4. Mix in the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  6. Spoon or pipe the batter evenly into the prepared donut pan, filling each cup about two-thirds full.
  7. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  9. While the donuts cool, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
  10. Dip the top of each cooled donut into the glaze, allowing excess to drip off. Let the glaze set before serving.

Notes

  • For a cinnamon sugar coating, skip the glaze and toss warm donuts in a mixture of 1/2 cup granulated sugar and 1 tablespoon cinnamon.
  • You can substitute the milk with buttermilk for a slightly tangier, moister donut.
  • This recipe also works well for making pumpkin donut holes; reduce the baking time by 2-3 minutes.

Nutrition

Find it online: https://eatableempress.com/baked-pumpkin-donuts/