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Glazed Pumpkin Donuts

Pumpkin + donuts = awesome! These cake donuts are baked and then lightly glazed or covered in cinnamon sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 12 people
Calories 3109.8 kcal

Equipment

  • 1 Donut Pan
  • 1 Large Mixing Bowl
  • 1 Electric Mixer (handheld or stand mixer)
  • 1 Medium Mixing Bowl
  • 1 Baking Sheet with parchment paper

Ingredients
  

Main

  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup butter softened
  • 1 ½ cups confectioners' sugar
  • ¼ cup butter melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a donut pan. Line a baking sheet with parchment paper.
  • Make donuts: Stir flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl until well combined. Add pumpkin puree, eggs, milk, and butter. Beat with an electric mixer on low speed until batter is just combined. Spoon batter into the prepared pan.
  • Bake in the preheated oven until donuts spring back when gently pressed, 8 to 10 minutes.
  • Meanwhile, make glaze: Beat confectioners' sugar, melted butter, water, and vanilla together in a medium bowl until smooth.
  • Dip warm donuts into glaze, allowing any excess glaze to drip back into the bowl. Place glazed donuts onto the prepared baking sheet to cool.

Notes

Achieve tender donuts by avoiding overmixing the batter; mix until just combined. For maximum flavor, use a high-quality pumpkin puree and freshly ground nutmeg in your pumpkin pie spice blend if possible. Ensure your butter for the batter is truly softened, not melted, for proper emulsification. When glazing, dip the donuts while still warm, but not hot, for optimal absorption and a smooth, even coat. If you prefer a richer flavor, consider browning the butter for the glaze slightly before mixing. An alternative finish is a simple cinnamon-sugar toss for a less sweet, texturally different option.