There’s something magical about the warm flavors of pumpkin and spice when fall rolls around, and nothing captures that cozy autumn vibe better than Pumpkin Donuts with Brown Sugar Glaze. These soft, cake-like donuts are baked instead of fried, making them easy to prepare at home without the mess of hot oil. The pumpkin puree keeps them moist and flavorful, while a hint of cinnamon, nutmeg, and cloves delivers that classic pumpkin spice taste everyone craves in the fall.
The real star of the show, though, is the brown sugar glaze. It’s silky, rich, and slightly caramel-like, coating each donut in a glossy finish that makes them irresistible. Whether you’re serving these for a weekend breakfast, a fall brunch, or simply as a treat to enjoy with your morning coffee, these donuts are guaranteed to bring smiles to the table. In this article, we’ll walk you step by step through how to make Pumpkin Donuts with Brown Sugar Glaze, tips for success, and even some ideas on how to serve them for maximum flavor.
Why You’ll Love Pumpkin Donuts with Brown Sugar Glaze
- Perfectly Spiced – Each bite delivers that warm pumpkin spice balance of cinnamon, nutmeg, and cloves.
- Moist and Tender – Thanks to the pumpkin puree, the donuts stay soft and flavorful.
- Easy to Bake – No frying required! You can whip these up in your oven with just a donut pan.
- Decadent Glaze – The brown sugar glaze gives a sweet, caramel-like finish that makes the donuts bakery-worthy.
- Fall Favorite – These donuts are perfect for autumn mornings, Halloween parties, or Thanksgiving desserts.
How to Make Pumpkin Donuts with Brown Sugar Glaze
Ingredients for the Donuts:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredients for the Brown Sugar Glaze:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar, sifted
Instructions:
- Preheat the oven to 350°F and lightly grease a donut pan.
- Mix the dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
- Mix the wet ingredients – In a separate bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Combine – Add the dry mixture into the wet ingredients and stir until just combined. Don’t overmix.
- Fill the pan – Spoon or pipe the batter into the donut cavities, filling about 2/3 full.
- Bake – Bake for 12–14 minutes until a toothpick inserted comes out clean. Let them cool slightly before glazing.
- Make the glaze – In a saucepan, melt the butter with brown sugar and milk over medium heat. Stir until sugar dissolves, then remove from heat. Whisk in powdered sugar until smooth.
- Glaze the donuts – Dip each donut into the glaze, letting excess drip off. Place on a wire rack to set.
What to Serve with Pumpkin Donuts with Brown Sugar Glaze
- Hot Coffee or Latte – Especially pumpkin spice latte or chai tea.
- Autumn Fruit Salad – Apples, pears, and grapes balance the sweetness.
- Whipped Cream or Ice Cream – A dollop of whipped cream or a scoop of vanilla ice cream makes it dessert-worthy.
- Warm Apple Cider – A cozy drink pairing for chilly evenings.
Tips for Perfecting Pumpkin Donuts with Brown Sugar Glaze
- Don’t overmix the batter or the donuts will turn dense.
- Use pumpkin puree, not pie filling – pumpkin pie filling already contains sugar and spices.
- Check early – Every oven is different, so check for doneness at 12 minutes.
- Pipe the batter – Using a piping bag (or a ziplock with the corner cut) makes it easier to fill donut pans neatly.
- Glaze while warm – Warm donuts absorb the glaze beautifully for a richer finish.
Storing Pumpkin Donuts with Brown Sugar Glaze
- Room Temperature – Keep in an airtight container for up to 2 days.
- Refrigerator – Store for up to 5 days, though glaze may harden.
- Freezer – Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.
FAQs
Can I make these donuts without a donut pan?
Yes! You can use a muffin pan instead. They’ll be more like pumpkin muffin bites but still delicious.
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree fresh pumpkin, but make sure to strain excess liquid for the right consistency.
Can I make the glaze thicker?
Absolutely. Add more powdered sugar for a thicker glaze or reduce the milk slightly.
Can I add mix-ins to the batter?
Yes! Chocolate chips, chopped pecans, or walnuts add great texture and flavor.
Conclusion
Pumpkin Donuts with Brown Sugar Glaze are the ultimate fall treat—warm, spiced, soft, and perfectly sweetened with a luscious glaze. They’re easy to make, fun to serve, and guaranteed to put everyone in a festive autumn mood. Whether you’re hosting a cozy brunch, baking with family, or simply treating yourself, these donuts will quickly become a seasonal favorite.
If you love fall baking, you might also enjoy my Pumpkin Cream Cheese Bread, Pumpkin Coffee Cake, or Pumpkin Spice Cheesecake Bars—all delicious ways to bring the flavors of autumn into your kitchen.
Pumpkin Donuts with Brown Sugar Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk together egg, pumpkin puree, oil, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Spoon or pipe batter into prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10–12 minutes, until a toothpick comes out clean. Let cool in pan before removing.
- In a saucepan, melt butter and brown sugar for the glaze. Add milk and vanilla, whisking until smooth. Remove from heat and whisk in powdered sugar.
- Dip cooled donuts into glaze and let set before serving.