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Pumpkin Donuts with Brown Sugar Glaze
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Pumpkin Donuts with Brown Sugar Glaze

Soft baked pumpkin donuts topped with a rich brown sugar glaze — a cozy fall treat perfect with coffee or tea.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: brown sugar glaze, fall donuts, pumpkin dessert, pumpkin donuts
Servings: 12 donuts
Calories: 210kcal
Author: Michonne Zendaya
Cost: 6

Equipment

  • donut pan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • saucepan
  • spatula
  • piping bag or spoon

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar (for glaze)
  • 2 tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • 3/4 cup powdered sugar (for glaze)

Instructions

  • 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.

Notes

Best enjoyed the day they are made. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.