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Pumpkin Donuts with Brown Sugar Glaze
Michonne Zendaya

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

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)

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease a donut pan with nonstick spray.
  2. In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, whisk together egg, pumpkin puree, oil, milk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Spoon or pipe batter into prepared donut pan, filling each cavity about 2/3 full.
  6. Bake for 10–12 minutes, until a toothpick comes out clean. Let cool in pan before removing.
  7. 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.
  8. 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.