Brown Sugar Glazed Pumpkin Donuts Recipe
These homemade baked donuts feature a tender pumpkin-infused dough with a sweet brown sugar glaze, perfect for a cozy fall treat. The glaze adds a rich caramel-like finish that complements the subtle earthiness of pumpkin purée, making these donuts irresistible for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Donuts
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Brown Sugar Glaze
- 1 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, combine the pumpkin purée, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Bake the donuts: Preheat your oven to 350°F (175°C) and grease a donut pan. Spoon the batter evenly into the pan cavities, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the brown sugar glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Let it simmer for 2 minutes while stirring continuously. Remove from heat and stir in the vanilla extract. Allow the glaze to cool slightly until it thickens to a dipping consistency.
- Glaze the donuts: Dip the cooled donuts into the brown sugar glaze or spoon the glaze over each donut until fully coated. Place back on the wire rack to allow the glaze to set before serving.
Notes
- You can substitute pumpkin purée with sweet potato purée for a different flavor.
- Make sure not to overmix the batter to keep the donuts light and fluffy.
- The glaze thickens as it cools; if it becomes too thick, gently reheat and stir before using.
- Store donuts in an airtight container for up to 3 days to keep them fresh.
- If you prefer a thicker glaze, double the glaze recipe.
Keywords: pumpkin donuts, brown sugar glaze, baked donuts, fall desserts, pumpkin purée treats
