Did you know that searches for pumpkin-based treats soar by over 60% each October?
While pumpkin pies and lattes grab headlines, there’s one seasonal delight that’s quietly taking center stage: Pumpkin Donuts with Brown Sugar Glaze.
These fluffy, fragrant donuts defy the myth that homemade pastries are complicated or time-consuming. Rich in autumnal spices and finished with a dreamy, caramelized glaze, Pumpkin Donuts with Brown Sugar Glaze are your ticket to bakery-quality results right at home — in less time and with more flavor than you think.
Ingredients List
Creating irresistible Pumpkin Donuts with Brown Sugar Glaze is easier than you might imagine. Each ingredient is chosen to evoke cozy fall sensations—think warm cinnamon, nutmeg, and the velvety depth of brown sugar. Here’s what you’ll need, along with ideas for delicious substitutions:
- 1 3/4 cups all-purpose flour (swap with half whole-wheat for extra fiber and nutty aroma)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice (or blend 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1/2 cup packed light brown sugar (coconut sugar gives a deeper caramel note)
- 1/4 cup granulated sugar (try maple sugar for an earthy sweetness)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (flax eggs for a vegan twist)
- 1/3 cup vegetable oil (melted coconut oil for extra richness)
- 1/4 cup buttermilk (substitute with 1/4 cup milk + 1 tsp vinegar)
- 1 teaspoon pure vanilla extract
For the Brown Sugar Glaze:
- 1/3 cup unsalted butter
- 1/2 cup packed brown sugar
- 2 tablespoons milk (almond or oat milk work wonders too)
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Each component layers in flavor and tenderness—your kitchen will smell like the heart of autumn!
Timing
Baking doesn’t have to be an all-day affair. This recipe will have Pumpkin Donuts with Brown Sugar Glaze on your table in just 45 minutes from start to finish. That’s about 25% less time than the typical yeast donut recipe, letting you enjoy fresh, homemade treats without the lengthy proofing process. Here’s the breakdown:
- Preparation: 15 minutes
- Baking: 12–14 minutes
- Glazing & Cooling: 15 minutes
- Total Time: ~45 minutes
Perfect for weekday cravings or impromptu weekend gatherings!
Step-by-Step Instructions
1. Prep Your Equipment
Preheat your oven to 350°F (177°C). Lightly grease two standard donut pans to prevent sticking—using a silicone brush ensures even coverage and easy release.
Tip: No donut pan? Use a muffin tin and foil to shape a makeshift donut mold!
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of leaveners and spices, resulting in uniformly flavorful donuts.
3. Combine the Wet Ingredients
In a medium bowl, blend brown sugar, granulated sugar, pumpkin puree, eggs, oil, buttermilk, and vanilla extract. Mix until just smooth—overmixing can toughen the donuts.
4. Gently Blend Everything
Gradually fold the wet mixture into the dry ingredients using a spatula. Stir until just combined; the batter should be thick but spoonable.
5. Fill and Bake
Spoon the batter into a piping bag or large zip-top bag with the corner snipped. Pipe evenly into the donut pans, filling each cavity about 3/4 full.
Bake for 12–14 minutes or until donuts spring back when lightly pressed. Cool for 5 minutes, then transfer to a wire rack.
6. Prepare the Brown Sugar Glaze
In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk, whisking constantly until sugar dissolves (about 2 minutes). Remove from heat, whisk in vanilla, then cool for 3 minutes. Gradually add powdered sugar until smooth and pourable.
7. Glaze the Donuts
Dip each donut into the glaze, letting excess drip off. Place on a wire rack set over parchment to catch drips. Allow glaze to set for 10 minutes for a slightly crisp, irresistible finish.
Nutritional Information
A single Pumpkin Donut with Brown Sugar Glaze contains approximately:
- Calories: 240
- Fat: 9g
- Carbohydrates: 37g
- Sugars: 20g
- Protein: 3g
- Fiber: 1g
Compared to traditional fried donuts (which average 300+ calories and 18g fat), these baked treats save you over 30% in fat and calories—without sacrificing flavor or texture.
Healthier Alternatives for the Recipe
- Whole-Wheat Flour: Swap half or all of the all-purpose flour for white whole-wheat for more fiber and a nuttier dimension.
- Reduced Sugar: Use 1/3 less sugar or swap for monk fruit sweetener to lower the glycemic impact.
- Non-Dairy Options: Substitute buttermilk with almond or oat milk plus a teaspoon of vinegar.
- Vegan Adaptation: Replace eggs with flaxseed “eggs” (1 tbsp flaxseed meal + 2.5 tbsp water per egg); use coconut oil and plant-based milk.
- Gluten-Free: Opt for a 1:1 gluten-free flour blend to suit gluten sensitivities.
These tweaks keep your Pumpkin Donuts with Brown Sugar Glaze delectable, no matter your dietary preferences!
Serving Suggestions
For the ultimate autumn experience, serve these donuts alongside a mug of hot apple cider, chai latte, or spiced coffee. Dress them up with a sprinkle of toasted pecans or a dusting of cinnamon. Hosting a brunch? Stack donuts on a tiered platter with small bowls of extra glaze or whipped cream for dipping. For kids, mini versions with festive sprinkles add whimsy to school lunches or fall parties.
Common Mistakes to Avoid
- Overfilling pans: This can cause overflow and flat donuts. Stick to 3/4 full for the perfect height.
- Overmixing batter: Leads to dense, tough results. Gently fold until just combined.
- Not greasing pans well: Even nonstick pans benefit from a light coating for smooth release.
- High oven temperature: Causes excess browning or dryness. Always preheat and use an oven thermometer for accuracy.
- Applying glaze too soon: If donuts are too hot, the glaze melts off. Cool slightly for optimal coating adherence.
Storing Tips for the Recipe
Keep leftover Pumpkin Donuts with Brown Sugar Glaze in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; rewarm briefly in the microwave to restore fluffiness. The glaze may soften, but a quick broil (1–2 minutes) can re-crisp the top. Freeze unglazed donuts for up to 2 months—add fresh glaze after thawing for best taste.
Advance Tip: You can make the batter a day ahead and refrigerate—just bring to room temperature and stir briefly before baking.
Conclusion
Pumpkin Donuts with Brown Sugar Glaze are the epitome of fall baking—simple, satisfying, and endlessly adaptable.
Packed with cozy spices, moist pumpkin, and topped in a luscious glaze, these donuts deliver bakery gusto in under 45 minutes. Ready to transform your autumn mornings?
FAQs
Can I make Pumpkin Donuts with Brown Sugar Glaze without a donut pan?
Absolutely! Use a muffin tin and shape a donut hole with rolled foil or parchment in the center.
Can I use fresh pumpkin instead of canned puree?
Yes! Steam, mash, and drain excess liquid from fresh pumpkin before measuring out your puree.
How do I keep donuts from becoming soggy?
Store in an airtight container with a paper towel to absorb excess moisture. Avoid glazing until just before serving if storing for more than a day.
Can I double the recipe?
Definitely! Simply double all ingredients and bake in batches as needed.
How do I make these donuts gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check baking powder and other ingredients for gluten-free certification.
