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Make every fall morning special with these soft, fluffy, baked Pumpkin Donuts with Brown Butter Glaze! The versatile donut batter can also be made into melt-in-your-mouth muffins, just don’t skip drizzling the delightfully cozy glaze on top!
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes, but all opinions expressed are my own. Thank you for supporting the brands we love that make this blog possible!
Potato – Potahto. Tomato – Tomahto.
Donuts – Doughnuts.
I don’t care how it is spelled. All I know is that I’m so glad I have a batch of these gorgeous things to celebrate the first day of fall with today!
And considering how freakin easy they are to whip up, I won’t have to run on Dunkin’ all season.
JUST TAKE ME TO THE BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy baked pumpkin donut recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Another year, another Pumpkin Week.
Yassssss friends, it’s that time! With the first day of Autumn comes all the excuses to bust out your fuzzy sweaters, fire up those fall-scented candles, and consume everything pumpkin spice-flavored.
No one can grief you for it anymore.
I suggest you start with a batch of the best baked donuts I’ve personally ever made.
I’m usually a yeast donut person, but there’s nothing quite like dipping a homemade baked cake donut in your morning cup of coffee.
Especially if your private donut moments have to happen early in the morning when the rest of the fam is still asleep. No need to get dressed and drive to the store!
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All this week, 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Thank you to our generous sponsors for providing the prize packages. Scroll down to the bottom of the post to see what’s up for grabs and enter the giveaway!
What is the Difference Between Cake Donuts & Yeast Donuts?
A cake donut, also known as an old-fashioned donut, is made with a sweetened batter that’s leavened with baking powder. They are firm, sometimes slightly crunchy on the outside, with a soft, cakey interior. Cake donuts are often glazed or frosted, but are classically eaten plain or tossed in cinnamon sugar.
A yeast donut (AKA raised) are generally what comes to mind when people mention donuts. A classic yeast donut is made from a risen yeast dough that is cut into the classic donut shape, then deep fried. They are fluffy, light, and chewy, with a slight yeast flavor. They are usually glazed, frosted, sprinkled or filled (with custard, cream, or jelly).
Are Old-Fashioned Donuts Usually Fried or Baked?
Traditionally, all donuts are deep fried. Yeast donuts are better when fried, but I honestly think cake donuts taste just as good when baked!
As a bonus, baked donuts contain fewer calories than the fried variety!
How To Make Baked Pumpkin Donuts
First, preheat your oven to 350 degrees F. Spray a couple of standard 6-doughnut pans with cooking spray and set them aside. This recipe makes about 15 donuts, so you may need to bake a second batch, or grab a third pan!
In a large mixing bowl (or stand mixer), combine the pumpkin, sugars, butter, oil, and eggs. Mix until everything is well combined.
Now in a second bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Add the dry ingredients to the wet ingredients and beat until combined.
Fill the wells of the doughnut pans about 3/4 of the way full, using about 1/4 cup of batter in each well. This can be done with a spoon, or you can transfer the batter to a large zipper bag and pipe the rounds for a more even donut. Gently tap pans against the counter to smooth out the batter.
Bake the donuts for 14 to 16 minutes, or until a cake tester inserted into the center of one comes out clean. They will be soft and springy to the touch.
Allow them to cool in the pans for 5 minutes, then transfer them to a wire rack to cool while you make your glaze.
Melt the butter in a small saucepan over low heat until it is flecked with brown bits and smells nutty and amazing, roughly 5 to 7 minutes.
Transfer the butter to a small bowl, then whisk in sifted powdered sugar, heavy cream, and vanilla until smooth. Add more cream as desired until your desired consistency is reached
Dip the warm donut tops in the glaze, return them to the wire rack to dry, and enjoy. Store any leftover donuts covered at room temperature for 3 to 4 days.
LOOKING FOR MORE SWEET PUMPKIN RECIPES?
- Pumpkin Chocolate Chip Muffins
- Apple Pumpkin Cake Bars
- Pumpkin Spice Coffee Creamer
- White Chocolate Pumpkin Cheesecake Tart
HELPFUL KITCHEN TOOLS FOR MAKING BAKED DONUTS:
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Baked Pumpkin Donuts with Brown Butter Glaze
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted & cooled
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
Brown Butter Glaze
- 4 tablespoons unsalted butter
- 1 cup powdered sugar sifted
- 2-3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray two standard doughnut pans with floured cooking spray; set aside.
- In a large bowl, combine pumpkin, sugars, butter, oil, and eggs. Use a hand mixer to beat until well combined.
- In another medium bowl, whisk together flour, baking powder, pumpkin spice, and salt. Mix dry ingredients into wet ingredients until combined.
- Fill the wells of the doughnut pans about 3/4 full, using about 1/4 cup of batter in each well. If you'd like, transfer the batter to a large zipper bag, cut one of the corners off, and pipe the donuts for less mess. Gently tap pans against the counter to smooth out the batter.
- Bake for 14-16 minutes, or until a cake tester inserted into the center of one comes out clean. Remove from oven and allow to cool in pans for 5 minutes, then transfer to a wire rack to cool.
Brown Butter Glaze
- While the donuts are cooling, melt butter in a small saucepan over low heat 5-7 minutes. Brown flecks will appear and the butter will begin to smell nutty.
- Pour browned butter into a small bowl. Whisk in powdered sugar, cream, and vanilla until completely smooth, returning to heat to further melt sugar if necessary.
- Dip donut tops in glaze and return to cooling rack to dry.
- Store leftover donuts covered at room temperature for 3-4 days.
PIN THIS BAKED PUMPKIN DONUTS RECIPE FOR LATER!
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.