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Best Baked Pumpkin Spice Donuts with Brown Butter Glaze

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These tender, cake-like baked pumpkin spice donuts are topped with a nutty brown butter glaze. They’re quick to make, use simple ingredients, and are the perfect cozy treat for fall mornings or quiet evenings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • 4 tablespoons unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a standard 12-cavity donut pan with non-stick cooking spray, making sure to get into all the crevices. Set aside.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Ensure everything is evenly distributed.
  3. In a large bowl, whisk together the wet ingredients: 1 cup pumpkin puree, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 large eggs (room temperature), 6 tablespoons melted unsalted butter (cooled slightly), 1 teaspoon vanilla extract, and ¼ cup milk. Whisk until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients. Use a spatula to fold together gently, mixing just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Transfer the batter to a piping bag or a zip-top bag. If using a zip-top bag, snip off about ½ inch from one corner. Pipe the batter evenly into the prepared donut pan cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes. The donuts are done when they spring back lightly when touched and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack. Let them cool completely before glazing.
  8. While the donuts cool, make the brown butter glaze. In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the pan occasionally. The butter will foam, then start to turn golden. Once you see brown specks forming and smell a nutty aroma (about 3-4 minutes), remove from heat immediately. Pour the browned butter into a heatproof bowl to stop the cooking process.
  9. To the browned butter, add 1 ½ cups sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth. Add 2 tablespoons of milk and whisk again. If the glaze is too thick, add the remaining tablespoon of milk. It should be thick enough to coat the back of a spoon but still pourable.
  10. Once the donuts are completely cool, dip the top of each donut into the glaze. Let the excess drip off, then place them back on the cooling rack (with a baking sheet underneath to catch drips). Let the glaze set for about 10-15 minutes before serving.

Notes

Don’t overmix the batter to avoid dense donuts. Use room temperature ingredients for best results. Watch the butter closely when browning to prevent burning. Let donuts cool completely before glazing to prevent the glaze from melting off. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use plant-based butter and milk alternatives.

Nutrition

Keywords: baked donuts, pumpkin spice, brown butter glaze, fall recipe, easy donuts, pumpkin donuts

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