Easy Baked Pumpkin Doughnuts with Caramel Icing | Homemade Fall Doughnuts from Scratch
By Rebecca St.Clair
These easy baked pumpkin doughnuts with caramel icing are soft, tender, warmly spiced, and dipped in a soft homemade caramel icing that makes them feel like a special fall treat.
Unlike traditional fried doughnuts, these homemade baked pumpkin doughnuts are made in the oven, making them simple enough for a weekend breakfast, afternoon snack, or cozy fall dessert.
The pumpkin gives the doughnuts a lovely golden colour and tender texture, and the warm fall spices bring all those delicious autumn flavours.
If you love old-fashioned fall baking, homemade doughnuts, pumpkin recipes, and cozy farmhouse-style desserts, this is one recipe you’ll want to keep all season long.
Why You’ll Love This Recipe
Easy to make – No deep fryer or yeast required.
Baked, not fried – A simple way to enjoy homemade doughnuts no frying or doughnut pan required.
Full of pumpkin flavour – Perfect for pumpkin season.
Warmly spiced – Pumpkin spices make these warm and cozy.
Homemade caramel icing – The buttery caramel topping makes feel coffee shop worthy.
Perfect for fall – Wonderful for Thanksgiving, brunches, bake sales, and weekend baking.
Made from scratch – No boxed cake mix required.
Family-friendly – A fun recipe to make with little helpers.
What Are Baked Pumpkin Doughnuts?
Baked pumpkin doughnuts are cake-style doughnuts made with pumpkin purée and baked in the oven rather than deep-fried, no doughnut pan needed!
They have a texture more like a old-fashioned doughnut rather than a traditional soft fried yeast doughnut. The pumpkin helps keep the doughnuts moist and gives them a beautiful golden-orange colour.
Ingredients
Pumpkin purée – Use canned or homemade.
Flour – I used all-purpose flour.
Sugar – I used brown sugar and powdered sugar for the doughnuts and icing.
Eggs – For a tender dough.
Butter – Richness.
Milk – For a soft doughnut.
Baking powder – For lift and rise.
Salt – Flavour.
Spices – Cinnamon, nutmeg, cardamom, and cloves
Vanilla extract – Flavour.
How to Make Baked Pumpkin Doughnuts
1. Mix the Dry Ingredients
Whisk together 3 cups flour, 1 Tablespoon baking powder, 1/4 teaspoon salt, and spices.
Mixing the dry ingredients first helps distribute the leavening agents and spices evenly throughout the batter.
2. Mix the Wet Ingredients
In a separate bowl, cream 1/4 cup soft butter, 1 cup brown sugar, 1/4 cup maple syrup, and 1 egg. Mix in 1 cup pumpkin purée, 1/2 cup milk, and 1 teaspoon vanilla.
Mix until the mixture is smooth and well combined.
3. Combine the Batter
Add the dry ingredients to the wet ingredients and stir just until combined.
Try not to overmix the batter. A few small lumps are perfectly fine.
Overmixing can develop too much gluten and result in doughnuts that are dense rather than soft and tender.
4. Chill
Cover and place the dough in the fridge to chill so it is easier to roll out. About 1 hour.
5. Shape
Roll out the dough on a floured counter to about 3/4 inch thick. Cut with a circular cookie cutter. Use a smaller circle to cut out the centre.
6. Bake
Place on a parchment lined baking sheet. Bake at 400 °F (200 °C) until the pumpkin doughnuts are puffed and lightly golden.
How to Make Homemade Caramel Icing
The caramel icing is what makes these pumpkin doughnuts extra special.
On the stovetop, melt 3 Tablespoons butter with 3/4 cup brown sugar and 3 Tablespoons milk. Cook until smooth and the sugar is dissolved. Remove it from the heat and stir in 1 teaspoon vanilla, 1 2/3 cup icing sugar, and a pinch of salt.
Whisk until smooth and thick but dippable.
Working quickly dip the tops of each doughnut. The icing will set up the cooler it becomes.
Decorate the top with any garnishes before the icing sets.
What Kind of Pumpkin Should You Use?
For the easiest option, use pure pumpkin purée rather than pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, which can make it difficult to control the sweetness and flavour of the doughnuts.
If you have homemade pumpkin purée, you can use that as well. Just make sure to drain off any excess water.
How to Store Baked Pumpkin Doughnuts
Store leftover pumpkin doughnuts in an airtight container in the fridge for up to 3 days.
For the best texture, allow refrigerated doughnuts to come back to room temperature before serving.
Can You Freeze Pumpkin Doughnuts?
Yes, baked pumpkin doughnuts can be frozen.
For the best results, freeze the un-iced doughnuts in an airtight freezer-safe container or freezer bag.
Thaw at room temperature, then prepare the caramel icing and decorate before serving.
Frequently Asked Questions
Are baked pumpkin doughnuts healthier than fried doughnuts?
Baking instead of deep-frying means these doughnuts aren’t cooked in a large quantity of frying oil.
Why are my baked pumpkin doughnuts dense?
These doughnuts are similar to an old-fashioned doughnut and have a naturally denser texture to the fried yeasted dough doughnuts.
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Homemade pumpkin purée works beautifully as you remove any excess moisture.
Can I make pumpkin doughnuts without a doughnut pan?
Yes this recipe is made without a doughnut pan
Pumpkin Doughnuts with Caramel Icing
Baked pumpkin doughnuts are soft, tender, warmly spiced. Dipped in a soft homemade caramel icing that turns them into a special fall treat.
Ingredients
- 1/4 cup butter, softened 60 g
- 1 cup brown sugar 200 g
- 1 egg
- 1 cup pumpkin purée 250 ml
- 1/4 cup male syrup 60 ml
- 1 teaspoon vanilla extract 5 ml
- 1/2 cup milk 125 ml
- 3 cups all-purpose flour 450 g
- 1 Tablespoon baking powder 15 g
- 1/4 teaspoon salt 1 g
- 1 teaspoon cinnamon 3 g
- 1/2 teaspoon nutmeg 2 g
- 1/4 ground clove 1 g
- 1/2 teaspoon cardamom 2 g
Icing
- 3 Tablespoons butter 45 g
- 3 Tablespoons milk 45 ml
- 3/4 cup brown sugar 150 g
- 1 teaspoon vanilla extract 5 ml
- 1/4 teaspoon salt 1 g
- 1 2/3 cup icing sugar 220 g
Instructions
1. In a bowl, whisk together 3 cups flour, 1 Tablespoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground clove, 1/2 teaspoon cardamom.
2. In a separate bowl, cream 1/4 cup softened butter, 1 cup brown sugar, 1/4 cup maple syrup, and 1 egg. Mix in 1 cup pumpkin purée, 1/2 cup milk, and 1 teaspoon vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir just until combined.
4. Cover and place the dough in the fridge to chill, about 1 hour. This will make it easier to roll out.
5. Preheat oven to 400 °F (200 °C).
6. Roll out the dough on a floured counter to about 3/4 inch thick. Cut with a circular cookie cutter. Use a smaller circle to cut out the centre.
7. Place on a parchment lined baking sheet.
8. Bake until the pumpkin doughnuts are puffed and lightly golden.
Icing
1. In a sauce pot, add 3 Tablespoons butter with 3/4 cup brown sugar and 3 Tablespoons milk. Bring to a boil on medium heat, until smooth and the sugar is dissolved.
2. Remove it from the heat and stir in 1 teaspoon vanilla extract, 1 2/3 cup icing sugar, and 1/4 teaspoon of salt.
3. Whisk until smooth and dippable.
4. Working quickly, dip the tops of each doughnut. The icing will set up the cooler it becomes.
5. Decorate the top with any garnishes before the icing sets.
Notes
You can also cook these doughnuts by frying in oil, like traditional doughnuts. Let the oil come to 350 °F (180 °C). Cook for 2 minutes on each side.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 603Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 35mgSodium 301mgCarbohydrates 126gFiber 3gSugar 74gProtein 8g
Nutrition information isn't always accurate.
