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If you’re not into brown sugar icing, try any of these: The brown sugar icing sets, so these are convenient for stacking or transporting.īefore the icing sets, you can garnish the donuts with finely chopped nuts (I used walnuts), toffee pieces, coconut, or sprinkles. If you’re hooked on it, you’ll also love this icing drizzled on apple cinnamon bread. Brown sugared and buttery, this icing might just be better than the donuts themselves. Let the icing thicken for a few minutes, then give those donuts a nice belly flop right into it. Taste, then add a pinch of salt for a little extra flavor. Let the 3 simmer for a minute, then add vanilla extract and sifted confectioners’ sugar until the mixture is smooth and creamy. Adapted from the glaze used on my apple Bundt cake, I melted butter with brown sugar and milk on the stovetop. Oh my gosh, this has to be one of the tastiest donut icings I’ve ever made. I had the toughest time deciding how to top these pumpkin donuts! So I made several batches and finally decided on a creamy brown sugar icing. If your finger leaves an indent, the donuts need a little longer in the oven. When the donuts are looking just about done, lightly poke the top with your finger. I have another trick for you and I do this with almost every cake, muffin, cupcake, and donut that I bake. The bag makes transferring the batter easy, neat, and quick. Add the batter to a large zipped-top bag, cut off a corner, then pipe the batter into the donut pan filling only about halfway. I have a handy trick for filling donut pans- and I swear by it if you’re looking for an easy shortcut. Made with basic ingredients, these pumpkin donuts come together quickly. (And that says a lot!!) The batter is a lot like my pumpkin crumb cake muffins, but there’s baking powder for lift and we’ll sweeten the donuts exclusively with brown sugar. I love this muffin batter because it’s really easy to prepare and always impresses, even without the cheesecake filling and crumb topping. Delicious plain, but even better with icingįor a guaranteed successful starting point, I turned to my pumpkin cheesecake muffins.

And I’m thrilled to show you how I made them! Wonderfully moist cake-like donuts… but make them PUMPKIN! My mini pumpkin muffins are donut-like, but it wasn’t until I transformed my favorite pumpkin muffins into cake-like donuts that I was truly satisfied with a traditional baked pumpkin donut recipe. See recipe notes about turning these into pumpkin muffins or mini pumpkin donuts. This brown sugar icing sets, so the donuts are easy to stack and transport. Using the batter from pumpkin cheesecake muffins, make homemade pumpkin donuts with brown sugar icing for fall breakfast or snack-time.