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Easy Baked Pumpkin Donuts with Maple Glaze

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Tender, baked pumpkin donuts with a real maple glaze that tastes like fall. Made with simple pantry ingredients and ready in under 30 minutes, these are perfect for cozy mornings or fall brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tbsp (57g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tbsp (45ml) pure maple syrup
  • 1–2 tbsp (15-30ml) heavy cream or milk
  • ½ tsp vanilla extract (optional, for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a standard 6-cavity donut pan generously with butter or nonstick spray.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  5. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling about ¾ full.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
  8. While the donuts cool, make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, 1 tablespoon of heavy cream or milk, vanilla extract (if using), and a pinch of salt. Add more cream 1 teaspoon at a time if too thick, or more powdered sugar if too thin.
  9. Dip the tops of the slightly warm donuts into the glaze. Let excess drip off, then place glazed-side up on the cooling rack. The glaze will set in about 10-15 minutes.
  10. Serve immediately or store as directed.

Notes

Don’t overmix the batter or the donuts will be tough. Use room temperature ingredients for best results. Glaze while donuts are slightly warm for better adhesion. For a thicker glaze, dip twice, letting the first layer set for 5 minutes. Store unglazed donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: baked pumpkin donuts, maple glaze, fall donuts, pumpkin spice, easy donut recipe, baked donuts, pumpkin dessert

Find it online: https://cookluma.com/easy-baked-pumpkin-donuts-with-maple-glaze/