Baked Pumpkin Donuts with Maple Glaze Recipe

Introduction

These baked pumpkin donuts with maple glaze offer a delightful fall treat that’s both tender and flavorful. With warm spices and a sweet maple finish, they’re perfect for breakfast or an afternoon snack. Plus, they’re baked, making them a lighter alternative to traditional fried donuts.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup milk
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup powdered sugar (for glaze)
• 2 tablespoons pure maple syrup (for glaze)
• 1-2 tablespoons milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a donut pan lightly with nonstick spray to prepare for baking.
2. Step 2: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. Step 3: In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and milk. Mix until the batter is smooth and well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the donuts tender.
5. Step 5: Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full. Bake for 15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
6. Step 6: To make the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Dip the cooled donuts into the glaze, then set them on a rack to let the glaze firm up before serving.

Tips & Variations

• For extra moisture, substitute half of the vegetable oil with melted butter.
• Add chopped nuts or chocolate chips to the batter for added texture and flavor.
• If you don’t have a donut pan, use a muffin tin and reduce baking time slightly.
• Adjust the thickness of the glaze by adding more or less milk for your preferred consistency.

Storage

Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave for about 10-15 seconds before serving. Keep the glazed donuts covered to prevent the glaze from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can cook and puree fresh pumpkin until smooth to substitute canned pumpkin puree in this recipe. Make sure it’s well-drained to avoid excess moisture in the batter.

Can I make these donuts gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend in place of all-purpose flour and ensure that your baking powder and other ingredients are gluten-free for best results.

Baked Pumpkin Donuts with Maple Glaze Recipe

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★★★★★

4.7 from 110 reviews

Delight in these warm, moist Baked Pumpkin Donuts topped with a sweet and smooth maple glaze. Perfect for fall mornings or cozy afternoons, these donuts combine the rich flavor of pumpkin and aromatic pumpkin pie spice, baked to perfection in a donut pan for a healthier alternative to fried treats.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup milk

Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray to ensure easy removal of the donuts once baked.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures your leavening agents and spices are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and milk until the mixture becomes smooth and well-blended.
4. Combine Wet and Dry Mixtures: Add the wet ingredients into the bowl with dry ingredients. Stir gently until just combined, taking care not to overmix to maintain a tender crumb.
5. Fill and Bake: Spoon or pipe the batter into the prepared donut pan cavities, filling each about three-quarters full. Bake for 15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Maple Glaze: Whisk together powdered sugar, pure maple syrup, and 1 to 2 tablespoons of milk until smooth and pourable.
7. Glaze the Donuts: Once the donuts are completely cooled, dip the tops into the maple glaze. Set the glazed donuts on a wire rack to let the glaze set before serving.

Notes

• Using canned pumpkin puree ensures consistent moisture and flavor; avoid pumpkin pie filling, which contains added sugars and spices.
• Do not overmix the batter to keep your donuts light and fluffy.
• If you don’t have a piping bag, a spoon works perfectly to fill the donut cavities.
• You can adjust the consistency of the glaze by adding more or less milk as needed.
• Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: pumpkin donuts, baked donuts, maple glaze, fall recipes, pumpkin spice donuts, healthy donuts