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Easy Baked Pumpkin Donuts with Maple Glaze Recipe

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These baked pumpkin donuts with maple glaze started as a happy kitchen accident and have become a fall favorite. They’re quick, easy, and made with simple ingredients for a tender, spiced treat that’s perfect for sharing.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray. Place the pan on a baking sheet for easier handling.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until evenly distributed.
  3. In a larger bowl, combine the wet ingredients: 1 cup pumpkin puree, ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 large eggs, ½ cup buttermilk, ¼ cup melted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined. A few small lumps are fine. Do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip about ½ inch off one corner. Pipe the batter into the prepared donut cavities, filling each one about ¾ full.
  6. Bake for 10 to 12 minutes, until golden brown around the edges and 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 gently loosen them with a small offset spatula or butter knife and turn the pan over onto a cooling rack. Let them cool completely before glazing.
  8. While the donuts cool, make the maple glaze: In a small bowl, whisk together 1 ½ cups sifted powdered sugar, 3 tablespoons pure maple syrup, 2 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of salt until smooth. Adjust consistency as needed.
  9. Dip the cooled donuts into the glaze, holding each by the edges and twisting slightly to coat evenly. Let excess drip off, then place glazed-side up on the cooling rack. The glaze will set in 10 to 15 minutes.
  10. Optional: Sprinkle cinnamon or flaky sea salt on top right after glazing.

Notes

For best results, use 100% pure pumpkin puree, not pumpkin pie filling. The buttermilk is key for tenderness; if you don’t have it, use ½ cup milk plus ½ tablespoon lemon juice or vinegar, let sit 5 minutes. Don’t overmix the batter. Glaze the donuts when they are slightly warm but not hot. Store unglazed donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed for up to 2 months.

Nutrition

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

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