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Easy Baked Pumpkin Donuts with Maple Glaze

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These baked pumpkin donuts are tender, spiced, and topped with a rich maple glaze. Ready in under 30 minutes, they’re the perfect fall treat for breakfast, brunch, or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil or canola oil)
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 tablespoons pure maple syrup (Grade A Dark Amber recommended)
  • 1 to 2 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with cooking spray or melted butter.
  2. In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined (a few streaks of flour are okay; 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 them about ⅔ to ¾ full.
  6. Bake for 10 to 12 minutes, until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. While the donuts cool, make the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, 1 tablespoon of milk, vanilla extract, and a pinch of salt. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable.
  9. Once the donuts are completely cool, dip the top of each donut into the glaze. Let excess drip off, then place them back on the wire rack, glazed side up. The glaze will set in about 10 to 15 minutes.
  10. Serve immediately or let the glaze fully harden. Enjoy!

Notes

Do not overmix the batter; overmixing leads to tough donuts. Use room temperature ingredients for best results. Let donuts cool completely before glazing to prevent the glaze from being absorbed. If you only have one donut pan, let it cool completely between batches. Test your baking powder if it’s old.

Nutrition

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

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