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Baked Pumpkin Donuts with Maple Glaze

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These baked pumpkin donuts with maple glaze are tender, spiced, and come together in under 30 minutes. Perfect for a cozy fall morning, they’re made with simple ingredients and topped with a rich maple glaze that takes them over the top.

Ingredients

  • All-purpose flour, 1 ¾ cups (210g)
  • Granulated sugar, ½ cup (100g)
  • Light brown sugar, ¼ cup (50g), packed
  • Baking powder, 1 ½ teaspoons
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin puree, 1 cup (240g)
  • Large eggs, 2, room temperature
  • Unsalted butter, ¼ cup (56g), melted and slightly cooled
  • Milk, ¼ cup (60ml)
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, 1 ½ cups (180g)
  • Pure maple syrup, 3 tablespoons
  • Milk, 1-2 tablespoons (for glaze)
  • Vanilla extract, ½ teaspoon (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together the wet ingredients: pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or zip-top bag. Snip off about ½ inch from the corner and pipe into the prepared donut pan, filling each cavity about ¾ full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
  7. While the donuts cool, make the glaze: In a shallow bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, vanilla extract, and a pinch of salt. Add more milk, 1 teaspoon at a time, until thick but pourable.
  8. Once donuts are completely cool, dip the tops into the glaze. Let excess drip off, then place back on the cooling rack, glazed side up. Let set for 10-15 minutes.

Notes

Don’t overmix the batter to keep donuts tender. Use room temperature ingredients to prevent butter from solidifying. Let donuts cool completely before glazing to prevent glaze from sliding off. For best results, use real maple syrup in the glaze.

Nutrition

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

Find it online: https://forkmila.com/baked-pumpkin-donuts-with-maple-glaze-easy-30-minute-treat/