Baked Pumpkin Donuts with Maple Glaze Recipe
Introduction
Baked pumpkin donuts are a delightful autumn treat that combines tender cake with warm, seasonal flavors. Perfect for breakfast or a cozy snack, these donuts are easy to make and topped with a sweet maple glaze.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup maple glaze
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan. In a large bowl, combine the flour, pumpkin puree, sugar, and eggs, mixing until the batter is smooth and well blended.
- Step 2: Spoon the batter into the donut pan, filling each cavity about three-quarters full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Allow the donuts to cool completely in the pan before removing.
- Step 3: Once cooled, dip or drizzle the donuts with maple glaze. Let the glaze set for a few minutes before serving.
Tips & Variations
- For extra spice, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to the batter.
- Use canned pumpkin puree for convenience, or homemade for a fresh flavor.
- Substitute the maple glaze with cream cheese frosting for a richer topping.
Storage
Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and warm slightly before serving to restore softness. Maple glaze is best when fresh, so apply it just before serving when possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can roast and puree fresh pumpkin, but be sure to drain excess moisture to keep the batter from becoming too wet.
Can I make these donuts vegan?
To make vegan donuts, substitute eggs with flax eggs and use a dairy-free maple glaze or icing.
PrintBaked Pumpkin Donuts with Maple Glaze Recipe
Deliciously moist and tender baked pumpkin donuts, perfect for fall mornings or holiday treats. These donuts are made with pumpkin puree, warm spices, and a sweet maple glaze for an irresistible flavor combination that’s both comforting and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 donuts 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Prepare the batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, combine pumpkin puree, sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth batter.
- Fill the donut pan: Lightly grease a donut pan. Spoon the batter into each cavity, filling about three-quarters full to allow room for rising.
- Bake the donuts: Preheat the oven to 350°F (175°C). Bake the donuts for 12–15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the maple glaze: In a small bowl, whisk together powdered sugar and maple syrup. Add milk a little at a time until the glaze reaches a smooth, dippable consistency.
- Glaze the donuts: Dip the top of each cooled donut into the maple glaze, allowing excess to drip off. Place back on the wire rack until the glaze sets, about 10 minutes.
Notes
- Use canned pumpkin puree for convenience and consistent texture.
- Do not overmix the batter to keep donuts light and fluffy.
- Ensure donuts are completely cool before glazing to prevent melting.
- These donuts can be stored in an airtight container at room temperature for up to 3 days.
- For a vegan version, substitute eggs with flax eggs and use non-dairy milk in the batter and glaze.
Keywords: baked pumpkin donuts, pumpkin spice donuts, maple glaze donuts, fall recipes, baked donuts
