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Perfect Baked Pumpkin Donuts with Easy Maple Glaze

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These baked pumpkin donuts with maple glaze are soft, tender, and perfectly spiced. Ready in under 30 minutes with no yeast or deep frying, they’re the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup (170g) canned pumpkin puree
  • 2 large eggs, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 tablespoons (28g) unsalted butter, melted and cooled slightly
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) heavy cream or milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-well donut pan with butter or non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Make a well in the center.
  3. In a medium bowl, whisk together pumpkin puree, eggs, vegetable oil, melted butter, buttermilk, and vanilla extract until smooth.
  4. Pour wet ingredients into the well of dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full. Tap pan gently to release air bubbles.
  6. Bake for 9-11 minutes, until donuts spring back when touched and a toothpick inserted comes out clean. Cool in pan for 3-4 minutes, then transfer to a wire rack to cool completely (about 10 minutes).
  7. For the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, vanilla extract, and salt. Add heavy cream or milk 1 tablespoon at a time until thick but pourable.
  8. Dip tops of cooled donuts into glaze, letting excess drip off. Place glazed side up on rack. Let set for 10-15 minutes before serving.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Pipe batter for even filling. Let donuts cool completely before glazing. For a thicker glaze, double dip after first layer sets. Store in an airtight container at room temperature for up to 2 days. Freeze unglazed donuts for up to 3 months.

Nutrition

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

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