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Straight on image of Baked Pumpkin Donuts with Maple Glaze on a wire rack.

Baked Pumpkin Donuts with Maple Glaze


  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 1 dozen donuts 1x

Description

Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon*
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1 Pinch cloves
  • 1 Pinch allspice
  • 1 large egg, at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 3/4 cup canned pumpkin puree
  • 3/4 cup buttermilk*
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted, slightly cooled

Glaze:

  • 1 cup powdered sugar
  • 1/2 cup pure maple syrup
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prep oven and pan: Preheat oven to 350°F. Grease two donut pans with melted butter.
  2. Mix dry ingredients: Place a sieve over a large bowl. Add flour, baking powder, baking soda, salt and spices to sieve. Sift ingredients together into bowl.
  3. Mix wet ingredients: In another bowl, add egg and sugar. Whisk until very smooth. Add pumpkin, milk and vanilla and whisk to combine.
  4. Mix wet and dry: Pour wet ingredients into dry ingredients and whisk together. Stir in melted, cooled butter.
  5. Pipe into pans: Transfer batter to a piping bag. Cut tip making a ¾ inch opening and pipe into greased pans. You can also use a spoon to transfer batter to the pan. If you only have one donut pan, bake in two batches.
  6. Bake and cool: Bake for 9-12 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then invert pan onto wire rack. Allow donuts to cool completely.
  7. Glaze and enjoy: Sift powdered sugar into a large bowl. Stir in maple, butter and vanilla. Dip cooled donuts into glaze and allow to set on a wire rack. After about 30 minutes, I dipped the donuts for a second time. Enjoy.

Notes

  1. You may substitute 1 teaspoon of pumpkin pie spice for the spices in this recipe.
  2. You can make a buttermilk substitute one of two ways: combine ¾ cup of whole of 2% milk with 2 teaspoons of white vinegar and allow to sit for 5 minutes, OR combine ½ cup plain yogurt with about ¼ cup milk.
  3. This glaze recipe was adapted from Sally’s Baking Addiction.
  4. If you don’t have a donut pan, try a muffin pan. Baking times will vary.
  5. Make sure your donuts are completely cooled before glazing. The temperature of the glaze also affects the final results. When my glaze was warmer, it appeared thinner on my donuts and reminded me more of a bakery style glazed donut. Some of the glaze also soaked into the donut, which was tasty. When the glaze was cooler, it created a thicker layer and was more like frosted donut
  6. Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3-5 days.
  7. To freeze, wrap individually in plastic wrap and place in a resealable freezer bag. Store up to 3 months. To defrost, place in the fridge the night before you want to eat them. Then place on the counter until room temperature. 
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Category: Donuts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 donut
  • Calories: 290
  • Sugar: 32g
  • Sodium: 185mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 43mg

Keywords: baked pumpkin donuts with maple glaze, baked pumpkin donuts, pumpkin donuts