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Baked Pumpkin Donuts with Maple Cinnamon Glaze

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These baked pumpkin donuts with maple cinnamon glaze are tender, cakey, and perfectly spiced for fall. Made with simple ingredients and ready in about 30 minutes, they’re a cozy treat for any autumn morning.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (preferably freshly grated)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (whole milk preferred, 2% works)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber)
  • ½ teaspoon ground cinnamon
  • 2–3 tablespoons milk (start with 2)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or melted butter.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Add vegetable oil, milk, and vanilla extract; whisk until fully combined.
  4. Pour dry ingredients into wet ingredients. Fold together with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until a toothpick inserted into the thickest part comes out clean and edges are lightly golden. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While donuts cool, make glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Add milk 1 tablespoon at a time until smooth and pourable.
  8. Once donuts are completely cool, dip tops into glaze or drizzle over them. Let glazed donuts sit on wire rack for 10-15 minutes until glaze sets. Optionally sprinkle with cinnamon while glaze is wet.

Notes

Do not overmix batter to avoid tough donuts. Use plain pumpkin puree, not pumpkin pie filling. For best results, let donuts cool completely before glazing. Unglazed donuts can be frozen for up to 3 months; glaze fresh after thawing. If using a muffin tin for donut holes, bake 8-10 minutes.

Nutrition

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

Find it online: https://vexifood.com/baked-pumpkin-donuts-with-maple-cinnamon-glaze/