Baked Pumpkin Donuts with Maple Glaze Recipe
Introduction
Enjoy the warm flavors of fall with these baked pumpkin donuts topped with a sweet maple glaze. Perfectly tender and lightly spiced, they make a delightful treat for breakfast or an afternoon snack.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk or buttermilk
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1-2 teaspoons milk (optional, to adjust consistency)
Instructions
- Step 1: In a large bowl, mix together pumpkin puree, eggs, vegetable oil, and milk until smooth.
- Step 2: In another bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Step 3: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to keep the donuts tender.
- Step 4: Lightly grease a donut pan. Spoon or pipe the batter into each cavity, filling about three-quarters full to allow room for rising.
- Step 5: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until a toothpick inserted comes out clean and the donuts are risen and springy to touch.
- Step 6: While the donuts bake, whisk together powdered sugar and maple syrup until smooth and glossy. Adjust thickness by adding more powdered sugar to thicken or a splash of milk to thin the glaze.
- Step 7: Let the donuts cool about 10 minutes, then dip or spoon the maple glaze over each one. Allow the glaze to set slightly before serving.
Tips & Variations
- Use buttermilk instead of regular milk for a richer texture and slight tang.
- Add a pinch of ground ginger or allspice to enhance the warm spice flavor.
- For a dairy-free version, substitute milk with almond or oat milk and use refined sugar instead of powdered sugar if strict vegan.
- Ensure not to overmix the batter to keep the donuts light and fluffy.
Storage
Store the cooled glazed donuts in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days but may lose some softness. Reheat gently in a microwave for about 10 seconds before serving to bring back the warmth and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly and is convenient for this recipe. Just be sure it’s pure pumpkin and not pumpkin pie filling which contains added spices and sugars.
Can these donuts be made without a donut pan?
If you don’t have a donut pan, you can bake the batter in muffin tins for pumpkin muffin treats instead. Adjust the baking time to about 15-18 minutes and check for doneness with a toothpick.
PrintBaked Pumpkin Donuts with Maple Glaze Recipe
These Baked Pumpkin Donuts with Maple Glaze are a moist, tender treat perfect for fall mornings or holiday breakfasts. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, these donuts are baked rather than fried, making them a lighter sweet indulgence. Topped with a smooth and glossy maple glaze, they combine classic autumn flavors with a delightful sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Donuts
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk or buttermilk
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Maple Glaze
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1–2 teaspoons milk (optional, to adjust consistency)
Instructions
- Prepare Your Batter: In a large bowl, combine the pumpkin puree, eggs, vegetable oil, and milk. Whisk together until the mixture is smooth and fully blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, ensuring even distribution of the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently just until combined to avoid overmixing, which helps keep the donuts tender and fluffy.
- Fill the Donut Pan: Lightly grease a donut pan to prevent sticking. Use a spoon or piping bag to fill each cavity about three-quarters full, leaving space for the donuts to rise without overflowing.
- Bake the Donuts: Place the pan in a preheated oven at 350°F (175°C). Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. The donuts will be risen and spring back when lightly touched.
- Prepare the Maple Glaze: While the donuts bake, whisk together the powdered sugar and maple syrup in a bowl until the glaze is smooth and glossy. Adjust thickness if necessary by adding more powdered sugar to thicken or a splash of milk to thin the glaze to your preferred consistency.
- Glaze and Serve: Allow the baked donuts to cool for about 10 minutes to ensure they are firm enough for glazing. Dip each donut or spoon the maple glaze over the top. Let the glaze set for a few minutes to achieve a shiny, sweet finish before serving.
Notes
- Using buttermilk instead of regular milk can add extra tenderness and a slight tang to the donuts.
- Ensure not to overmix the batter; stir just until ingredients are combined to keep the donuts light and fluffy.
- For a dairy-free version, substitute milk with almond or oat milk and vegetable oil is already suitable for keeping it vegan-friendly.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- The glaze can be customized by adding a pinch of cinnamon or vanilla extract for extra flavor.
Keywords: pumpkin donuts, baked donuts, maple glaze, fall recipes, autumn desserts, pumpkin spice, easy donut recipe
