Description
These irresistible baked pumpkin donuts are moist, flavorful, and perfectly spiced with pumpkin pie spice. Topped with a rich maple glaze, they make a delightful seasonal treat perfect for fall or any time you crave a sweet, comforting donut without the deep-frying. Easy to prepare and bake in just 30 minutes, these donuts balance the warmth of pumpkin with the sweetness of maple syrup glaze for a cozy dessert or breakfast option.
Ingredients
Scale
Donuts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Maple Glaze
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners’ sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to ensure the donuts do not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. This ensures all leavening and spices are evenly distributed.
- Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter with the packed light brown sugar until combined. Then add in the eggs, canned pumpkin puree, and vanilla extract, mixing well to create a smooth wet mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and free of lumps, being careful not to overmix.
- Fill Donut Pan: Using a piping bag or spoon, fill each donut mold about ¾ full with the batter, ensuring even distribution for uniform baking.
- Bake the Donuts: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean, indicating doneness.
- Cool Donuts: Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare Maple Glaze: While the donuts cool, heat the maple syrup and unsalted butter in a small saucepan over low heat until melted and combined. Remove from heat, then stir in the vanilla extract, kosher salt, and confectioners’ sugar until the glaze is smooth.
- Glaze the Donuts: Dip the cooled donuts into the maple glaze, allowing any excess to drip off. Place donuts back on the wire rack and let the glaze set before serving.
Notes
- Ensure not to overmix the batter to keep donuts light and fluffy.
- For best results, use canned pumpkin puree, not pumpkin pie filling.
- The glaze can be warmed slightly if it thickens too much before dipping.
- Store donuts in an airtight container at room temperature for up to 2 days.
- These donuts can also be frosted with cream cheese glaze as an alternative.
