Baked Pumpkin Donuts with Maple Glaze are the perfect treat for fall or any time you crave something warm and sweet. These donuts are soft, fluffy, and packed with the rich flavor of pumpkin and warm spices. Topped with a sweet maple glaze, they are sure to please anyone who takes a bite!
Why Make This Recipe
This recipe is easy to follow and requires simple ingredients that you may already have in your kitchen. Baked instead of fried, these donuts are a healthier option without sacrificing taste. Whether for breakfast, as a snack, or a dessert, they fit perfectly into any occasion. Plus, the aroma of pumpkin and spices baking in your oven will fill your home with warm feelings of comfort.
How to Make Baked Pumpkin Donuts with Maple Glaze
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 cup maple syrup
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup confectioners’ sugar
Directions:
- Preheat the oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, mix together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In an electric mixer with a paddle attachment, beat the melted butter and brown sugar on medium-high speed until well combined, about 1-2 minutes.
- Beat in the eggs one at a time until mixed well. Then add in the pumpkin puree and vanilla extract, mixing until just combined.
- Gradually add the flour mixture to the wet ingredients at low speed, mixing just until incorporated.
- Scoop the batter evenly into the donut pan. Bake in the oven for 10-12 minutes or until the donuts are slightly brown and spring back when touched.
- To make the glaze, heat maple syrup in a small saucepan over medium heat until it reduces to 1/2 cup, about 5 minutes. Whisk in the butter, vanilla, and salt until the butter melts. Then, whisk in the confectioners’ sugar until smooth.
- Allow the donuts to cool for 10 minutes. Dip the tops of the donuts into the glaze and let it set before serving.
- Serve warm or at room temperature.
How to Serve Baked Pumpkin Donuts with Maple Glaze
These donuts are best served fresh out of the oven. You can enjoy them plain, or with a hot cup of coffee or tea. They also make a great addition to brunch or as a sweet snack during the day.
How to Store Baked Pumpkin Donuts with Maple Glaze
To store the donuts, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for a week. Simply reheat them in the microwave for about 10-15 seconds before serving for a warm treat.
Tips to Make Baked Pumpkin Donuts with Maple Glaze
- Make sure not to overmix the batter; it should be just combined for the best texture.
- Use fresh pumpkin puree or good-quality canned pumpkin for maximum flavor.
- Let the donuts cool slightly before glazing to prevent the glaze from melting off.
Variation
You can add chocolate chips, nuts, or even dried fruit to the batter for a fun twist on the classic flavor. Experimenting with different spices like cinnamon or nutmeg can also enhance the flavor!
FAQs
Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option, but the texture may be denser.
Can I freeze Baked Pumpkin Donuts?
Yes, these donuts freeze well. Place them in a single layer in a freezer bag and they will last for up to 2 months. Thaw before enjoying.
How can I make a dairy-free version?
You can use a dairy-free butter substitute and almond milk instead of butter for the glaze to make this recipe dairy-free.
Enjoy your delicious Baked Pumpkin Donuts with Maple Glaze!
Baked Pumpkin Donuts with Maple Glaze
Ingredients
For the donuts
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 0.75 teaspoon kosher salt
- 0.25 teaspoon baking soda
- 0.5 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
For the glaze
- 0.75 cup maple syrup
- 1.5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- 0.25 cup confectioners’ sugar
Instructions
Preparation
- Preheat the oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, mix together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In an electric mixer with a paddle attachment, beat the melted butter and brown sugar on medium-high speed until well combined, about 1-2 minutes.
- Beat in the eggs one at a time until mixed well. Then add in the pumpkin puree and vanilla extract, mixing until just combined.
- Gradually add the flour mixture to the wet ingredients at low speed, mixing just until incorporated.
- Scoop the batter evenly into the donut pan.
- Bake in the oven for 10-12 minutes or until the donuts are slightly brown and spring back when touched.
Glazing
- To make the glaze, heat maple syrup in a small saucepan over medium heat until it reduces to 1/2 cup, about 5 minutes.
- Whisk in the butter, vanilla, and salt until the butter melts.
- Whisk in the confectioners’ sugar until smooth.
- Allow the donuts to cool for 10 minutes. Dip the tops of the donuts into the glaze and let it set before serving.
- Serve warm or at room temperature.
