Baked Pumpkin Donuts with Maple Glaze
Delicious baked pumpkin donuts topped with a sweet maple glaze, perfect for fall or any time you crave something warm and sweet.
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.
Notes
For best texture, do not overmix the batter. You can add chocolate chips, nuts, or dried fruit for a fun twist. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Reheat in the microwave before serving.