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Cozy Baked Pumpkin Donuts with Easy Maple Glaze

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Soft and cakey baked pumpkin donuts coated in a glossy maple glaze that soaks in just enough to make every bite unforgettable. These come together in under 30 minutes with simple pantry ingredients, perfect for fall mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) canned pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your donut pan with non-stick spray. Place the pan on a baking sheet for easier handling.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Break up any lumps of brown sugar with your fingers.
  3. In a large bowl, combine the pumpkin puree, eggs, melted butter, milk, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula. Mix only until no streaks of flour remain. A few tiny lumps are fine. The batter will be thick and fluffy.
  5. Let the batter rest for 5 minutes.
  6. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. The edges should be lightly golden.
  8. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
  9. While the donuts cool, make the maple glaze. In a medium bowl, whisk together the sifted powdered sugar, maple syrup, vanilla extract, and salt. Add milk 1 tablespoon at a time until you reach a thick but pourable consistency. The glaze should coat the back of a spoon and slowly drip off.
  10. Once the donuts are completely cool (about 10 minutes), dip each one top-side down into the glaze. Let the excess drip off for a few seconds, then place the donut back on the cooling rack, glazed side up. The glaze will set in about 15-20 minutes.

Notes

Don’t glaze the donuts while they’re still warm or the glaze will soak in. Room temperature ingredients matter for best texture. Let the batter rest for 5 minutes before baking for a more tender crumb. For gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil or vegan butter and oat milk or almond milk.

Nutrition

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

Find it online: https://clunkcook.com/cozy-baked-pumpkin-donuts-with-easy-maple-glaze/