Print

Light Baked Pumpkin Donuts with Easy Maple Glaze

Light Baked Pumpkin Donuts with Easy Maple Glaze - featured image
Print Recipe

These Light Baked Pumpkin Donuts with Maple Glaze are quick, easy, and perfect for fall gatherings. Made with simple ingredients, they’re tender, moist, and topped with a crackly maple glaze that tastes like autumn.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • ¼ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted if lumpy)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk (for glaze consistency)
  • ¼ teaspoon maple extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 6-cavity donut pan with non-stick baking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into donut cavities, filling each about ⅔ full.
  6. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While donuts cool, make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk until smooth. Add more milk if too thick, or more powdered sugar if too thin. Stir in maple extract if using.
  9. Once donuts are completely cool, dip the top of each into the glaze. Let excess drip off, then place back on the rack. Let glaze set for 10-15 minutes.
  10. Serve at room temperature. Best enjoyed the day they are made.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. For best results, use room temperature eggs and milk. Do not overmix the batter. Let donuts cool completely before glazing. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use flax eggs and plant-based milk. Donuts can be frozen unglazed for up to 3 months.

Nutrition

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

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