Full of fall spices, these Baked Pumpkin Donuts are made in a matter of minutes then topped with a simple maple glaze for a sweet breakfast.
Pumpkin donuts and apple cider donuts are quintessential fall delights, and I'm thinking you need these in your life. If you can grab some canned pumpkin (why is canned pumpkin so difficult to find these days?!), add these to your list ASAP. Don't let the long list of ingredients scare you. Most of the ingredients are all pantry staples.
I love these donuts eaten naked OR covered in a one-minute maple glaze then topped with some of my favorite pecan pieces. And can I tell you that these beauties baking produce the most amazing smell? The smell of fall!
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What You Need
I told you -- don't let this list scare you. They all get dumped into two bowls (wet and dry ingredients) and whisked to combine -- and I bet you have almost everything already.
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- pumpkin pie spice
- vegetable or canola oil
- light or dark brown sugar
- eggs
- canned pumpkin puree
- milk
- pure vanilla extract
How to Make Baked Pumpkin Donuts
First, start by putting all of the dry ingredients in one bowl and all of the wet ingredients into other.
Second, with a spatula, fold the wet ingredients into the dry ingredients just until you see no more of the flour mixture.
Next, place the batter into a gallon-sized plastic bag with a sealed top. Clip off one corner of the bag with scissors, and pipe the batter into each of the donut cavities until they are about ⅔ full.
Bake for about 10 minutes or until the donuts bounce back after you press on them with your finger. You know they're ready to go!
While the donuts are cooling, make the glaze (read more details below). Then dip cooled donuts into the glaze, top with pecans (optional but I highly recommend) and immediately devour.
The Maple Glaze
This maple glaze gets me every time. It's so easy to make -- and requires 3 ingredients you whisk together in a bowl. Not hard and such a sweet way to top your donuts.
You only need confectioner's sugar, maple syrup, and heavy cream.
Other Baked Donuts You'll Love
xox,
kathryn
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Baked Pumpkin Donuts with Maple Glaze
Ingredients
For donuts:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup vegetable or canola oil
- ¾ cup light or dark brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- ⅓ cup milk (any kind)
- 1 teaspoon pure vanilla extract
For maple frosting:
- ⅔ cup confectioner's sugar
- 6 teaspoons maple syrup
- 4 teaspoons heavy whipping cream, plus bit more
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F. Spray donut pan with non-stick cooking spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together. Using a spatula, pour the wet ingredients into the dry ingredients. Fold ingredients together until no flour remains.
- Place batter in a plastic bag and cut one corner off to pipe batter into donut cavities. Fill ¾ of the way full.
- Bake for 10-11 minutes or until donuts are lightly browned. If you poke your finger on top of the donut, the donut should bounce back. Cool donuts for a couple of minutes before flipping over onto wire rack to cool completely.
- To make the glaze: Combine the confectioner's sugar, maple syrup, and heavy cream in a bowl. Whisk until smooth. Add more sugar if glaze is too thin and more heavy cream if glaze is too thick. Dip cooled donuts into the glaze until the entire half of the donut is covered, place back on the wire rack and sprinkle pecan bits over all or part of the donut. Repeat until all donuts are glazed. Enjoy immediately!
Notes
Anne says
Good texture, but very bland despite the pumpkin pie spice and cinnamon. The glaze was also lacking in flavor.
Kathryn says
I'm sorry the recipe wasn't as flavorful as you had hoped, Anne!
❤️ Kathryn