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    Home » Breakfast

    Baked Pumpkin Donuts with Maple Glaze

    October 9, 2020 by Kathryn Leave a Comment

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    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!

    aerial photo of 3 glazed pumpkin donuts and 3 baked donuts on cooling rack.

    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.

    three part collage showing 1. wet and dry ingredients separated into bowls, 2. combing wet ingredients into dry and 3. placing batter into plastic bag and filling donut pan.

    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.

    flatlay with bowl of glaze and ingredients to make it -- confectioner's sugar, heavy cream, and maple syrup.

    Other Baked Donuts You'll Love

    • Gluten Free Chocolate Cake Donuts
    • Fresh Baked Blueberry Donuts
    • Baked Mini Donuts
    close up of the top of a donut with pecan pieces on top.

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Baked Pumpkin Donuts with Maple Glaze

    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.
    No ratings yet
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    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: baked donuts, homemade donuts, pumpkin donuts
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Glazing: 5 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 large donuts

    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

    Storage: Store donuts in airtight container at room temperature for 1-2 days.  You can also extend the life of the donuts by putting them in the refrigerator for 4-5 days. 
    close up of one pumpkin donut glazed and topped with pecan pieces.

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    Hi, I'm Kathryn! Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.

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