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Baked Pumpkin Donuts with Maple Glaze Recipe

Baked Pumpkin Donuts with Maple Glaze Recipe
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★★★★★

4.9 from 32 reviews

Delight in these moist and flavorful Baked Pumpkin Donuts topped with a sweet and smooth maple glaze. Perfectly spiced with cinnamon, nutmeg, and ginger, these homemade baked donuts are a healthier alternative to fried versions, bringing the taste of fall right to your kitchen. Quick to prepare and easy to customize, they’re a great treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Wet Ingredients

  • ½ cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ cup milk (or almond milk)
  • ¼ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

For the Maple Glaze

  • ½ cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 2 teaspoons milk (or more to desired consistency)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a nonstick donut pan with cooking spray or grease it with butter to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined for a fragrant spice blend.
  3. Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, milk, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula just until combined. Avoid overmixing to keep the donuts tender.
  5. Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan, filling each mold about three-quarters full. Tap the pan lightly on the counter to release any trapped air bubbles.
  6. Bake the Donuts: Place the pan in the preheated oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick into the donuts; it should come out clean. Let the donuts cool in the pan for 5 minutes.
  7. Transfer to Wire Rack: Carefully remove the donuts from the pan and set them on a wire rack to cool completely before glazing to ensure the glaze adheres properly.
  8. Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Add a bit more milk if the glaze is too thick for dipping.
  9. Glaze the Donuts: Dip each cooled donut into the maple glaze, allowing the excess to drip off. Place glazed donuts back on the wire rack to let the glaze set for about 10 minutes.
  10. Serve or Store: Enjoy the donuts fresh, or store them in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

  • For a dairy-free version, substitute milk with almond milk and use vegetable oil instead of butter.
  • Make sure not to overmix the batter to keep the donuts light and fluffy.
  • Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Feel free to add chopped nuts or chocolate chips to the batter for extra texture.
  • Use pure canned pumpkin puree, not pumpkin pie filling, to maintain recipe balance.

Nutrition

Keywords: pumpkin donuts,baked donuts,maple glaze,pumpkin spice donuts,fall recipes,holiday breakfast

Find it online: https://chefmilacook.com/baked-pumpkin-donuts-with-maple-glaze-recipe/