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Baked Pumpkin Donuts with Maple Glaze

Baked Pumpkin Donuts with Maple Glaze

Enjoy the warm flavors of Baked Pumpkin Donuts with Maple Glaze, a delightful treat perfect for autumn.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free option.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 2 teaspoons Pumpkin Pie Spice Substitution: Use a mixture of cinnamon, nutmeg, and ginger.
  • 1 teaspoon Kosher Salt No direct substitutions; however, table salt can be used.
  • 1 teaspoon Baking Soda Ensure it's fresh and activated.
  • 1/2 cup Unsalted Butter, melted Substitution: Coconut oil can be used for a dairy-free version.
  • 3/4 cup Light Brown Sugar Substitution: Granulated sugar for a less complex flavor.
  • 2 large Eggs Substitution: Replace with flax eggs for a vegan option.
  • 1 cup Canned Pumpkin Puree Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • 1 teaspoon Vanilla Extract Homemade vanilla extract is a great substitute.
For the Maple Glaze
  • 1/2 cup Maple Syrup Use pure maple syrup for the best taste.
  • 2 tablespoons Unsalted Butter Substitution: Use a plant-based butter for a dairy-free glaze.
  • 1 teaspoon Vanilla Extract Store-bought or homemade works well.
  • 1/4 teaspoon Kosher Salt No substitutes needed.
  • 1 cup Confectioners' Sugar Sift before use to avoid lumps.

Equipment

  • Donut pan
  • Mixing bowls
  • Hand mixer
  • piping bag
  • small saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and grease your donut pan with non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until well combined.
  3. In another bowl, beat the melted unsalted butter with the light brown sugar on medium-high speed for about 1-2 minutes until smooth and creamy.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well each time. Fold in the canned pumpkin puree and vanilla extract.
  5. Gradually add the dry mixture to the pumpkin mixture at low speed, mixing just until combined.
  6. Fill the donut pan cavities about 2/3 full with the batter.
  7. Bake the donuts for 10-12 minutes until they spring back when pressed.
  8. While the donuts bake, heat the maple syrup in a saucepan over medium heat until it reduces to about 1/2 cup, then stir in melted butter, vanilla extract, and salt.
  9. After cooling the donuts for about 10 minutes, dip the tops into the warm maple glaze.
  10. Serve warm or at room temperature.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 175mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh ingredients and don’t overmix the batter to achieve fluffy donuts.

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