Baked Pumpkin Donuts with Maple Glaze
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Why is it that it’s only acceptable to eat pumpkin-related goodies during the Fall? Because there’s just something so wrong about that. Completely, and utterly wrong.
So I’m breaking this nonsense Fall rule here because these donuts are an absolute must. I don’t care if it’s April, May or June. We are having these donuts whenever we want.
With that warm reduced maple glaze, how could you not? Or maybe we just save that glaze for something else during the year.
That might be more acceptable.
Baked Pumpkin Donuts with Maple Glaze
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
For the maple glaze
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners' sugar
Instructions
- Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
- To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners' sugar until smooth.
- When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
- Serve warm or at room temperature.
Did you make this recipe?
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Do you have a similar recipe for muffins?
Can I use a silacone pan
These donuts were tasty. The maple glaze was a little too sweet for me.
These are absolutely delicious! My family devoured these. Highly recommend
Very good! I didn’t use the maple glaze, because I didn’t want to give up that much of my good maple syrup. I brushed with a little butter and sprinkled with cinnamon and sugar. It was the perfect compliment to the donuts. I really enjoyed the donuts! I also used fresh pumpkin purée…nothing beats that! It’s true once you try the fresh…you won’t want the can pumpkin! (Unless fresh pumpkins are not available). I like the idea of the fresh…no potential for manufacturing issues. The more we make homemade, the healthier we will be!
Made these the other night to test for Thanksgiving dessert. Followed recipe to a T and OMG, biggest hit. Can’t wait to make them again. Thank you!
Would a silicone donut baking pan work as well?
Oh my gosh!! Just make them! So delicious.
What an amazing recipe!!!!
So easy and really delicious! And maple glaze is to die for. Really soft and airy and fluffy and moist donuts- way better than Dunkin!!!!!!!!
Thank you for all great recipe!
Anyone made these with gluten free flour?
Turned out delish! Didn’t have a donut machine but used my Baby Cakes cake pops machine. Baked for 3-1/2 minutes and made 60 pops. Great receipe!
Oh my word these are SO good! They are so moist. Can’t wait to have another with my coffee in the morning! My family agrees, best baked doughnut recipe we’ve made!
Is it possible for me to make these without a stand mixer and just a hand mixer?
Great recipe! Very easy to follow and the donuts were great. It only made 10 donuts for me instead of 12 and I did have to make extra glaze, but I could’ve just been over filling them. Definitely will make these again!
How many ounces in your can of pumpkin puree? Thank you!
The recipe calls for one cup of canned pumpkin puree, so any size can you may already have is fine.
Do these freeze well?
Great recipe! Followed recipe completely and they were wonderful! Thanks!
So glad these were a winner for you!
I haven’t made these Pumpkin Donuts yet because I do have an electric donut maker and I am wondering if I can gook them using that?
They sound so yummy ….. I do hope they will work
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Hi, I’ve been following your Instagram and website for a while and any recipe I’ve veered tried has turned out absolutely amazing. Baked these donuts today and everyone in the family loved them. Thank you for posting such wonderful, delicious and easy to follow recipes!
Awesome!
Made these. My husband said they were the best doughnuts he had ever had. Shared with friends and they agreed. Had trouble getting the maple syrup to reduce so I just made a double batch and everyone was thrilled. Served with spicy candied bacon…
If I make the doughnuts the night before I plan to serve them, how would you recommend I store them? And should I reheat them? If so, how, at what temperature, and for how long? I’m not a morning person. Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.