These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!

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.

That’s like asking Butters not to turkey leg every single day.

Hey, Butters, just save that for the Fall season. K, thanks.

See, it doesn’t work.

So I’m breaking this nonsense Fall rule here.

Because these donuts are a 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!

30 minutes20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 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

  • 3/4 cup maple syrup
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup confectioners’ sugar

Directions:

  1. Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
  2. In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
  3. 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.
  4. 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.
  5. 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.
  6. When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
  7. Serve warm or at room temperature.

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