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
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.
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Do these work without a donut pan? Could you make donut holes or would they not hold shape?
This recipe requires a donut pan. This is the one I use.
https://www.amazon.com/Wilton-2105-1620-Cavity-Nonstick-Donut/dp/B015PXGLQI/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1507569103&sr=1-3&keywords=donut+pan
This looks WONDERFUL, how many donuts does this recipe make?
I’m heading to Michaels today for some donut pans.
These will be great for our Christmas Bazar.
This recipe yields 12 donuts.
Looks yummy!……but what is a “donut pan”?
A pan to bake donuts! This is the one I use.
https://www.amazon.com/Wilton-2105-1620-Cavity-Nonstick-Donut/dp/B015PXGLQI/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1507569103&sr=1-3&keywords=donut+pan
What can I use if I don’t have a doughnut pan?
This recipe requires a donut pan. This is the one I use.
https://www.amazon.com/Wilton-2105-1620-Cavity-Nonstick-Donut/dp/B015PXGLQI/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1507569103&sr=1-3&keywords=donut+pan
You can make a temporary donut pan by sticking your finger into the bottom of a 6×6 piece of tin foil then set it in a muffin tin.
I always tend to skip past recipes that call for a standing mixer (because i don’t have one,lol). But I’d really like to make these. They sound so delicious! Do you think a hand mixer will do?
Yes, absolutely.
ahhhhh! why do these have to look so yummy! Making these tomorrow!! Want one now!
Perfect timing for perfect flavours ! Thank you !