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Baked Pumpkin Donuts with Maple Glaze Recipe

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

5 from 21 reviews

Delightfully fluffy baked pumpkin donuts topped with a rich and sweet maple glaze, perfect for a cozy fall breakfast or snack. These donuts combine warm spices and pumpkin puree for a moist, flavorful treat without the guilt of frying.

Ingredients

Scale

Donuts

  • 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

Maple Glaze

  • ¾ cup maple syrup
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup confectioners’ sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C) and coat a donut pan with nonstick spray to ensure easy removal of the donuts after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until evenly combined.
  3. Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat the melted butter and light brown sugar on medium-high speed for 1-2 minutes until well combined and slightly fluffy.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  5. Incorporate Pumpkin and Vanilla: Beat in the pumpkin puree and vanilla extract until just combined, taking care not to overmix the batter.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients at low speed, mixing just until incorporated, to maintain the batter’s lightness.
  7. Fill Donut Pan and Bake: Evenly scoop the batter into the prepared donut pan, filling each mold about three-quarters full. Bake in the preheated oven for 10-12 minutes, or until the donuts are slightly browned and spring back when gently pressed.
  8. Prepare Maple Glaze: While the donuts bake, warm the maple syrup in a small saucepan over medium heat. Reduce it to about ½ cup, approximately 5 minutes, then whisk in the unsalted butter, vanilla extract, and kosher salt until melted and combined. Finally, whisk in confectioners’ sugar until the glaze is smooth.
  9. Glaze Donuts: Allow the donuts to cool in the pan for 10 minutes before carefully dipping the tops into the maple glaze. Set them aside so the glaze can firm up before serving.
  10. Serve: Enjoy the donuts warm or at room temperature for the best flavor and texture.

Notes

  • Use canned pumpkin puree for best consistency; avoid pumpkin pie filling which is sweetened and spiced.
  • Don’t overmix the batter to keep the donuts light and tender.
  • If you don’t have a donut pan, you can use a muffin pan and hollow out the centers after baking.
  • The glaze can be stored in the refrigerator and gently warmed before using.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

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

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