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Baked Pumpkin Donuts with Maple Glaze

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Yield: 12 donuts
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 35 minutes (plus cooling time)

Recipe Intensity: Easy. This is a simple, one-bowl recipe that is perfect for bakers of all levels, including beginners and children (with supervision). The key is a light hand when mixing and not overbaking.

Ingredients

For the Pumpkin Donuts:

  • Non-stick cooking spray or softened butter for greasing

  • 1 ¾ cups (218g) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • ½ teaspoon ground cinnamon

  • ⅓ cup (80ml) neutral oil (such as vegetable or canola)

  • ½ cup (100g) light brown sugar, packed

  • ⅓ cup (67g) granulated sugar

  • 1 large egg, at room temperature

  • 1 ½ teaspoons pure vanilla extract

  • 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)

  • ½ cup (120ml) whole milk or buttermilk, at room temperature

For the Maple Glaze:

  • 1 ½ cups (180g) confectioners’ sugar, sifted

  • 3 tablespoons pure maple syrup (not pancake syrup)

  • 1-2 tablespoons milk or cream

  • ½ teaspoon pure vanilla extract

  • Pinch of salt

Optional for Garnish:

  • Chopped toasted pecans or walnuts

  • A sprinkle of cinnamon or pumpkin pie spice

Instructions

1. Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Thoroughly grease the cavities of two standard 6-cavity donut pans with non-stick cooking spray or softened butter. This is a crucial step to ensure the donuts release cleanly.

2. Combine Dry Ingredients:

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Whisking ensures the leavening agents and spices are evenly distributed, preventing bitter pockets in the final product.

3. Combine Wet Ingredients:

In a separate medium bowl, whisk the neutral oil, brown sugar, and granulated sugar together until well combined. Add the egg and vanilla extract, whisking vigorously until the mixture is smooth. Finally, whisk in the pure pumpkin puree and milk until the wet ingredients are fully homogenous.

4. Make the Batter:

Pour the wet pumpkin mixture into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. A few streaks of flour are okay; do not overmix. Overmixing develops gluten and will lead to tough, dense donuts. The batter will be thick and spoonable.

5. Fill the Pans and Bake:

Spoon the batter into the prepared donut pans, filling each cavity about ⅔ to ¾ full. You can also transfer the batter to a large zip-top bag, snip off a corner, and pipe it into the pans for a cleaner process.
Bake for 10-12 minutes, or until the donuts are springy to the touch and a toothpick inserted into the crown comes out clean.

6. Cool the Donuts:

Remove the pans from the oven and allow the donuts to cool in the pan for 5 minutes. Then, gently loosen the edges and transfer them to a wire rack to cool completely before glazing. Glazing warm donuts will cause the glaze to melt and slide off.

7. Prepare the Maple Glaze:

While the donuts are cooling, make the glaze. In a medium bowl, whisk together the sifted confectioners’ sugar, maple syrup, 1 tablespoon of milk, vanilla extract, and a pinch of salt. Whisk until completely smooth. The glaze should be thick but pourable. If it’s too thick, add the remaining milk, a teaspoon at a time, until you reach the desired consistency.

8. Glaze and Serve:

Once the donuts are completely cool, dip the top of each donut into the maple glaze, twisting slightly to ensure an even coat. Lift it up, allow the excess glaze to drip off for a moment, and then place it back on the wire rack. Immediately sprinkle with chopped toasted nuts or a dusting of spice if desired. Allow the glaze to set for about 15 minutes before serving.

Notes & Tips

  • The Importance of Room Temperature: Using room temperature egg, milk, and pumpkin puree helps the ingredients emulsify better, creating a smoother batter and a more even rise.

  • Avoid Overmixing: This is the golden rule of tender baked donuts. Mix until the flour is just incorporated, and no further.

  • Don’t Overbake: Keep a close eye on the donuts after the 10-minute mark. They bake quickly, and overbaking is the primary cause of dry donuts.

  • Pumpkin Puree Note: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

  • Storage: These donuts are best enjoyed the day they are made. Store any leftovers in a single layer in an airtight container at room temperature for up to 2 days. The glaze may become slightly sticky.

  • Buttermilk Substitute: If using buttermilk, the slight tang will beautifully complement the sweetness and spice. To make your own, add 1 ½ teaspoons of white vinegar or lemon juice to the ½ cup of milk and let it sit for 5 minutes before using.

Nutrition Information

Please note: This is an estimated nutritional calculation based on the listed ingredients and is intended as a guideline only. Values may vary based on specific brands and portion sizes.

Serving Size: 1 glazed donut
Calories: 235
Total Fat: 7g

  • Saturated Fat: 1g

  • Trans Fat: 0g
    Cholesterol: 15mg
    Sodium: 220mg
    Total Carbohydrates: 41g

  • Dietary Fiber: 1g

  • Total Sugars: 27g

  • Includes 22g Added Sugars
    Protein: 3g

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