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Baked Pumpkin Donuts with Maple Glaze

Robyn
These baked pumpkin donuts with maple glaze are soft, fluffy, and full of cozy fall spices. Made with real pumpkin puree and topped with a sweet maple glaze, they’re the perfect addition to your fall breakfast or brunch spread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 15

Equipment

  • Donut Pan the size of your pan determines how many donuts you'll get in the end
  • mixing bowls
  • Whisk
  • piping bag optional (for piping batter into donut pans)

Ingredients
  

Baked Pumpkin Donuts

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice or a mix of nutmeg, ginger, cloves
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 1/4 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup neutral oil or melted butter

Maple Glaze

  • 2 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 1 Tbsp milk adjust for consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a donut pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  • In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
  • Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
  • Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets a little tricky.
  • Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
  • Let cool for a few minutes in the pan, then transfer to a wire rack.
  • In a small bowl, whisk together the powdered sugar, maple syrup, milk, vanilla, and a pinch of salt. Adjust the consistency by adding more milk if needed—it should be thick but pourable.
  • Once the donuts are cool, dip the tops into the glaze and let the excess drip off. Set them back on a plate or wire rack and let the glaze set for 10–15 minutes before serving.
Keyword baked donuts, maple glaze, pumpkin, pumpkin donuts