Description
There’s nothing like the cozy flavors of fall baked into a soft, spiced donut and finished with a sweet maple glaze. These baked pumpkin donuts are easy to make, bursting with warm spices, and topped with a glossy glaze that makes them perfect for breakfast, dessert, or a festive gathering.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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½ cup light brown sugar, packed
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½ cup granulated sugar
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½ cup canned pumpkin puree
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup milk
For the Maple Glaze:
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1 ½ cups powdered sugar
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2–3 tablespoons pure maple syrup
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1 tablespoon milk (more as needed for consistency)
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½ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a donut pan. This recipe makes about 12 donuts, so you may need two pans or bake in batches.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
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In a large mixing bowl, whisk the brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth. Slowly add the milk and mix until incorporated.
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Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; the batter should be thick but pourable.
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Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
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Bake for 12–15 minutes, or until a toothpick inserted comes out clean and the donuts spring back when touched.
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Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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For the glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency if needed.
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Dip the tops of cooled donuts into the glaze, then place them back on the rack to set. Optionally, sprinkle with nuts or a dusting of cinnamon.
Notes
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Use pure pumpkin puree, not pumpkin pie filling, for best results.
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To make without a donut pan, bake the batter in a mini muffin tin for pumpkin donut holes.
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Donuts taste best the day they’re made but can be stored in an airtight container for up to 2 days.
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For a dairy-free version, substitute the milk with almond, oat, or soy milk in both the batter and glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes