These pumpkin baked donuts are fluffy and moist, perfect for fall! The maple glaze adds a sweet touch that makes each bite extra special. Plus, they’re baked, so no frying mess!
I love enjoying these donuts with my morning coffee. The pumpkin flavor is cozy, and the glaze? Well, let’s just say it’s hard to stop at one! ☕🍩
Key Ingredients & Substitutions
All-Purpose Flour: This gives the donuts their structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend, which should work well in this recipe without changing the flavor too much.
Canned Pumpkin Puree: This adds moisture and flavor. If you’re feeling adventurous, you can use homemade pumpkin puree, just ensure it’s well-drained to avoid excess moisture.
Granulated and Brown Sugar: The combo gives sweetness and depth. You can reduce sugar by a bit if you prefer less sweetness, or try coconut sugar for a different flavor.
Vegetable Oil: I like using vegetable oil for its neutral taste. You can substitute it with applesauce for added moisture or melted coconut oil for a hint of coconut flavor.
Maple Syrup: This is essential for the glaze. If you’re in a pinch, honey or agave syrup can work as alternatives, though a little different in taste.
How Do I Ensure My Donuts Are Soft and Moist?
The key to soft and moist donuts lies in mixing the batter just enough. Overmixing can lead to tough donuts. When combining your wet and dry ingredients, stir gently until you see no more flour streaks. Also, watch your baking time; taking them out as soon as a toothpick comes clean is crucial. This way, they won’t dry out.
- Mix your wet and dry ingredients separately for a better blend.
- Don’t skip greasing the pan, even if it’s non-stick!
- Check for doneness a minute or two before the suggested baking time to prevent overbaking.
How to Make Pumpkin Baked Donuts with Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Donuts:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for consistency)
Optional Topping:
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus a little time to cool and glaze the donuts. You’ll have cozy pumpkin donuts ready in about an hour—great for a snack or a festive treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While waiting, lightly grease a donut pan with cooking spray or butter to ensure the donuts come out easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This helps to combine all dry ingredients evenly.
3. Mix the Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk together until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Carefully add the wet ingredients to the dry ingredients. Stir gently until just combined—make sure not to overmix, as this could make the donuts tough!
5. Fill the Donut Pan:
Using a spoon or piping bag, fill the donut pan cavities about 3/4 full with batter. This allows room for the donuts to rise while baking.
6. Bake the Donuts:
Put your filled donut pan in the preheated oven and bake for 12-15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
7. Make the Maple Glaze:
In a medium bowl, whisk together the powdered sugar, maple syrup, and milk or cream. Adjust the consistency by adding more milk or powdered sugar until you reach your desired thickness for the glaze.
8. Glaze the Donuts:
Once the donuts are completely cool, dip the top of each one into the glaze, letting any excess drip back into the bowl. Place the glazed donuts back on the wire rack.
9. Add Toppings:
If you want some extra crunch and flavor, sprinkle chopped walnuts or pecans on top of the glazed donuts while the glaze is still wet.
10. Set and Serve:
Let the glaze set for about 10-15 minutes before serving. Now, enjoy your delicious pumpkin baked donuts with the sweet maple glaze—perfect with a cup of coffee or tea!
This recipe yields 6-8 donuts, making them a delightful treat to share with friends and family during the cozy autumn season.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the donuts may turn out denser. You could also use a blend of half whole wheat and half all-purpose flour for a lighter texture.
What Should I Do If I Don’t Have Pumpkin Puree?
If you don’t have canned pumpkin puree, you can use unsweetened applesauce or mashed bananas as an alternative. Both will add moisture, although they’ll slightly alter the flavor.
Can I Make the Donuts Ahead of Time?
Absolutely! You can bake the donuts a day in advance. Just store them in an airtight container at room temperature. Glaze them right before serving for the best flavor and texture.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them or freezing them for up to a month. Allow to thaw at room temperature before enjoying!
