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Baked Pumpkin Donuts

Delightful Baked Pumpkin Donuts with Creamy Maple Glaze

These Baked Pumpkin Donuts offer a delicious twist on a classic favorite, perfect for autumn indulgence!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 2 cups All-Purpose Flour Try gluten-free flour for a different texture.
  • 2 teaspoons Baking Powder Essential for helping the donuts rise.
  • 2 teaspoons Pumpkin Pie Spice Substitute with cinnamon or nutmeg in a pinch.
  • 1/2 teaspoon Kosher Salt Avoid table salt to prevent texture changes.
  • 1 teaspoon Baking Soda Crucial for texture and rise.
  • 1/2 cup Unsalted Butter (melted) Coconut oil is a great lactose-free alternative.
  • 3/4 cup Light Brown Sugar (packed) Use granulated sugar for a lighter taste.
  • 2 large Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin puree gives a richer taste.
  • 1 teaspoon Vanilla Extract Go for pure vanilla over imitation.
For the Maple Glaze
  • 1/2 cup Maple Syrup Agave syrup makes a nice substitute.
  • 2 tablespoons Unsalted Butter (glaze) Margarine can be used for a dairy-free option.
  • 1 cup Confectioners' Sugar Coconut sugar is a healthier alternative.

Equipment

  • Donut pan
  • Mixing bowls
  • electric mixer
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a donut pan with nonstick cooking spray.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda.
  3. In an electric mixer bowl, combine melted butter and packed light brown sugar. Beat on medium speed for 1-2 minutes.
  4. Add eggs one at a time to the butter and sugar mixture, mixing well. Then fold in pumpkin puree and vanilla extract.
  5. Gradually combine the dry ingredients with the wet ingredients, mixing slowly until just combined.
  6. Carefully fill each cavity of your donut pan with batter, about ¾ full, and smooth the tops before baking.
  7. Bake for 10-12 minutes until donuts are slightly browned and spring back when touched.
  8. Let the baked donuts cool in the pan for about 10 minutes.
  9. Prepare the maple glaze by heating maple syrup in a saucepan, then whisk in unsalted butter, vanilla extract, and confectioners' sugar until smooth.
  10. Dip the tops of the cooled donuts into the warm maple glaze and allow excess to drip off.

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for 2 months.

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