Pumpkin Spice Donuts With Maple Glaze

Moist and fluffy, these pumpkin spice donuts are the perfect fall treat.

Pumpkin baking is a classic fall activity. Firstly because it's pumpkin season, and secondly, because the spices that complement the pumpkin are so warm and cozy, it's fitting to enjoy them as the weather gets cooler.

These pumpkin spice donuts are perfect to enjoy in the changing seasons, and can be whipped up in no time!

For more pumpkin-inspired baking, check out these soft pumpkin dinner rolls, or pumpkin pie with a graham cracker crust.

About these donuts

This is a baked donut full of spice and pumpkin flavor. They aren't yeast-based or fried donuts. Instead, these are made in a donut pan and baked in the oven. They are super moist and tender, thanks to the pumpkin puree.

The donuts are finished off with a maple syrup glaze which goes so well with the pumpkin spice flavor.

The icing sets firm once it dries so the donuts can easily be stacked or transported. The donuts could also be dipped in cinnamon sugar if you prefer that over a glaze.

The pumpkin puree

Pumpkin is obviously a key ingredient in these delicious pumpkin donuts to bring the pumpkin flavor. You can use canned puree or make your own homemade pumpkin puree.

Making your own pumpkin puree is super simple and cheap, especially if you are a pumpkin lover and grow your own pumpkins! Once fall comes around its pumpkin season, they are in abundance in the store or at your local pumpkin patch. You can make a big batch of homemade pumpkin puree and freeze it for future uses.

Equipment

For the pumpkin donuts, you'll need one or two full-size 6 cavity donut pans. You can use a metal or silicone donut pan. The pans give the homemade donuts their shape so that the donut holes are already cut out.

This recipe makes around 8 donuts, so you can use two pans to bake them all at once, or bake them in batches. You can use muffin pans if you have no donut pans. This will make around 8-10 small pumpkin muffins.

Ingredients

You'll find the ingredient amounts for the homemade pumpkin donuts in the printable recipe card at the bottom of this post. But here is a rundown of what you will need with a little extra information.

The recipe can easily be doubled if you want to make extra donuts.

• All-purpose flour
• Pumpkin puree - use homemade or canned pumpkin puree.
• Soft brown sugar - This gives more flavor than white sugar. The molasses in the brown sugar goes well with the warming pumpkin spices.
• Pumpkin spice - Use a ready-made mix or make homemade pumpkin spice mix
• A large egg
• Vegetable oil - A mild vegetable oil like canola oil or liquid coconut oil. Oil helps keep the donuts extra moist.
• Salt
• Vanilla extract or paste
• Baking powder
• Baking soda
• Whole milk

The maple glaze

• Butter - Salted or unsalted butter
• Maple syrup
• Powdered sugar
• Ground cinnamon
• Milk

Method

Preheat the oven to 350°F (180°C). Grease a donut pan and set it aside for now.

In a small bowl whisk together the flour, baking soda, baking powder, spices, and salt until combined.

In a medium bowl add the pumpkin puree, oil, egg, vanilla, milk, and brown sugar and whisk it together until well combined.

Add the dry ingredients to the wet ingredients.

Use a rubber spatula to gently fold them together until all are combined.

Scoop the batter into the pan with a small spoon or fill a piping bag with a large nozzle, or a ziploc bag with a corner cut off and pipe the batter into the cavities.

Fill the cavities about ¾ of the way.

Bake the donuts for around 10 minutes or until puffed and golden brown and the donut bounces back when lightly pressed.

Let the donuts cool in the pan for 2-3 minutes before removing them and placing them on a cooling rack to cool to room temperature.

If you are using the same pan for the next batch, wash off any remnants on the pan first, re-grease it and bake the remaining donut batter.

The glaze

While the warm donuts are cooling, make the glaze.

In a small saucepan over medium heat combine the butter and maple syrup. Let the butter melt into the syrup, stirring occasionally. When the melted butter has combined with the syrup, let it simmer for around 30 seconds. Take it off the heat and add in the powdered sugar, cinnamon, and milk. Stir until smooth.

Pour the mixture into a shallow bowl for easy dipping.

Dip the tops of the donuts into the icing, then let them drip and set on a wire rack.

If the icing becomes too thick to dip, add in a splash of milk or warm water to loosen it back up.

Storing

Store the pumpkin donuts in an airtight container at room temperature for up 2 days or in the refrigerator for up to 5 days.

The baked donuts can be frozen, with or without the glaze for up to 3 months. Wrap them tightly before freezing. Thaw overnight in the refrigerator and gently warm them up for a few seconds in the microwave before serving.

More pumpkin recipes

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Full Recipe

Pumpkin Spice Donuts

Yield: 8

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Moist and fluffy, these pumpkin spice donuts are the perfect fall treat. Topped with maple glaze.

Print

Ingredients

• 94g ( ¾ cup*) all-purpose flour
• ¾ teaspoon pumpkin spice
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 113g (½ cup) pumpkin puree
• 66g (⅓ cup) soft brown sugar
• 1 egg
• 45g (3 Tablespoons) whole milk
• 40g (3 Tablespoons) vegetable oil
• ½ teaspoon vanilla extract or paste

Maple glaze

• 15g (1 Tablespoon) unsalted butter
• 60g (¼ cup) pure maple syrup
• 90g (¾ cup) powdered sugar
• ¼ teaspoon ground cinnamon
• 1 ½ teaspoons milk

Instructions

1. Preheat the oven to 350°F (180°C). Grease a donut pan and set it aside for now.
2. In a small bowl whisk together the flour, baking powder, baking soda, spices, and salt until combined.
3. In a medium bowl add the pumpkin puree, brown sugar, oil, egg, vanilla, and milk and whisk it together until well combined.
4. Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold them together until all combined. Don't over-mix the batter.
5. Scoop the batter into the pan with a small spoon or fill a piping bag with a large nozzle, or a Ziploc bag with a corner cut off and pipe the batter into the cavities. Fill the cavities about ¾ of the way.
6. Bake the donuts for around 10 minutes or until puffed and golden brown and the donut bounces back when lightly pressed.
7. Let the donuts cool in the pan for 2-3 minutes before removing them and placing them on a cooling rack to cool to room temperature.
8. If you are using the same pan for the remaining batter, wash off any remnants on the pan first, re-grease it and bake the remaining donut batter.

The glaze

1. While the donuts are cooling, make the glaze.
2. In a small saucepan over medium heat combine the butter and maple syrup. Let the butter melt into the syrup, stirring occasionally. Once melted together, let it simmer for around 20 seconds. Take it off the heat and add in the powdered sugar, cinnamon, and milk. Stir until smooth.
3. Pour the mixture into a shallow bowl for easy dipping.
4. Dip the tops of the donuts into the icing, then let them drip and set on a wire rack. If the icing becomes too thick to dip, add in a splash of milk or warm water to loosen it back up.

Notes

*The cup sizes given are US-sized. Note that these are smaller than metric. For best results use grams

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• 
  Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 153mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 2g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist