BAKED PUMPKIN DONUTS WITH MAPLE GLAZE Recipe

I recently tried this Homemade Donuts Recipe and couldn’t wait to share these pumpkin donuts with you. Sparked by a mix of pumpkin puree, all-purpose flour, and a touch of cinnamon and ginger, these baked treats topped with a maple glaze offer a delightful take on fall indulgence.

I recently stumbled upon an idea that totally blew my mind this fall – baked pumpkin donuts with a maple glaze that add something special to any dessert table. I mixed up 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and a pinch of spices like ground cinnamon, ginger, nutmeg and a hint of cloves along with baking powder and baking soda.

Then, combining 1/2 cup pumpkin puree, 1/4 cup milk, 1/4 cup vegetable oil, a large egg and a touch of vanilla extract, I knew I was onto something fun. I baked the donuts until they had a soft, crumbly texture and then dunked them in a glaze made from 1 cup powdered sugar and a drizzle of pure maple syrup.

They might not be perfect, but these donuts has a delicious twist on classic homemade treats that you gotta try out for a change!

Why I Like this Recipe

1. I love how the warm spices like cinnamon, ginger, nutmeg, and cloves blend perfectly with the pumpkin giving a true fall vibe that just makes my kitchen feel cozy.
2. I’m really into how these donuts turn out soft and crumbly; they aren’t dense at all which makes them so enjoyable to eat without feeling too heavy.
3. The drizzle of maple glaze on top adds a sweet and rich layer of flavor which reminds me of fun autumn mornings and gives each bite a little extra spark.
4. I appreciate how easy and straightforward the recipe is to follow without any fuss and still gives me this delicious homemade treat every single time.

Ingredients

• All-purpose Flour: It gives the donuts carbohydrates and structure, making them light and tender.
• Granulated Sugar: Adds sweetness and tenderness to enhance the overall flavor profile.
• Pumpkin Puree: Brings fiber and moisture, plus a warm, autumnal taste thats hard to resist.
• Vegetable Oil: Provides moisture while tenderizing the batter with a clean, neutral taste.
• Pure Maple Syrup: Offers natural sweetness that makes the glaze irresistibly rich and sticky.
• Milk: Improves glaze consistency and adds moisture for a smoother, creamier finish.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for the maple glaze)
• 2 to 3 tablespoons pure maple syrup (for the glaze)
• 1 to 2 teaspoons milk (optional, to adjust glaze consistency)

How to Make this

1. Preheat your oven to 350°F and lightly grease a donut pan.

2. In a big bowl, mix together 1 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

3. In another bowl, whisk 1/2 cup pumpkin puree, 1/4 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry mix and stir until just combined, don’t overmix or your donuts might turn out tough.

5. Spoon the batter into the greased donut pan, filling each cup about two-thirds full.

6. Bake the donuts for 12-15 minutes, or until a toothpick inserted into one of them comes out clean.

7. While the donuts are baking, prepare your maple glaze by mixing 1 cup powdered sugar with 2 to 3 tablespoons pure maple syrup.

8. If your glaze seems too thick, add 1 to 2 teaspoons of milk to get it just right.

9. Once the donuts are done, remove the pan from the oven and let them cool for a few minutes before transferring them onto a cooling rack.

10. Drizzle the warm maple glaze all over the donuts, let it set for a bit, and then enjoy your fall treat!

Equipment Needed

1. Preheated Oven – Set to 350°F
2. Donut Pan
3. Two Mixing Bowls (one for dry ingredients and one for wet ingredients)
4. Measuring Cups and Spoons
5. Whisk (for mixing the wet stuff)
6. Spatula or Spoon (for stirring the batter)
7. Toothpick (to check if the donuts are done)
8. Cooling Rack (for letting your donuts cool)

FAQ

BAKED PUMPKIN DONUTS WITH MAPLE GLAZE Recipe Substitutions and Variations

• Coconut sugar can be used instead of granulated sugar so you might need to adjust the sweetness a bit.
• If you don’t have pumpkin puree, you can try sweet potato puree in the same amount though the flavor will change a little.
• You can swap vegetable oil with melted butter which will add a richer taste to the donuts.
• Milk can be replaced with almond milk or oat milk if you’re looking for a dairy-free option.
• If you’re missing pure maple syrup, honey or agave nectar works too, just add a bit less and taste as you go.

Pro Tips

• Be careful not to overmix the batter, cuz if you do it can make the donuts turn out tough.
• When you’re whipping up the glaze, add the milk a little bit at a time until it’s the right consistency, instead of dumping it all in at once.
• Don’t fill up the donut pan too full – only about two-thirds full so that the donuts cook evenly.
• If your oven tends to run hot or cold, start checking a minute or two before the timer goes off to make sure they don’t overbake.
• Let the donuts cool in the pan for a few minutes, then transfer them gently. It helps prevent them from breaking apart or getting soggy.