Looking for a delicious fall treat? These Baked Pumpkin Donuts with Maple Glaze are soft, spiced, and topped with a perfectly sweet maple glaze that will have your family reaching for more. Let’s dive into the ingredients that make this recipe irresistible!
INGREDIENTS
- All-purpose flour (2 cups): This forms the base of the donut, giving it structure and softness.
- Baking powder (1 ½ teaspoons): Helps the donuts rise, creating that light, fluffy texture.
- Pumpkin pie spice (1 ½ teaspoons): A fragrant mix of cinnamon, nutmeg, and other spices that give the donuts their warm, autumnal flavor.
- Kosher salt (¾ teaspoon): Balances the sweetness and enhances the spices.
- Baking soda (¼ teaspoon): Adds an extra bit of leavening power for even lighter donuts.
- Unsalted butter, melted (½ cup): Adds richness and moisture to the donut batter.
- Light brown sugar, packed (1 cup): Brings sweetness and a slight molasses flavor to the donuts.
- Large eggs (2): Helps bind the ingredients together, giving the donuts structure.
- Canned pumpkin puree (1 cup): The star of the recipe, it adds moisture and flavor while keeping the donuts tender.
- Vanilla extract (2 teaspoons): Enhances the flavor and adds a warm sweetness.
FOR THE MAPLE GLAZE
- Maple syrup (¾ cup): The key ingredient for the glaze, bringing rich maple flavor.
- Unsalted butter (1 ½ tablespoons): Adds richness and helps smooth out the glaze.
- Vanilla extract (1 teaspoon): Balances the sweetness with a subtle flavor boost.
- Kosher salt (¼ teaspoon): Enhances the sweetness without overpowering the glaze.
- Confectioners' sugar (¼ cup): Thickens the glaze and adds that signature sweetness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 400°F (200°C) and coat a donut pan with nonstick spray to prevent sticking.
- Step 2:
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. Set this mixture aside.
- Step 3:
- Using an electric mixer fitted with the paddle attachment, beat the melted butter and light brown sugar together on medium-high speed until well combined (about 1-2 minutes).
- Step 4:
- Add the eggs one at a time, beating well after each addition until fully combined.
- Step 5:
- Mix in the canned pumpkin puree and vanilla extract until just combined, being careful not to overmix.
- Step 6:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the ingredients are fully incorporated. Be careful not to overmix the batter.
- Step 7:
- Evenly distribute the batter into the prepared donut pan. Fill each cavity about ¾ full to allow room for rising.
- Step 8:
- Bake for 10-12 minutes or until the donuts are slightly browned and spring back when touched. Remove from the oven and allow them to cool for about 10 minutes before glazing.
- Step 9:
- For the maple glaze, heat the maple syrup in a small saucepan over medium heat until reduced to about ½ cup (this should take around 5 minutes). Whisk in the butter, vanilla extract, and kosher salt until the butter is fully melted.
- Step 10:
- Whisk in the confectioners' sugar until the glaze is smooth and lump-free.
- Step 11:
- Once the donuts are cooled, dip the tops of each donut into the glaze, allowing any excess to drip off. Let the glaze set for a few minutes before serving.
Serving and Storage Tips
- Serve these donuts warm for the best flavor. The maple glaze is perfect when slightly set but still a little sticky.
- They are great for a cozy autumn breakfast or a festive fall brunch.
- Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but note that the glaze may harden a bit.
Helpful Notes
- You can use fresh pumpkin puree if you prefer, but make sure to strain out excess moisture for the right consistency.
- If you don't have a donut pan, you can use a muffin tin, though the texture will differ slightly.
- Add chopped nuts, such as pecans or walnuts, to the batter for extra crunch and flavor.
Tips from well-known chefs
- Chef Sarah suggests adding a drizzle of extra maple syrup on top of the glaze for an extra burst of flavor.
- Pastry Chef Kevin recommends using browned butter in the glaze for a rich, nutty flavor that pairs beautifully with the pumpkin spice.
WHY YOU'LL LOVE THIS RECIPE
- These donuts are baked, not fried, making them a lighter option compared to traditional donuts.
- The combination of pumpkin and maple is the perfect cozy flavor for fall mornings.
- They come together quickly with simple ingredients, perfect for when you're craving a homemade treat without a lot of fuss.
VARIATIONS
- Swap the maple glaze for a cream cheese frosting for a tangy twist.
- Try adding chocolate chips or cinnamon chips to the batter for a fun variation.
- Make these donuts gluten-free by using a 1:1 gluten-free flour blend.