Description
These Baked Pumpkin Donuts with Maple Glaze are a perfect fall treat combining soft, spiced pumpkin donuts with a sweet, rich maple glaze. Lightly baked for a tender crumb, they’re ideal for breakfast or a cozy snack, delivering comforting autumn flavors in every bite.
Ingredients
Donuts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Maple Glaze
- 3/4 cup maple syrup
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup confectioners’ sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and generously coat a donut pan with nonstick spray to ensure easy removal of the donuts after baking.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda, ensuring even distribution of the leavening agents and spices.
- Mix Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the melted unsalted butter and light brown sugar on medium-high speed for 1-2 minutes until the mixture is well combined and slightly fluffy.
- Add Eggs: Beat in the eggs one at a time, incorporating each fully before adding the next, which helps to emulsify the batter and provide structure.
- Incorporate Pumpkin and Vanilla: Mix in the canned pumpkin puree and vanilla extract until just combined, ensuring not to overmix to keep the batter tender.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients at low speed, mixing just until incorporated to avoid gluten development and a dense texture.
- Fill Donut Pan: Pipe or spoon the batter evenly into the prepared donut pan cavities, filling each about two-thirds full to allow room for rising during baking.
- Bake the Donuts: Bake in the preheated oven for 10-12 minutes, until the donuts are lightly browned and spring back when touched, indicating they are cooked through.
- Prepare Maple Glaze: While donuts bake, heat maple syrup in a small saucepan over medium heat, simmering until reduced to about 1/2 cup, approximately 5 minutes, to concentrate the flavor.
- Add Butter, Vanilla, and Salt to Glaze: Whisk in the unsalted butter, vanilla extract, and kosher salt until the butter fully melts and the mixture is smooth.
- Incorporate Confectioners’ Sugar: Add confectioners’ sugar and whisk vigorously until the glaze is smooth and slightly thickened but still pourable.
- Glaze the Donuts: Once the donuts have cooled for about 10 minutes, dip the tops into the maple glaze and allow the glaze to set on a wire rack before serving.
- Serve: Enjoy the warm or room temperature donuts fresh with the sweet maple glaze enhancing the pumpkin flavor.
Notes
- Make sure not to overmix the batter to keep the donuts tender.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- If you don’t have a piping bag, use a spoon to carefully fill the donut cavities.
- Allow the donuts to cool slightly before glazing to prevent meltdown of the glaze.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- They can be frozen without glaze for up to 1 month; glaze after thawing for best results.
