There is something truly magical about these Irresistible Baked Pumpkin Donuts with Maple Glaze Recipe that calls for cozy autumn mornings and sweet gatherings. With warm spices, tender pumpkin-infused dough, and a luscious, sticky maple glaze, these donuts bring a perfect harmony of flavors and textures that feel both comforting and indulgent. Whether you’re sharing them with family or treating yourself to a delightful snack, this recipe promises a mouthwatering experience that you’ll want to revisit again and again.
Ingredients You’ll Need
Simple, everyday pantry staples come together beautifully to create these unforgettable donuts. Each ingredient plays a vital role—from the flour giving structure, the pumpkin puree adding moisture and rich flavor, to the pumpkin pie spice that infuses every bite with seasonal warmth.
- 2 cups all-purpose flour: The foundation that gives your donuts the perfect tender crumb.
- 1 ½ teaspoons baking powder: Helps your donuts rise perfectly light and fluffy.
- 1 ½ teaspoons pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and cloves that defines that autumn charm.
- ¾ teaspoon kosher salt: Balances sweetness and enhances flavor depth.
- ¼ teaspoon baking soda: Adds a bit of lift and works with the acidity in pumpkin.
- ½ cup unsalted butter, melted: Brings richness and moisture.
- 1 cup light brown sugar, packed: Adds caramel undertones and sweetness.
- 2 large eggs: Bind everything together and lighten the batter.
- 1 cup canned pumpkin puree: The star ingredient delivering moisture and pumpkin flavor.
- 2 teaspoons vanilla extract: Deepens overall aroma and flavor complexity.
- For the maple glaze: Combining ¾ cup maple syrup, 1 ½ tablespoons unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, and ¼ cup confectioners’ sugar makes a sweet, creamy topping that perfectly complements the pumpkin donuts.
How to Make Irresistible Baked Pumpkin Donuts with Maple Glaze Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and generously greasing your donut pan. This step is key to ensure your donuts come out cleanly and maintain their shape beautifully after baking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda. Combining these dry ingredients first makes sure the spices and leaveners distribute evenly throughout the donut batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix melted butter and light brown sugar until smooth and luscious. Then, whisk in the eggs, canned pumpkin puree, and vanilla extract, creating a velvety, autumn-hued mixture ready to meet the dry ingredients.
Step 4: Bring Wet and Dry Together
Gently combine your wet mixture with the dry ingredients, stirring just until smooth and free of lumps. Overmixing can lead to dense donuts, so take your time and stop as soon as it comes together.
Step 5: Fill the Donut Pan
Use a piping bag or a spoon to fill each donut mold about ¾ full. This control makes sure each donut bakes evenly, with a soft and tender interior and perfect rounded tops.
Step 6: Bake Your Donuts
Pop the pan into the oven and bake for 12-15 minutes or until a toothpick inserted in the donuts comes out clean. The smell of pumpkin and spice will signal that they’re almost ready to be enjoyed.
Step 7: Cool the Donuts
Once baked, transfer the donuts to a wire rack to cool completely. This step is crucial before glazing, as warm donuts would cause the maple glaze to melt away rather than cling beautifully.
Step 8: Make the Maple Glaze
In a small saucepan over low heat, combine maple syrup and butter. Stir until melted and smooth. Remove from heat and stir in vanilla extract, salt, and confectioners’ sugar until you achieve a glossy, sweet glaze that’s pourable.
Step 9: Glaze and Set
Dip each cooled donut into the maple glaze, letting the excess drip off. Place them back onto the wire rack and allow the glaze to set, forming that perfect, sticky coating that makes these donuts truly irresistible.
How to Serve Irresistible Baked Pumpkin Donuts with Maple Glaze Recipe
Garnishes
For an extra pop of color and texture, sprinkle your glazed pumpkin donuts with chopped toasted pecans, a dusting of cinnamon sugar, or even a few pumpkin seeds. These garnishes add delightful crunch and make your presentation even more inviting.
Side Dishes
Serve these donuts alongside a steaming cup of spiced chai tea, a latte, or even a crisp apple cider. The warm, spicy notes of your drinks perfectly complement the flavors of the donuts, creating a cozy, complete autumn treat.
Creative Ways to Present
Arrange your donuts on a rustic wooden board or a pretty tiered stand for gatherings. Add small bowls of extra glaze or whipped cream on the side for guests who want to dip or dollop more indulgence on their treats. Wrapping individual donuts in parchment and tying with twine also makes charming homemade gifts that friends will love.
Make Ahead and Storage
Storing Leftovers
Store your baked pumpkin donuts in an airtight container at room temperature for up to 2 days. The glaze might become slightly sticky, but the flavors remain just as delightful. For best results, keep them fresh by avoiding humid conditions.
Freezing
You can freeze the unglazed baked donuts in a single layer on a tray for a few hours, then transfer them to a freezer-safe container or bag for up to 1 month. When ready, thaw them at room temperature before glazing.
Reheating
To enjoy the warm, cozy goodness again, reheat donuts gently in a microwave for about 10-15 seconds or in a low oven until just warmed through. Adding glaze afterward ensures that fresh-out-of-the-oven taste shines through.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, but fresh pumpkin needs to be cooked and pureed thoroughly before use. Canned pumpkin puree is convenient and gives consistent moisture and flavor for reliable results.
Do I have to use a donut pan?
A donut pan helps achieve the classic shape and even baking. If you don’t have one, you could use muffin tins for mini cakes or attempt shaping batter on a baking sheet, but the texture and presentation will vary.
Is it possible to make these donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, ideally one that contains xanthan gum, to maintain the right texture and structure in the donuts.
Can I make these donuts vegan?
To make a vegan version, replace the eggs with flax eggs (flaxseed meal and water) and use a plant-based butter substitute. Maple glaze is naturally vegan, so it stays perfect as is.
How long will the maple glaze stay fresh?
The maple glaze is best consumed the day it’s made, but if needed, it can be stored in the refrigerator in a sealed container for up to a week. Rewarm gently and stir before dipping your donuts again.
Final Thoughts
There’s truly nothing quite like a batch of warm, tender Irresistible Baked Pumpkin Donuts with Maple Glaze Recipe to brighten any day and bring that cozy feeling of autumn right into your kitchen. I hope you enjoy making and savoring these as much as I do—they’re the perfect treat to share with loved ones or simply indulge in yourself. Give this recipe a try and let the sweet, spiced magic fill your home!
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Irresistible Baked Pumpkin Donuts with Maple Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these irresistible baked pumpkin donuts topped with a luscious maple glaze. Perfectly spiced with pumpkin pie spice and baked to golden perfection, these donuts offer a moist, tender crumb combined with the sweet, rich flavor of maple. Ideal for fall mornings or special brunches, these donuts bring comforting seasonal flavors to your table with a simple, straightforward recipe.
Ingredients
Donuts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Maple Glaze
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners’ sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter with the light brown sugar until smooth. Beat in the eggs one at a time, then stir in the canned pumpkin puree and vanilla extract until well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, folding gently and mixing until you achieve a smooth batter without overmixing.
- Fill Donut Pan: Using a piping bag or spoon, fill each cavity of the donut pan about three-quarters full with the batter, being careful not to overfill.
- Bake the Donuts: Place the donut pan into the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Cool Donuts: Remove the donuts from the oven and allow them to cool completely on a wire rack before glazing.
- Prepare Maple Glaze: In a small saucepan, heat the maple syrup and unsalted butter over medium heat until the butter melts and the mixture is smooth. Remove from heat and stir in vanilla extract, kosher salt, and confectioners’ sugar until the glaze is uniform and slightly thickened.
- Glaze the Donuts: Dip the cooled donuts into the maple glaze, ensuring an even coating, then place them back onto the wire rack to allow the glaze to set before serving.
Notes
- Ensure donuts are completely cooled before glazing to prevent the glaze from melting off.
- You can store glazed donuts in an airtight container at room temperature for up to 2 days for best freshness.
- For a thicker glaze, chill the glaze slightly before dipping.
- Use canned pumpkin puree; do not substitute with pumpkin pie filling as it contains added sugars and spices.
- If you don’t have a donut pan, you can use a muffin pan, but the shape will be different.
