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
Scale
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.
