Description
These irresistibly moist and flavorful baked pumpkin donuts are perfect for fall or any time you crave a sweet treat. Made with warm pumpkin pie spices and topped with a luscious maple glaze, they offer a delightful combination of soft texture and rich, autumn-inspired flavors. With easy-to-follow steps and a simple donut pan preparation, these donuts are sure to become a favorite for breakfast, brunch, or dessert.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan to ensure the donuts release easily after baking.
- 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, stir together the melted unsalted butter and light brown sugar until smooth. Then add the eggs, canned pumpkin puree, and vanilla extract, mixing well to combine.
- Form the Batter: Gradually add the dry ingredients into the wet ingredients, mixing gently until the batter is smooth and uniform with no lumps.
- Fill Donut Molds: Pipe or spoon the batter into the prepared donut pan, filling each mold about three-quarters full to allow room for expansion while baking.
- Bake Donuts: Place the pan in 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 thoroughly 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 completely. Remove from heat and stir in the vanilla extract, kosher salt, and confectioners’ sugar until smooth and glossy.
- Glaze Donuts: Dip the cooled donuts into the maple glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to let the glaze set before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to maintain the correct consistency and sweetness.
- For easier donut removal, lightly grease the pan or use a non-stick spray specifically designed for baking.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To reheat, warm the donuts briefly in the microwave or oven to refresh texture and flavor.
- Feel free to customize the spice level by adjusting the pumpkin pie spice to your taste.
