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Baked Pumpkin Donuts with Maple Glaze

Baked Pumpkin Donuts with Maple Glaze
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Baked Pumpkin Donuts with Maple Glaze are soft, spiced, and irresistibly sweet fall treats that combine the comforting flavors of pumpkin and autumn spices with a luscious maple glaze. These baked donuts offer a healthier, moist, and tender alternative to fried donuts, perfect for cozy breakfasts, festive gatherings, or gifting.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free baking blend)
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 cup pumpkin puree (fresh or canned 100% pumpkin)
  • 1 large egg (or 1 flax egg for vegan option)
  • ⅓ cup vegetable oil (or coconut oil for vegan option)
  • 1 teaspoon vanilla extract

Maple Glaze

  • 1 cup powdered sugar
  • 3–4 tablespoons maple syrup
  • 1–2 teaspoons milk (optional, to adjust consistency)

Instructions

  1. Preheat and prepare your pan: Set your oven to 350°F (175°C) and lightly grease your donut pan to ensure easy release after baking.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, baking powder, and baking soda to blend all the flavors and leavening evenly.
  3. Combine the wet ingredients: In another bowl, mix the pumpkin puree, egg, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
  4. Blend wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the donuts tender.
  5. Fill the donut pan: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full for ideal rising.
  6. Bake and cool: Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
  7. Prepare the maple glaze: Whisk together powdered sugar and maple syrup until smooth and drizzle-able, adjusting the consistency with a little milk if necessary.
  8. Glaze the donuts: Dip the cooled donuts into the maple glaze or drizzle it over the top, then let the glaze set before serving.

Notes

  • Don’t overmix the batter to keep donuts soft and airy.
  • Measure flour using spoon and level method to avoid dense donuts.
  • Use fresh or canned 100% pumpkin puree for best moistness and flavor.
  • Allow at least 15 minutes for the maple glaze to set before serving.
  • Store baked donuts in an airtight container at room temperature for up to 3 days.
  • For gluten-free option, replace all-purpose flour with gluten-free baking blend.
  • For vegan option, substitute eggs with flax eggs and use coconut oil instead of vegetable oil.
  • Add toppings like chopped pecans, walnuts, or chocolate drizzle for extra texture and flavor.

Nutrition

Keywords: pumpkin donuts, baked pumpkin donuts, maple glaze, fall dessert, gluten-free donuts, vegan pumpkin donuts, autumn treats

Find it online: https://ninagourmet.com/baked-pumpkin-donuts-with-maple-glaze/