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Fluffy Baked Pumpkin Donuts with Easy Maple Glaze

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Light and fluffy baked pumpkin donuts topped with a rich maple glaze. Perfect for fall mornings, these donuts are quick to make and use simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup buttermilk, room temperature (or ¼ cup milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk (whole milk preferred)
  • ¼ teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray your donut pan generously with non-stick spray, making sure to get into all the crevices. Set aside.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk thoroughly to distribute the spices and leavening agents evenly.
  3. In a large bowl, combine the sugars and eggs. Add 1 cup granulated sugar and ½ cup packed light brown sugar to the large bowl. Crack in 2 large eggs and whisk vigorously for about 1 minute until the mixture becomes lighter in color and slightly thickened.
  4. Add the wet ingredients to the sugar mixture. Pour in 1 cup pumpkin puree, ½ cup vegetable oil, ¼ cup buttermilk, and 1 teaspoon vanilla extract. Whisk until everything is smooth and fully combined.
  5. Fold the dry ingredients into the wet ingredients. Add the flour mixture to the pumpkin mixture in three additions, folding gently with a rubber spatula after each addition. Stop mixing as soon as you see the last streak of flour disappear.
  6. Transfer the batter to your piping bag. If using a zip-top bag, place it in a tall glass and fold the edges over the rim to create an easy filling station. Spoon the batter into the bag, seal the top, and snip off about ½ inch from one corner.
  7. Pipe the batter into the donut cavities. Fill each cavity about ¾ full. Don’t overfill, or the donuts will lose their hole as they bake.
  8. Bake for 10-12 minutes. Start checking at 10 minutes. The donuts are done when they spring back lightly when touched, and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 5 minutes. After 5 minutes, gently turn the pan over onto a cooling rack. The donuts should release easily.
  10. Cool completely before glazing. Let the donuts cool on the wire rack for at least 15-20 minutes.
  11. Make the maple glaze. While the donuts cool, sift 1 ½ cups powdered sugar into a medium bowl. In a small saucepan or microwave-safe bowl, gently warm 3 tablespoons maple syrup for about 15 seconds in the microwave. Add the warm maple syrup, 1 tablespoon milk, ¼ teaspoon maple extract (if using), and a pinch of salt to the powdered sugar. Whisk until smooth. If the glaze is too thick, add another tablespoon of milk. If it’s too thin, add a bit more powdered sugar.
  12. Glaze the donuts. Dip the top of each cooled donut into the glaze, then lift and twist slightly to allow excess to drip off. Place glazed donuts back on the cooling rack with a sheet of parchment paper underneath to catch drips. Let the glaze set for about 15-20 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let donuts cool completely before glazing. For dairy-free, use almond milk with apple cider vinegar for buttermilk and coconut oil for vegetable oil. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, fall baking, pumpkin spice, easy donut recipe

Find it online: https://oracooks.com/fluffy-baked-pumpkin-donuts-with-easy-maple-glaze/