It’s November and there is an expectation that I make recipes with Pumpkin in it. My wife was having a potluck at work so I decided to make these Baked Pumpkin Donuts with Maple Glaze for her to bring to the potluck.
I’ve had mixed results baking donuts in the past. It can be a little challenging to get them just right so they are not rubbery. The couple of times I’ve made these pumpkin donuts they’ve turned out perfectly!
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My donut pan can only make 6 donuts at a time and I noticed a slight difference in the texture between both batches. I suggest starting with 13 minutes and checking them with a toothpick but in my experience, 14 minutes seems to be the sweet spot.
Maple Extract can be a little challenging to find in your local grocery store. The 3 I checked did not carry it so I had to order mine online.
Or you can always substitute for vanilla extract since it’s such a small amount but it might change the flavor a bit.
If you enjoy making donuts at home, you should give The Salvation Army Donuts recipe a try. It’s the very same recipe that was used during WWI and WWII!
If you are a pumpkin lover, I suggest trying my Awesome Pumpkin Muffins or my Turkey Pumpkin Chili. Yummy! But if you are looking for another great baked donut recipe, make sure you try my Baked donut with Chocolate Glaze recipe. Delicious!
Gather your Ingredients
You will need the following ingredients to make this Baked Pumpkin Donuts with Maple Glaze recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Salt, Baking Soda, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Light Brown Sugar, Pumpkin Puree, Eggs, Milk, Unsalted Butter, Vanilla Extract, Powdered Sugar, Maple Extract and Maple Syrup.
How to Make Baked Pumpkin Donuts with Maple Glaze
Make the Pumpkin Donuts
- Preheat the oven to 350°F. Coat a donut pan with cooking spray.
- In a mixing bowl, combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves and mix until well combined.
- In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.
- Place the pumpkin mixture into a piping bag. Pipe the mixture evenly into the donut pan.
- Place into the oven and bake for 13 to 15 minutes or until a toothpick comes out clean.
- Remove the pan from the oven, and let cool for 5 minutes before removing to a wire rack. Let cool completely.
Make the Glaze
Baked Pumpkin Donuts with Maple Glaze
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Ingredients
- 2 Cups All Purpose Flour
- 1 ½ Tsp Baking Powder
- ½ Tsp Salt
- ¼ Tsp Baking Soda
- 2 Tsp Ground Cinnamon
- ½ Tsp Ground Nutmeg
- ¼ Tsp Ground Ginger
- ¼ Tsp Ground Cloves
- ½ Cup Light Brown Sugar
- 1 Cup Pumpkin Puree
- 2 Eggs
- 2 Tbsp Milk
- ¼ Cup Unsalted Butter, softened
- 1 ½ Tsp Vanilla Extract
Maple Cinnamon Glaze
- 1 Cups Powdered Sugar
- ½ Tsp Maple Extract
- 1 Tsp Ground Cinnamon
- 2 Tsp Maple Syrup
- 2 Tbsp Milk
Instructions
Make the Pumpkin Donuts
- Preheat the oven to 350°F. Coat a donut pan with cooking spray.
- In a mixing bowl, combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves and mix until well combined.
- In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.
- Place the pumpkin mixture into a piping bag. Pipe the mixture evenly into the donut pan.
- Place into the oven and bake for 13 to 15 minutes or until a toothpick comes out clean.
- Remove the pan from the oven, and let cool for 5 minutes before removing to a wire rack. Let cool completely.
Make the Glaze
- Combine the powdered sugar, maple extract, cinnamon, maple syrup and milk together until well combined.
- Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze, then return to the wire rack to allow the glaze to set.
Notes
Who does not like donuts. Especially if they are oven made and not deep fried. These pumpkin donuts are the best I have ever made and tasted.