Description
These irresistible baked pumpkin donuts are soft, moist, and bursting with warm autumn flavors thanks to pumpkin pie spice and maple glaze. Perfectly sweetened with brown sugar and topped with a luscious maple glaze, they make a cozy treat for breakfast 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 lightly grease a donut pan to prevent sticking and allow for easy donut removal after baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter and light brown sugar until smooth. Then add the eggs, canned pumpkin puree, and vanilla extract, mixing well to form a cohesive wet mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and stir until the batter is smooth and uniform without overmixing.
- Fill Donut Pan: Using a spoon or piping bag, fill each donut cavity about ¾ full with the batter to allow room for rising during baking.
- Bake Donuts: Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the donuts comes out clean, indicating they are fully cooked.
- Cool Donuts: Remove the donuts from the oven and allow them to cool on a wire rack to prevent sogginess and prepare for glazing.
- Prepare Maple Glaze: In a small saucepan over medium heat, combine maple syrup and unsalted butter. Heat until butter is melted and mixture is warm.
- Add Flavor and Sweetness to Glaze: Stir in vanilla extract, kosher salt, and confectioners’ sugar until the glaze is smooth and slightly thickened.
- Glaze Donuts: Dip the cooled donuts into the maple glaze, allowing the excess to drip off, then set them aside on a rack to let the glaze set before serving.
Notes
- Ensure donuts are fully cooled before glazing to prevent melting the glaze.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- The donut batter can be piped using a piping bag for neater shapes or spooned directly into the pan.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
- For a spicier flavor, add an extra ½ teaspoon of pumpkin pie spice.
