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Baked Pumpkin Donuts with Maple Glaze Recipe

Baked Pumpkin Donuts with Maple Glaze Recipe
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★★★★★

5 from 25 reviews

Deliciously moist and flavorful baked pumpkin donuts topped with a smooth and sweet maple glaze. Perfect as a fall treat or anytime you crave a comforting, spiced dessert with the rich taste of pumpkin and warm maple syrup.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda

Wet Ingredients for Donuts

  • 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

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a donut pan with non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda ensuring they are well combined for an even distribution of flavors.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the melted unsalted butter and packed light brown sugar on medium-high speed until the mixture is smooth and fully combined, about 1 to 2 minutes.
  4. Add Eggs and Pumpkin: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then beat in the canned pumpkin puree and vanilla extract until the batter is smooth and cohesive.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep donuts tender.
  6. Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full for proper rising and shape.
  7. Bake Donuts: Bake in the preheated oven for 10 to 12 minutes, or until the donuts turn slightly golden and spring back lightly when touched.
  8. Cool Donuts: Allow the donuts to cool in the pan for about 10 minutes before removing them to cool completely on a wire rack. This cooling prevents the glaze from melting too quickly.
  9. Prepare Maple Glaze: In a small saucepan, combine the maple syrup, unsalted butter, vanilla extract, and kosher salt. Warm gently over low heat, stirring until the butter melts. Remove from heat and whisk in confectioners’ sugar until smooth and slightly thickened.
  10. Glaze Donuts: Dip the tops of the cooled donuts into the warm maple glaze, allowing excess glaze to drip back into the pan. Place glazed donuts on a rack to set before serving.

Notes

  • Ensure the batter is thick and not too runny; if too thin, add a little extra flour to achieve proper consistency.
  • Store donuts in an airtight container at room temperature for up to 2 days to maintain freshness.
  • For make-ahead convenience, freeze baked donuts without glaze; thaw and glaze just before serving.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, fall dessert, pumpkin spice, Halloween treats, easy baking, American dessert

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