Print

Easy Baked Pumpkin Donuts with Maple Glaze

baked pumpkin donuts with maple glaze - featured image
Print Recipe

Soft, cakey baked pumpkin donuts with a rich maple glaze. Made with browned butter for extra depth, these are perfect for cozy evenings and pair beautifully with coffee or tea.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter (for browning)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons whole milk

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with butter or non-stick spray.
  2. Brown the butter: Place ½ cup butter in a small saucepan over medium heat. Swirl occasionally until it foams, then the foam subsides and golden brown specks form (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  4. In a separate medium bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in pumpkin purée, milk, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Transfer batter to a piping bag or zip-top bag. Snip off the tip and pipe batter into each donut cavity, filling about ¾ full.
  7. Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean.
  8. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the glaze: Sift powdered sugar into a medium bowl. Add maple syrup and 1 tablespoon milk. Whisk until smooth. Add more milk if needed (1 teaspoon at a time) for desired consistency.
  10. Once donuts are completely cool, dip the top of each into the glaze. Let excess drip off, then place back on the rack. Glaze will set in 15-20 minutes.

Notes

Don’t skip browning the butter – it adds irreplaceable nutty flavor. Room temperature ingredients are important for a smooth batter. Fill cavities only ¾ full to avoid closing the hole. Let donuts cool completely before glazing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat or almond milk. Donuts taste even better the next day as spices meld.

Nutrition

Keywords: baked pumpkin donuts, maple glaze, fall dessert, easy donut recipe, pumpkin spice, browned butter donuts

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