Baked Pumpkin Donuts with Maple-Cinnamon Glaze
My kids wanted donuts so I decided to make some baked pumpkin donuts with maple-cinnamon glaze. I found a delicious-looking recipe at Taste and Tell that looked perfect. These donuts were really simple to make, smelled amazing while they baked, and tasted even better. The kids absolutely loved them and each devoured two. My husband thought they were delicious and I tried a small bite and thought they were fantastic too… it took all of my willpower not to eat more! I will be making these donuts again.
How to Make Baked Pumpkin Donuts with Maple-Cinnamon Glaze
Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.
Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together 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 mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.
Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove the pan from the oven, and let rest for 5 minutes before placing it on a wire rack to cool completely.
Meanwhile, make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), 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. Enjoy.
Equipment
- Donut Baking Pan
Ingredients
Donuts:
- 2 cups of flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ½ cup of brown sugar
- 1 cup of pumpkin puree
- 2 eggs
- 2 tbsp milk
- ¼ cup of butter softened
- 1 ½ tsp vanilla extract
Maple-Cinnamon Glaze:
- 1 ½ cups of powdered sugar
- ½ tsp maple extract
- 1 tsp cinnamon
- 2 tsp maple syrup optional
- 2 tbsp milk
Instructions
- Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.
- Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together 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 mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.
- Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove the pan from the oven, and let rest for 5 minutes before placing it on a wire rack to cool completely.
- Meanwhile, make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.
Oh, my, these look absolutely scrumptious! Can’t wait to try them.
These look divine but I have a pout on as we can’t get tinned pumpkin in Australia. I could make it from scratch I suppose [I have before] & I bet these morsels taste as fab as they look.
Your blog is great, BTW – so many amazing recipes 🙂
Oh my gosh, I need a donut pan JUST so I can make these! I love pumpkin- they sound amazing.
I love these dear, and I want this mold, look nice!
oh my this looks delicious. i’ve never had a pumpkin donut in my life, surprised DDonuts doesn’t make it. very cool idea.
These look amazing! This is the kind of donut I could not resist! You have the best recipes!
Would these work out in a muffin pan or do you think the batter would be too dense to bake through? I would love to make them but no donut pan.
You can pick up a donut pan for $10 or less at most kitchen stores. I think the batter would be too dense to use in a muffin pan unless you did just a small amount in each muffin cup. Let me know if it works!
Cheers,
Pam
Yum! When baked doughnut were all the rage around the web a few months ago, I broke down and bought a doughnut pan. Thank goodness I did, because this pumpkin doughnut recipe looks TO DIE FOR! I purchased extra canned pumpkin last Fall, so I have everything I need to make these- today! 🙂
Wow, these donuts are huge! And that glaze is so inviting! Love that you’re making pumpkin recipes. Who says you could only have pumpkin during the holidays?
Those look so good right now! And the glaze… I could probably just spoon that directly into my mouth!
O.M.G. these sound and look delicious!
WOW those sound really good!
My son loves pumpkin and donuts. I can’t wait to try these. Just got a new baked donut pan so these are perfect.
Wonderful! Could I have one for the afternoon snack?:P
I don’t know how you stopped at one, they look fantastic!
These sound nd look amazing! I have to figure out how to make these without the donut pan… Freehand!
Thats awsme…. love the donutz
and now it is showing on my blog at the top..superb
What a delish looking batch of donuts, and all that willpower you had to only try a bite! Love the fall flavors, too. Thanks for sharing Pam. Also, I’m having a ChicWrap giveaway today that you should enter!
Hi Pam, I jumped with delight when I caught a glimpse of these donuts, they looked deeeelicious!!!!! and the recipe looks simple enough that I can let the girls try without supervision:)
thanks for having such wonderful yet simple recipes.
Tammy from spicyaprons
Where exactly do you get this willpower of which you speak? I’ve been trying to locate mine for years. I certainly would have none around these! Oh pumpkin, how I love thee.
It’s official. I need a donut pan. I have seen so many donut recipes lately that I’m dying to try out. These make me want to curl up by a fire and eat half a dozen. Of course, it’s hot as blue blazes here and I’d burn up by a fire right now, but still! The idea is there 🙂
Wow, these donuts look amazing. You must have a lot of will power just to take one bite and not any more than that.
I heart all things pumpkin.
PS I was in Portland at the beginning of the month and thought of you!
that glaze is killer, pam! more than enough to make pumpkin in may acceptable fare. 🙂
Do you think you can substitute mashed banana for the pumpkin? I have a lot of bananas I need to get rid of and these would be awesome.
I am not certain but I have a feeling the banana would work just fine. Let me know how they turn out.
Cheers,
Pam
I made them with 3 very ripe bananas in place of the pumpkin. I also used 1/2c of wheat flour and 1 and 1/2 c regular flour just because. They came out great!!!
Thanks for all your recipes. I try to feed my family home cooked healthy meals and I have used so many of your recipes!!!
That cinnamon GLAZE!! o my..that’s heavenly!
Now I want donuts.
AND I want that giant tub of cinnamon!
ok. the receipe calls for 2 tbsp milk in the donuts, but it does not say to add it in in the written directions,and there is 2 tbsp. of milk in the glaze, so is it in both the donuts and the glaze? I was wondering if maybe it was a misprint???
Pauli,
I just corrected the recipe – thanks for letting me know!
Cheers,
Pam
Donut pan!? Genious! These look absolutely wonderful. I’m off to buy a donut pan and search out more donut recipes. This could be my new obsession!
There are various different treats you can make with pumpkins. These pumpkin donuts are a must make for Fall. I am very pleased to search out this awesome recipe for pumpkins.
Do you use all purpose flour for this recipe?
Yes, regular flour.
Cheers,
Pam
OH YUM YUM YUM! I’d like 4 of these right now! 🙂
Bought a muffin pan just to make these. Delicious! Used fresh puréed pumpkin from a pie pumpkin and left out the maple extract only because I couldn’t find any that wasn’t artificial. They were amazing and I can’t wait to find other donut recipes to try. I’ve always hesitated to buy the pan but am so glad this recipe broke me in, it was a good one. I ate one and a half, and was proud I had enough willpower to stop there.