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Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

My kids wanted donuts so I decided to bake some.  I found a delicious looking recipe at Taste and Tell that look perfect.  They were really simple to make, smelled amazing while they baked, and tasted even better.  The kids absolutely loved them and each gobbled up 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 again – soon!

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.

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

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.

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

 

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6 large donuts

Ingredients

  • 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 pan from the oven, let rest for 5 minutes before placing 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.
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41 Comments

  1. 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 🙂

  2. 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.

    1. 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

  3. 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! 🙂

  4. 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

  5. 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.

  6. 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 🙂

  7. 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.

    1. I am not certain but I have a feeling the banana would work just fine. Let me know how they turn out.

      Cheers,
      Pam

    2. 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!!!

  8. 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???

  9. 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!

  10. 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.

  11. 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.