These easy baked pumpkin donuts are soft, well-spiced, and glazed with a salted maple glaze that sets and isn't thin! No mixer needed for this simple fall breakfast recipe that makes 8 baked doughnuts.
Course Breakfast, brunch
Cuisine American
Keyword baked donuts, pumpkin, pumpkin donuts
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8donuts
Author Katiebird Bakes
Ingredients
For the Baked Pumpkin Donuts:
1cup (125g)all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspooncinnamon
1/2teaspoonpumpkin pie spice
1/4teaspoonsalt
1/4cup (56g)unsalted butter, melted(4 Tbsp)
1/2cup (130g)canned pumpkin puree
1/3cup (66g)brown sugar, packed
1largeegg
1/2teaspoonvanilla extract
For the Salted Maple Glaze:
1cup (113g)powdered sugar
2Tablespoons (40g)maple syrup
1Tablespoon (15g)milk(dairy or non-dairy both work)
1/2teaspoonvanilla extract(or vanilla bean paste)
1/4teaspoonsalt
Instructions
For the Baked Pumpkin Donuts:
Preheat the oven to 350°F (177°C). Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.
Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full. The recipe yields 8 donuts, so if you only have one donut pan, you’ll have to bake the first 6 and then the other 2 afterwards.
Bake for 9-11 minutes, until risen and browned on the edges (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining two donuts now if you only have one pan.
For the Salted Maple Glaze:
Whisk powdered sugar and maple syrup together in a medium bowl - it likely won't fully incorporate. Slowly add milk a teaspoon at a time, whisking in between, until the mixture is thick and barely moves when you tip the bowl. This was 3 teaspoons aka 1 Tablespoon for me. Whisk in vanilla and salt.
Once donuts are cool enough to handle, dip one side of each donut in the glaze, then place on the wire rack to set. Garnish with chopped nuts or sprinkles if desired and enjoy!
Notes
Storage: baked donuts keep covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.Freezing: baked glazed or unglazed donuts can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 10 seconds in the microwave.Make gluten-free: sub an equal volume (1 cup) or weight (125 grams) of an all-purpose GF flour mix with xanthan gum.Make into muffins: bake batter in a muffin tin for about 20 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean. Glaze if desired!