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–+ servings
Baked Pumpkin Donuts with Maple Glaze

Baked Pumpkin Donuts with Maple Glaze

Yield: 12 donuts
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
5 stars (17 ratings)

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
  • ½ cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract

For the maple glaze

  • ¾ cup maple syrup
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup confectioners' sugar

Instructions

  • Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
  • In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
  • Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
  • To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners' sugar until smooth.
  • When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
  • Serve warm or at room temperature.