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Pumpkin Donuts with Maple Glaze Recipe

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4.3 from 290 reviews

Delight in these moist and flavorful Pumpkin Donuts topped with a sweet and aromatic Maple Glaze. Perfect for fall mornings or any time you’re craving a seasonal treat, these baked donuts combine warm pumpkin pie spices and a smooth maple glaze for an irresistible combination.

  • Total Time: 25 minutes
  • Yield: 16 donuts

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

Maple Glaze

  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 4 teaspoons whole milk

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and prepare your donut pans by generously spraying them with baking spray or brushing with oil. Place the pans on a baking sheet to provide stability.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the vegetable oil, packed brown sugar, granulated sugar, eggs, sour cream, and vanilla extract until fully combined and smooth.
  4. Add Pumpkin Puree: Gently fold in the pumpkin puree using a silicone spatula to evenly incorporate it into the wet mixture.
  5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently fold with the spatula until just combined, being careful not to overmix.
  6. Fill Donut Pans: Transfer the batter to a large piping bag and cut the tip to create an opening. Pipe the batter into each donut cavity about two-thirds full to allow room for rising.
  7. Bake Donuts: Place the filled donut pans in the center of the preheated oven and bake for 12 minutes, or until a toothpick inserted into the center of the donuts comes out clean.
  8. Cool Donuts: Allow the donuts to cool in the pans for a few minutes, then carefully remove them and transfer to a wire rack to cool completely before glazing.
  9. Prepare Maple Glaze: In a large bowl, whisk together powdered sugar, ground cinnamon, and maple syrup until smooth.
  10. Adjust Glaze Consistency: Gradually add whole milk, one teaspoon at a time, whisking after each addition until the glaze reaches your desired consistency. Add more milk for a thinner glaze if preferred.
  11. Glaze Donuts: Dip each cooled donut into the maple glaze, gently shake off the excess, and place back on the wire rack to set.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree for best results.
  • Ensure donuts are completely cool before glazing to prevent melting the glaze.
  • Feel free to substitute sour cream with Greek yogurt if desired.
  • Donuts can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free glaze, substitute milk with almond or oat milk.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-donuts-with-maple-glaze-recipe/