Can I make these donuts without a donut pan?

Yes! While a donut pan gives you that classic shape, you can use a mini muffin tin to make donut holes instead. Adjust baking time to about 7-8 minutes and check for doneness.

How can I make these donuts gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture. The rest of the recipe remains the same!

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully. Just make sure to drain it well if it seems watery, as extra moisture can affect the texture of your donuts.

Why did my glaze harden before I finished dipping all the donuts?

Glaze can set up quickly, especially in dry environments. If this happens, simply whisk in a few drops of milk to loosen it back up. Continue glazing until all donuts are coated.

Maple Glazed Pumpkin Donuts Recipe

Name: Maple Glazed Pumpkin Donuts Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 43 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; 2 teaspoon baking powder; ¾ teaspoon salt; 2 teaspoons pumpkin pie spice; 2 large eggs; ½ cup pumpkin puree (not pumpkin pie filling); 2 teaspoon vanilla extract; ½ cup milk; 2 tablespoons butter, melted; 2 cups powdered sugar; 1 tablespoon milk (plus more as needed); 2 tablespoons maple syrup; ½ teaspoon vanilla extract

Description

These Maple Glazed Pumpkin Donuts are soft, fluffy, and bursting with warm pumpkin spice flavor. Baked instead of fried, they’re topped with a sweet maple glaze, making them an irresistible seasonal treat perfect for breakfast or dessert.

Ingredients

Units Scale

For the Pumpkin Donuts:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons pumpkin pie spice
2 large eggs
1/2 cup pumpkin puree (not pumpkin pie filling)
2 teaspoon vanilla extract
1/2 cup milk
2 tablespoons butter, melted

For the Maple Glaze:

2 cups powdered sugar
1 tablespoon milk (plus more as needed)
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven & prepare pan: Preheat your oven to 400°F (204°C) and generously spray a 6 or 12-count donut pan with non-stick cooking spray. Set aside while you make the batter.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice until thoroughly combined. Set the bowl aside.
Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, vanilla extract, milk, and melted butter until the mixture is smooth and well blended.
Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients, whisking until just combined and smooth. Do not overmix the batter.
Fill the donut pan: Transfer the batter into a large piping bag and snip off the tip. Pipe the batter evenly into each well of your donut pan.
Bake the donuts: Place the pan in your preheated oven and bake for 8-10 minutes, or until the donuts spring back when gently touched.
Cool the donuts: Let the donuts cool slightly in the pan before turning them out onto a wire rack to cool completely.
Make the maple glaze: While the donuts are cooling, whisk together the powdered sugar, 1 tablespoon of milk, maple syrup, and vanilla extract in a bowl until smooth. If needed, add a little more milk to reach desired glaze consistency.
Glaze the donuts: Place a wire cooling rack over a baking sheet for easy clean up. Dunk each cooled donut into the maple glaze, then return to the rack to allow the glaze to harden before serving.

Notes

Depending on the thickness of your maple syrup, you may need to add a little more milk to thin the glaze to your preference.
Ensure donuts are completely cool before glazing to prevent the glaze from melting off.
Store leftover donuts in an airtight container at room temperature for up to two days.

Nutrition

Serving Size: 1 donut
Calories: 240
Sugar: 23g
Sodium: 160mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg