These pumpkin baked donuts are soft, fluffy, and packed with fall flavors. Topped with a sweet maple glaze, they make for a cozy treat any time of day!
Making these donuts is a breeze! I love how quick they come together, and honestly, who can resist a warm donut with a delicious glaze? Perfect for sharing, or not! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your donuts, giving them structure. If you need a gluten-free option, try using a gluten-free all-purpose flour blend—it often works well as a substitute in baked goods.
Pumpkin puree: Canned pumpkin puree adds moisture and flavor. Avoid pumpkin pie filling as it has added sugars and spices. If you want to use fresh pumpkin, you’ll need to roast, puree, and strain it first.
Buttermilk: This helps create a tender donut. You can easily make a substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for a few minutes to thicken.
Maple syrup: It adds a delicious flavor to the glaze. If you don’t have it, honey or agave syrup can work, but the taste will be slightly different.
How Do You Ensure Your Donuts Are Soft and Moist?
To achieve soft and fluffy donuts, it’s crucial to mix your ingredients correctly. Overmixing can lead to dense donuts, so mix just until everything is combined.
- Start by whisking the dry ingredients in one bowl and the wet ingredients in another.
- When combining, gently fold in the dry mixture into the wet ingredients without beating it too hard.
- Keep an eye on the baking time. Donuts should be removed from the oven when a toothpick comes out clean to avoid drying them out.
How to Make Pumpkin Baked Donuts with Maple Glaze
Ingredients You’ll Need:
For the Donuts:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (adjust for desired consistency)
Optional Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12-15 minutes for baking. You should set aside around 30-45 minutes total to make and glaze your delicious donuts. Perfect for a quick breakfast or treat any time of the day!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a donut pan or spray it with non-stick cooking spray to ensure easy release after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to ensure even distribution of the leaveners and spices throughout the donuts. Set this mixture aside.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, egg, buttermilk, vegetable oil, and vanilla extract. Using a whisk, blend everything together until it’s smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix! A few lumps are okay and will keep your donuts light and tender.
5. Fill Donut Pan:
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. If you’re feeling fancy, you can use a piping bag to make it neater!
6. Bake the Donuts:
Place the pan in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into the center of a donut; it should come out clean. Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Maple Glaze:
In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. If the glaze is too thick, add more milk one teaspoon at a time until you reach a smooth, pourable consistency.
8. Glaze the Donuts:
Once the donuts are completely cool, dip the top of each donut into the maple glaze, allowing any excess glaze to drip off. Place them back on the wire rack to let the glaze set.
9. Add Optional Garnish:
If you like, sprinkle chopped walnuts or pecans on top of the glaze while it’s still wet to add a lovely crunch and extra flavor.
10. Serve and Enjoy!
Your pumpkin baked donuts are now ready to be enjoyed! Serve them fresh for the best texture and flavor. Store any leftovers in an airtight container for up to 2-3 days.
These donuts are not only delicious but epitomize the delightful flavors of fall with every bite. Enjoy your cozy baking session!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. You’ll want to strain it to remove excess moisture to achieve the best results, similar to canned puree.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Allow it to sit for about 5 minutes until it thickens slightly.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them in a freezer bag for up to 2 months. Just reheat in the microwave or let them thaw at room temperature before enjoying!
Can I Make These Donuts Gluten-Free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour, but make sure it contains xanthan gum for better texture. The results should still be delicious and fluffy!