A simple recipe for Baked Pumpkin Donuts soaked in a Maple Glaze. Great for Fall breakfasts and very kid friendly.
Halloween is approaching soon and not far off is Thanksgiving. Less than a month Folks. Where in the heck has the time gone? Wasn’t yesterday Fourth of July? What do I do with all the Pumpkin Puree I stocked up on back in September? Make pumpkin donuts of course! When figuring out what recipes I should post, Pumpkin donuts came to mind. Specifically Baked Pumpkin Donuts with Maple Glaze. One of my favorite Donuts in the local Sunday Morning Donut shop is a Maple Bar. Love the Maple Glaze! I have not attempted yeast puffy airy donuts yet (for a future post) and baked is better anyway. They are so easy and fun to make with the kids!
The recipe has eight simple ingredients: Oil, eggs, sugar, pumpkin puree, salt, pumpkin pie spice or make your own, baking powder, baking spray with flour to grease the pans and all-purpose flour. The only baking items you will need is a spoon for mixing, preferably a wooden spoon. A whisk, a large mixing bowl, and 2 donut baking pans. If you only have one, that is okay but it will just take a bit longer to cook. If you don’t own donut baking pan, it is a good investment.They are inexpensive and a good baking pan to have in your stash. But I highly suggest two. Makes baking much easier when you have 2 pans. These donut pans are the ones that I used for this recipe and for future donuts :-).
Note: This recipe was adapted and inspired by https://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe
To make the ridiculously easy donuts just preheat the oven to 350 degrees F. Then take your 2 donut pans and spray liberally them with the floured baking spray. You can use butter and flour too. Works wonders. Set aside. Grab a large mixing bowl and the 1/2 vegetable oil, 1 cup packed brown sugar and three large eggs. The original recipe called for 1 1/2 cups white sugar. I decided to use brown and cut back to one cup. I still like it, adding brown sugar gives the donuts more of a molasses flavor to them. Then add the pumpkin pie spice and salt. Whisk to combine.
Now you are ready to add the final ingredients. The can of pumpkin puree, (not pumpkin pie filling), 1 1/2 teaspoons of baking powder and 1 3/4 cup of all-purpose unbleached flour + 2 tablespoons. Stir well to combine. How simple is that?
Now for the fun part. Filling the baking pans with donut batter. Now you could just take a spoon and start filling the donut pans with batter about 1/3 of a cup. But I found that too messy and it took forever. The original recipe says you can use a cookie scoop. The smallest size.
Tailored Tip: The best way to fill up the batter in the donut pans, is to take a gallon-size plastic bag and place all the batter in the bag. Zip it closed and then cut one corner off. This way you can pipe the batter in the donut pans. Such a genius idea and it works! Makes it so much easier.
They turn out perfect this way. Now you can pop these in the preheated oven and bake for 15-18 minutes. Insert a toothpick in the center and if comes out clean, the donuts are definitely done. They should only take 15 minutes, but every oven is different. Remove donuts from the oven and wait about 5 minutes. Then transfer them to a couple of cooling racks and allow to further cool. Your place is probably smelling wonderful about now. Who needs air freshener, when you have pumpkin donuts around? OMG.
It’s time for the Maple Glaze. This is a very simple Maple Glaze recipe. Keep in mind I did not double dip. Shoulda, coulda, woulda. I highly recommend double dipping. It gives the donuts more yummy glaze on top. This Maple Glaze Recipe is inspired by a Taste of Home. Very simple!
- 1/4 cup pure maple syrup
- 1 1/2 -2 cups sifted confectioners’ sugar
- 2 tablespoons milk, half & half.
- 1 teaspoon Maple extract (optional)
Just whisk together until smooth. Sample it, you may want to add more or less powdered sugar and if you want a stronger maple flavor, add the maple extract. Then start dipping your Baked Pumpkin Donuts in a small bowl of glaze. Set aside to harden.
These donuts absorb moisture like a sponge and they came out very moist. They can get soggy if kept in a container with no ventilation. And the glaze only adds to the moisture. So store them in a place with some air. Maybe between some parchment.
Don’t have a donut pan, make muffins! The batter yields about 15 muffins and will take a bit longer to cook. 23-25 minutes.
Also if you prefer not to glaze, try dipping the donuts in a bag with cinnamon-sugar or pumpkin spice-sugar.
Baked Pumpkin Donuts with Easy Maple Glaze
Yield 1 dozen
A simple recipe for Baked Pumpkin Donuts soaked in a Maple Glaze. Great for Fall breakfasts and very kid friendly!
The Pumpkin Donuts:
- 1/2 cup vegetable oil
- 1 cup light brown sugar, packed*
- 3 large eggs
- 1 15 ounce can of pumpkin puree
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups unbleached all-purpose flour + 2 tablespoons*
- 1 1/2 teaspoons pumpkin pie spice or
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
For the Maple Glaze:
- 1/4 cup 100% pure maple syrup
- 1 1/2 -2 cups confectioners' sugar
- 2 tablespoons milk, cream or half & half.
- 1 teaspoon Maple extract (optional)
*Can Be Gluten-Free. Just switch to Bob's Red Mill One to One Gluten-Free Flour . Works perfectly.
*White sugar can be used in place of brown sugar. The original recipe used white sugar. 1 1/2 cups. I just felt it would be too sweet.
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