1. Can I make these baked pumpkin donuts gluten-free?

Yes, you can easily make these Baked Pumpkin Donuts with Maple Glaze gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Just make sure to check the other ingredients for any hidden gluten, such as certain types of baking powder or processed sugars.

2. Can I freeze these pumpkin donuts?

Absolutely! These Baked Pumpkin Donuts with Maple Glaze freeze wonderfully. After baking and glazing, allow the donuts to cool completely, then place them in an airtight container or freezer bag. They’ll keep in the freezer for up to 2-3 months. When you're ready to eat them, thaw at room temperature or warm them up in the microwave.

3. How can I make the maple glaze less sweet?

If the maple glaze is too sweet for your taste, you can adjust the sweetness by reducing the amount of confectioners' sugar. Start with half the amount and gradually add more until you reach your desired sweetness. Alternatively, you can use less maple syrup when reducing it for the glaze.

4. Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree works wonderfully in this recipe! Simply roast and puree fresh pumpkin before using it in place of canned pumpkin puree. Fresh pumpkin will give your donuts a slightly different flavor, but they will still be delicious!

Baked Pumpkin Donuts with Maple Glaze – 5 Simple Steps

Name: Baked Pumpkin Donuts with Maple Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
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; ¾ cup maple syrup; 1 ½ tablespoons unsalted butter; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; ¼ cup confectioners’ sugar

Description

These Baked Pumpkin Donuts with Maple Glaze are the perfect fall treat. Soft, crumbly, and perfectly coated in a warm, rich maple glaze, they combine the cozy flavors of pumpkin and maple for a deliciously comforting dessert.

Ingredients

Scale

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

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Instructions

Preheat the oven to 400°F (200°C) and grease a donut pan with non-stick spray.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
In a stand mixer bowl, beat the melted butter and brown sugar on medium-high until well combined, about 1-2 minutes.
Add the eggs, one at a time, mixing after each addition. Then beat in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Scoop the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 10-12 minutes, or until the donuts are slightly golden and spring back when touched.
Let the donuts cool for 10 minutes before dipping the tops into the warm maple glaze.

Notes

Ensure the batter is thick enough, and not too runny. If it is, add a bit more flour.
Donuts can be stored in an airtight container for up to 2 days at room temperature.
If you want to make them ahead, freeze the donuts without the glaze, then glaze them when you’re ready to serve.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 25g
Sodium: 170mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg