Baked Pumpkin Donuts are soft, lightly spiced with cinnamon, and the best fall weekend breakfast treat. They are easier than fried donuts and made with a lot less oil. Don’t forget the homemade maple glaze for the finishing touch!
With fall arriving I can’t stop thinking about all of the wonderful fall recipes and spices like cinnamon and nutmeg. So, what better way to celebrate the season than with some homemade pumpkin donuts?
Easy Homemade Donuts
I love fried donuts but I rarely make them, but baked donuts? They are always a favorite and so easy to make. You don’t have to worry about a big pot of hot oil, instead, you just make the batter and then bake the donuts in the oven. They really are so easy. And they smell delicious.
Baked donuts have a different texture from fried ones, but they are delicious and a little healthier because they aren’t fried in oil. They have a soft crumb and when you top them with maple glaze, well, they are just perfect for Fall.
Ingredients
- Butter
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Cinnamon
- Egg
- Milk
- Greek yogurt
- Vanilla
- Pumpkin puree
How to Make The Donuts
Melt the butter in a small pot and then let it cool. In a medium bowl whisk the flour, baking powder, baking soda, salt, both kinds of sugar, and cinnamon.
In a separate bowl, whisk the egg, milk, yogurt, vanilla, pumpkin puree, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and mix just until the batter is combined. It’s is okay if there are a few small lumps. It’s important to not overmix the batter because that will make your donuts tougher and not as soft and tender.
Spoon or use a piping bag to pipe the batter into the prepared donut pan.
Bake them for about 10 minutes. Cool the donuts for 5 to 10 minutes in the pan then move to a wire rack to cool completely.
What is Pumpkin Puree?
In most countries pumpkin puree is sold in the can, I could never find it here in Italy so I would always make my own, it’s so easy and I think once you try it you may never go back to store bought. There are two ways to make it a Boiled Puree and a Roasted Puree, roasted gives a more intense flavor and the puree will have a drier consistency. Although your favorite store bought would also work with no problem, just make sure there is nothing added.
Maple Glaze
The maple glaze makes these pumpkin donuts so delicious and goes perfectly with the pumpkin flavor. Be sure to wait for your baked pumpkin donuts to cool completely before frosting them. If they are warm, they will absorb the glaze.
All you do is mix powdered sugar, vanilla, and maple syrup in a small bowl. You should be able to drizzle the frosting so if it is too thick, add a little more milk to thin it. If it’s too thin, add a little more powdered sugar.
Frost the cooled donuts by either dipping the tops in the icing or drizzling the icing over the top. Let the frosting set and then enjoy!
Storage Tips
Glazed pumpkin donuts will keep at room temperature for up to two days. Keep them in an airtight container – this will keep them from drying out.
You can also store them in the refrigerator and they will keep for up to a week. Sometimes I make these ahead, store them in the refrigerator, and then leave them out at room temperature before serving them.
You can also freeze the plain donuts. Wrap them tightly and freeze them for up to two to three months. Thaw them and then add the frosting.
We love our pumpkin around here and these glazed pumpkin donuts are the perfect, best breakfast treat. Delicious with a coffee or espresso to start your day – Enjoy!
More Baked Donut Recipes
Maple Frosted Baked Pumpkin Donuts
Ingredients
FOR THE DONUTS
- 1 tablespoon butter (melted & cooled)
- 1 cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3½ tablespoons granulated sugar
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 large egg (room temperature)
- ½ cup + 1 tablespoon milk (room temperature) (135 grams total)
- 2 tablespoons greek yogurt (room temperature)
- ½ teaspoon vanilla
- 2 tablespoons pumpkin puree
MAPLE FROSTING
- ½ cup powdered/icing sugar
- 1-2 tablespoons maple syrup
- ½ tablespoon milk
- ½ teaspoon vanilla
Instructions
- Pre-heat oven to 350F (180C), grease and flour a 6 size donut pan.
- In a small pot melt butter and let cool.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, sugars and cinnamon.
- In a medium bowl whisk together egg, milk, yogurt, vanilla, pumpkin puree and melted butter until smooth.
- Mix the wet ingredients into dry ingredients and mix just until combined, do not over mix. It there are a few small lumps that is ok.
- Spoon or use a piping bag to place the batter into the prepared donut pan, bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely.
MAPLE FROSTING
- In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of milk, mix until smooth. Drizzle or dip on the cooled donuts. Enjoy!
Gwyn says
Made these and they were delicious! I didn’t have a donut pan, so I used mini bundts (6). I subbed in maple extract for the vanilla extract in the glaze. Yummy!
Rosemary says
Hi Gwyn, thanks so much and great idea. Glad you enjoyed them. Take care and have a great weekend!