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Stack of three baked pumpkin donuts, two with glaze and more in the background with flowers and milk.

Pumpkin Donuts

  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 18 donuts 1x
  • Category: Baking

Description

Soft, tender Pumpkin Donuts are packed with fall flavors.  These baked donuts are easy-to-make and topped with a maple glaze. It’s the perfect weekend breakfast on a chilly, fall morning.


Scale

Ingredients

For the donuts

  • 280 g (2 cups) all-purpose flour
  • 6 g (2 teaspoons) baking powder
  • 3.2 g (1/2 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 3.2 g (2 teaspoons) ground cinnamon
  • 1 g (1/2 teaspoon) ground ginger
  • 1.4 g (1/2 teaspoon) ground nutmeg
  • 0.5 g (1/8 teaspoon) ground cloves
  • 165 g (3/4 cup) brown sugar
  • 113 g (1/4 cup) butter, melted and cooled
  • 100 g (2 large) eggs
  • 4 g (1 teaspoon) pure vanilla extract
  • 80 g (1/3 cup) milk, at room temperature
  • 240 g (1 cup) pumpkin puree

For the glaze

  • 120g (1 cup) powdered sugar
  • 0.8 g (1/2 teaspoon) ground cinnamon
  • 0.7 (1/4 teaspoon) ground nutmeg
  • 10 g (2 teaspoons) maple syrup
  • 1428 g (12 tablespoons) whole milk

Instructions

For the donuts

  1. Preheat oven to 350°F/177°C. Lightly grease a donut pan and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a medium bowl, whisk together the cooled butter, eggs, vanilla, milk, and pumpkin until smooth and combined.
  4. Add the wet ingredients to the bowl with the dry ingredients and gently fold together just until combined.
  5.  Place the batter into a pastry bag, cut off the tip, and pipe into each donut cavity of your baking pan filling 2/3 full.  Alternatively, you can spoon the batter.
  6. Bake for 10-11 minutes. To test, lightly press down on the donut. If it bounces back, they’re done.
  7. Allow the donuts to cool slightly in the pan and then transfer to a wire rack to cool completely. Re-grease the pan and bake the remaining batter.

For the glaze

  1. In a small bowl, whisk together the powdered sugar and cinnamon.  Add the maple syrup and combine.  Slowly pour in the milk while whisking.  Add just enough to reach the desired consistency.  Dip the cooled donuts into the glaze.  Enjoy!

Notes

Freezing:  You can freeze the donuts with or without the icing for up to 3 months.  Thaw overnight in the refrigerator and bring to room temperature.

Pumpkin Pie Spice:  You can substitute the spices in the donut batter with 1 tablespoon of pumpkin pie spice.

Milk:  For the glaze, you can use your preferred milk.  Non-dairy milk works as well as half-and-half or heavy cream.

Mini Donuts:  Lightly grease a mini donut pan.  Fill each donut cavity about 2/3 full and bake in a 350°F/177°C preheated oven for 8-9 minutes.

Keywords: pumpkin, baked donuts, fall breakfast, fall recipe, pumpkin pie spice