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Best Baked Pumpkin Spice Donuts with Easy Maple Glaze

Baked pumpkin spice donuts - featured image
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Tender, spiced baked donuts with a glossy maple glaze that cracks slightly when you bite in. Made with simple pantry ingredients and ready in under 30 minutes, these are the perfect fall treat without the fuss of frying.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (180g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 2 tablespoons (30ml) vegetable oil (neutral like canola or avocado)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) pure maple syrup (not pancake syrup)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a medium bowl, whisk together pumpkin puree, buttermilk, egg, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  6. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. Edges should be lightly golden.
  7. Let donuts cool in the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
  8. While donuts cool, make the glaze: In a small saucepan over medium heat, combine maple syrup, 2 tablespoons softened butter, ½ teaspoon vanilla extract, and a pinch of salt. Stir until butter is melted and mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  9. Remove saucepan from heat. Gradually whisk in sifted powdered sugar until glaze is smooth and glossy. If too thick, add a teaspoon of milk or water; if too thin, let cool for a minute.
  10. Once donuts are completely cool, dip the top of each donut into the glaze, letting excess drip off. Place back on wire rack, glazed side up. Let glaze set for 15-20 minutes until slightly crackly.
  11. Serve within a few hours for best texture. If making ahead, store unglazed donuts and glaze just before serving.

Notes

Do not overmix the batter to avoid tough donuts. Room temperature ingredients help prevent lumps. For the glaze, simmering the maple syrup for 2-3 minutes is crucial for a crackly top. Cool donuts completely before glazing to prevent sogginess. If glaze thickens, reheat gently over low heat.

Nutrition

Keywords: pumpkin spice donuts, baked donuts, maple glaze, fall donuts, pumpkin donuts, easy donut recipe

Find it online: https://zorbmeal.com/best-baked-pumpkin-spice-donuts-with-easy-maple-glaze/