Description
Light, fluffy, spiced just right, and topped with a glossy maple glaze—these baked pumpkin donuts are the definition of cozy Fall comfort food.
Ingredients
Scale
- For the donuts:
- 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 packed light brown sugar
- 2 large eggs
- 1 cup pure pumpkin purée
- 2 teaspoons vanilla extract
- For the glaze:
- ¾ cup real maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup powdered sugar
Instructions
- Prep the oven and pan
- Heat your oven to 400°F. Lightly grease a donut pan with baking spray (or butter, if you’re old-school).
- Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Set aside.
- Beat wet ingredients
- In the bowl of a stand mixer (paddle attachment works best), blend the melted butter and brown sugar until combined and fluffy—about 1–2 minutes. Add the eggs one at a time, mixing after each. Stir in pumpkin puree and vanilla until smooth.
- Combine
- Reduce the mixer to low speed and gradually add the dry mixture. Mix until just blended—no over-mixing, or you’ll lose that tender crumb.
- Fill and bake
- Spoon or pipe the batter evenly into your prepared donut pan. Bake for 10–12 minutes, or until golden and the tops spring back lightly when touched.
- Make the maple glaze
- While the donuts bake, pour the maple syrup into a small saucepan. Simmer over medium heat until reduced by half (about 5 minutes). Remove from heat and whisk in the butter, vanilla, and salt until melted and smooth. Finally, whisk in the powdered sugar until glossy.
- Glaze the donuts
- Let the donuts cool for about 10 minutes before dipping their tops into the warm glaze. Place on a wire rack and allow the glaze to set.
- Serve and enjoy
- Best enjoyed warm (with a hot coffee or cider), but also delicious at room temperature.