Baked Maple Glazed Pumpkin Donuts

These baked pumpkin donuts are perfectly moist and covered with a sweet maple glaze. They're a great fall dessert option for donut lovers!

Donuts for All

In case you haven't noticed, I’ve been on the donut train lately. Honestly, how could I not be when they’re so darn easy to make? This time I went for pumpkin (hey, it’s fall and I’m basic) topped with a maple glaze. I’d like to say that I shared them with my family, but that would be a lie. My partner hates all things pumpkin and since I’m trying to get the kids back onto their regular eating plan, this left me solo with a dozen donuts and nowhere else to turn. Ah, the sacrifices.

Here’s what you’ll need:

For the donuts:

• ½ cup vegetable oil
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 ½ cups pumpkin puree
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin spice
• 1 ¾ cups all-purpose flour

For the glaze:

• 2 tablespoon butter
• ⅓ cup maple syrup
• 1 cup confectioners’ sugar
• ¼ tsp. maple extract

Here’s what you’ll do:

1. Preheat oven to 350°F and spray two donut pans with cooking spray. Set aside.
2. For the donuts, in a bowl, beat oil, eggs, sugars, pumpkin, baking powder and vanilla with an electric mixer until smooth.
3. Add flour and pumpkin spice and fold into batter until no flour pockets remain.
4. Fill donut cavities just under the rim with batter.
5. Bake for 15 minutes or until edges and top are lightly browned.
6. Remove donuts from oven and allow to cool for approx. 2 minutes before transferring onto a cooling rack. Cool completely before starting step 7.
7. For the glaze, melt butter and maple syrup over medium heat in a small saucepan. Once the butter has completed melted, whisk and remove from heat. Add confectioners’ sugar and maple extract and whisk until smooth. Cool 2 minutes.
8. Dip each donut into glaze twice, then place them back onto cooling rack for glaze to set.
9. Serve immediately for best results. Enjoy!

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Recipe

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