Description

These baked pumpkin maple donuts are incredibly soft, moist, and full of fall flavors like pumpkin, warm spices, and maple. The perfect fall morning treat!

Ingredients

Scale

For the pumpkin donuts:

250 gm (2 cups, spoon and leveled) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
112 gm (1/2 cup) vegetable oil
340 gm (1 1/2 cups) pumpkin puree (not pumpkin pie filling)
300 gm (1 1/2 cups) granulated sugar
60 gm (1/4 cup) sour cream, at room temperature
3 large eggs, at room temperature
2 teaspoons vanilla extract

For the maple glaze:

42 gm (3 tablespoons) unsalted butter
80 gm (1/3 cup) pure maple syrup
1/4 teaspoon ground cinnamon
120 gm (1 cup) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of kosher salt
Optional garnish: freshly grated nutmeg

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Instructions

To make the pumpkin donuts:

Preheat the oven to 350°F. Grease two standard donut pans with baking spray*. Don’t worry if you only have one donut pan, you’ll just need to bake in batches.
Whisk together the flour, baking powder, kosher salt, pumpkin pie spice, ground cinnamon, and ground cloves in a medium-sized bowl. Set aside.
In a large bowl, whisk together the vegetable oil, pumpkin puree, sugar, sour cream, eggs, and vanilla. Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, gently fold the ingredients together until no more pockets of flour are visible.
Transfer the batter to two piping bags or one gallon-sized zip-top bag. Snip the end of the bag to create a 1″ opening and pipe the batter into the prepared pans, filling each donut well about 3/4 full.
Bake for 15 to 17 minutes, until the donuts spring back when lightly pressed or when a toothpick inserted into one of the donuts comes out clean. Allow the donuts to cool in the pans for 5 minutes, then gently loosen the edges and remove from the pan, placing on a wire rack to continue cooling. Allow to cool for at least 10 to 15 minutes before glazing.

To make the maple glaze:

Place the butter, maple syrup, and ground cinnamon in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar, vanilla, and kosher salt. Taste and add more salt and/or cinnamon to taste.
Dunk the cooled donuts in the warm glaze and place the donuts back on the wire rack so that the glaze can set. (NOTE: If the glaze starts to set in the pan while you’re dunking the donuts, simply place the pan back on the heat and whisk until it’s warmed and thinned out a bit.)
Garnish with freshly grated nutmeg, if desired.

Notes

*Pumpkin muffins: If you don’t have a donut pan you can easily make pumpkin muffins with this batter! To make pumpkin muffins, fill 12 to 15 lined muffin tins 3/4 of the way full. Bake at 350°F for 20 to 23 minutes, until a toothpick inserted into one of the muffins comes out clean or with a few moist crumbs attached.

Storage: Store leftovers in an airtight container at room temperature