Baked Pumpkin Donuts

These baked pumpkin donuts are a cozy treat I make every year as soon as the leaves start to turn. Moist, flavorful, and topped with a buttery maple glaze, they always smell like pure autumn as they bake. With pantry staples and pure pumpkin, these cake donuts are a quick and satisfying way to bring a little fall festivity to your breakfast table or afternoon coffee break.

Baking these donuts brings the aroma of pumpkin spice into the kitchen and signals the start of fall each year for my family. The glaze makes them feel bakery special even on a regular weekend morning.

Ingredients

• Pure pumpkin: for deep flavor and irresistible moisture use pure pumpkin not pie filling for best texture
• Large eggs: at room temperature which gives loft and helps bind everything together choose fresh eggs for best rise
• Pumpkin pie spice coffee creamer: for a double hit of spice and creaminess or substitute milk or half and half if needed use a creamer labeled pumpkin spice for extra punch
• Coconut oil or vegetable oil: for tender crumb and subtle flavor go for neutral unrefined coconut oil for a hint of sweetness
• Vanilla extract: to round out the spice and add warmth use pure vanilla for depth
• All purpose flour: for structure and cakey crumb sift flour if possible for lightest texture
• Granulated sugar: to sweeten and help with browning choose fine sugar for even mixing
• Packed brown sugar: for molasses notes and chewiness always pack brown sugar tightly for measurement accuracy
• Baking powder: for lift and a delicate crumb test your baking powder for freshness by seeing if it bubbles in water
• Baking soda: enhances the rise and reacts with acid in pumpkin be sure it’s lump free
• Pumpkin pie spice: for true autumn flavor blend your own with cinnamon nutmeg ginger and cloves for custom taste
• Fine sea salt: to balance sweetness and boost depth select a quality fine grain salt for even distribution
• Butter: for glaze richness and gloss unsalted butter lets you control the salt
• Maple syrup: for a classic autumn glaze pick the darkest grade you can find for robust flavor
• Maple extract: for amplified maple punch check that maple is listed as the first flavor ingredient
• Powdered sugar: for a smooth sweet glaze sift for lump free topping

Step-by-Step Instructions

Prepare the Donut Pan:

Coat your donut pan thoroughly with cooking spray making sure every nook is covered so the donuts will release easily after baking

Mix Wet Ingredients:

In a large bowl stir together pure pumpkin eggs pumpkin pie spice creamer oil and vanilla Extract until well blended and silky Smooth This mixture will smell heavenly already

Blend Dry Ingredients:

In another bowl whisk together the flour granulated sugar brown sugar baking powder baking soda pumpkin pie spice and salt to remove lumps and evenly disperse the flavors throughout

Combine Batter:

Gradually add the dry mixture into the wet mixture using a spatula to fold until just combined Be careful not to overmix or the donuts can become dense and tough

Pipe into Donut Pan:

Spoon the batter into a large zip top bag snip off a corner and pipe the batter evenly into each well of the donut pan so that it fills each circle about two thirds full

Bake Donuts:

Slide the pan into the oven at 325 degrees Fahrenheit Bake for 11 to 13 minutes or until donuts spring back lightly when touched and a toothpick comes out clean

Cool and Release:

Allow the donuts to rest in the pan for four to five minutes then gently transfer them to a wire rack Let them cool for an additional five minutes before glazing so the glaze sets properly

Make the Maple Glaze:

In a small saucepan warm butter maple syrup and creamer over low heat until smoothly combined Remove from heat and stir in maple extract

Mix in Powdered Sugar:

Whisk the sifted powdered sugar into the warm glaze one third at a time mixing until the glaze is smooth glossy and thick but still pourable

Dip and Glaze:

Dip each cooled donut top down into the maple glaze letting the extra drip off Set them back on the wire rack and allow the glaze to set for a few minutes before serving

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Pumpkin pie spice is always the highlight for me I love blending my own mix with lots of cinnamon and a hint of ginger It reminds me of my grandmother’s spice tins and baking days with her every fall I can still picture her apron dusted with flour as we made pumpkin treats together

Storage Tips

Unglazed baked pumpkin donuts can be kept in an airtight container at room temperature for up to one day or refrigerate for up to three days For best results always glaze shortly before serving so the coating stays glossy and fresh If you have leftover glazed donuts layer them with parchment in a sealed container and eat within two days Reheat gently for that just baked warmth

Ingredient Substitutions

If you cannot find pumpkin pie spice creamer use milk half and half or heavy cream plus a sprinkle of extra pumpkin pie spice or cinnamon If you run out of coconut oil swap for canola or light olive oil Gluten free flour works if you are careful not to overmix For the glaze feel free to use vanilla extract instead of maple or flavor with a touch of orange zest

Serving Suggestions

Pair these donuts with a cup of hot coffee or chai tea for a delicious start to your morning They are lovely for a fall breakfast buffet brunch or as a dessert for pumpkin lovers For a fun topping try sprinkling chopped toasted pecans over the maple glaze For kids dust with cinnamon sugar or decorate with mini chocolate chips

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Cultural and Historical Context

Baked donuts offer a lighter take on classic fried doughnuts which date back hundreds of years Pumpkin spice as a beloved autumn flavor became widely popular in the early two thousands and now symbolizes fall for many American families Making donuts at home became especially trendy with the rise of silicone and nonstick pans making it accessible even for beginning bakers

Frequently Asked Questions About the Recipe

→ What makes these donuts moist?

The use of pure pumpkin puree adds natural moisture and a tender crumb, keeping the donuts soft and fluffy.

→ Can I substitute the pumpkin pie spice creamer?

Yes, milk, half and half, or heavy cream can be used instead, and you may add pumpkin pie spice to maintain the flavor.

→ What is the best way to apply the glaze?

Let the donuts cool completely before dipping them in the glaze to ensure it sets properly without sliding off.

→ Are there alternative glazing options?

You can swap the maple glaze for vanilla or chocolate glaze, or even add bacon crumbles for a savory contrast.

→ Can I bake these without a donut pan?

Yes, a muffin pan can be used as a substitute to create donut-shaped muffins with similar results.