Baked Pumpkin Donuts (Print-Friendly Version)
Soft pumpkin-flavored donuts, spiced warmly and coated with a luscious maple glaze.
# Ingredients:
→ Pumpkin Spice Donuts
01 -
1 cup pure pumpkin puree
02 -
2 large eggs, room temperature, lightly beaten
03 -
1/4 cup pumpkin pie spice coffee creamer (or substitute with milk or half and half)
04 -
1/4 cup coconut oil or vegetable oil
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
1/4 cup granulated sugar
08 -
1/2 cup packed brown sugar
09 -
2 teaspoons baking powder
10 -
1/4 teaspoon baking soda
11 -
2 teaspoons pumpkin pie spice
12 -
1/2 teaspoon fine sea salt
→ Maple Glaze
13 -
1/4 cup unsalted butter
14 -
1/4 cup pure maple syrup
15 -
2 tablespoons pumpkin pie spice coffee creamer (or substitute with milk, half and half, or heavy cream)
16 -
1 teaspoon maple extract
17 -
1 1/3 cups powdered sugar
# Steps:
01 -
Preheat the oven to 325°F and spray a donut pan with cooking spray. In a large bowl, combine pumpkin puree, eggs, coffee creamer (or substitute), oil, and vanilla extract. In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
02 -
Transfer the batter to a large resealable plastic bag, cut one corner, and pipe the batter evenly into the prepared donut pan. Bake for 11 to 13 minutes, or until the donuts spring back when lightly pressed. Let rest in the pan for 4 to 5 minutes, then transfer to a wire rack to cool completely, about 5 more minutes.
03 -
While the donuts bake, combine butter, maple syrup, and pumpkin pie spice creamer (or substitute) in a small saucepan over medium heat. Stir until the butter melts and ingredients are fully combined. Remove from heat, stir in maple extract, then whisk in powdered sugar gradually until smooth.
04 -
Dip the cooled donuts into the maple glaze, allowing excess to drip off. Place glazed donuts back on the wire rack and let the glaze set before serving.
# Notes & Tips:
01 -
Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor. Allow donuts to cool completely before glazing to prevent the glaze from sliding off.