Baked Pumpkin Donuts with Maple Glaze: The Irresistible Fall Donut Recipes 🍁🎃🍩
1. Introduction
Welcome to the ultimate guide to making baked pumpkin donuts with a luscious maple glaze that captures the flavors of fall perfectly. These maple glaze donuts are a delightful twist on traditional fall donut recipes, offering a healthy yet indulgent treat you can enjoy any time of year. The aroma of pumpkin combined with sweet maple glaze makes these fall donut recipes a seasonal favorite, perfect for breakfast, snacking, or dessert. Whether you’re a seasoned baker or a beginner, this recipe makes it easy to create crispy-on-the-outside, tender-on-the-inside donuts that are sure to impress. So, get ready to elevate your baking game with this decadent yet wholesome pumpkin donut recipe.
2. Ingredients for Baked Pumpkin Donuts with Maple Glaze
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup milk (or almond milk)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For the maple glaze:
- ½ cup powdered sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons milk (or more to desired consistency)
3. Step-by-step Instructions to Make Baked Pumpkin Donuts with Maple Glaze
1. Prepare Your Donut Pan
Preheat your oven to 350°F (175°C). Lightly spray a nonstick donut pan with cooking spray or grease with butter to ensure easy removal of the baked donuts.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of spices and leavening agents for fluffy baked pumpkin donuts.
3. Combine the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
4. Incorporate Wet into Dry
Gradually add the wet mixture to the dry ingredients, gently folding until just combined. Do not overmix, as this can affect the texture of your baked pumpkin donuts.
5. Fill the Donut Pan
Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full. Tap the pan gently on the counter to remove air bubbles.
6. Bake to Perfection
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Maple Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency by adding more milk if needed. Dip the cooled donuts into the glaze, allowing excess to drip off.
8. Decorate and Serve
Place the glazed donuts on a wire rack and let the glaze set for about 10 minutes. These fall donut recipes are best enjoyed fresh, but can be stored for a day or two.
4. Storage Tips for Baked Pumpkin Donuts with Maple Glaze
Store the remaining baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator for up to 5 days. To reheat, warm in an oven or microwave for a few seconds to restore their freshness.
5. Serving Suggestions for Pumpkin Donuts with Maple Glaze
Serve these warm baked pumpkin donuts with a hot cup of coffee or chai tea for a cozy breakfast. They also pair beautifully with a scoop of vanilla ice cream for a sweet dessert. Add a sprinkle of crushed pecans or a dash of cinnamon for extra flavor. For an extra festive touch, garnish with a drizzle of extra maple glaze or whipped cream.
6. Frequently Asked Questions (FAQs) about Baked Pumpkin Donuts with Maple Glaze
Q1: Are these baked pumpkin donuts healthy?
These donuts are a healthier alternative to fried versions since they are baked, not fried, and contain pumpkin, which adds nutritional value. However, they do contain added sugars and should be enjoyed in moderation as part of a balanced diet.
Q2: Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can substitute fresh pumpkin puree, but make sure it is cooked and pureed smoothly. Canned pumpkin simplifies the process and ensures consistency.
Q3: How do I make gluten-free baked pumpkin donuts?
Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. The texture may vary slightly, but the flavor will remain delicious.
Q4: How can I make the glaze more flavorful?
Add a pinch of cinnamon or a splash of vanilla extract to the glaze for extra depth of flavor. You can also top the donuts with chopped nuts or sprinkles for added texture.
7. Bonus: Enhance Your Baking Experience
For baking enthusiasts, equip your kitchen with some of the best tools, such as the fullstar ultimate veggie prep master or the KitchenAid classic iconic stand mixer, to streamline your baking process. Check out more baking tips and tricks for perfect results every time.
8. Additional Fall & Holiday Dessert Ideas
Looking for more delightful dessert recipes? Try simple strawberry cheesecake or pumpkin cheesecake truffles. These will complement your seasonal baking repertoire perfectly.
9. Conclusion
Enjoy creating these baked pumpkin donuts with maple glaze, a stunning and delicious addition to your fall baking lineup. Their perfect blend of warm spices, fluffy texture, and sweet maple glaze makes them a crowd-pleaser for breakfast, brunch, or dessert. Whether you’re baking for family, friends, or yourself, this pumpkin donut recipe is sure to become a new favorite. Happy baking!
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Baked Pumpkin Donuts with Maple Glaze
- Total Time: 30 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Delight in these baked pumpkin donuts drizzled with luscious maple glaze, perfect for celebrating fall. These wholesome, tender donuts blend warm spices and pumpkin flavor with a sweet maple topping, making them an ideal treat for breakfast, snacks, or dessert during the cozy autumn months.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup milk (or almond milk)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For the maple glaze:
- ½ cup powdered sugar
- 3 tablespoons pure maple syrup
- 2 teaspoons milk (or more to desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a nonstick donut pan with cooking spray or grease with butter.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, milk, oil or melted butter, and vanilla extract until smooth.
- Gradually add wet mixture to dry ingredients, folding gently until just combined without overmixing.
- Spoon or pipe batter into prepared donut pan, filling about ¾ full. Tap pan lightly to remove air bubbles.
- Bake for 15-18 minutes until a toothpick inserted in donuts comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, maple syrup, and milk until smooth. Adjust with more milk if needed. Dip cooled donuts into glaze, allowing excess to drip off.
- Place glazed donuts on a wire rack and let set for about 10 minutes. Serve fresh or store for later enjoyment.
Notes
- Ensure to not overmix the batter for tender donuts.
- Use a quality nonstick donut pan for best results.
- Adjust glaze consistency with more milk if necessary.
- For extra flavor, sprinkle with crushed pecans or additional cinnamon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
