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Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze
Filed under Breakfast/Brunch, Dessert - MIscSep 26I’ve been having a hard time switching over into fall mode. I think it’s because the daytime temps here have still been in the 80s. While other people have been throwing out pumpkin and apple and comfort food, I’ve been hanging onto summer foods like crazy. But I guess the official first day of fall on Friday kicked me into fall mode, because all of a sudden I am going crazy with the pumpkin, and burning my vanilla spiced candles at home. There definitely is hint of cooler temperatures in the air, and maybe now I’ll start feeling it with the scents of fall going through my house!
Up first in a line of many upcoming pumpkin recipes are these doughnuts. Oh, these doughnuts. If you lack self control, please don’t make these. Because you will end up like me – eating way too many because you just can’t stay away!! I was so happy with how these turned out. The bad news is the recipe calls for a doughnut pan. I know most people don’t have one, but I’m telling you – it has been a really fun investment for me. But, the good news is that I’m pretty sure these would bake up just as delicious as a muffin. I haven’t tried it, but I’m pretty sure these would be just as good as muffins. And I don’t know when or how the idea of the maple-cinnamon glaze came into my mind, but people – that is a winning combination. Especially if you have a good quality cinnamon.
If this is what fall is going to taste like this year, I’m regretting that I didn’t start earlier!!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons milk
- 1/4 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
- 2 tablespoons milk
DoughnutsMaple-Cinnamon GlazeInstructions
- Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
- In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
- Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
- Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
- When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.
Recipe from www.tasteandtellblog.com————————-
More Pumpkin Goodness:
Pumpkin Cream Cheese Muffins from Tracey’s Culinary Adventures
Pumpkin Cinnamon Roll Pancakes from Recipe Girl
Pumpkin Snickerdoodles from Sweet Pea’s Kitchen
55 Responses to “Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze”
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I really need to buy a donut pan!
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Rosa said on September 26th, 2011 at 6:13 am
They look so scrumptious and tempting! A marvelous fall treat.
Cheers,
Rosa
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Awesome recipe! I received a donut pan as a gift last year, and I LOVE it! I do believe I’ll be making these this fall.
Thanks![Reply]
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I want a doughnut pan!!! I want to grab these through my computer screen and take a big bite.
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I’m buying a donut pan today!
These look like the perfect fall treat. Can’t wait to try them. Wishing I had some right now with my coffee to chase away these Monday Blues….[Reply]
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Amazing! I cannot WAIT to try these! Seriously, I’m trying to figure out how I can squeeze it in while I cook dinner tonight (:
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Maria said on September 26th, 2011 at 7:54 am
Yay for pumpkin! I love the glaze too!
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Erin said on September 26th, 2011 at 8:04 am
Pumpkin donuts are calling my name! I love that they’re baked and not fried.
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Delicious! Love donuts especially homemade. They look beautiful!
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OH.MY.WORD! These look amazing! So wishing I had a donut pan on this lovely fall morning!
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I’ll take 396, please.
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One more reason to love fall! These are gorgeous and sound SO good!
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The doughnuts look amazing, Deborah! I love that they are baked, too…and I, for one, would not be able to resist them, I am sure.
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Self control, especially when it comes to pumpkin, is definitely not my strong suit. But I’m going to go there anyway…these look too amazing not to!
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Self-control is not in my vocabulary when it comes to dough nuts…and if they were these dough nuts, oh so help me!
These look beyond amazing!!!![Reply]
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I just bought a doughnut pan today! I cannot wait to try these out–they look deeeeelicious!
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camie said on September 26th, 2011 at 5:27 pm
Whoa- those look incredible!
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These seriously made me drool. I rarely eat doughnuts but I would go for one (or 6) of these. I love maple, what a perfect glaze!
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I’ve had trouble transitioning into fall too, but it might be because it’s still 100 degrees in Phoenix! These would definitely change my mind
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Kim said on September 26th, 2011 at 9:50 pm
Maple is one of my all-time favorite flavors. I’m a complete sucker for anything maple. These look so heavenly and I know I would not be able to control myself around them. So sinful, but so delicious:)
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Deborah I swear sometimes I think you are in my head! I had an idea for pumpkin donuts with a maple glaze floating around in my head for weeks now. I was finally planning on making them later this week! These look just as incredible as the image in my head!!!
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These are amazing! I just so happened to have a donut pan I ordered a while back and haven’t used yet and some leftover freshly roasted pumpkin.
Thanks!
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Yammy yam-tam! What can I say? I could eat them all!:))
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I think I love you. No, I definitely do. Yum!
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Oh no! You’re teasing me, Deb! I don’t have a donut pan (yet!) Do you think I could make these into mini muffins?
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Kita said on September 27th, 2011 at 6:41 am
These sound like they need a giant mug of coffee and a very hungry me!
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Jennifer @ Mother Thyme said on September 27th, 2011 at 12:39 pm
Oh my goodness these look divine! I totally need to invest in a doughnut pan so I can make these!
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Laura said on September 28th, 2011 at 4:21 pm
I cannot wait to try these! The maple glaze just makes them sound even more amazing.
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Tracy said on September 28th, 2011 at 7:57 pm
These are totally on my list to make. And that glaze. Oh goodness yum!
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Definitely bookmarked! These look so yummy!
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Karly said on September 29th, 2011 at 2:24 pm
Ooh, that glaze looks amazing!
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Kelly said on September 30th, 2011 at 1:48 pm
Wow these look absolutely amazing!! Lovely photos and delicious recipe!
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Curt said on September 30th, 2011 at 6:30 pm
That cinnamon Maple glaze looks so nice and sweet!
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avril said on September 30th, 2011 at 8:20 pm
Yum! The glaze on these donuts looks AMAZING! Yup, I will so be making these donuts….thank you for sharing this recipe
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grace said on October 1st, 2011 at 3:28 am
that glaze would compliment a batch of cinnamon rolls quite nicely, i do believe. perfect fall treat, deborah!
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Oh – this is one pumpkin recipe that I must try ASAP. Just wondering how thick the batter is? Since I don’t have a donut pan, do you think I could pipe the batter in a donut shape onto a sheet pan? I know it wouldn’t end up as pretty, but I think it could work if the batter was thick enough?
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Cassie said on October 2nd, 2011 at 12:34 pm
I made these today, Deborah, and they were a HUGE hit! I only have a six-doughnut doughnut pan, so I used my mini-muffin pan to make the rest of the batter into doughnut holes. I didn’t have maple extract, so I used maple syrup in the glaze. The glaze is AMAZING. They were SO GOOD — and really, really addictive. Thanks so much for a perfect baked pumpkin doughnut recipe!
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Jamie said on October 17th, 2011 at 8:35 pm
I am not suck of pumpkin yet this fall so I might have to try these out! They look absolutely amazing!!
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Maureen said on October 23rd, 2011 at 12:48 pm
I made these yesterday, but I noticed the “2 tbsp. milk” was part of the ingredient list for the donut batter, but not included in the directions. I made one batch without milk in the batter, then one batch with it. Seems like milk should be added….the batter was easier to pipe, and the donuts were a little fluffier. I thought they tasted even better today (after sitting overnight). This is a fun fall treat….perfect with some apple cider! Thanks.
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Vicki said on October 26th, 2011 at 11:01 am
Wow, these look absolutely delicious! I want to bring these to a party this weekend, how far in advance can you bake these? I can’t wait to try them!!!
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These look so yummy. I have never made baked donuts before. Is the texture more like muffin texture or is it dense like a cake donut? Thanks!
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Deborah Reply:
November 7th, 2011 at 10:45 pm@Emily @ ReMarkable Home, it’s kind of a mix of the two. It’s basically a muffin in a donut pan, and maybe it’s just in my head, but I think the texture is a little bit different than a muffin. I know I’m not helping much!!
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Sara said on January 7th, 2012 at 4:41 pm
Just made these and they were a bit too dry for my liking. I think the problem may have been that I had to use 1/2 c. of Strong White Bread Flour (I’m in England)? Or it could be that it would be better to use vegetable oil for a more moist cake versus the butter. I did try another recipe with the oil and this was the case.
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[...] here for the recipe from Taste and Tell Blog Share this:TwitterFacebookLike this:LikeBe the first to like this [...]
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I made these over the weekend and they were great…. I wrote a post about them in my blog and linked it to this page… check it out at http://sugarcravingbaker.wordpress.com/2012/02/08/pumpkin-donuts-with-maple-cinnamon-glaze/
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Deborah Reply:
October 23rd, 2011 at 9:13 pm
@Maureen, thanks – I didn’t realize the milk was left out of the recipe! I fixed it – and I’m so glad you caught it and that they worked out for you!!
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