I’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 is this baked pumpkin doughnut recipe. 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!!
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Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 doughnuts 1x
Ingredients
Doughnuts
- 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
Maple-Cinnamon Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
- 2 tablespoons milk
Instructions
- 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.
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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
Jessica says
Thank you so much for the recipe! These donuts are excellent.
Deborah says
@Jessica, so glad you liked them!
Marcie says
I made these for my family this morning and they. were. DELICOUS! I followed the recipe as written. They were wonderful! We’ve almost eaten the entire batch. They were so moist! My 5-year-old son, who will hardly try anything new, ate 2 of these without coming up for air. Thanks for the recipe, and I hope you don’t mind that I’ve passed it on to practically everyone I know!
Deborah says
@Marcie, I’m SO glad they were enjoyed so much!! Thanks so much!
Tami says
These were great! I made them in a mini muffin pan. Just baked them for 10 minutes. Yum!
Deborah says
@Tami, yay! And I’m so glad they worked well as mini muffins, too!
J. says
So, I have no idea what I did wrong here, but these turned out horribly. Not my first batch of doughnuts, and far from my first baking experience.
The dough was VERY VERY thick, like the directions are missing some liquids. Put into a ziploc, cut of a tip, and it was too thick to pipe out. I kept trying and it actually burst the seams of the bag. Tried THREE different brands of bags (including a heavy duty kind) and it kept breaking the seams the batter/dough was SO THICK.
Finally just pressed them into the doughnut pans, and baked as directed. They came out tasting like mildly spiced very bland muffins; no cake-y goodness or pumpkin flavor and zero resemblance in taste or texture to a doughnut. Anyone know what’s happening here? I feel like 2 Tbs milk may not be enough?
Deborah says
@J., I honestly don’t know what went wrong. I’ve gotten a lot of feedack on these donuts, but I’ve not had anyone have anything go wrong with them yet. I wish I knew what went wrong and why they didn’t work out for you!
Asiya says
I had 1/2 cup of pumpkin in the fridge and have been looking for something to do with them….I made half this recipe and everyone loved it! I didn’t have time to make the glaze b/c the kids wanted to eat them right away so I just dusted them in powdered sugar. Thank you for such a great recipe! Next time i will definitely make the glaze!
Deborah says
@Asiya, I’m so glad you and the kids loved them! And definitely try the glaze next time – I love it!!
Eve says
I just made these using egg replacer, almond milk, vegan margarine and no donut pan- and they turned out perfect. I used a small bowl and a shot glass to cut the donuts after rolling it out about 3/4″ thick. Delicious! For the glaze, I did not have maple extract so I dumped a random amount of confectioner’s sugar in a bowl, added about 1/8-1/4 cup of maple syrup, whisked, and added just enough almond milk (about 2 tbsp) to make a watery paste. Also worked perfect!