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
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
I really need to buy a donut pan!
I won’t buy a donut baking pan. I have two old donut irons….like a waffle iron…one is for small donuts and one is bigger ones. I have used cake mix in them mostly, but hopefully this will work too!
@Debra, I would think that they would work – good luck, and I hope you love them as much as I do!
They look so scrumptious and tempting! A marvelous fall treat.
Cheers,
Rosa
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!
I want a doughnut pan!!! I want to grab these through my computer screen and take a big bite.
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….
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 (:
Yay for pumpkin! I love the glaze too!
Pumpkin donuts are calling my name! I love that they’re baked and not fried.
Delicious! Love donuts especially homemade. They look beautiful!
OH.MY.WORD! These look amazing! So wishing I had a donut pan on this lovely fall morning!
I’ll take 396, please.
One more reason to love fall! These are gorgeous and sound SO good!
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.
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!
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!!!!
I just bought a doughnut pan today! I cannot wait to try these out–they look deeeeelicious!
Whoa- those look incredible!
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!
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 🙂
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:)
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!!!
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!
Yammy yam-tam! What can I say? I could eat them all!:))
I think I love you. No, I definitely do. Yum!
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?
These sound like they need a giant mug of coffee and a very hungry me!
Oh my goodness these look divine! I totally need to invest in a doughnut pan so I can make these!
I cannot wait to try these! The maple glaze just makes them sound even more amazing.
These are totally on my list to make. And that glaze. Oh goodness yum!
Definitely bookmarked! These look so yummy!
Ooh, that glaze looks amazing!
Wow these look absolutely amazing!! Lovely photos and delicious recipe! 🙂
That cinnamon Maple glaze looks so nice and sweet!
Yum! The glaze on these donuts looks AMAZING! Yup, I will so be making these donuts….thank you for sharing this recipe 🙂
that glaze would compliment a batch of cinnamon rolls quite nicely, i do believe. perfect fall treat, deborah!
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?
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!
I am not suck of pumpkin yet this fall so I might have to try these out! They look absolutely amazing!!
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.
@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!!
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!!!
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!
@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!!
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.
@Sara, I’m sorry they were dry for you! I have found that with baked donuts, they can go from perfect to overbaked in no time at all. I do bet they would be great with oil, though. I’m going to have to try that next time!
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/
These look great! I am trying them out right now:)
I made your Baked Pumpkin Doughnuts (gluten-free) this morning and they were awesome!
Baked Pumpkin Doughnuts http://wp.me/p2ptIk-2p
I subbed in squash and these are amazing!
@Sarah, so glad you liked them – and that the substitution worked!
I tried these today with my sweet new donut pans! I was short a little less than a 1/4 cup of flour but proceeded anyway. They came out great! I also used added 1/2 tbs. pumpkin pie spice instead of ginger and clove. Probably needed about 12 minutes to cook til dough sprung back to the touch (but Im sure all ovens are different, just watch it from 10 minutes on) and then I let it rest for a couple minutes after in pan before removing. I glazed them while still a tad warm, not completely cool. It made the glaze stick and spread more evenly. Also. For the glaze, 1 1/2 cups powdered sugar was a bit much, too thick, so I had to add more milk. I didn’t have maple extract so I used vanilla extract and some maple syrup. Was a bit sweet but the hubby loved it! Thanks for the recipe! Hubby wants to try a chocolate ganache glaze next time 🙂 Oh, and I ended up with enough batter for 15 donuts. Filled pans to about 3/4 full using a pastry bag. I will definitely be making these again, especially with the holidays coming up!
You will never guess. I went to Kroger marketplace today just getting groceries and I always browse the home goods area that they have because they almost always have markdowns or clearance on something. Well, they had wilton donut pans marked down from 9.99 to 3.49. I wasn’t even thinking they would have it. I was going to go to either Target or Walmart afterwards. I was doing a happy dance. Just like I will be this weekend when I make these doughnuts I’m sure. Thanks for the recipe.
@marie, how exciting!! I hope you love the donuts – they are one of my most popular!
Just made these tonight! They are fantastic! I might omit the cinnamon from the glaze next time since I think there were enough spices in the doughnut itself, but I am undecided 🙂
I doubled the recipe for the doughnuts so we would have plenty on hand!
I also used the Wilton Donut Pan. I need to buy a second one… wish I lived near a Krogers 🙂
Thanks for sharing this great recipe!
Doug
@Doug Neiner, I’m so glad you loved them! I’m thinking I need a second pan, too! 🙂
I made a mini version of these last night and shared them on my blog this morning. Soooo yummy. Thanks for a super recipe!
Dannyelle @ Life is a Party
@Dannyelle, Thanks – so glad you loved them!
Thank you so much for the recipe! These donuts are excellent.
@Jessica, so glad you liked them!
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!
@Marcie, I’m SO glad they were enjoyed so much!! Thanks so much!
These were great! I made them in a mini muffin pan. Just baked them for 10 minutes. Yum!
@Tami, yay! And I’m so glad they worked well as mini muffins, too!
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?
@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!
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!
@Asiya, I’m so glad you and the kids loved them! And definitely try the glaze next time – I love it!!
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!