Baked Pumpkin Donuts with Maple Glaze

These easy baked pumpkin donuts are soft, well-spiced, and glazed with a salted maple glaze that sets and isn't thin! No mixer needed for this simple fall breakfast recipe that makes 8 baked doughnuts.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (177°C). Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).

Step 2

In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

Step 3

In a large bowl, whisk together wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.

Step 4

Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.

Step 5

Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full. The recipe yields 8 donuts, so if you only have one donut pan, you’ll have to bake the first 6 and then the other 2 afterwards.

Step 6

Bake for 9-11 minutes, until risen and browned on the edges (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining two donuts now if you only have one pan.

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