PUMPKIN DONUTS BAKING WITH A MAPLE GLAZE.

Easy Baked Pumpkin Donut With Maple Glaze

These simple baked pumpkin donuts have a salted maple glaze that sets and isn’t thin, and they’re soft, well-spiced, and loaded with cinnamon and pumpkin pie spice. This easy homemade pumpkin doughnut recipe yields 8 cooked donuts and requires no mixer.

I’m back with another recipe for pumpkin! Have you had enough of pumpkin things at this point in the fall? Hopefully not.

It’s no secret that I like baked items with pumpkin. There are always the pumpkin chocolate chip bread, pumpkin pancakes, pumpkin spice muffins, and pumpkin oatmeal cookies I’ve gushed about in the past if the pumpkin bars I recently uploaded weren’t a dead giveaway.

You ask, what is that? I have a slight obsession? To which I reply, “Pumpkin is a vegetable.” I’m not having an issue…

Easy Baked Pumpkin Donut With Maple Glaze

We’re utilising our beloved squash this time to make these incredibly simple, yet soft baked pumpkin doughnuts with a SALTED. MAPLE. GLAZE. Excuse my loud voice, but man, these are good. Excellent with some chopped pecans on top and a big cup of coffee. Well-seasoned and not overly sweet.

Over a few days, Brian and I inhaled them along with numerous Seinfeld episodes (we’re so happy they’re all now available on Netflix). Which brings to mind another fantastic feature of this recipe: it only makes 8 doughnuts, so you won’t be overrun by them.

Not that having a lot of doughnuts is always bad…

Ingredients.

Regarding the baked pumpkin donuts:

  • 1 cup (125g) of whole wheat flour
  • A half-teaspoon of baking powder
  • A half-teaspoon of baking soda
  • half a teaspoon of cinnamon
  • a half-teaspoon of pumpkin pie spice
  • 14 teaspoon of salt
  • Melted 1/4 cup (56g) of unsalted butter (4 Tbsp)
  • 130g of canned pumpkin puree in a half-cup
  • 1/3 cup (66g) of packed brown sugar
  • One big egg
  • One-half teaspoon of vanilla extract
  • Applied to the salted maple glaze:
  • 113g (about 1 cup) of powdered sugar
  • 40g or two tablespoons of maple syrup
  • One teaspoon (15g) of milk (dairy or non-dairy both work)
  • One-half teaspoon of vanilla extract (or vanilla bean paste)
  • 14 teaspoon of salt
Easy Baked Pumpkin Donut With Maple Glaze

Instructions.

Regarding the baked pumpkin donuts:

Set the oven’s temperature to 350°F (177°C). Grease two 6-cup doughnut pans (or just one; you’ll need to use it again for the final few donuts).

Mix the dry ingredients—flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt—in a medium basin. Place aside.

Mix the wet ingredients—melted butter, pumpkin puree, brown sugar, egg, and vanilla extract—until they are well combined in a large basin.

As you combine the ingredients to produce a batter, add the dry ingredients to the basin containing the wet ones. Never overmix; just stir until fully blended.

Spoon the batter into the donut cavities or use a gallon-sized bag filled with batter and a corner cut off to create a temporary pastry bag to pipe the batter into the cavities. Each cavity should be around 2/3 full. If you just have one doughnut pan and the recipe makes 8, you’ll need to bake the first 6 before continuing with the remaining 2.

Bake for 9 to 11 minutes, or until risen and the sides are golden (mine were done at 10). Allow to cool for a further two to three minutes before transferring to a wire rack placed over parchment paper or a baking sheet. If you only have one pan, bake the remaining two doughnuts right away.

Easy Baked Pumpkin Donut With Maple Glaze

Applied to the salted maple glaze:

In a medium bowl, stir together the powdered sugar and maple syrup; it probably won’t blend completely. When the mixture is thick and hardly moves when you tip the bowl, add the milk a teaspoon at a time while whisking in between additions. For me, this was 3 teaspoons, or 1 tablespoon. Salt and vanilla are whisked in.

When the donuts are cool enough to handle, glaze one side of each before setting on the wire rack. If desired, garnish with chopped nuts or decorative toppings.

Notes.

Storage: Baked donuts keep for 1-2 days, or up to a week, in the refrigerator, covered.

Donuts can be frozen, properly wrapped, for up to three months, whether they are baked with glaze or without. Set out on the counter for an hour to defrost or microwave for 10 seconds to rewarm.

Add xanthan gum to an equal volume (1 cup) or weight (125 grammes) of all-purpose gluten-free flour mix to make it gluten-free.

Make muffins by placing the batter in a muffin pan and baking it in a muffin pan at 350 degrees F for about 20 minutes, or until a toothpick inserted in the centre comes out clean. Glaze if you like!

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