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We all know that fried donuts are the best, but bake donuts are pretty dang good too. I’ve shared my love for our favorite pumpkin batter; the one that I use for bread, muffins and mini loaves. I altered it to create pumpkin donuts, and they are perfection. Soft, delicious, and the perfect thing to dip in brown sugar and maple glaze (this is the same glaze that I use for making maple bars).
Unlike fried donuts, these baked donuts will stay fresh for a few days. You can heat them up in the microwave for a few seconds on day 2 for a warm donut. Yum.
Most donut pans will make 6 donuts. This recipe makes 12 so you can make them in batches or grab two pans. These pans are so easy to use, and make perfect looking donuts every time.
How To Make Easy Pumpkin Donuts
No rolling or shaping necessary! This donut batter comes together like a quick bread of muffin batter.
Simply mix the ingredients together in a large bowl then pipe the batter into a donut pan and bake!
Because they are thin they bake up very quickly (about 10 minutes).
Once they’ve had a chance to cool slightly, dip in maple glaze.
The ingredients are simple and you probably already have them on hand.
Easy Pumpkin Donut Batter
- All purpose flour
- Brown sugar
- Baking Soda
- Cinnamon, Nutmeg and Ginger: if you’d rather use a pumpkin spice mix you totally can.
- Pumpkin puree: NOT pumpkin pie filling. Just pureed pumpkin from a can.
Brown Sugar and Maple GlazE
- Brown sugar
- Maple syrup
- Maple extract*
- Powdered Sugar
The butter, brown sugar and syrup are heated in the microwave and mixed until smooth. This is the perfect base and give the glaze a caramel flavor. Add milk,, and a bit of maple extract, then whisk in powdered sugar.
*If you don’t have maple extract on hand you can leave it out. I only use 1/2 teaspoon. It won’t have as much maple flavoring, but the brown sugar and maple syrup give the glaze an amazing flavor on their own.
If you notice the glaze thickening while dipping, you can add a splash of milk, whisk, and keep dipping.
Easy Pumpkin Donuts with Brown Sugar Maple Glaze.
Pumpkin Donuts With Brown Sugar Maple Glaze
- donut pan
- 1 3/4 cups white flour
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pureed pumpkin
- 1/2 cup oil
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup water
- 1/4 cup butter
- 1/3 cup brown sugar
- 2 Tbsp. maple syrup
- 1/2 teaspoon maple extract
- 3 Tbsp. milk
- 2 cups powdered sugar
- Preheat oven to 350°F degrees.
- Spray donut pan with non stick cooking spray.
- In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, nutmeg and ginger together. Add pumpkin, oil, eggs, vanilla and water. Mix thoroughly.
- Spoon batter into a large plastic bag. Cut the tip off of the corner the bag, using a pair of scissors, and pipe the batter into the donut pans.
- Bake donuts for 10 minutes or until toothpick comes out clean when inserted into the middle.
- Cool in pans for 10 minutes before dipping into maple glaze.
- Heat butter, brown sugar and syrup in microwave for 30 seconds, or until butter has melted. Stir. Add maple extract and milk. Stir. Whisk in powdered sugar. Dip donuts into glaze, allowing excess to drip off.If glaze begins to thicken while dipping the donuts you can add a splash of milk to the glaze.Glaze will set up within 5-10 minutes, making the donuts easier to pick up and eat.