These baked pumpkin donuts with maple cinnamon glaze are the perfect light breakfast. Enjoy these donuts without the guilt too, because they’re baked instead of fried!
So this is one of a million pumpkin ideas that had been going through my mind since like.. July? I actually tried my first baked donuts from Gayle’s blog with these Baked Chocolate Glazed Donuts. I made them for Josh’s birthday back in June and he’s been asking me to make them ever since. Guess what? I didn’t. I know, I know. Total wife fail on my part. But when I have so many baked goods and other recipes I’m making, it’s hard to add another one to the mix.
A few weekends ago Josh wasn’t feeling too well, so I decided to go bake. I whipped up another batch of baked donuts, but added some spices and pumpkin to the mix. Then I got even crazier and added a maple cinnamon glaze to them.
Once the donuts were finished, I ran and shoved a plateful of them in Josh’s face. To which I loudly proclaimed “These are so good! Oh my gosh, you have to try one!”. For the record, donuts probably aren’t the best thing to give your husband when he has a major migraine. Lesson learned. But he still loved the donuts and I can guarantee that you will too!
I love these donuts for a million different reasons, but the main reason is because they’re baked. Baking something instead of frying it means you can eat more, right? These donuts are also quick to mix up and only have to bake for 10 minutes. This recipe only makes six donuts, which is great for a little portion control too. Enjoy!
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- ⅓ cup pumpkin puree
- ⅓ cup light brown sugar, lightly packed
- 1 egg
- ¼ cup milk
- 2 tbsp. butter, melted and slightly cooled
- 1 cup confectioners sugar
- ½ tsp. cinnamon
- 1 tbsp. pure maple syrup
- 1 tbsp. milk (or as needed)
- Preheat oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
- In a large bowl mix together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin, brown sugar, egg, milk, and butter.
- Mix the wet and dry ingredients together until just combined. Do not over mix the batter.
- Spoon the batter into each donut cavity and bake for 9-11 minutes.
- Remove from oven and transfer donuts to a wire rack to cool for about ten minutes.
- Meanwhile, mix together the ingredients for the glaze in a small bowl. If the glaze is a little too thick, add a splash of milk or as needed to thin it out a little more.
- Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.
- Once the glaze has hardened, serve and enjoy!
Adapted from Pumpkin ‘n Spice