Description
Deliciously moist and fluffy baked pumpkin donuts infused with warm spices and topped with a sweet maple glaze, perfect for a fall treat or any time you crave a wholesome dessert.
Ingredients
Scale
For the Baked Pumpkin Donuts:
- ¾ cup all-purpose flour
- ¼ cup oat flour (grind old-fashioned oats into a fine flour)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- ⅓ cup light brown sugar
- ¼ cup oil
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin or pumpkin puree
For the Maple Glaze:
- 1¼ cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup (Karo dark corn syrup)
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a mini donut pan with cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flours, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Stir well and set aside.
- Mix Wet Ingredients: In another bowl, whisk together the egg, light brown sugar, oil, vanilla extract, and canned pumpkin until smooth and well combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and whisk until just combined, forming a thick batter suitable for piping.
- Pipe the Donuts: Transfer the batter into a large piping bag and pipe into the greased mini donut pan wells, filling each about halfway.
- Bake: Bake for 6-7 minutes, or until the donuts spring back when touched or a toothpick inserted comes out clean without crumbs.
- Cool Down: Remove the donuts from the oven, transfer them to a wire rack, and allow to cool completely.
- Prepare Maple Glaze: While donuts cool, whisk together powdered sugar, pure maple syrup, dark corn syrup, water, and cinnamon in a small bowl until smooth.
- Glaze Donuts: Place the cooling rack of donuts over a parchment-lined baking sheet. Dip the tops of the donuts into the maple glaze, turning to coat evenly.
- Set the Glaze: Let the donuts rest on the rack until the glaze sets completely before serving.
Notes
- Store homemade donuts best when eaten fresh or on the day they are baked.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze donuts without the maple glaze for up to 1 month in an airtight container.
- To serve frozen donuts, thaw in the fridge then bring to room temperature and add fresh maple glaze before serving.
Nutrition
- Serving Size: 1 mini donut
- Calories: 180.4 kcal
- Sugar: 23 g
- Sodium: 131.6 mg
- Fat: 5.4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0.02 g
- Carbohydrates: 32 g
- Fiber: 0.8 g
- Protein: 1.8 g
- Cholesterol: 13.6 mg
