These Pumpkin Donuts with Maple Glaze are the perfect way to start the Autumn season or any day after that :). I love a good baked donut! Don’t get me wrong, I love fried donuts, but the baked are so much better for me. They are healthier and so small, you can eat plenty and still feel good. Maple and pumpkin are such a great combo, and one of my favorites for this season.
There are several sizes of donut pans you can use, but I prefer the small ones I use. Mine is a Norpro brand, but Wilton also has a great pan too.
Making the Batter
The batter for the pumpkin donuts is really simple to make. Mix your dry ingredients together in one bowl.
Then the wet ingredients in another bowl.
Combine the 2 being careful not to overmix. One of the best ways to get a tender baked good is to make sure any only mix to combine. The more you mix, the tougher it will get.
Filling the Pan
The simplest way to fill the donut pan is by piping the batter in. I love to use piping bags, but if you don’t have any, a ziplock bag will do as well. Fill the bag and cut the corner.
Baking the Donuts
Now, the second most important key to getting a tender baked good is to make sure you don’t over bake. I like to underbake just a touch, as every baked good will continue to cook even after it is removed from the oven. So, if it is under-baked just a touch, it will be perfectly baked when it is done!
Glazing the Donuts
Glazing donuts is pretty important. I like my donuts plain, but REALLY love them glazed. Recently I have started to make my glazes with cream cheese. I love the flavor of course, but also really love the way it coats the donuts. Don’t you agree?
My oldest son played hand model for me on these shots….fancy, right?
Topping with Chopped Pecans
In our house, we love nuts. I guess that doesn’t sound quite right, but it’s true. I will add them to whatever I can. Now, I realize walnuts are what most people would have chosen, but I went with pecans.
I did some with the chopped pecans on only half the donut. I thought those were really pretty! Others we covered in nuts. Those, of course, we preferable for us.
I think mini donuts are so little and cute.
I really feel like these are a healthier option. They are made with whole grain. They are small, so smaller portions. But, you don’t sacrifice any flavor. They are fantastic!
Other Donut Ideas
If you love mini donuts as much as I do, I have plenty of other options for you! They are pretty popular baked goods in our house.
These simple to make pumpkin donuts are the perfect fall treat. They are quick to bake and small enough size you feel no guilt. Let's also not forget that flavor… the pumpkin and maple are meant to be together.
1cupwhole wheat pastry flourYou can use 100% all-purpose if you prefer or even 100% whole wheat. Both methods produce a great donut!
1/3-1/2cupbrown sugarI think the glaze is really sweet, so I only used 1/3 cup sugar in the donuts for mine. If you love a really sweet dessert, up the sugar to 1/2 cup!
1teaspoonpumpkin pie spice
1/4cupcanola oilor other neutral oil. You can also use melted butter too, which is delicious!
2/3cupalmond milk or milk or milk of choice
1/4cupplain greek yogurt or sour cream
1/4cupcream cheese, softened
2tablespoonspure maple syrup
milkyou will add this to get the consistency desired. I used about 1 1/2 tablespoons.
3/4cuppecans, choppedthis is for topping. If you prefer, you can alwats leave them off.
Be sure to read instructions all the way through before beginning. Preheat oven to 350 degrees.Prep your donut pans fro baking. I just spray mine with a pan release, but if you prefer you can use a softened butter. Just make sure they are covered. Set aside.Combine flours, baking powder, baking soda, salt, cinnamon,pumpkin pie spice, and brown sugar in small bowl. Mix well and set aside. Add oil, egg, almond milk, yogurt,vanilla, and pumpkin to medium bowl. Mix well.Combine the wet and dry ingredients. Mix only to combine, being careful not to overmix. I like to pipe my batter into the pans. If you don't have a piping bag, you can always add the batter to a ziplock bag and cut the corner to pipe. You can spoon it in as well, but it is really kind of a pain!Place pans in the oven. They bake quickly, so keep an eye on them. Mine generally take about 5 minutes, but plan for 5-8 minutes, depending on the actual temp of your oven and thickness of pans. I test by pressing on the top of the donut. You will want it to feel slightly, very slightly underbaked. The donuts will continue to bake even after you have removed them from the oven, this is called carry over cooking. If you bake until it is fully baked, when the carry over cooking happens, you run the risk of a dry baked good. So, be mindful of that. Remove from oven. Allow them to sit for 2-5 minutes in the pan, then invert to remove. I turn them back over to cool completely. While they are cooling, which won't take long, start your glaze. Add all ingredients to a small bowl and stand mixer. Mix, adding milk as needed, until the glaze is really smooth and the consistency you are looking for. Now, carefully dip the donuts about halfway up in the glaze. Once they are glazed, sprinkle with the chopped pecans. You can also add a granola, chopped pepitas, chopped walnuts or even chopped pistachos. There are a lot of great options!They are best eaten the same day you bake them, but can hold for up to 2 days. I prefer holding them in the fridge in an airtight container. Again, I prefer to eat them the day of if I can.Now, sit back and enjoy. You deserve it!