These Baked Pumpkin Donuts with Maple Glaze are the perfect way to start the Autumn season. The warming pumpkin flavor with the maple glaze topping is just what you need to embrace the fall flavors!
4 Reasons You Need To Make These Pumpkin Donuts with Maple Glaze
- They are very simple to make. The donuts come together in about 30-40 minutes
- Pumpkin and maple are the ultimate fall flavor combo
- These mini donuts are the perfect bite-size treats.
- They are made a little healthier with the addition of whole wheat flour. I will explain more about this below.
Ingredients
- All-purpose flour– make sure and use the spoon and scoop method for measuring. Otherwise your flour is too compacted and the bake will be more dense.
- Whole wheat flour– I prefer to use whole wheat pastry flour. If you are unfamiliar with this type of flour, it is a lower protein flour that keeps these mini donuts soft and tender. Other types of whole wheat flour- red winter wheat, white winter wheat, spelt, etc. all have higher protein levels. While this makes them ideas for yeast breads, they aren’t my favorite for donuts, cookies, cakes, etc.
- Brown Sugar– I love using brown sugar in fall bakes as that molasses undertone pair so well with fall flavors. You can also use granulated sugar or coconut sugar if you prefer. I would not recommend a liquid sweetener as they texture will not be the same.
- Baking Powder and Soda– I used both in this recipe
- Salt and Spices– Salt is always a must in bakes, even in small amounts as it enhances flavors. I also used pumpkin pie spice. You can always make your own with a blend of cinnamon, nutmeg, ginger, and cloves, but it is pretty simple to just buy it as well.
- Oil– I like to use oil in my bakes as it produces a tender crumb, even more so than butter. If you prefer though, you can always sub in butter. I used canola oil, but you can also sub in any other neutral oil you prefer.
- Egg– It adds structure and flavor to the donuts.
- Milk– Another add-in for texture and flavor. I used almond milk, but you can use milk of choice.
- Pumpkin Puree– You can always roast your own, but I really like to just buy it. Remember you want the PUREE, not pie mix.
- Vanilla– Always vanilla
- Cream Cheese– I use this in the glaze. It creates a glaze that holds well to the donut.
- Powdered Sugar– The best for making glaze
- Pure maple syrup– no, other the fake syrup won’t work, trust me!
- Pecans– I used these for topping. They are optional, but they add a really nice crunch.
Notes On The Pumpkin Donuts with Maple Glaze
- Don’t overmix these. When you are adding in ingredients, remember only mix to combine. It won’t take much. This keeps the donuts light and tender, overmixing will make them tough!
- Be careful not to over bake. One of the best thing about these donuts is how quickly you can make them. The baking time is fast, so don’t walk away and get distracted.
- If you do not have a piping bag, like I used, you can always use a ziplock bag. Pour the batter into a large bag. Snip one of the ends, and squeeze through the end to fill.
- The donut pans do not need to be filled to the top. They will rise as they bake, so I like to fill to about 3/4 way up.
- Allow your donuts to cool a few minutes before glazing. If they are really hot, the glaze will all mostly slide off.
Making the Batter
- Combine dry ingredients
- Combine wet ingredients
- Mix the 2, making sure to only mix to combine.
- Pipe into pans.
- Bake
- Allow them to cool slightly.
- Mix your glaze and glaze the donuts.
- Do your best not to eat them all in one sitting.
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.
When you glaze a donut, dip it upside down into your bowl of glaze. You will want to push it in to about halfway. Pull it back out and let it drain for a few seconds.
Turn it right side up and place it on a cooling rack or parchment paper.
I did some with the chopped pecans on only half the donut, you can of course cover the whole thing in nuts if you prefer. You can also use walnuts or hazelnuts.
What Makes This A Healthier Baked Pumpkin Donut?
- They are baked not fried. That is a huge advantage.
- Wheat flour is used. Although it isn’t 100% wheat, I think anything changes are good changes.
- I reduced the sugar from my original recipe.
- I also reduced the oil, but not so much that these are dry.
- Adding pecans is a source of protein.
- They are smaller portions.
Other Delicious Fall Recipes
- Layered Apple and Cinnamon Loaf
- Whole Grain Snickerdoodles
- Stamped Gingerbread Cookies
- Apple Pie
- Gingerbread Cupcakes with Orange Buttercream
- Simple Pie Pops
Pumpkin Donuts with Maple Glaze
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.
Servings 30
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour You can use 100% all-purpose if you prefer or even 100% whole wheat. Both methods produce a great donut!
- 1/3-1/2 cup brown sugar I 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!
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 teaspoon pumpkin pie spice
- 1/4 cup canola oil or other neutral oil. You can also use melted butter too, which is delicious!
- 1 egg
- 2/3 cup almond milk or milk or milk of choice
- 1/4 cup plain greek yogurt or sour cream
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
Maple Glaze
- 1/4 cup cream cheese, softened
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- milk you will add this to get the consistency desired. I used about 1 1/2 tablespoons.
- 3/4 cup pecans, chopped this is for topping. If you prefer, you can alwats leave them off.
Instructions
- 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!
Notes
- Don’t overmix these. When you are adding in ingredients, remember only mix to combine. It won’t take much.
- These donuts bake really quickly. Don’t walk away and forget about them. A dry donut is not a good donut!
- I use whole wheat pastry flour for these. It has a lower protein content making it ideal for these donuts. I prefer to grind my own with my Nutrimill grain mill, buying my soft winter wheat from Farm Fresh Wheat. You can also buy whole wheat pastry flour in most well-stocked grocery stores.
- You can use mini donut pans as I did, or the regular size. Just adjust the baking time accordingly.
I cannot wait to make these!!!!
Thank you Marcia. Let me know what you think!