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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.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: healthy pumpkin recipes, pumpkin baked donuts, pumpkin maple, pumpkin maple baked donuts, pumpkin recipes
Servings: 30 donuts
Author: Amy-- A Red Spatula

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!