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Maple Glazed Baked Pumpkin Donuts: Easy Cinnamon Sugar Recipe

maple glazed baked pumpkin donuts - featured image
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Warm, golden pumpkin donuts baked to perfection, topped with a sticky maple glaze and dusted with cinnamon sugar. These cozy treats are easy to make, bursting with fall flavors, and perfect for brunch or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (195g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup pumpkin purée (120g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1/4 cup milk (dairy or unsweetened almond milk, 60ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 teaspoon pure vanilla extract
  • For the Maple Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1 tablespoon butter, melted (14g)
  • Pinch of salt
  • For the Cinnamon Sugar:
  • 1/4 cup granulated sugar (50g)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or oil.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, egg, milk, oil, and vanilla extract.
  4. Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. If batter is too thick, add 1 tablespoon milk at a time until pourable.
  5. Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into donut pan cavities until 3/4 full. Smooth tops if needed.
  6. Bake for 12-15 minutes, until donuts spring back when pressed and a toothpick comes out clean.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. While donuts cool, make the glaze: whisk together powdered sugar, maple syrup, melted butter, and 1 tablespoon milk. Add more milk for desired consistency and a pinch of salt to taste.
  9. Mix granulated sugar and cinnamon in a small bowl for the cinnamon sugar coating.
  10. Dip cooled donuts into the glaze, letting excess drip off. Immediately sprinkle or dip into cinnamon sugar. For extra crunch, sprinkle again after a minute.
  11. Let glaze set for 10 minutes. Serve warm or at room temperature. For firmer glaze, refrigerate donuts for 10 minutes.

Notes

For gluten-free donuts, use a 1:1 gluten-free flour blend. Dairy-free options include almond or oat milk and coconut oil. Don’t overmix the batter for best texture. Glaze donuts while slightly warm for best results. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze plain donuts for up to 2 months.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, cinnamon sugar, fall dessert, brunch, easy donut recipe, autumn baking

Find it online: https://jodierecipes.com/maple-glazed-baked-pumpkin-donuts-easy-cinnamon-sugar-recipe/