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Pumpkin Spice Cake Donuts with Maple Cinnamon Glaze

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These baked pumpkin spice cake donuts are soft, tender, and packed with cozy autumn spices. Finished with a luscious maple glaze and a crunchy cinnamon sugar coating, they’re the perfect fall treat for breakfast, brunch, or snacking.

Ingredients

Scale
  • 1 1/2 cups (200g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g, packed) light brown sugar
  • 3/4 cup (180g) pure pumpkin puree (not pumpkin pie mix)
  • 2 large eggs, room temperature
  • 1/4 cup (1/2 stick, 60g) unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 1/4 cup (60ml) whole milk, room temperature (or plant-based milk)
  • 1 teaspoon pure vanilla extract
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1–2 tablespoons milk or plant-based milk
  • Pinch of salt
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with cooking spray or melted butter.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, milk, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.
  5. Transfer the batter to a piping bag or large zip-top bag, snip off the end, and pipe into the prepared donut pan, filling each cavity about 3/4 full.
  6. Bake for 10–12 minutes, until donuts are puffed, lightly golden, and a toothpick inserted comes out clean.
  7. Let donuts cool in the pan for 3–4 minutes, then turn out onto a wire rack.
  8. For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, and a pinch of salt until smooth and pourable. Add more milk as needed.
  9. For the cinnamon sugar: In a shallow bowl, combine granulated sugar and cinnamon.
  10. Once donuts are just cool enough to handle, dip the tops in the maple glaze, letting excess drip off.
  11. Immediately dip or roll the glazed side in the cinnamon sugar.
  12. Set donuts back on the rack and let the glaze firm up for 10–15 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to keep donuts tender. Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. For gluten-free or dairy-free versions, substitute as needed. If you don’t have a donut pan, use a muffin tin and create a hole with foil. Donuts freeze well before glazing.

Nutrition

Keywords: pumpkin spice donuts, baked donuts, maple glaze, fall breakfast, autumn dessert, easy donut recipe, cinnamon sugar donuts, pumpkin dessert, gluten-free option, dairy-free option

Find it online: https://jodierecipes.com/pumpkin-spice-cake-donuts-recipe-easy-maple-cinnamon-glaze/