These Pumpkin Donuts with Maple Glaze are moist, lightly spiced, and delicious.
If you follow me on Instagram, you might have, via the stories feature, seen me testing these doughnuts a few weeks ago in August. It felt almost sacrilegious cracking open a can of pumpkin puree before September, but it was so worth it so that I could have this recipe ready for you today, because, guys. These. Donuts. Are. AMAZING.
Remember last week when I was fighting with the water content in pumpkin puree to make pumpkin shortbread cookies? That is NOT a problem this week, because pumpkin puree makes these pumpkin donuts so moist and soft. I could happily eat them plain, straight out of the oven with a cup of coffee.
But we’re not going to do that. Instead we are topping these babies off with a killer maple glaze. I hate to even call it a glaze, because this stuff so thick, it’s practically maple frosting. For years I’ve been trying to recreate the type of glaze that you find on the best bakery maple bars, and this is it!
The really great thing about my Pumpkin Donuts With Maple Glaze is that they are extremely quick and easy to throw together. BUT, I definitely recommend inviting some friends over to enjoy them with you! These things are so tasty you are not going to want to stop at just one. Though, at a surprisingly low 180 calories each, having an extra wouldn’t be the worst thing in the world… 😉
A Couple Tips for Success:
- This maple glaze is made with maple extract, and unfortunately, you cannot substitute maple syrup for the extract (imitation extract is fine). Maple extract is waaaaaay more concentrated, and you just won’t get the strong maple flavor you are looking for with syrup.You can order extract online* or find it in the baking aisle at most large grocery stores. I started stocking maple extract a couple of years ago, and find that it’s one of those ingredients you start finding a million uses for once you know it’s in your cupboard.
- If you don’t own a donut pan, I recommend this one.* It’s the pan I own, and I’ve been very happy with it. You can also make these in a muffin tin. Fill tins 2/3 of the way full (it should make about 10) and cook for 8-10 minutes.
This recipes uses 1/3 cup of pumpkin puree, meaning if you open a new 15-ounce can, you will have a ton of puree left over. Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can.
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup (81g) pumpkin puree
- 1/3 cup (66g) brown sugar
- 1 large egg
- 1/4 cup milk (any percentage)
- 2 tablespoons (1oz) unsalted butter, melted and cooled
- 2 tablespoons (1oz) unsalted butter
- 1/4 cup (50g) brown sugar, packed
- 1 tablespoon and 1 1/2 teaspoon milk
- 1 1/2 teaspoon corn syrup
- 1 teaspoon maple extract
- 1 cup (120g) powdered sugar, sifted
- Sprinkles for topping (optional)
- Preheat your oven to 350°F and lightly grease your donut pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
- Add the dry ingredients to the wet, and stir until just combined.
- Prop a gallon-size disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. "Pipe" the batter into your donut pan, filling 3/4 full--this should make exactly 6 donuts.
- Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
- Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.
- Once your donuts have cooled, combine butter, brown sugar, and milk in a small saucepan over medium heat. Cook until butter is melted, and sugar dissolved. Remove from heat and whisk in corn syrup and maple extract. Add half of the sugar, and whisk until incorporated before adding the rest. Whisk until smooth.
- Transfer glaze to a small bowl large enough for dipping. Dip donuts one at a time, and immediately add sprinkles. This glaze hardens quickly, and sprinkles won't stick if you wait until the end to add them,
- Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
*This recipe makes about twice the amount of glaze that will actually end up on the donuts (to ensure you have enough to get a smooth finish when dipping). The approximate nutritional information reflects this.
Donuts are best the first day, but can be kept in an air-tight container at room temperature for 2 to 3 days.
Nutritional Information for Pumpkin Donuts With Maple Glaze
Donuts Adapted From Live Well Bake Often
Maple Glaze Adapted From Butter With a Side of Bread