I tried a twist on homemade donuts using pumpkin puree, two large eggs and spices like cinnamon and nutmeg. The blend of granulated sugar, vegetable oil and all purpose flour creates tender cakes topped with a maple glaze made from powdered sugar and maple syrup. This is one pumpkin dessert worth trying.

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I love experimenting with fall flavors, and these baked pumpkin donuts definitely stood out to me. I was excited to try them after reading about how soft and crumbly they are.

The star of this recipe is the pumpkin puree, which blends perfectly with ingredients like 2 large eggs, 1/2 cup granulated sugar, and 1/3 cup vegetable oil to create a delightful batter. Adding a splash of whole milk and 2 cups all purpose flour makes the donuts perfectly tender while a medley of spices, though not mentioned here, really tie it all together.

And let me tell you, the real game changer is the maple glaze. Mixing 1 cup powdered sugar with 3 tbsp maple syrup and a touch of milk gives these donuts an irresistible finish.

If you’re searching for a unique twist on homemade donuts, this recipe is a must-try dessert idea for fall!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love how the pumpkin and spices come together to give these donuts such a warm, cozy flavor that reminds me of fall. Second, I appreciate that it’s really simple to make—even when I’m in a rush—and doesn’t need fancy techniques. Third, the texture is just perfect; they come out soft and crumbly, and that maple glaze on top makes it all so delicious. Finally, every time I make these donuts, I feel like I’m treating myself to a little taste of home and comfort, which is something I really value.

Ingredients

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Pumpkin puree offers vitamins, fibre and moist texture.
It adds natural sweetness.
Eggs give protein and act as a binder for the batter.
All purpose flour supplies structure and carbohydrates that help the donuts rise.
Cinnamon, nutmeg, ginger and cloves deliver warmth and depth, enhancing every bite.
Maple glaze shines with sugary sweetness balanced by milk’s tang, making each donut smooth.
Vegetable oil helps moisturize the batter and improves its tender crumb.
Whole milk adds creaminess and a slight sweetness to enrich the flavor profile.
Granulated sugar provides extra sweetness and a crisp finish when properly baked.

Ingredient Quantities

1 cup pumpkin puree

2 large eggs

1/2 cup granulated sugar

1/3 cup vegetable oil

1/4 cup whole milk

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

For the maple glaze: 1 cup powdered sugar

For the maple glaze: 3 tbsp maple syrup

For the maple glaze: 1 to 2 tbsp milk

How to Make this

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1. Preheat your oven to 350°F and lightly grease a donut pan.

2. In a large bowl, mix together 1 cup pumpkin puree, 2 large eggs, 1/2 cup granulated sugar, 1/3 cup vegetable oil, and 1/4 cup whole milk until well combined.

3. In another bowl, whisk 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.

4. Slowly add the dry ingredients to the wet mixture and stir until just combined dont overmix.

5. Spoon the batter into the prepared donut pan, filling each mould about 3/4 full.

6. Bake for about 12-15 minutes or until a toothpick inserted into a donut comes out clean.

7. While your donuts are baking, make the glaze: in a bowl, mix 1 cup powdered sugar, 3 tbsp maple syrup, and 1 to 2 tbsp milk until smooth.

8. Let the donuts cool in the pan for 5 minutes, then carefully remove them and place on a rack.

9. Drizzle the warm maple glaze over the donuts evenly.

10. Enjoy your homemade baked pumpkin donuts while theyre still a bit warm.

Equipment Needed

1. Oven set at 350°F
2. Donut pan
3. One large mixing bowl
4. A second mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula
9. Toothpick
10. Cooling rack
11. A small bowl (for the maple glaze)

FAQ

Q: How do I tell when my donuts are done baking?

They should have a light golden color around the edges and a toothpick inserted in the center comes out clean.

Q: Can I use canned pumpkin puree for this recipe?

Yes, just make sure its 100% pumpkin puree and not pumpkin pie filling.

Q: What if I don't have vegetable oil?

You can swap it out with canola oil or even melted coconut oil, but note that might change the flavor a bit.

Q: Why is my maple glaze coming out too thick?

It might just need a bit more milk. Add one tablespoon at a time till you reach the consistency you like.

Q: Can I store the baked pumpkin donuts?

Sure, keep them in an airtight container for a couple of days but theyre best when eaten fresh.

Baked Pumpkin Donuts With Maple Glaze Recipe Substitutions and Variations

Pumpkin puree: you could use butternut squash puree if you cant find pumpkin readily.
Eggs: try using a flax egg mixture (1 tbsp flaxseed mixed with 3 tbsp water per egg).
Granulated sugar: feel free to swap with coconut sugar or brown sugar, just keep an eye on the sweetness.
Vegetable oil: melted butter works just as good if you dont mind a bit of a dairy twist.
Whole milk: non-dairy options like almond milk or oat milk are perfect alternatives too.

Pro Tips

1. When you stir the batter, mix just until combined – overmixing will make your donuts come out dense and heavy, so keep it chill and stop as soon as you see no flour streaks.
2. Sift the dry ingredients together before you add’em to the wet mix. its a simple trick that helps break up any lumps, making sure your spices and leavening are evenly distributed.
3. Let the donuts sit in the pan for a few minutes after they come out of the oven. This helps them firm up a bit and makes them easier to remove without falling apart.
4. If your glaze seems too thick, thin it out slowly with a little extra milk until you get that perfect drizzle consistency over your warm donuts. Enjoy experimenting a little and adjust to your taste!