Pumpkin Donuts with Maple Glaze

5 from 10 votes

Pumpkin Donuts with Maple Glaze combines everyones favorite warm, pumpkin spice with creamy, sweet maple for an explosion of fall flavor in every bite. These donuts are the absolute best way to start your day this season!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 231kcal

Author: Lauren Harris

Ingredients

Pumpkin Donuts

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup pumpkin puree

Maple Glaze

1 cup powdered sugar
1 teaspoon ground cinnamon
2 tablespoons maple syrup
4 teaspoons whole milk

Instructions

Pumpkin Donuts

Preheat the oven to 350°F
Generously spray a donut pan(s) with baking spray or brush with oil. Place the donut pans onto a baking sheet and set aside.
Add the flour, baking powder, baking soda, salt, and pumpkin pie spice into a mixing bowl and whisk to combine. Set aside.
2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice
In a large mixing bowl add the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla and whisk until combined.
1/2 cup vegetable oil, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/3 cup sour cream, 1 teaspoon vanilla extract
Fold in the pumpkin puree with a silicone spatula.
1 cup pumpkin puree
Add the flour mixture and gently fold into the wet mixture with the spatula.
Transfer the mixture to a large piping bag and snip the end off. Pipe the mixture into each donut cup filling about two-thirds full.
Place the donut pan(s) into the center of the oven and bake for 12 minutes or until a toothpick inserted into the middle of the donuts comes out clean.
Leave to cool in the pan for a few minutes. When they are cool enough to handle pop out the donuts and put them onto a wire rack to continue cooling.

Maple Glaze

Add the powdered sugar, cinnamon, and maple syrup into a large bowl and whisk together.
1 cup powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons maple syrup
Add the milk a teaspoon at a time until the glaze reaches the correct consistency. You can add more milk if you would prefer a thinner glaze.
4 teaspoons whole milk
When the donuts have cooled, dip each of them into the glaze shaking off any excess and leave to set on the wire rack until ready to serve.

Notes

Tips and Techniques

Be sure you are using pumpkin puree and not pumpkin pie filling.
It is recommended to make these donuts in silicone donut pans which bake up really well and give a great donut shape. They are really easy to use and make popping the donuts out super simple.
Glazed pumpkin donuts are best eaten fresh on the day they are made after which time the sugar in the glaze will add extra moistness to the donuts and they may become soggy. Unglazed donuts can be kept in an airtight container in the refrigerator where they will keep for 2 to 3 days.

** Nutritional information is an estimate and may vary.

Nutrition