Pumpkin Donuts With Maple Glaze
Soft, spiced Pumpkin Donuts With Maple Glaze are the ultimate Fall recipe—baked treats bursting with cozy flavor, topped with a sweet breakfast glaze that’s as easy as whisking maple syrup and powdered sugar.
Ingredients
- 1¼ cups pumpkin puree (canned 100% pumpkin—Libby’s is my fave)
- 2 large eggs (room temperature; helps batter whip up lighter)
- ⅓ cup pure maple syrup (Grade A amber for balanced sweetness)
- ½ cup plain Greek yogurt (whole milk gives extra creaminess)
- ¼ cup melted coconut oil or unsalted butter (for richness)
- ¾ cup granulated sugar (adjust to taste; can use coconut sugar)
- ½ cup light brown sugar, packed (adds depth and chew)
- 2 cups all-purpose flour (or swap half for Bob’s Red Mill whole-wheat)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp pure vanilla extract (choose Nielsen-Massey for best aroma)
- For the Maple Glaze:
- 1 cup powdered sugar (sifted)
- 2–3 tbsp pure maple syrup (add more for looser glaze)
- 1–2 tsp milk or dairy-free milk (optional, for desired drizzle consistency)
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-cup donut pan or coat with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, beat eggs and sugars until pale and slightly fluffy—about two minutes. Stir in pumpkin puree, Greek yogurt, oil, maple syrup, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet, stirring just until you no longer see streaks of flour.
- Spoon batter into a zip-top bag, snip one corner, and pipe into the donut wells—each about two-thirds full.
- Bake for 10–12 minutes, rotating the pan halfway. The donuts are done when a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until silky—add milk one teaspoon at a time if needed. Dip each donut flat-side down into the maple glaze, then return to the rack and let the excess drip off.
- Allow glaze to set for 10 minutes before serving or storing. Enjoy your Pumpkin Donuts With Maple Glaze!
Notes
Don't overmix the batter for fluffy donuts. Adjust sugar to taste. Store glazed donuts in an airtight container at room temperature or refrigerate for freshness. Freeze unglazed donuts for longer storage.
Nutrition
Calories: 250kcal
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