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Pumpkin donuts with maple glaze with chocolate curls on top.

Pumpkin Donuts with Maple Glaze

Stephanie Rutherford
These pumpkin donuts with maple glaze are soft baked cinnamon pumpkin donuts. They are topped with a maple glaze. Chocolate curls are added on top.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 18 donuts
Calories 158 kcal

Ingredients
 
 

Pumpkin Donuts

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 1 teaspoon Pumpkin pie spice
  • ¼ teaspoon Ground nutmeg
  • ¼ cup Unsalted butter melted
  • 1 cup Brown sugar packed light or dark
  • 2 Large eggs room temperature
  • 1 cup Pumpkin puree not pumpkin pie filling
  • ½ cup Milk any milk. room temperature
  • 2 teaspoon Pure vanilla extract

Maple Glaze

  • 4 tablespoon Unsalted butter
  • cup Pure maple syrup use the good syrup.
  • 2 cups Powdered sugar
  • ½ teaspoon Maple extract
  • ¼ teaspoon Salt
  • Chocolate curls optional for decoration

Instructions
 

Pumpkin Donuts

  • Preheat oven to 350°F. Spray two donut pans with baking non-stick spray. Set aside.
  • In a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
    1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
  • In a separate bowl, mix the melted butter, brown sugar, eggs, pumpkin, milk, and vanilla. Add the wet ingredients into the dry. Mix until just combined.
    ¼ cup Unsalted butter, 1 cup Brown sugar, 2 Large eggs, 1 cup Pumpkin puree, ½ cup Milk, 2 teaspoon Pure vanilla extract
  • Pour batter into a piping bag or a zip lock bag for easy piping. Fill the donut pan ¾ full. Bake for 12-15 minutes. Bake until a toothpick inserted comes out clean. If you touch the donuts and they spring back immediately, they are ready.
  • Let the donuts sit for 10 minutes before transferring to a cooling rack. Bake the rest of the donuts. Let the donuts cool completely before starting the glaze.

Maple Glaze

  • In saucepan over medium-low heat. Mix the butter and maple syrup. Heat until the butter melts and the maple syrup melts with the butter. Take off the heat and let sit for 2 minutes.
    4 tablespoon Unsalted butter, ⅔ cup Pure maple syrup
  • Add in the sifted powdered sugar, salt, and maple extract. Mix until smooth and combined.
    2 cups Powdered sugar, ½ teaspoon Maple extract, ¼ teaspoon Salt
  • Immediately dip the donuts into the glaze. If the glaze is too thick, heat back on the stove. Top with chocolate curls.
    Chocolate curls

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the donuts.
High altitude baking- Add an extra 2 tablespoon of flour to the donuts.

Nutrition

Calories: 158kcalCarbohydrates: 35gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 174mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 2248IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword baked donuts, chocolate curls, cinnamon, donut pan, fall baking, maple glaze, pumpkin donuts
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