Pumpkin Donuts

5 from 6 votes

These pumpkin donuts are soft baked cinnamon pumpkin donuts. They are topped with a maple glaze. Chocolate curls are added on top.

Prep Time30

Cook Time20

Total Time50

Servings: donuts

Calories: 158kcal

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.

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

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.