Baked Pumpkin Donuts with Maple-Cinnamon Glaze

My kids wanted donuts so I decided to bake some.  I found a delicious looking recipe at Taste and Tell that look perfect.  They were really simple to make, smelled amazing while they baked, and tasted even better.  The kids absolutely loved them and each gobbled up two.  My husband thought they were delicious and I tried a small bite and thought they were fantastic too… it took all of my willpower not to eat more! I will be making these again – soon!

Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.

Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.

In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.

Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.

Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.

Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.

Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set. Enjoy.

 

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Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Yield: 6 large donuts

Prep Time: 15 min.

Cook Time: 13-15 min.

Total Time: 30 min.

Ingredients:

2 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup of brown sugar
1 cup of pumpkin puree
2 eggs
2 tbsp milk
1/4 cup of butter, softened
1 1/2 tsp vanilla extract

Maple-Cinnamon Glaze:

1 1/2 cups of powdered sugar
1/2 tsp maple extract
1 tsp cinnamon
2 tsp maple syrup (optional)
2 tbsp milk

Directions:

Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.

Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.

In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.

Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.

Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.

Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.

Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set. Enjoy.

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41 Responses to “Baked Pumpkin Donuts with Maple-Cinnamon Glaze”

  1. 1

    Judy — May 20, 2012 @ 7:32 pm

    Oh, my, these look absolutely scrumptious! Can’t wait to try them.

    [Reply]

  2. 2

    The Hungry Mum — May 20, 2012 @ 8:02 pm

    These look divine but I have a pout on as we can’t get tinned pumpkin in Australia. I could make it from scratch I suppose [I have before] & I bet these morsels taste as fab as they look.
    Your blog is great, BTW – so many amazing recipes :)

    [Reply]

  3. 3

    Chelsea — May 20, 2012 @ 8:18 pm

    Oh my gosh, I need a donut pan JUST so I can make these! I love pumpkin- they sound amazing.

    [Reply]

  4. 4

    gloria — May 20, 2012 @ 8:20 pm

    I love these dear, and I want this mold, look nice!

    [Reply]

  5. 5

    Honey What's Cooking — May 20, 2012 @ 8:24 pm

    oh my this looks delicious. i’ve never had a pumpkin donut in my life, surprised DDonuts doesn’t make it. very cool idea.

    [Reply]

  6. 6

    Lyndsey@TheTinySkillet — May 20, 2012 @ 8:35 pm

    These look amazing! This is the kind of donut I could not resist! You have the best recipes!

    [Reply]

  7. 7

    nestra — May 21, 2012 @ 3:19 am

    Would these work out in a muffin pan or do you think the batter would be too dense to bake through? I would love to make them but no donut pan.

    [Reply]

    • Pam replied: — May 21st, 2012 @ 1:25 pm

      You can pick up a donut pan for $10 or less at most kitchen stores. I think the batter would be too dense to use in a muffin pan unless you did just a small amount in each muffin cup. Let me know if it works!

      Cheers,
      Pam

      [Reply]

  8. 8

    Kim in MD — May 21, 2012 @ 3:52 am

    Yum! When baked doughnut were all the rage around the web a few months ago, I broke down and bought a doughnut pan. Thank goodness I did, because this pumpkin doughnut recipe looks TO DIE FOR! I purchased extra canned pumpkin last Fall, so I have everything I need to make these- today! :-)

    [Reply]

  9. 9

    Chung-Ah | Damn Delicious — May 21, 2012 @ 4:55 am

    Wow, these donuts are huge! And that glaze is so inviting! Love that you’re making pumpkin recipes. Who says you could only have pumpkin during the holidays?

    [Reply]

  10. 10

    Jenn's Food Journey — May 21, 2012 @ 5:26 am

    Those look so good right now! And the glaze… I could probably just spoon that directly into my mouth!

    [Reply]

  11. 11

    Allison — May 21, 2012 @ 6:27 am

    O.M.G. these sound and look delicious!

    [Reply]

  12. 12

    Peggy Recker — May 21, 2012 @ 6:47 am

    WOW those sound really good!

    [Reply]

  13. 13

    Tina @ Mommy's Kitchen — May 21, 2012 @ 7:49 am

    My son loves pumpkin and donuts. I can’t wait to try these. Just got a new baked donut pan so these are perfect.

    [Reply]

  14. 14

    Ines — May 21, 2012 @ 8:05 am

    Wonderful! Could I have one for the afternoon snack?:P

    [Reply]

  15. 15

    Carol @ Always Thyme to Cook — May 21, 2012 @ 8:24 am

    I don’t know how you stopped at one, they look fantastic!

    [Reply]

  16. 16

    Deena @ stay at home FOODIE — May 21, 2012 @ 10:05 am

    These sound nd look amazing! I have to figure out how to make these without the donut pan… Freehand!

    [Reply]

  17. 17

    waqas — May 21, 2012 @ 10:11 am

    Thats awsme…. love the donutz

    [Reply]

  18. 18

    Cook44 — May 21, 2012 @ 10:12 am

    and now it is showing on my blog at the top..superb

    [Reply]

  19. 19

    Georgia @ The Comfort of Cooking — May 21, 2012 @ 11:57 am

    What a delish looking batch of donuts, and all that willpower you had to only try a bite! Love the fall flavors, too. Thanks for sharing Pam. Also, I’m having a ChicWrap giveaway today that you should enter!

    [Reply]

  20. 20

    Tammy — May 21, 2012 @ 1:31 pm

    Hi Pam, I jumped with delight when I caught a glimpse of these donuts, they looked deeeelicious!!!!! and the recipe looks simple enough that I can let the girls try without supervision:)
    thanks for having such wonderful yet simple recipes.
    Tammy from spicyaprons

    [Reply]

  21. 21

    Joanne — May 21, 2012 @ 6:20 pm

    Where exactly do you get this willpower of which you speak? I’ve been trying to locate mine for years. I certainly would have none around these! Oh pumpkin, how I love thee.

    [Reply]

  22. 22

    Jennifer — May 21, 2012 @ 7:16 pm

    It’s official. I need a donut pan. I have seen so many donut recipes lately that I’m dying to try out. These make me want to curl up by a fire and eat half a dozen. Of course, it’s hot as blue blazes here and I’d burn up by a fire right now, but still! The idea is there :)

    [Reply]

  23. 23

    Words Of Deliciousness — May 21, 2012 @ 8:14 pm

    Wow, these donuts look amazing. You must have a lot of will power just to take one bite and not any more than that.

    [Reply]

  24. 24

    The UDG — May 21, 2012 @ 10:08 pm

    I heart all things pumpkin.

    PS I was in Portland at the beginning of the month and thought of you!

    [Reply]

  25. 25

    grace — May 22, 2012 @ 11:38 am

    that glaze is killer, pam! more than enough to make pumpkin in may acceptable fare. :)

    [Reply]

  26. 26

    Diane — May 22, 2012 @ 12:16 pm

    Do you think you can substitute mashed banana for the pumpkin? I have a lot of bananas I need to get rid of and these would be awesome.

    [Reply]

    • Pam replied: — May 22nd, 2012 @ 4:08 pm

      I am not certain but I have a feeling the banana would work just fine. Let me know how they turn out.

      Cheers,
      Pam

      [Reply]

      • Diane replied: — May 24th, 2012 @ 3:09 pm

        I made them with 3 very ripe bananas in place of the pumpkin. I also used 1/2c of wheat flour and 1 and 1/2 c regular flour just because. They came out great!!!
        Thanks for all your recipes. I try to feed my family home cooked healthy meals and I have used so many of your recipes!!!

  27. 27

    Angie@Angie's Recipes — May 23, 2012 @ 1:49 am

    That cinnamon GLAZE!! o my..that’s heavenly!

    [Reply]

  28. 28

    vanillasugarblog — May 23, 2012 @ 5:30 am

    Now I want donuts.
    AND I want that giant tub of cinnamon!

    [Reply]

  29. 29

    pauli — May 25, 2012 @ 3:03 pm

    ok. the receipe calls for 2 tbsp milk in the donuts, but it does not say to add it in in the written directions,and there is 2 tbsp. of milk in the glaze, so is it in both the donuts and the glaze? I was wondering if maybe it was a misprint???

    [Reply]

    • Pam replied: — May 25th, 2012 @ 3:45 pm

      Pauli,

      I just corrected the recipe – thanks for letting me know!

      Cheers,
      Pam

      [Reply]

  30. 30

    Kerri — May 31, 2012 @ 11:49 am

    Donut pan!? Genious! These look absolutely wonderful. I’m off to buy a donut pan and search out more donut recipes. This could be my new obsession!

    [Reply]

  31. 31

    Easy Dinner Ideas — June 14, 2012 @ 5:57 am

    There are various different treats you can make with pumpkins. These pumpkin donuts are a must make for Fall. I am very pleased to search out this awesome recipe for pumpkins.

    [Reply]

  32. 32

    Rob — September 3, 2012 @ 3:29 pm

    Do you use all purpose flour for this recipe?

    [Reply]

    • Pam replied: — September 3rd, 2012 @ 8:24 pm

      Yes, regular flour.

      Cheers,
      Pam

      [Reply]

  33. 33

    Family Breakfast Recipes 10/6 | Xtreme Couponing With Dee Dee — October 6, 2012 @ 4:31 am

    [...] *Baked Pumpkin Donuts W/ Maple Cinnamon Glaze By ForTheLoveOfCooking [...]

  34. 34

    Sweet potato baked doughnuts | عالم رومانسيات — November 30, 2012 @ 4:23 pm

    [...] Adapted from For the Love of Cooking [...]

  35. 35

    Pamela @ Brooklyn Farm Girl — September 8, 2013 @ 9:59 am

    OH YUM YUM YUM! I’d like 4 of these right now! :)

    [Reply]

  36. 36

    Libby — December 8, 2013 @ 10:12 am

    Bought a muffin pan just to make these. Delicious! Used fresh puréed pumpkin from a pie pumpkin and left out the maple extract only because I couldn’t find any that wasn’t artificial. They were amazing and I can’t wait to find other donut recipes to try. I’ve always hesitated to buy the pan but am so glad this recipe broke me in, it was a good one. I ate one and a half, and was proud I had enough willpower to stop there.

    [Reply]

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