Baked Pumpkin Donuts

5 from 5 votes

These easy Baked Pumpkin Donuts are topped with a glorious maple glaze and full of natural pumpkin flavor and warm fall spices! Supremely moist and bursting with flavor, this easy pumpkin donut recipe is the quintessential fall breakfast or afternoon treat!

Course Dessert

Cuisine American

Keyword pumpkin donuts, pumpkin doughnuts

Prep Time 10

Cook Time 15

Total Time 25

Servings donuts

Calories 300kcal

Author Trish - Mom On Timeout

Ingredients

Pumpkin Spice Donuts

1 cup pure pumpkin not pumpkin pie filling
2 large eggs room temperature, lightly beaten
¼ cup pumpkin pie spice coffee creamer or milk or half and half
¼ cup coconut oil or vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup granulated sugar
½ cup packed brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon fine sea salt

Maple Glaze

¼ cup butter
¼ cup maple syrup
2 tablespoons pumpkin pie spice coffee creamer or milk or half and half or heavy cream
1 teaspoon maple extract
1 ⅓ cups powdered sugar

Instructions

Donuts

Preheat oven to 325°F. Spray donut pan with cooking spray and set aside.
Combine pumpkin, eggs, creamer, oil and vanilla extract in a large bowl.
1 cup pure pumpkin, 2 large eggs, ¼ cup pumpkin pie spice coffee creamer, ¼ cup coconut oil, 1 teaspoon vanilla extract
In a separate bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice and salt.
2 cups all-purpose flour, ¼ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, 2 teaspoons pumpkin pie spice, ½ teaspoon fine sea salt
Gradually add flour mixture to wet mixture and stir just until combined.
Transfer batter to a large ziploc bag and pipe into donut pan.
Bake for 11-13 minutes or until donuts spring back when touched.
Remove from oven and let donuts rest 4-5 minutes in pan before removing to a cooling rack.
Let cool an additional 5 minutes before glazing.

Maple Glaze

While donuts are baking...
Heat butter, maple syrup and creamer together in a small saucepan until butter is melted and ingredients are fully combined.
¼ cup butter, ¼ cup maple syrup, 2 tablespoons pumpkin pie spice coffee creamer
Stir in maple extract.
1 teaspoon maple extract
Whisk in powdered sugar ⅓ cup at a time until full incorporated.
1 ⅓ cups powdered sugar
Dip slightly cooled donuts in glaze and return to cooling rack.
Let glaze set and then serve.

Notes

Storage Information

These pumpkin donuts are best served immediately, but you can make the donuts themselves ahead of time and then glaze them before you’re ready to serve. Store the unglazed donuts in an airtight container in the refrigerator for up to 1 day before glazing.

If you can't find pumpkin creamer, use milk, half and half, or heavy cream instead.

Nutrition