Easy Baked Pumpkin Donuts with Maple Icing

Closeup side view of three baked pumpkin donuts with maple icing stacked on top of each other.

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Easy Baked Pumpkin Donuts with Maple Icing

These easy Baked Pumpkin Donuts with Maple Icing are moist, tender, and full of pumpkin flavor! Made from scratch with pantry staples, warm cinnamon, and a whole can of pumpkin puree, these homemade cake donuts are baked instead of fried and topped with sweet maple icing. Ready in about an hour, they're a delicious fall breakfast or sweet treat any time of year.

Prep Time30

Cook Time13

Cooling Time15

Total Time58

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baked donuts, fall donuts, maple icing, pumpkin spice, thanksgiving

Servings: donuts

Calories: 200kcal

Author: Mindy Boyd

Equipment

Donut pans

Ingredients

For the baked pumpkin donuts:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
1 (15 ounce) can of pumpkin puree
1 cup brown sugar
¼ cup canola or vegetable oil
2 eggs
nonstick cooking spray

For the maple icing:

¼ cup + 2-4 tablespoons pure maple syrup
3 tablespoons melted butter
½ teaspoon vanilla
1 ½ cups sifted powdered sugar
pinch of salt

Instructions

Preheat the oven to 350°F and spray donut pans with nonstick cooking spray.
nonstick cooking spray
Combine the flour, baking powder, salt and cinnamon in a medium bowl.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt, 1 teaspoon cinnamon
In a large bowl combine the pumpkin puree, brown sugar, oil, and eggs.
1 (15 ounce) can of pumpkin puree, 1 cup brown sugar, ¼ cup canola or vegetable oil, 2 eggs
Add the pumpkin mixture to the flour mixture and mix until just combined.
Divide the batter between the donut wells and smooth the tops with your finger, the back of a spoon, or a small rubber spatula.
Bake for 13–16 minutes, or until the donuts spring back when lightly touched.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely before icing.
Combine ¼ cup + 2 tablespoons of the maple syrup, melted butter, vanilla, powdered sugar and pinch of salt in medium bowl, adding the last 1 or 2 tablespoons of maple syrup, if necessary, to make the icing the desired consistency.
¼ cup + 2-4 tablespoons pure maple syrup, 3 tablespoons melted butter, ½ teaspoon vanilla, 1 ½ cups sifted powdered sugar, pinch of salt
Dip the top of each donut in the icing and let the excess fall off. Set the donut on a wire rack, icing side up and give it a little shake to spread the icing out evenly.

Notes

You may have some icing leftover.

Once you combine the wet and dry ingredients, mix just until no dry flour remains. Overmixing can result in tougher donuts.

I put all the batter into a large zip-top bag to make it easier to pipe into the donut pans.

Smooth the batter with your finger, the back of a spoon, or a small rubber spatula. If you skip this step, the donuts may look lumpy after baking.

Place a piece of parchment paper under a wire rack before icing the donuts. It catches any drips and makes cleanup easier.

Nutrition information includes all of the icing, is approximate, and will vary depending on the ingredients and brands used.

Nutrition