Maple-Glazed Baked Pumpkin Donuts

These little guys bake in only five minutes. Seriously, in five minutes you will have donuts topped with a smooth maple glaze.
By Angie Wright

Baked pumpkin donuts with maple glaze

Listen mini donuts, you’re not fooling me.  You may appear all little and cute but in reality you just pop into my mouth easier.  Makes it pretty convenient to keep going back for more.  Ok, just one more.

I bought this mini donut pan last month while I was on a weekend getaway with my daughter.  Stuffed it into my hoarder baking pan cupboard and forgot about it until I was thinking about what to do with some pumpkin in the fridge.

Can it be January already?  I feel like I’m a bit out of control with the pumpkin this year.

Pumpkin cream cheese muffins

Pumpkin banana bread

Pumpkin pie protein shake

Pumpkin spiced frappe

Pumpkin spiced latte

I guess this is what happens when you don’t use it all year.  Fall rolls around and I’m all over it!

It’s hard not to make mini donuts when they’re this easy.  Using a piping bag gets the job done in no time!

mini-donut pan

mini donut pan

These little guys bake in only 5 minutes.  Seriously, in 5 minutes you get donuts.  Baked pumpkin donuts with maple glaze.  Keyword:  Baked.  We’re going to wink here and claim healthy.  ;)

4.5 from 2 reviews
Baked pumpkin donuts with maple glaze
 
Author:
Recipe Type: Dessert
Serves: 12
Ingredients
  • 1¼ cup cake flour
  • ½ cup sugar
  • 1¼ tsp baking powder
  • ½ tsp salt
  • ¼ tsp pumpkin pie spice
  • ½ (1.2dl) cup buttermilk
  • 2 tbsp pumpkin puree
  • 1 egg, lightly beaten
  • 1 tbsp melted butter
For the glaze
  • ¼ cup butter
  • ½ cup brown sugar
  • 2 tbsp buttermilk
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1½ cups powdered sugar
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large bowl combine the flour, sugar, baking powder, salt and spice.
  3. Add the buttermilk, pumpkin, egg and melted butter.
  4. Stir until all combined.
  5. Fill each donut cup ½ full using a spoon or piping bag.
  6. Bake the donuts for 5 minutes. Let them cool in the pan for a few minutes before placing them on a cooling rack. Repeat for the rest of the batter.
For the glaze
  1. In a medium pan melt the butter and add the brown sugar until fully dissolved.
  2. Stir in the buttermilk, maple and vanilla.
  3. Slowly add the powdered sugar until fully combined.
  4. Dip one side of the donut and place them back on the cooling rack.

2 Comments
  1. Great recipe! Do you know whether I could substitute the buttercream for a dairyfree option? I can use margarine instead of butter, but I’m not sure about buttercream. Thanks!

Leave a Reply

Your email address will not be published.

Rate Recipe: