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Maple Glazed Pumpkin Donuts with Cinnamon

Maple glazed pumpkin donuts are baked with pumpkin puree and cinnamon, then dipped in a smooth maple glaze. They have a tender texture and a light cinnamon finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling and setting 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the donuts
  • 1 Nonstick cooking spray for coating the pans
  • 2 cups all-purpose flour
  • 0.5 cup light brown sugar packed
  • 2 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 0.25 tsp ground nutmeg
  • 0.75 cup canned pumpkin puree
  • 2 eggs large
  • 0.25 cup whole milk
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
For the maple glaze
  • 1.5 cups confectioners' sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp whole milk
  • 0.25 tsp ground cinnamon

Equipment

  • 2 6-cavity donut pan

Method
 

Make the donuts
  1. Heat the oven to 350°F.
  2. Generously coat two 6-cavity donut pans with nonstick cooking spray.
  3. Whisk the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl.
  4. Whisk the pumpkin puree, eggs, milk, melted butter, and vanilla in a medium bowl until smooth.
  5. Add the pumpkin mixture to the flour mixture and fold just until no dry flour remains.
  6. Divide the batter evenly among the prepared wells, filling each about two-thirds full.
  7. Bake for 12 to 15 minutes, switching the pans between racks and rotating them front to back halfway through, until the tops spring back lightly when touched.
  8. Cool the donuts in the pans for 5 minutes.
  9. Transfer the donuts to a wire rack and cool completely.
Make the maple glaze
  1. Whisk the confectioners' sugar, maple syrup, milk, and cinnamon in a medium bowl until smooth.
  2. Dip the top of each cooled donut into the glaze and return it to the rack.
  3. Let the glaze set for 15 to 20 minutes before serving.

Notes

For a smooth glaze, dip the donuts only after they have cooled completely. Store covered in the refrigerator for up to 4 days; freeze unglazed donuts for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.