Baked Pumpkin Donuts with Maple Cinnamon Icing

Baked Pumpkin Donuts with Maple Cinnamon Icing

Baked Pumpkin Donuts are soft, full of pumpkin flavor, and topped with a maple cinnamon sweet glaze. They're the perfect fall breakfast or dessert treat!

Course Breakfast

Cuisine American

Keyword baked donuts, donuts, pumpkin, pumpkin donuts

Prep Time 15

Cook Time 10

Servings donuts

Calories 310kcal

Author Wendie

Equipment

1 Donut Pan

Ingredients

1 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
½ cup vegetable oil
1 cup pumpkin puree not pumpkin pie filling
2 eggs
1/3 cup milk
1 teaspoon vanilla

Maple Cinnamon Icing

2 cups powdered sugar
1/4 teaspoon cinnamon
3 tablespoons butter melted
½ cup maple syrup
¼ teaspoon maple extract optional

Instructions

Preheat the oven to 350 degrees and spray a donut pan with non stick cooking spray.
In a large bowl add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice and mix until combined.
In a medium bowl add the oil, pumpkin, eggs, milk and vanilla and mix.
Add the wet ingredients into the dry and mix just until combined.
Add the batter to a Ziplock bag and cut the corner out.
Squeeze the batter into the donut pan and bake for 8-10 minutes or until a toothpick comes out clean.
Remove from the oven let cool 5 minutes then remove from the pan.

Maple Icing

In a medium bowl, add the powdered sugar, cinnamon, melted butter, maple syrup and maple extract until combined.
Dip each donut into the icing and place on a cooling rack to dry.

Notes

Donuts are best the day of baking but can be stored lightly covered in therefrigerator for 3-4 days.

To Freeze: You can freeze these donuts with or without the icing. Place the donuts on a baking sheet and place it into the freezer for a couple of hours or until frozen then place in a large ziplock freezer bag. Thaw overnight in the refrigerator.

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