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- 1 cup canned pumpkin puree - ½ cup granulated sugar - ¼ cup brown sugar - 2 large eggs - ¼ cup vegetable oil - ¼ cup buttermilk - 1 teaspoon vanilla extract - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt These main ingredients create a rich and moist donut. Canned pumpkin puree gives a smooth texture and a lovely fall flavor. The mix of granulated and brown sugar adds sweetness and depth. Eggs bind everything together, while vegetable oil keeps the donuts soft. Buttermilk adds a little tang and moisture. Each spice, especially cinnamon and nutmeg, adds warmth to the flavor. - 1 cup powdered sugar - 3 tablespoons maple syrup - 1-2 tablespoons milk (as needed for consistency) The glaze is simple yet delicious. Powdered sugar makes it sweet and smooth. Maple syrup gives it that classic maple flavor we all love. Milk helps you get the right texture for dipping. You want it thick but pourable. - Nuts or chocolate chips - Extra spices for flavor depth Feel free to customize your donuts! Chopped nuts or chocolate chips add a nice crunch. Extra spices like ginger or cloves can deepen the flavor. When you mix in these add-ins, you create a new twist on the classic recipe. You can also check the Full Recipe to explore more ideas! - Preheat your oven to 350°F (175°C) and grease a donut pan. - In a large bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of granulated sugar, ¼ cup of brown sugar, 2 large eggs, ¼ cup of vegetable oil, ¼ cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk until smooth. - In another bowl, combine 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. - Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined. A few lumps are fine. - Pour the batter into a piping bag or zip-lock bag. Snip off the corner to pipe the batter into the donut pan. Fill each cavity about ⅔ full. - Bake for 12-15 minutes. Check doneness by inserting a toothpick; it should come out clean. Let the donuts cool in the pan for 5 minutes before moving them to a wire rack. - For the glaze, whisk 1 cup of powdered sugar with 3 tablespoons of maple syrup. Add 1-2 tablespoons of milk for the right consistency. - Once cooled, dip the tops of the donuts into the glaze. Let them rest on the wire rack to set. For the full recipe, check the complete instructions above. To make the best maple glazed pumpkin donuts, start by mixing your batter gently. Overmixing can make your donuts tough. Stir just until the dry and wet ingredients blend. A few lumps are fine. After baking, let your donuts cool in the pan for five minutes. This helps them set and makes them easier to remove. The glaze should be thick yet pourable. Mix powdered sugar, maple syrup, and milk until smooth. If it’s too thick, add a bit more milk. For even coating, dip the tops of the donuts into the glaze. Make sure to let the excess drip off before placing them on a wire rack. For a stunning display, arrange your glazed donuts on a nice plate. You can sprinkle a bit of cinnamon on top for flair. Consider serving them with a small dish of maple syrup for extra dipping. This adds both taste and visual appeal. {{image_2}} You can spice up your maple glaze. Consider adding ground ginger or allspice for a warm kick. You can also use vanilla extract or almond extract in the glaze for a twist. If you want more fun, try toppings like colorful sprinkles or crushed nuts. Each choice adds a new layer of flavor and fun! If you need gluten-free donuts, swap all-purpose flour with a gluten-free blend. Ensure the mix works for baking. For a vegan option, use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk in place of buttermilk for a perfect swap. To give your donuts a seasonal feel, add dried cranberries or orange zest to the batter. They add a burst of flavor that brightens your bites. You can also transform your donuts into pumpkin spice treats. Just add extra cinnamon, ginger, and nutmeg to the batter. Enjoy the cozy, fall flavors that make these donuts special! For the full recipe, check out the ingredients and instructions above. To keep your maple glazed pumpkin donuts fresh, store them in an airtight container. This helps to lock in moisture and flavor. You can place parchment paper between layers to prevent sticking. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them. They can last up to a week in the fridge. Freezing is a great way to save your donuts for later. To freeze, let them cool completely first. Wrap each donut tightly in plastic wrap or foil. Then, put them in a freezer-safe bag. This keeps them fresh for up to three months. When you're ready to eat, thaw them overnight in the fridge. You can also let them sit at room temperature for a few hours. To reheat your donuts, use the oven or microwave. The oven is best for keeping them soft. Preheat it to 350°F (175°C). Heat them for about 5-7 minutes. If using a microwave, heat for 10-15 seconds. Be careful not to overheat, as this can dry them out. After reheating, you can add a bit more glaze for extra flavor. Enjoy them warm with a cup of coffee or tea for a cozy treat! You can use fresh pumpkin in place of canned. Fresh pumpkin gives a great taste. However, it requires more work. You need to cook and puree the pumpkin first. This can take time, but it's worth it! Use about 1 ¼ cups of fresh puree to replace 1 cup of canned. Drain excess moisture from fresh puree. This keeps the donuts from becoming too wet. Yes, you can! If you don’t have a donut pan, use a muffin tin. Just grease the tin well. Fill each cup halfway with batter. Bake for about 15-18 minutes. Check with a toothpick for doneness. Muffins will be a bit thicker, but still tasty! Leftover glaze can be a fun treat! You can use it on pancakes or waffles. It’s also great on cakes and cookies. Store any extra glaze in an airtight container. Keep it in the fridge for up to a week. You can also reheat it gently in the microwave if it thickens too much. These maple glazed pumpkin donuts are simple and fun to make. From choosing the ingredients to baking, I’ve shared steps for success. Remember, you can customize flavors and toppings to fit your taste. Store them properly or freeze for later enjoyment. These treats are great for any season. Enjoy your baking journey and delight in these delicious donuts!

Maple Glazed Pumpkin Donuts

Get ready to indulge in the ultimate fall treat with these delicious Maple Glazed Pumpkin Donuts! Perfectly fluffy, easy to make, and covered in a sweet maple glaze, these donuts are a must-try for any pumpkin lover. Whip up your batch in just 30 minutes and enjoy a sweet taste of autumn with every bite.
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Ingredients
  

1 cup canned pumpkin puree

½ cup granulated sugar

¼ cup brown sugar

2 large eggs

¼ cup vegetable oil

¼ cup buttermilk

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

Maple Glaze:

1 cup powdered sugar

3 tablespoons maple syrup

1-2 tablespoons milk (as needed for consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a donut pan.

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.

      In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

          Pour the batter into a piping bag or a zip-lock bag and snip off the corner. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ full.

            Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.

              For the glaze, in a medium bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve a pourable yet thick consistency.

                Once the donuts have cooled, dip the tops into the glaze and let them sit on the wire rack to allow the glaze to set.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts

                    - Presentation Tips: Arrange the glazed donuts on a decorative plate and sprinkle a pinch of cinnamon on top for added flair. Serve with a side of maple syrup for extra dipping!