Maple Pumpkin Spice Baked Donuts
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Soft, fluffy, and full of pumpkin spice. These Maple Pumpkin Spice Baked Donuts are a soft baked cake donut with a sweet maple glaze and chopped pecans.
If you love pumpkin spice, be sure to check out some of my other favorite recipes like my Vegan Pumpkin Spice Almond Butter Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, or my Eggless Pumpkin Spice Scones.
Table of Contents
Why You'll Love This Recipe
Easy Donuts: You will love this easy baked donut recipe for a cozy fall weekend! I love making baked donuts as they come together quickly and easily and it allows you to be eating homemade donuts in about an hour, which makes them a great weekend bake!
Fall Vibes: I use pumpkin spice in these moist cake donuts along with pumpkin for all the fall vibes. They are topped with maple icing and chopped pecans. These Maple Pumpkin Spice Baked Donuts are sure to put you in the fall mood.
Glazed Donuts: I make a simple glaze with powdered sugar, maple syrup, and milk. There is nothing better than glazed donuts, in my opinion. And these are an indulgent and easy homemade breakfast treat that your whole family will love.
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Pumpkin Spice
Farmer's Market Organic Pumpkin Puree
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Tools Needed
Stand Mixer or Hand Mixer
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Step by Step Instructions
Step 1
Preheat the oven to 400°F.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined. Add eggs, pumpkin, sour cream, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
In a separate bowl, add the cake flour, pumpkin spice, baking powder, and sea salt. Whisk together to combine. With mixer on low slowly pour the flour mixture into the butter mixture, scraping down the sides of the bowl as needed. Mix on low until combined and there are no more flour bits showing.
Step 3
Grease two donut pans well (use butter wrapper or a olive oil cooking spray).
Transfer the batter to a piping bag and pip batter into each donut pan. If you don’t have a piping bag, you can easily spoon it in as well.
Step 4
Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).
Step 5
To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and milk and whisk until you have a smooth glaze.
Using a butter knife of spatula spread glaze on top of each donut and top with chopped pecans.
FAQ's
If you don't have cake flour, you cane easily make your own with my recipe for Homemade Cake Flour! It only requires two ingredients: all purpose flour and cornstarch.
When making cakes with butter (such as this recipe) it's important to use room temperature dairy so that it blends in smoothly into the butter batter. If you use cold dairy and blend it into butter, the butter can clump up because it will harden when cold. This can cause cake batter to be lumpy and the texture to be less than ideal! So, just plan to leave out your dairy ingredients for an hour or so to let them come to room temperature before starting the recipe to ensure a smooth batter and perfect crumb!
If you don't have pecans, feel free to top these with chopped walnuts or almonds. You could also leave off the nuts completely if you have nut allergy. You could also chop white chocolate and top them with that too!
Homemade baked donuts are just like cake, so they need to be stored in an airtight container to keep their moist and fluffy texture. You can also use a cake dome too!
Craving More?
Maple Pumpkin Spice Baked Donuts
Ingredients
Batter
- 113 grams salted butter (melted)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 113 grams pumpkin purée (room temperature)
- 57 grams sour cream (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- 170 grams cake flour
- 1 tablespoon pumpkin spice
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Glaze
- 284 grams powdered sugar (sifted)
- 2 tablespoons maple syrup
- 2 tablespoons milk
Topping
- pecans (chopped)
Instructions
- Preheat the oven to 400°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined. Add eggs, pumpkin, sour cream, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, add the cake flour, pumpkin spice, baking powder, and sea salt. Whisk together to combine. With mixer on low slowly pour the flour mixture into the butter mixture, scraping down the sides of the bowl as needed. Mix on low until combined and there are no more flour bits showing.
- Grease two donut pans well (use butter wrapper or a olive oil cooking spray).
- Transfer the batter to a piping bag and pip batter into each donut pan. If you don’t have a piping bag, you can easily spoon it in as well.
- Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
- To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and milk and whisk until you have a smooth glaze.
- Using a butter knife of spatula spread glaze on top of each donut and top with chopped pecans.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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