Maple Pumpkin Spice Baked Donuts
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 Vegan Pumpkin Spice Almond Butter Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Pumpkin Spice Latte Protein Brownies, or Eggless Pumpkin Spice Scones.
A Quick Look At The Recipe
- Recipe Name: Maple Pumpkin Spice Baked Donuts
- Ready In: 25 minutes
- Makes: 12 donuts
- Main Ingredients: butter, pumpkin puree, pumpkin spice, cake flour
- Flavor Profile: cozy pumpkin spice with a sweet glaze and hearty pecans
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: cake-style donuts infused with warm pumpkin spice
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Why You'll Love This Recipe
- Easy Donuts: You will love these homemade donuts 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 organic donuts in about an hour, which makes them a great weekend bake!
- Fall Vibes: I use pumpkin spice in these moist pumpkin donuts 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
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works. This gives more depth of flavor and a richness to these homemade donuts.
- Sour Cream: Organic sour cream adds moisture to these homemade donuts, it also adds a slight tang making them reminiscent of yeast donuts.
- Pumpkin: I use organic pumpkin puree which makes these homemade donuts incredibly fluffy.
- Cake Flour: Using organic cake flour for a tender crumb. If you don't have any, easily make your own with my tutorial Homemade Organic Cake Flour.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, but store bought also works.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Maple Pumpkin Spice Baked Donuts
- Always use a digital food scale for the best results.
- I use a hand mixer here, but you can use a stand mixer or even just a bowl with a spatula. This recipe is super flexible.
- It really helps to grease the donut pan with a cooking spray, I feel it works so much better than a straight oil.
- Store homemade baked donuts under a cake dome or in an airtight container so they stay soft.
- High Altitude — Bake at 400°F for 8 to 12 minutes, or until a toothpick comes out clean.
How to Make Maple Pumpkin Spice Baked Donuts
- Preheat the oven to 400°F. To make the batter: In a large mixing bowl 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.
- Add the dry ingredients to the bowl with the sugar mixture.
- 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).
- 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.
More Ways to Use Leftover Pumpkin
While I love baking with pumpkin, if the recipe doesn't call for a whole can, it can leave you with it sitting in your fridge! So, here's some of my favorite ways to use up that leftover pumpkin!
- Bake soft and chewy Eggless Brown Sugar Pumpkin Snickerdoodles.
- Try Vegan Pumpkin Cupcakes With Chocolate Frosting or Pumpkin Chocolate Chip Cookie Cake for a fall dessert that's perfect for a party!
- Try my all time favorite cookies (that I bake year round!) Double Chocolate Pumpkin Cookies.
- Indulge in Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for a cozy fall cookie!
- Make your dog some matching donuts with Pumpkin Donuts for Dogs.
Recipe FAQ's
If you don't have cake flour, you cane easily make your own with my recipe for Homemade Organic 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!
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!
More Baked Breakfast Recipes
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Maple Pumpkin Spice Baked Donuts
Equipment
- Digital Food Scale
- Stand Mixer
- Donut Pans
- Piping Bags
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 a large mixing bowl 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.
- Add the dry ingredients to the bowl with the sugar mixture.
- 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.
Video
Notes
- Always use a digital food scale for the best results.
- I use a hand mixer here, but you can use a stand mixer or even just a bowl with a spatula. This recipe is super flexible.
- It really helps to grease the donut pan with a cooking spray, I feel it works so much better than a straight oil.
- Store homemade baked donuts under a cake dome or in an airtight container so they stay soft.
- High Altitude — Bake at 400°F for 8 to 12 minutes, or until a toothpick comes out clean.
Nutrition
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