Baked pumpkin donuts are extra moist, full of pumpkin spice flavor and topped with a spiced maple glaze.
If you're looking for other pumpkin recipes check out my pumpkin streusel muffins, pumpkin cupcakes, pumpkin bundt cake, chocolate pumpkin cupcakes, pumpkin cheesecake, pumpkin bread or chewy pumpkin cookies.
Why You'll Love These Baked Pumpkin Donuts
They're full of fall flavor. They have the perfect amount of pumpkin pie spice that compliments the pumpkin flavor exquisitely.
They're super soft and moist. These donuts are super moist thanks to the pumpkin and buttermilk combination. One bite and you'll see what I'm talking about!
They're super easy to make. These donuts are super simple and require just a few basic ingredients. They can be whipped up and baked in under 30 minutes!
This post is sponsored by Minerva Dairy. Thank you for supporting brands that make In Bloom Bakery possible!
Ingredients for Baked Pumpkin Donuts
- All purpose flour– gives these donuts the best, most tender crumb
- Granulated sugar– used to sweeten the donuts
- Eggs– whole eggs will be used, make sure they are room temperature
- Butter-make sure it is softened, I used Minerva Dairy unsalted butter
- Buttermilk– makes the donuts extra moist
- Canned pumpkin puree– not pumpkin pie filling
- Ground pumpkin pie spice blend– a blend of ground cinnamon, nutmeg, allspice, cloves and mace is used to add warm flavor to the donuts. I love Spice Island pumpkin pie spice!
- Vanilla– I recommend vanilla bean paste for the best flavor
- Baking powder & baking soda– helps the donuts to rise
- Salt– helps to bring out all the flavors
- Maple syrup- used in the glaze
- Powdered sugar– used to make the glaze
Step by Step Instructions
See recipe below for complete measurements and baking time.
STEP ONE: Cream the softened butter and granulated sugar together for about two minutes.
STEP TWO: Then add in the eggs and vanilla and mix until pale in color and smooth.
STEP THREE: Add in buttermilk and canned pumpkin puree and combine.
STEP FOUR: Whisk together the all purpose flour, baking powder, baking soda, salt and pumpkin pie spice together.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix.
STEP SIX: Grease a donut baking pan. Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, ¾ of the way full.
STEP SEVEN: Bake the donuts and then let them cool for a few minutes in the pan and then on a cooling rack until completely cooled.
STEP EIGHT: In a small bowl, whisk together powdered sugar, pumpkin pie spice and maple syrup. (The glaze should be thick enough to coat a spoon and drip very slowly). Dip each donut in the glaze to coat each thickly. Let the glaze dry until set before serving. Store left overs in an air tight container for up to three days!
See recipe below for complete measurements and baking time.
FAQs
How long do these stay fresh for? They'll stay fresh for up to three days in an air tight container.
Can these be made gluten free? I don't specialize in gluten free baking, so these were only tested with regular flour. I'm not sure if they'd come out the same, but if you do try it let me know!
Pro Tips
Make sure all your wet ingredients are room temperature. You'll have the best textured donuts when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you make these donuts please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other desserts to try:
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Glaze
Baked Pumpkin Donuts
Ingredients
For the Donut Batter
- ½ cup + 2 tablespoon unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup buttermilk, at room temperature
- 1 cup canned pumpkin puree
- 2 ¼ cups all purpose flour, sifted
- 1 tablespoon ground pumpkin pie spice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Spiced Maple Glaze
- 1 ½ cups powdered sugar
- 6 tablespoon maple syrup
- ¼ teaspoon ground pumpkin pie spice
Instructions
For the Donut Batter
- Preheat the oven to 350 degrees. Lightly grease a donut pan with non stick spray.
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
- Then add in the eggs and vanilla and mix until pale in color and smooth, about 1 minute.
- Next add in the buttermilk and canned pumpkin puree and mix until combined.
- In a separate bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, ¾ of the way full.
- Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the centers. Let them cool for 2-3 minutes in the pan and then transfer them to a cooling rack until completely cool.
For the Spiced Maple Glaze
- In a small bowl, whisk together the powdered sugar, pumpkin pie spice and maple syrup. If it is too thick after all 6 tablespoons of syrup have been added, add more a tablespoon at a time. (The glaze should be thick enough to drip very slowly from the whisk.)
- Dip each donut in the glaze to coat each thickly. Let the glaze dry until it's set before serving. It usually takes about 15 minutes or so.
- Serve! Store left overs in an air tight container for up to three days.
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