Mini Pumpkin Maple Donuts (Printer View)

Baked, spiced pumpkin donuts finished with sweet maple glaze, ideal for autumn treats or morning indulgence.

# Components:

→ Donuts

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
09 - 1/2 cup pumpkin puree
10 - 1/4 cup milk
11 - 1 large egg
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon vanilla extract

→ Maple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 tablespoons pure maple syrup
16 - 1 to 2 tablespoons milk

# Method:

01 - Set oven temperature to 350°F. Lightly coat mini donut pan with nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly distributed.
03 - In a separate bowl, whisk pumpkin puree, milk, egg, vegetable oil, and vanilla extract until mixture is smooth and homogeneous.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined. Avoid overmixing for optimal texture.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into prepared donut pan, filling each mold two-thirds full.
06 - Place pan in oven and bake for 10 to 12 minutes or until donuts spring back when gently pressed. Rest in pan for 2 minutes then transfer to wire rack to cool fully.
07 - In a small bowl, whisk powdered sugar, maple syrup, and 1 tablespoon milk. Add additional milk as needed to achieve thick but pourable consistency.
08 - Dip cooled donuts into glaze and return to wire rack for glaze to set before serving.

# Expert Advice:

01 -
  • Uses basic pantry ingredients you probably already have
  • Ready to eat in under thirty minutes from start to finish
  • Baked not fried so they are fuss free and mess free
  • Full of real pumpkin for that classic fall flavor
  • Maple glaze gives a sweetly rich finish you cannot resist
02 -
  • High in vitamin A and fiber thanks to pumpkin puree
  • Baked donuts mean less oil and an easier cleanup
  • Freeze beautifully for up to three months
  • Gluten and dairy swaps are easy if needed
03 -
  • Use a piping bag for the tidiest donut shapes
  • Sprinkle a few toasted pecans on top while the glaze is wet
  • If you do not have a donut pan you can bake this batter as mini muffins adjust baking time slightly

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