Pumpkin season always sneaks up on me. And that’s probably because I usually try to avoid pumpkin recipes, much to the dismay of my husband. Well, I went to the kitchen and whipped up a happy compromise, and I must say I’m a big fan of pumpkin now! Take a look at my pumpkin donuts with maple cinnamon glaze recipe! These soft, cakey donuts have just the right amounts of autumn spice. Drizzle on some of this rich, dreamy maple glaze, and the result is something that even summer babies like me can look forward to!
Is it “doughnut” or “donut”? Either way, who doesn’t like these tasty things? Personally, I don’t think I could live without donuts. These are especially amazing. Since I bake them, they’re soft, like a cake, and have a luscious maple cinnamon glaze. Just writing this makes my mouth water.
Note: For a thicker coat of icing, make a double portion and dip twice. Allow the icing to harden before eating!
Pumpkin Donuts with Maple Icing
For the Pumpkin Donuts
- 1 cup all-purpose flour leveled
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/2 cup pumpkin purée
- 1/2 cup milk
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- 1 tablespoon milk use more as needed
- 1 pinch kosher salt
To make the Pumpkin Donuts
- Preheat oven to 350 degrees. Spray a donut pan (6-count pan) with nonstick cooking spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. In a separate mixing bowl, mix together the brown sugar, pumpkin, milk, egg, butter, and vanilla extract. Mix well. Add the dry ingredients to the wet ingredients, lightly sitrring until just combined.
- Place donut filling into an icing bag or a zip-top bag. If you are using a zip-top bag, cut an opening for piping the mixture into the donut pan. Pipe the batter evenly between all 6 donut cavities.
- Bake at 350 degrees for 8 minutes or until a toothpick inserted into the donuts comes out clean.
- Remove from oven and allow to cool for 3 minutes, or until you can easily handle the donuts. Remove the donuts to a cooking rack placed over wax paper and continue to allow the donuts to cool while you make the icing.
For the Maple Glaze
- In a medium bowl, mix together the powdered sugar, cinnamon, maple syrup, milk, and salt until well combined. If the icing is a little too thick, add a splash of milk to thin it out.
- Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes. I like to dip them a second time for a thicker coat of icing. Serve and enjoy!