Baked Pumpkin Doughnuts with Maple Frosting
Start your day right with these rich and moist Baked Pumpkin Doughnuts! These delicious fall-flavored treats are baked, not fried, which makes them less greasy and healthy enough to devour at least two for breakfast! With a layer of maple frosting and crushed pecans, you will be craving them for dessert too.
I love baked doughnuts!
They are a lot less work than the conventional fried ones. Plus, they are lighter on the stomach because they are not dripping in oil. And with the fall season upon us, I decided to warm the oven up and make these delicious ring-shaped goodies and imbue them with the season’s finest- PUMPKINS!!!
They are made with pumpkin pie spice and pumpkin puree, which gives them a festive flavor and moist, cake-like texture! They are amazing as they are, but the maple frosting and pecan topping make them even more special. Can you imagine munching on these with a steaming cup of Coconut Pumpkin Spice Latte on a crisp autumn morning? Bliss!!! These better-than-bakery donuts can also be enjoyed as an afternoon snack or dessert.
What You’ll Need
Gather your usual baking ingredients, grab the pumpkin goods and let’s get baking! This recipe is very simple to make with mouthwatering results.
For the doughnuts:
- Pumpkin pie spice- this is a blend of different spices like cinnamon, allspice, nutmeg, cloves, and ginger. It gives the batter a warm, nostalgic flavor that we adore!
- Pumpkin puree- you can use canned or homemade puree for this recipe. I love how it makes the doughnuts richer and a tad creamier. Plus, it adds a nice color to baked goods. Take note that this is different from pumpkin pie filling.
- All-purpose flour- this is ideal for making moist yet fluffy doughnuts. You can also use baking
- Baking powder + baking soda- these will lift the batter as they bake.
- Brown sugar- for sweetness and more moisture. I like using this because of its deeper flavor due to the molasses, but feel free to substitute it with granulated sugar instead.
- Buttermilk- this will make the doughnuts super so tender! You can buy these at groceries or you’re your own by mixing milk with any acidic element like lemon juice or vinegar and letting it sit until it curdles. The key ratio should be a tablespoon of acid per cup of milk.
- Unsalted butter- this will add a richer flavor and keeps the doughnuts from drying out quickly
- Egg- to bind the ingredients together.
- Egg yolk- gives the doughnuts ultra moistness!
- Vanilla extract- a few drops of this will enhance the flavor of the doughnuts.
- Kosher salt
For the maple frosting:
- Unsalted butter- at room temperature.
- Powdered sugar – also called confectioner’s sugar, it is ideal for making smooth and velvety frosting.
- Maple syrup- use any brand you have.
- Chopped pecans- for garnish
How to Make Baked Pumpkin Doughnuts
Get ahead of the pumpkin game with this super easy baked doughnut recipe. No frying means no oil splatters! All you have to do is to make the batter, pour them into the pan, and bake! You will have these yummy treats in under 20 minutes.
- Preheat the oven to 350 degrees.
- Spray two doughnut pans with nonstick cooking spray.
- Mix the dry ingredients. In a medium mixing bowl combine the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt
- Mix the wet ingredients. In a large bowl whisk together the brown sugar, unsalted butter, buttermilk, egg, egg yolk, pumpkin puree, and vanilla extract.
- Combine! Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the pans. Spoon the batter into each doughnut cup filling approximately ⅔ full.
- Bake! Bake the doughnuts for about 7 to 10 minutes. Remove from the oven and allow to cool completely on a wire rack
- Make the frosting. While waiting for the doughnuts to bake, beat the butter until smooth in a large mixing bowl using a hand mixer. Next, add the powdered sugar and mix until combined. Add in the maple syrup and continue to mix until smooth.
- Assemble! Once the doughnuts have cooled, spread the maple frosting on top of each doughnut and garnish with pecans.
If you are planning to bring these doughnuts to a party, or bake them as thoughtful holiday gifts for your loved ones, you can make one batch with different frosting and toppings. People would think that they came right out of a gourmet bakery rather than your kitchen!
Here are some ideas:
- Cinnamon sugar- mix granulated sugar with cinnamon powder on a shallow plate and dunk one side of the donuts into the mixture.
- Brown sugar icing– sweet and simple!
- Tahini Chocolate Bourbon Glaze– Tahini, chocolate, and bourbon? What more could a girl want?
- Maple Espresso Glaze– to give you that caffeine boost in the mornings!
- Chocolate peppermint glaze- decadent and minty!
- Powdered sugar- sprinkle generously for a snow-like finish!
- Use a spoon to fill the doughnut molds carefully. You can also place the batter in a piping bag for ease.
- Fill the molds 2/3 of the way only. The doughnuts will rise and expand as they bake so you have to leave space for that. Adding too much batter will give you loopy-looking doughnuts.
- When making the frosting, it is okay to add more maple syrup! Keep adding until desired consistency is reached.
- You can use muffin pans if you do not have doughnut pans. Improvise by using a rounded foil and placing it in the middle of the mold before pouring the batter.
Leftover Baked Pumpkin Doughnuts should be placed in an airtight container and stored at room temperature for 3 days. You can also refrigerate them for up to a week.
Baked Pumpkin Doughnuts with Maple Frosting
- For the doughnuts:
- 1 1/2 cups All-purpose flour
- 2 tsp Pumpkin pie spice
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Brown sugar
- 1/2 cup Unsalted butter, melted
- 1/3 cup Buttermilk
- 1 large Egg
- 1 large Egg yolk
- 1 cup Pumpkin puree
- 1 tsp Vanilla extract
- For the maple frosting:
- 1/2 cup Unsalted butter, room temperature
- 2 cups Powdered sugar
- 2 to 3 tbsp Maple syrup + more as needed
- Chopped pecans, for garnish
- Preheat the oven to 350 degrees. Spray two doughnut pans with nonstick cooking spray.
- In a medium mixing bowl combine the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. In a large bowl whisk together the brown sugar, unsalted butter, buttermilk, egg, egg yolk, pumpkin puree, and vanilla extract. Next, add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon the batter into each doughnut cup filling approximately 2⁄3 full. Bake the doughnuts for about 15 to 16 minutes. Remove from the oven and allow to cool completely on a wire rack.
- Once the doughnuts have cooled, spread the maple frosting on top of each doughnut and garnish with pecans.
- For the maple frosting: Using a hand mixer, beat the butter until smooth in a large mixing bowl. Next, add in the powdered sugar and mix until combined. Add in the maple syrup and continue to mix until smooth. If you need to add more maple syrup that's okay! Keep adding until desired consistency is reached.