Baked Pumpkin Donuts with Maple Cinnamon Glaze Recipe 

Pumpkin doughnuts that have been baked are coated with a maple glaze and topped with finely chopped pumpkin seeds. How perfect a way to sate your autumnal sweet tooth!

– 1 teaspoon vegetable oil, or as needed – 1 cup all-purpose flour – 1 teaspoon baking powder – ¾ teaspoon ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ¼ teaspoon ground allspice – ¼ teaspoon salt – ⅛ teaspoon ground clove


– ¼ cup light brown sugar – ¾ cup pumpkin puree – ⅓ cup vegetable oil – ⅓ cup maple syrup – ¼ cup buttermilk – 1 large egg – ½ cup confectioners' sugar – 3 tablespoons maple syrup – ¼ cup finely chopped roasted pumpkin seed


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Set oven temperature to 375 F, or 190 C. Use approximately 1 teaspoon of vegetable oil to grease a doughnut pan.

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Add flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves to a large bowl. Add brown sugar and mix well.

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Whisk pumpkin puree, 1/3 cup vegetable oil, maple syrup, buttermilk, and egg separately. Pumpkin and flour barely blended. Refrigerating batter 20–40 minutes mixes flavours.

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About a quarter cup of batter should be scooped into each doughnut well.

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Heated ovens Bake doughnuts 9–13 minutes until a toothpick inserted in the centre comes out clean. Cool donut pan.

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Apply glaze to doughnuts facedown to cover top. Set glaze on doughnuts on a wire rack for 2–3 minutes. Add pumpkin seeds to glaze.

also see

also see

Pumpkin Crumb Muffins Recipe