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Pumpkin Donuts with Maple Glaze and Cinnamon Sugar Coating Recipe

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3.9 from 23 reviews

These Pumpkin Donuts with Maple Glaze offer a moist, subtly spiced treat perfect for fall or any time you crave a cozy dessert. Made with whole wheat and all-purpose flour and naturally sweetened with pumpkin puree and maple syrup, these baked donuts are healthier than traditional fried varieties. The cinnamon sugar coating adds a delightful crunch and warmth, while the creamy maple glaze brings a perfect balance of sweetness. They’re easy to make, baked in a donut pan, and are a crowd-pleaser for breakfast or dessert.

  • Total Time: 27 minutes
  • Yield: 6 donuts

Ingredients

Donuts

  • 1/2 cup whole wheat flour (60 g)
  • 1/2 cup all-purpose flour (60 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1/2 cup soy milk (120 mL)
  • 1 teaspoon apple cider vinegar
  • 1/3 cup granulated sugar (68 g)
  • 1/2 cup pumpkin puree (NOT canned pumpkin pie filling) (122 g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

Maple Glaze

  • 1 1/2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 tablespoons soy milk
  • Dash of sea salt

Cinnamon Sugar Coating

  • 2 tablespoons melted butter
  • 2/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and spray a donut pan with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, sift together whole wheat flour, all-purpose flour, baking powder, baking soda, pumpkin spice, and salt ensuring all are evenly combined.
  3. Mix wet ingredients: In a separate small bowl, stir together soy milk and apple cider vinegar and let sit for 1 minute to curdle slightly. Then add granulated sugar, pumpkin puree, vanilla extract, and vegetable oil. Whisk all together until smooth.
  4. Combine wet and dry: Pour wet ingredients into the dry ingredients bowl and mix gently until just combined; avoid overmixing to keep donuts tender.
  5. Fill donut pan: Transfer the batter into a piping bag or a zip-top plastic bag with one corner cut off. Pipe the batter evenly into the six donut pan wells.
  6. Bake donuts: Bake for 10–12 minutes or until a toothpick inserted into the donuts comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare maple glaze: In a mixing bowl, sift the powdered sugar and whisk in maple syrup, 1 tablespoon soy milk, and a dash of sea salt. Add additional soy milk 1/2 teaspoon at a time until the glaze reaches a thick, spoonable consistency suitable for dipping.
  8. Glaze donuts: Spoon the maple glaze over the cooled donuts. Allow the glaze to set, about 15 minutes. Optionally sprinkle with extra cinnamon.
  9. Make cinnamon sugar coating: Melt butter in a small dish. In a separate small plate, mix granulated sugar and ground cinnamon.
  10. Coat donuts: Brush each donut with melted butter, then roll in the cinnamon sugar mixture until fully coated, adding a crunchy, flavorful layer.

Notes

  • Use pumpkin puree, not canned pumpkin pie filling, to control sweetness and texture.
  • Allow donuts to cool completely before glazing to prevent the glaze from melting off.
  • You can substitute almond milk or another plant-based milk for soy milk if preferred.
  • The cinnamon sugar coating adds an optional crunchy texture and warmth but donuts are delicious without it as well.
  • Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat briefly in a microwave or oven before serving for the best texture.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/pumpkin-donuts-with-maple-glaze-and-cinnamon-sugar-coating-recipe/