Description
These Baked Pumpkin Cake Donuts are soft, tender, and packed with pumpkin pie spice flavor. Finished with a buttery cinnamon sugar coating and a sweet maple cinnamon glaze, they make a cozy fall breakfast or dessert.
Ingredients
Scale
For the Donuts:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup dark brown sugar
- â…“ cup vegetable or canola oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ cup unsalted butter (melted)
For the Maple Cinnamon Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon (add more if desired)
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat the oven according to your donut pan’s baking instructions. Grease a donut pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda.
- In a separate large bowl, whisk together the granulated sugar, dark brown sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut pan cavities without overfilling.
- Bake until the donuts are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow them to rest briefly in the pan before transferring to a wire rack.
- In a small bowl, combine the ½ cup granulated sugar and ¾ teaspoon cinnamon for the coating.
- Brush or dip the slightly warm donuts in the melted butter, then roll or sprinkle them with the cinnamon sugar mixture.
- In a separate bowl, whisk together the powdered sugar, maple syrup, cinnamon, heavy cream or milk, and a pinch of salt until smooth.
- Drizzle the maple cinnamon glaze over the cooled donuts or dip their tops into the glaze. Allow the glaze to set before serving.
Notes
- Use pure canned pumpkin puree, not pumpkin pie filling.
- Apply the cinnamon sugar coating while the donuts are slightly warm so it adheres well.
- Adjust the maple glaze consistency with a little extra milk or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 285 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Baked Pumpkin Cake Donuts, pumpkin donuts, baked pumpkin donuts, pumpkin cake donuts, fall donut recipe, cinnamon sugar pumpkin donuts, maple cinnamon glaze