Description
These baked pumpkin donuts are a delightful fall treat combining the warm flavors of pumpkin pie spice and cinnamon with a light, fluffy texture. They’re lightly sweetened, wholesome with a mix of all-purpose and oat flour, and topped with a smooth maple glaze for the perfect balance of sweetness and spice. Easy to make and perfect for breakfast or a snack.
Ingredients
Scale
For the Baked Pumpkin Donuts:
- ¾ cup all-purpose flour
- ¼ cup oat flour (made by grinding old-fashioned oats until fine)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- ⅓ cup light brown sugar
- ¼ cup oil
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin or pumpkin puree
For the Maple Glaze:
- 1¼ cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup (Karo dark corn syrup)
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a mini donut pan generously with cooking spray and set it aside so it’s ready for the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly mixed. This ensures your donuts will have a balanced flavor and proper rise.
- Mix Wet Ingredients: In another bowl, whisk the egg, light brown sugar, oil, vanilla extract, and canned pumpkin thoroughly until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Whisk gently just until combined to form a thick donut batter; avoid overmixing to keep the donuts tender.
- Pipe Batter into Pan: Transfer the batter into a large piping bag or a resealable plastic bag with the tip cut off. Pipe the batter into the mini donut pan cavities, filling each about halfway to allow room for rising.
- Bake the Donuts: Place the filled donut pan in the preheated oven and bake for 6-7 minutes. The donuts are done when they spring back lightly to the touch or a toothpick inserted in the center comes out clean.
- Cool the Donuts: Remove the donuts from the oven and transfer them onto a wire rack to cool completely before glazing.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, pure maple syrup, dark corn syrup, water, and cinnamon until smooth and glossy.
- Glaze the Donuts: Position the wire rack with cooled donuts over a parchment-lined baking sheet. Dip the top of each donut into the maple glaze, turning to coat thoroughly. Let the donuts sit on the rack until the glaze sets completely.
Notes
- Storage: Pumpkin donuts are best enjoyed fresh on the day they are baked for optimal taste and texture.
- You can store leftover donuts at room temperature in an airtight container for short term storage.
- Freezing: Freeze leftover donuts without the maple glaze for up to 1 month. Once thawed in the fridge and brought to room temperature, apply the maple glaze fresh.
- Use oat flour made from old-fashioned oats for a wholesome texture, or you can substitute with whole wheat flour as an alternative.
- Ensure the egg is at room temperature to help with better batter mixing and donut texture.
Nutrition
- Serving Size: 1 mini donut
- Calories: 180.4
- Sugar: 23g
- Sodium: 132mg
- Fat: 5.4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.7g
- Trans Fat: 0.02g
- Carbohydrates: 32g
- Fiber: 0.8g
- Protein: 1.8g
- Cholesterol: 14mg
