Over the weekend I bought one of these:
I had been wanting to bake some donuts for awhile; a pastry to go with my Spicy Chai Tea Latte. I have a weakness for pastries, you see. Surprising that after so many years in the pastry-making business, I still can’t seem to get enough but it’s true. So instead of denying myself of the buttery, sweet goodnesses, I find ways to make them healthier. Baked donuts: the perfect solution.
These maple pumpkin donuts are a dream come true. Dipped in spiced glaze, they are like bitting into a piece of Autumn.
Baked Maple Pumpkin Donuts
makes 6
1/4 cup vegetable oil
1/2 cup maple syrup
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger and nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup + 2 tbsp all purpose flour, sifted
Cinnamon Spiced Glaze
2/3 cup powdered sugar
1-2 tbsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350 degrees F. Lightly grease a donut pan. If you don’t have a donut tin, you can make muffins…but then you won’t be eating donuts and that’s kind of sad.
In a small mixing bowl combine oil, maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix; you do not want the gluten to develop.
Evenly spoon batter into donut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. (If you’re making muffins bake for 25-30 minutes).
Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.
Meanwhile mix together the ingredients for spiced glaze. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.
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these are sooo perfect!!
These sound amazing! Thanks so much for sharing, looking forward to giving these ago. I love Autumn and these are getting me all excited and cosy for this season
I love autumn too! There is nothing quite like it.
These look devine! Could I sub out the oil for something without fat? Maybe applesauce? We try to do no oil around here… ?? Thanks!!!
You should try it with applesauce! Or you could you molasses, which would of course alter the flavor but in a delicious way! Unfortunately I’m not too familiar with fat free baking but if you try it I would love to know how it turns out.
Is there a way to print this recipe in printer friendly format? I would ove to try it! These donuts look delicious!
Thanks. I will look into that!
Lynda, I added a printer friendly button to the bottom of each of my posts (right next to the share buttons)
If you click on it you’ll get a new screen, and if you click on the pictures, you can delete them so that you are just printing out the recipe.
Thanks for the suggestion! This is a great tool to have.
I had an appetite for donuts a long time and I tried a store-bought donut, but that left a guilty feeling. So I wanted to make a healthy donut and I’m so happy I came across your recipe! This seems so delicious and I will definetly make these in the weekend
Great! I’m glad you found me and I hope you enjoy the donuts.
This recipe is wonderful and the donuts are delicious!
When I made the glaze though it got clumpy/ not spreadable, any way to avoid this?
I’m glad you like them! it’s possible you just needed to add a little more liquid to the glaze. If your powdered sugar was packed tighter, that might explain it. Also you can always heat up the glaze a little over the stove or the microwave. (like 30 seconds) which allows the sugar to melt a little and the entire glaze will feel looser.
let me know if you still have problems!
This is my desktop picture at work. It reminds me of the goods things in life
I want to try these with coconut oil.
I’m going to try making these Gluten-free this weekend. I’ll let you know how they turn out.
Hello Sarah, thank you for this amazing recipe ! I just made a batch, tampering it a bit, and I blogged it (in French & English) I hope you won’t mind… You’re credited alright
Thank you for crediting me. Yours look amazing! As does the rest of your food.
Hi there! This recipe is awesome:) Made these as muffins yesterday, tried to sweeten them with dates, turned out perfect! But I have to ask, why is it that you want the gluten to stay inactivated in this recipe?
That’s great they worked well with dates as the sweetener. I’ll have to try that. You don’t want the gluten to develop yoo much because it will make the donut/muffin tough and chewy and a tender/melt in your mouth texture is better for this kind of pastry.
Glad you tried them!
I think maybe the soy milk in the glaze should be in TABLESPOONS instead of teaspoons. That’s what I had to do in order for the glaze to actually become a glaze.
Delicious recipe though!
Thanks for catching that and letting me know! I definitely meant to say tbsp.
I’m glad you like the donuts.
I did a breakfast themed Friday Five over at Feed Your Soul this morning. I loved these donuts so much. I featured them but I could not decide if this is a breakfast or a dessert, so I think we should have these for both breakfast and dessert. The post is http://chefpeterskitchen.blogspot.com/2012/10/friday-five-breakfast.html
what a pity! I made a mistake in the weight of flour (I don’t usually use cup but grammes)… the donuts are not “dry” enough, but the taste is wonderful! Next tim I’ll do them with the right quantity of flour.
Thanks for this good receipe.
Nadège from France
Someday I hope to get a bakers scale and weigh my ingredients. It’s so much more accurate!
With this recipe, you inspired me to finally buy a donut pan, and bake my first batch of donuts. The family loved them! Thanks Sarah!
It was a recipe on another blog that inspired me to do the same
I’m glad you enjoyed them.
I’ve been dreaming about these for a month. I can’t find a donut pan but I think I’ll break down and make them as muffins tonight! I’ll be making them GF as I have Celiac. Can’t wait!
Everyone in my family loves these!
Healthy and tasty!
Question…
Did you modify the glaze ingredients a little?
My glaze always looks brown. Still delicious though!
I’m not sure why yours is turning brown. I haven’t had that problem. You can try reducing the cinnamon and see if that makes a difference. Also, if you are making a thinner glaze than I, it would make sense to be darker. You could try adding a bit more powdered sugar. When I make glaze, I often do some adjusting a long the way to get the desired consistency, so that could play a part. Good luck!
this person is using your material for her own personal gain
http://www.listia.com/auction/8000936-baked-maple-pumpkin-donuts-w-cinnamon
thank you for letting me know.
Well, I have made your recipe quite a few times now!
Since my family and I like it so much, we’ve decided I should double the recipe and made a dozen at a time. I went and bought a second donut tray. But I had some doubts as I was getting around to doubling the recipe. Would I double ALL of the ingredients?
Thank you for the recipe and for your time!
Yes, you would double all the ingredients. Good luck!
These are so delicious! I use unsweetened applesauce in place of the oil and it works great.
Great idea! Thanks for sharing.