Baked Pumpkin Donuts with Maple Glaze (EASY RECIPE)
Easy Baked Pumpkin Donuts (Dairy-Free) with Maple Glaze are an irresistible fall treat! These homemade cake donuts are super soft and truly so easy to make. Ready in under 30 minutes, they make a perfect breakfast, snack, or dessert!
Servings: 12
Calories: 171kcal
Ingredients
For the donuts:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice or 1 teaspoon cinnamon plus ¼ teaspoon each nutmeg ground cloves, and allspice
- ⅓ cup vegetable oil or any mild flavored oil
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ¾ cup pure pumpkin puree NOT pumpkin pie filling
- ½ cup unsweetened almond milk
For the maple glaze:
- 2 cups confectioners' sugar
- 3 Tablespoons unsweetened almond milk or coconut milk
- 2 Tablespoons maple syrup
Instructions
- Preheat oven 350ºF. Position a rack in the center of the oven. Spray a donut pan with baking spray and set aside.
- In a large mixing bowl, stir together the flour, baking powder, salt and spices; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix oil, brown sugar, egg, vanilla, pumpkin and milk until combined. You could also mix the entire thing by hand with a wooden spoon.
- Slowly add in the dry ingredients and mix until combined. Stop ½ way in the process to scrape the sides of the bowl with a spatula and incorporate it well.
- Using a pastry bag, fill each donut cup with the batter. Fill almost to the top. Bake 12-15 minutes, or until donuts spring back when gently pressed.
- Turn donuts out onto a wire rack and allow to cool for a few minutes.
- While the donuts are cooling, make the maple glaze.
For the maple glaze
- The icing is optional. Add powdered sugar in a bowl and stir in maple syrup and unsweetened almond (or coconut milk ) until the desired consistency is reached.
- To test the consistency, let the glaze pour off the spoon. The glaze should fall into a ribbon and hold the shape for a few seconds before melting back into the glaze.
- If the glaze is too thick, add a drop of almond milk or water, and test again. If the glaze is too runny, add a little more powdered sugar. Optional: garnish with chopped pecans (or whatever chopped nuts you like) or even sprinkles. Enjoy!
Notes
Variations/Substitutions
While the recipe above is quite delicious as it is, you might want to try some variations or substitutions based on what you have on hand or your dietary preferences. Here are a few suggestions:- Flour: For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix. You could also use whole wheat flour for a healthier twist.
- Sweeteners: You can replace brown sugar with coconut sugar or even a calorie-free sweetener like Stevia for a lower-calorie option. Honey or agave nectar could also be used as liquid sweeteners.
- Egg: For a vegan version, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
- Milk: Any plant-based milk like soy, oat, or rice milk can be used in place of almond milk.
- Oil: Coconut oil can be a great substitute for vegetable oil for an added hint of coconut flavor.
- Maple Syrup: If maple syrup is not available, you can use honey or agave nectar in the glaze. However, this will change the flavor profile a bit.
Nutrition
Serving: 12g | Calories: 171kcal | Carbohydrates: 46g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 158mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 20IU | Calcium: 46mg | Iron: 1mg