Maple Glazed Baked Pumpkin Doughnuts
All mixed together in one bowl, these Maple Glazed Baked Pumpkin Doughnuts are a slightly healthier take on a seasonal favourite. Filled with all the cozy, fragrant autumn spices and flavours we love!
Ingredients
- 2 large eggs
- ½ cup (1 stick) butter, melted and cooled sub dairy free
- 1 cup brown sugar
- 1 cup pumpkin purée
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1/3 cup chopped pecans to garnish
Maple Cream Cheese Glaze
- ¼ cup cream cheese, room temperature sub dairy free
- 2 tablespoons maple syrup
- 2 tablespoons milk sub dairy free
- Pinch kosher salt
Instructions
- Preheat oven to 400ºF (200ºC).
- In a large mixing bowl, whisk together eggs, butter and sugar until smooth. Fold in pumpkin and vanilla and continue mixing until well combined. Add flour, baking powder, baking soda, salt, cinnamon, ginger, ground cloves and nutmeg and mix together until all the dry ingredients have been fully absorbed.
- Using a piping bag, transfer batter to doughnut pans to form 12 equally sized pieces, smoothing out the tops with a rubber spatula if needed.
- Bake for 10-12 minutes until golden and they spring back to the touch. Transfer pans to a wire cooling rack and let sit until doughnuts have cooled (about 30 minutes).
- To make the glaze, add cream cheese, maple syrup, milk and salt to a small bowl and whisk together until smooth.
- Transfer the cooled doughnuts to a large baking sheet. Drizzle with glaze, sprinkle with chopped pecans and serve.
Notes
Make them dairy free: Swap out the butter and milk for dairy free alternatives and they will still turn out perfectly.
To make gluten free: Use an equal amount of your favourite gluten free flour blend in place of the all-purpose flour.
Use pumpkin spice blend: The cinnamon, ginger, cloves and nutmeg can be replaced with 1 tablespoon pumpkin spice if that is what you have on hand.
DIY piping bag: If you don’t have a piping bag, you can make your own using a large resealable plastic freezer bag. Simply transfer batter to bag, seal it, then cut a hole in one of the bottom corners to release the batter once you’re ready to bake. Fill each cavity, then smooth with a spatula as needed.
Drizzle don't dunk: To keep this seasonal favourite light and health-conscious, skip the traditional heavy dunk into the glaze. Instead, use a teaspoon to drizzle the rich maple cream cheese glaze over the tops in an elegant zigzag pattern!
Storage: Doughnuts can be stored at room temperature in an airtight container for 3-5 days or frozen in a well-sealed container or freezer bag for up to 3 months.