There’s a certain magic that autumn brings, and for many, it’s the season of cozy comforts, vibrant colors, and the irresistible aroma of pumpkin spice. This year, let your kitchen be filled with the delightful scent of freshly baked goods by making these incredibly tender, moist, and utterly delicious baked pumpkin doughnuts. Infused with a hint of buttermilk that perfectly complements the rich pumpkin flavor, and crowned with an absolutely heavenly brown sugar maple glaze, these doughnuts are more than just a treat—they’re an experience.
Forget the deep fryer; these doughnuts are baked to golden perfection, offering a lighter, less greasy alternative without sacrificing any of that desirable doughnut texture. Each bite delivers a burst of warm, autumnal spices, soft crumb, and a sticky-sweet finish that will have you reaching for another. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to be straightforward, yielding impressive results every time.
Embrace a New Fall Ritual: Baked Pumpkin Doughnuts
The arrival of fall signifies more than just cooler weather and changing leaves; it marks the beginning of beloved family traditions. For me and my daughters, it’s a time when my husband heads north to Michigan for his annual hunting trips, often for long stretches from October to mid-December. This creates what I affectionately call my “hunter’s widow” season. While it was certainly a challenge when our girls were little, juggling the roles of taxi, chef, and laundromat, I wouldn’t trade these weekends for anything.
It’s not just that I cherish his passion for the outdoors; it’s also about the unique bonding opportunities it creates for me and my girls. These weekends transform into our special sanctuary of sisterhood, filled with laughter, whispered secrets, and the comforting glow of a TV binge-watching session. Our ritual is simple yet profound: we whip up a batch of these delectable baked pumpkin doughnuts, slather them with that incredible brown sugar maple glaze, and settle in for hours of “Friends” Season 1. And no offense to my dear husband (Hi Pat!), but it simply wouldn’t be the same if he were home. These moments we share, punctuated by the sweet scent of pumpkin and spice, are truly precious.
More Than Just Precious, They’re Delicious!
Beyond the cherished memories, these doughnuts are, quite simply, delicious. They strike the perfect balance: not overly sweet themselves, allowing the pumpkin and subtle buttermilk notes to shine, while the rich, decadent brown sugar maple glaze provides that irresistible burst of sweetness that makes them truly unforgettable. They are destined to become your go-to treat for post-Thanksgiving gatherings, cozy weekend mornings, or any time you want to add a little warmth and joy to your day.
Crafting these homemade delights is a joyful process. Let’s walk through each step, ensuring you achieve perfect, pillowy doughnuts every time. From preparing your dry ingredients to mixing the wet components, and finally baking them to golden perfection, you’ll find this recipe surprisingly easy and rewarding.
Crafting Your Perfect Baked Pumpkin Doughnuts: A Step-by-Step Guide
Before you begin, ensure your oven is preheated to a cozy 350℉ (or 180℃). This consistent temperature is crucial for evenly baked doughnuts with that desirable tender crumb. Next, lightly grease two doughnut pans, ensuring every cavity is ready to receive your delicious batter. This simple step prevents sticking and ensures your doughnuts release beautifully.
Now, let’s gather and combine our dry ingredients. In a medium-sized bowl, whisk together 2-1/4 cups of cake flour. While cake flour contributes to an exceptionally tender texture, all-purpose flour can be easily substituted if that’s what you have on hand. To this, add 2 teaspoons of homemade pumpkin pie spice, infusing your doughnuts with those quintessential fall aromas. Round out the dry mix with 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Whisk these together thoroughly until they are well combined and there are no clumps. This ensures leavening agents and spices are evenly distributed throughout the batter.
In a separate, larger bowl, it’s time to bring together the wet ingredients, creating the rich, flavorful base for your pumpkin doughnuts. Start with 1-1/2 cups of dark brown sugar, which adds a deep, molasses-rich sweetness and contributes to the moistness. Add 1 (15-ounce) can of pumpkin puree (ensure it’s pure pumpkin, not pie filling!), or just under 2 cups of homemade pumpkin puree for an even fresher flavor. The pumpkin not only imparts its signature taste but also keeps the doughnuts incredibly moist.
Next, crack in 1 large egg plus 1 egg yolk. The extra egg yolk adds richness and helps create that tender crumb. Pour in 1/3 cup of grapeseed oil (or any other light, flavorless oil like canola or vegetable oil), followed by 1/2 cup of low-fat buttermilk. Buttermilk is a key ingredient here; its acidity reacts with the baking soda to create a light, fluffy texture, and its slight tang beautifully balances the sweetness and pumpkin flavor without being overtly detectable. Finish with 1-1/2 teaspoons of pure vanilla extract and 6 tablespoons of unsalted butter, melted and cooled slightly to prevent it from cooking the eggs.
With all the wet ingredients in the bowl, whisk them vigorously until the mixture is completely smooth and beautifully uniform. Just look at that vibrant, autumnal color – it’s a promise of the deliciousness to come!
Now, it’s time to combine your two bowls of culinary potential. Gently add the whisked dry ingredients into the large bowl containing your wet mixture. You don’t want to overmix, as this can lead to tough doughnuts. The goal here is just until the flour disappears, ensuring a tender and light final product.
Using a rubber spatula, carefully fold the ingredients together until the flour has just disappeared into the wet mixture. A few small lumps are perfectly fine and often indicate you haven’t overmixed. The batter will be thick, yet spoonable.
Now for the fun part: filling your doughnut pans! Use a spoon, or for neater results, a piping bag (with or without a tip) to fill each cavity about three-quarters of the way. It’s crucial not to overfill, otherwise, your doughnuts won’t have that classic hole in the center. Smooth the tops gently with the back of your spoon. Place the filled pans into your preheated oven and bake for 14 to 15 minutes. You’ll know they’re ready when they spring back lightly when gently pressed with a fingertip. Halfway through baking, rotate the pans for even cooking. Once baked, allow them to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from sticking and helps maintain their shape. Wipe out the pans, butter them again, and repeat with any remaining batter.
Creating the Irresistible Brown Sugar Maple Glaze
While your doughnuts are cooling, it’s the perfect time to prepare the star of the show: the brown sugar maple glaze. This glaze is a game-changer, adding an incredible depth of flavor and a beautiful sheen to your baked treats. In a 10-inch skillet, melt 6 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter starts to brown and turns a lovely light golden color. This browning process adds a nutty, complex flavor that elevates the entire glaze. Be sure to watch it closely, as brown butter can quickly turn burnt.
Once your butter is perfectly browned, reduce the heat to medium-low. Whisk in 3/4 cup of dark brown sugar, ensuring it dissolves smoothly into the butter. Then, incorporate 3 tablespoons of pure maple syrup and 3 tablespoons of heavy whipping cream. Continue whisking constantly as the mixture comes to a gentle bubble. Let it bubble for just 30 to 40 seconds, no longer, to allow the flavors to meld and the glaze to thicken slightly. Immediately remove the pan from the heat to prevent it from over-thickening or scorching.
Finally, whisk in 1 cup of sifted powdered sugar and 3/4 teaspoon of pure vanilla extract until the glaze is smooth and creamy. Sifting the powdered sugar is key to a lump-free glaze. The glaze will be warm and fluid, perfect for coating your cooled doughnuts.
Glazing and Finishing Your Masterpiece
Now, for the best part: icing these glorious doughnuts! Work quickly, as this brown sugar maple glaze tends to set relatively fast. Use an offset spatula or a regular butter knife to generously spread the warm glaze over the tops of your cooled doughnuts. If you plan to add nuts, such as finely chopped pecans, sprinkle them immediately after glazing each doughnut before the glaze hardens. This ensures they adhere beautifully.
Don’t fret if your glaze starts to firm up in the bowl. A quick fix is easy: if it’s in a microwave-safe dish, pop it into the microwave for about 15 seconds. If you’ve left it in the skillet, simply rewarm it gently on your stovetop over low heat, stirring until it’s spoonable again. This allows for smooth and easy glazing of every single doughnut.
Even our curious cat, Izze, couldn’t resist the allure of these baked pumpkin doughnuts. Can you blame her? Their sweet aroma is simply captivating!
These baked pumpkin doughnuts are the epitome of fall comfort food. They are tender, wonderfully moist, and deeply flavorful. The subtle tang of buttermilk provides a perfect counterpoint to the sweetness of the pumpkin, creating a balanced and satisfying bite. And that brown sugar maple glaze? Oh my gosh! It’s truly out of this world – rich, buttery, and infused with the warm, comforting notes of maple. They are your absolute must-make doughnuts for those cozy, post-Thanksgiving moments, or for any weekend binge-watching session with your favorite show.
Serve them alongside a hot cup of coffee, a glass of cold milk, or even a spiced apple cider for the ultimate autumnal treat. They also make a fantastic addition to any brunch spread or a thoughtful gift for neighbors and friends. These doughnuts store well in an airtight container at room temperature for up to 2-3 days, though they are best enjoyed fresh. If you want to prepare them ahead, you can bake the plain doughnuts and store them, then make the glaze fresh just before serving. This ensures the glaze is warm and perfectly pliable.
You can thank me later for this delightful addition to your fall baking repertoire. Enjoy every single glorious bite!
Enjoy! And if you give this Baked Pumpkin Doughnuts recipe a try, don’t forget to share your creations! Snap a photo and tag me on Twitter or Instagram!
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Baked Pumpkin Doughnuts with Brown Sugar Maple Glaze
Ingredients
FOR THE DOUGHNUTS:
- 2¼ cup cake flour, all-purpose may be substituted
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1½ cups dark brown sugar
- 15 ounces canned pumpkin puree, or 1¾ cups homemade pumpkin puree
- 1 large egg
- 1 egg yolk
- 1/3 cup grapeseed oil, or light flavorless oil
- 1/2 cup low-fat buttermilk
- 1½ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
FOR THE BROWN SUGAR MAPLE GLAZE:
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- 1 cup powdered sugar, sifted
- 3/4 teaspoon pure vanilla extract
- 1/3 cup finely chopped pecans, for garnish
Equipment
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Wilton Non-stick 6-Cavity Donut Baking Pans, Multipack of 2
Instructions
TO MAKE THE DOUGHNUTS:
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Preheat your oven to 350℉ (or 180℃).
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Lightly grease 2 doughnut pans.
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In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
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In a large bowl, whisk together the brown sugar, pumpkin puree, egg and egg yolk, grapeseed oil, buttermilk, vanilla extract, and the cooled, melted butter until smooth.
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Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to gently stir and combine. Mix until there are no longer any visible traces of flour, being careful not to overmix.
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Using a spoon or a piping bag, fill the prepared doughnut pan cavities three-quarters of the way with the batter. Use the back of the spoon to gently smooth down the tops of each doughnut.
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Bake in your preheated oven on the middle rack for 14 to 15 minutes, or until the doughnuts spring back when gently pressed. Rotate the pan halfway through baking for even browning.
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Allow the baked doughnuts to cool in the pan for 10 minutes before carefully turning them out onto a wire rack to cool completely. If baking in batches, wipe out the pan, re-grease, and repeat with the remaining batter.
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Once all of the doughnuts are baked and completely cooled, proceed to prepare the glaze.
TO MAKE THE GLAZE:
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In a 10-inch skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter starts to brown and turns a light golden color, about 5-7 minutes.
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Reduce the heat to medium-low. Whisk in the dark brown sugar, pure maple syrup, and heavy cream. Bring the mixture to a gentle bubble, whisking often, and let it bubble for 30 to 40 seconds. Remove the skillet from the heat and immediately whisk in the sifted powdered sugar and pure vanilla extract until completely smooth.
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Working quickly, use an offset spatula or a butter knife to spread a generous amount of warm glaze over the tops of the cooled doughnuts. Immediately sprinkle with finely chopped pecans (if using) before the glaze sets.
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(Refer to notes below for rewarming glaze if it hardens)
Notes
Calories: 338kcal,
Carbohydrates: 50g,
Protein: 3g,
Fat: 15g,
Saturated Fat: 6g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 4g,
Trans Fat: 0.3g,
Cholesterol: 32mg,
Sodium: 167mg,
Potassium: 137mg,
Fiber: 1g,
Sugar: 37g,
Vitamin A: 3965IU,
Vitamin C: 1mg,
Calcium: 77mg,
Iron: 1mg