Pumpkin Donuts with Salted Maple Glaze

Cozy up with these Pumpkin Donuts with Salted Maple Glaze. Packed with warm spices and topped with a rich maple glaze, they’re ready in just 30 minutes. Whether for breakfast or a sweet snack, these baked donuts are guaranteed to bring all the autumn vibes to your table.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pumpkin-donuts-salted-maple-glaze/

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A batch of round, golden-brown pumpkin donuts with a salted maple glaze, topped with chopped pecans, arranged on a wire cooling rack. To the left is a small white dish filled with flaky sea salt, and to the top right, a small bowl containing more chopped pecans. The donuts are glossy from the glaze, creating an inviting and delicious look.

Ingredients

125g (1 cup) all-purpose flour/ plain flour (if measuring by cups, use the spoon and level method)
1 tsp baking powder
1 tsp pumpkin spice
¼ tsp ground cinnamon
¼ tsp fine sea salt
28g (2 tablespoons) unsalted butter, melted
30g (2 tablespoons) sour cream (at room temperature)
71g (⅓ cup) brown sugar (light or brown sugar is okay)
25g (2 tablespoons) granulated white sugar
113g (½ cup) pumpkin puree (NOT pumpkin pie filling
50g (1 large egg) egg (weight is without shell)

For the Salted Maple Glaze

113g (1 cup) confectioner's sugar/ powdered sugar
40g (2 tablespoons) pure maple syrup
15g (1 tablespoon) whole/ full-fat milk (dairy or non dairy is fine)
½ tsp pure vanilla extract
½ tsp fine sea salt

Toppings

sea salt flakes
chopped toasted pecans or walnuts

Instructions

PREP. Preheat your oven (NO FAN) to 350°F (175°C) and place the oven rack in the middle level. Get your piping bag (improvise with a Ziploc bag if you don't have piping bags). Lightly grease your mini donut pan with butter or cooking spray.
DRY MIXTURE. In a medium bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
125g (1 cup) all-purpose flour/ plain flour, 1 tsp baking powder, 1 tsp pumpkin spice, ¼ tsp ground cinnamon, ¼ tsp fine sea salt
SOUR CREAM MIXTURE. In a another bowl, combine melted butter and sour cream. Set aside.
28g (2 tablespoons) unsalted butter, melted, 30g (2 tablespoons) sour cream
MIX. In a large bowl, mix brown sugar, white sugar, pumpkin puree and egg using a whisk, a hand mixer or stand mixer fitted with paddle attachment. Add dry mixture in three additions, alternating with the sour cream mixture. Mix until just combined. DO NOT overmix!
71g (⅓ cup) brown sugar, 25g (2 tablespoons) granulated white sugar, 113g (½ cup) pumpkin puree, 50g (1 large egg) egg
FILL your pastry/piping bag with batter and cut about a ½-inch hole at the end. Pipe batter into your greased donut pan, filling molds a little over half full.
BAKE. Bake for 12-13 minutes until cake springs back to touch or a toothpick test comes out clean.

MAKE THE GLAZE

In a small bowl, whisk all the salted maple glaze ingredients together until smooth.*If glaze is too thin, add confectioners' sugar 1 tablespoon at a time. If glaze is too thick, add milk 1 teaspoon at a time.
113g (1 cup) confectioner's sugar/ powdered sugar, 40g (2 tablespoons) pure maple syrup, 15g (1 tablespoon) whole/ full-fat milk, ½ tsp pure vanilla extract, ½ tsp fine sea salt
Dip one side of cooled donut into glaze. Place dipped donut on a wire rack, iced side up. Sprinkle desired toppings over glaze. Let donuts sit until glaze has set, about 10 minutes.
sea salt flakes, chopped toasted pecans or walnuts

Notes

Storage: baked donuts keep covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Freezing: baked glazed or unglazed donuts can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 10 seconds in the microwave.

Servings: 12 mini donuts

Author: trish