Maple Pumpkin Doughnuts

Maple Pumpkin Doughnuts

sweetlab 0

"Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!"
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50 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
  2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
  3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
  4. Scoop about 1/4 cup batter into each doughnut well.
  5. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
  6. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
  7. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.


  • Cook's Notes:
  • Depending on the yield of your doughnut pan, you may either need one or two doughnut pans to make this recipe. Oven-roasted pumpkin seeds can be bought in small bags in specialty stores.
  • If you prefer a thinner consistency for the glaze, you can add a small amount of water (about 1/4 teaspoon) and whisk to blend.



I didn't have any buttermilk, so I sub'd with plain yogurt. No pumpkin seeds, either, so I used sprinkles on some and chopped pecans on others. Texture and taste is very similar to pumpkin bre...

I didn't have buttermilk so I used half n half instead. I also used a mini donut maker appliance and it worked fantastic!

This is a great way to make donuts.I pressed them in chopped walnuts.

They were so heavy I could have used them as an anchor.

I made these this morning with high hopes of them being delish. They were ok. These donuts were more like pumpkin bread and not very puffy at all. Next time I make pumpkin donuts I will most lik...