Maple Pumpkin Doughnuts Recipe -
Maple Pumpkin Doughnuts Recipe
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Maple Pumpkin Donuts
Oven baked pumpkin doughnuts with maple glaze. See more
  • READY IN 50 mins

Maple Pumpkin Doughnuts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    10 mins

    50 mins


  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.
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  • 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.

Reviews More Reviews

Nov 09, 2013

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 bread which we love. These doughnuts have a lot of ingredients, but they were extremely moist and turned out very well.

Nov 14, 2013

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


4 Ratings

Nov 17, 2014

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

Sep 27, 2014

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 likely try another recipe but use the same icing.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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