Description
These Baked Pumpkin Cake Donuts are a delightful treat with cozy autumn flavors. They are moist, fluffy, and perfectly spiced, topped with either a cinnamon sugar coating or a cinnamon maple glaze. Enjoy these homemade donuts with a cup of coffee or cider for a delicious fall indulgence.
Ingredients
Scale
Doughnut Batter:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1/2 cup granulated sugar
- ½ cup dark brown sugar
- 1/3 cup vegetable or canola oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- ¼ cup unsalted butter (melted)
Cinnamon Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon (add more if desired)
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Doughnut Batter: Preheat oven to 400 degrees F. Combine dry ingredients. Beat sugars and oil, add eggs, pumpkin, and vanilla. Mix in dry ingredients. Pipe batter into donut pan. Bake.
- Cinnamon Sugar Topping: Combine sugar and cinnamon. Cool donuts, brush with melted butter, coat in cinnamon sugar.
- Cinnamon Maple Glaze: Whisk together powdered sugar, maple syrup, cinnamon, cream or milk, and salt. Dip donuts in glaze and let set.
Notes
- You can customize the level of cinnamon in the glaze to suit your taste preferences.
- For a quick glaze set, place the glazed donuts in the fridge for a few minutes.
- Prep Time: 20 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 23g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Pumpkin cake donuts, Baked donuts, Fall dessert, Cinnamon sugar, Maple glaze
