We made these seriously delicious Baked Pumpkin Donuts with Maple Glaze and Toasted Coconut for all you pumpkin lovers out there! Not only is this recipe so easy to make, but the pumpkin donuts are light, fluffy and so tasty – especially paired with the maple glaze and toasted coconut.
How to Make the BEST Baked Pumpkin Donuts
Process
DONUTS
- Preheat oven to 350˚F. In another bowl whisk together flour, baking powder, cinnamon, and salt.
- Pour oil, eggs, sugar, and pumpkin puree into a large mixing bowl and whisk together.
- Pour flour mixture into pumpkin mixture and whisk together.
- Lightly grease 2 doughnut pans and set aside. Pour 1/2 batter into a re-sealable, gallon sized plastic bag and make a small cut through on of the bottom corners (creating a makeshift piping bag), or use a piping bag. Pipe batter into each of the donut pan wells, filling each nearly to the top.
- Bake doughnuts for 17 to 19 minutes or until a toothpick comes out clean when inserted into the center of the donut. Remove from heat and transfer donuts to a cooling rack. Allow donuts to cool completely. Repeat baking steps for remaining batter.
GLAZE
- Maple Glaze: Combine all ingredients into a mixing bowl and whisk together until thick and smooth.
ASSEMBLY
- Dip top halves of donuts into maple glaze, shaking off excess. Dip glazed donut into toasted coconut flakes, gently shaking off any excess. Place donuts baking onto cooling rack, glaze side up. Allow glaze to set before serving.
Make Ahead and Freezing Instructions
Make Ahead
Our pumpkin donuts can be made up to 5 days ahead of time, unglazed. Once donuts are baked allow them to cool completely before transferring to an airtight container. Store donuts in a cool, dry place away from direct sunlight for up to 2 days. If storing for longer, place in refrigerator and warm in oven for a few minutes to refresh.
Once the donuts have been glazed, they can be stored in an airtight container in a cool, dry place away from direct sunlight for up to a day for maximum freshness.
Freezing
We recommend only freezing donuts that are not glazed for maximum freshness when thawed. Cool donuts completely, then transfer to a parchment lined baking sheet. Freeze donuts until completely frozen, about 2 hours. Transfer donuts to a resealable freezer bag and freeze for up to 2 months.
When ready to serve, transfer frozen donuts to a baking sheet and bake at 350˚F for 3 to 5 minutes. Cool donuts before glazing and pressing into toasted coconut.
Why These are the BEST Pumpkin Donuts!
- They’re baked and not fried, so there a little better for you and there’s no frying oil needed, just these great donut pans!
- We use bread flour, which I think really makes a huge difference in the fluffy, but firmer texture of the donuts (in the best way possible!)
- The batter and glaze are incredibly easy to make and everything comes together in under 45 minutes!
- They freeze very well and can be made days ahead of time!
- Our pumpkin donuts travel well and make excellent office, school, neighbor treats!
Variations for Our Baked Pumpkin Donuts
- Swap the maple glaze out for a delicious chocolate glaze!
- Add sprinkles to the top of the glaze instead of toasted coconut. We love these halloween inspired sprinkles!
- Add more spices to give our pumpkin donuts more of a pumpkin spiced flavor. We like using a dash of ginger, nutmeg, and cloves!
More Delicious Pumpkin Recipes You Will Love
Baked Pumpkin Donuts
Delicious Baked Pumpkin Donuts with Maple Glaze and Toasted Coconut! Our recipe is simple, comes together in under 45 minutes and is one of the best fall treats ever!
Servings:
INGREDIENTS
- ½ cup vegetable oil
- 3 large eggs
- 1 1/4 cups light brown sugar
- 1 (15 ounce can) 100% pure pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups bread flour, sifted
maple glaze
- 2 cups powdered sugar sifted
- 1/4 cup maple syrup
- 2-4 tablespoons hot water
topping
- 2 cups finely shredded and toasted coconut
INSTRUCTIONS
donuts
- Preheat oven to 350˚F.
- Lightly grease 2 doughnut pans and set aside.
- Pour oil, eggs, sugar, and pumpkin puree into a large mixing bowl and whisk together.
- In another bowl whisk together flour, baking powder, cinnamon, and salt.
- Pour flour mixture into pumpkin mixture and whisk together.
- Pour 1/2 batter into a re-sealable, gallon sized plastic bag and make a small cut through on of the bottom corners (creating a makeshift piping bag), or use a piping bag. Pipe batter into each of the donut pan wells, filling each nearly to the top.
- Bake doughnuts for 17 to 19 minutes or until a toothpick comes out clean when inserted into the center of the donut.
- Remove from heat and transfer donuts to a cooling rack. Allow donuts to cool completely. Repeat baking steps for remaining batter.
Glaze
- Maple Glaze: Combine all ingredients into a mixing bowl and whisk together until thick and smooth.
Assembly
- Dip tops of donuts into maple glaze, shaking off excess. Dip glazed donut into toasted coconut flakes, gently shaking off any excess. Place donuts baking onto cooling rack, glaze side up. Allow glaze to set before serving.
NOTES
**Makes about 18 Donuts**
Make Ahead and Freezing Instructions
Make Ahead
Our pumpkin donuts can be made up to 5 days ahead of time, unglazed. Once donuts are baked allow them to cool completely before transferring to an airtight container. Store donuts in a cool, dry place away from direct sunlight for up to 2 days. If storing for longer, place in refrigerator and warm in oven for a few minutes to refresh.
Once the donuts have been glazed, they can be stored in an airtight container in a cool, dry place away from direct sunlight for up to a day for maximum freshness.
Freezing
We recommend only freezing donuts that are not glazed for maximum freshness when thawed. Cool donuts completely, then transfer to a parchment lined baking sheet. Freeze donuts until completely frozen, about 2 hours. Transfer donuts to a resealable freezer bag and freeze for up to 2 months.
When ready to serve, transfer frozen donuts to a baking sheet and bake at 350˚F for 3 to 5 minutes. Cool donuts before glazing and pressing into toasted coconut.
Variations for Our Baked Pumpkin Donuts
- Swap the maple glaze out for a delicious chocolate glaze!
- Add sprinkles to the top of the glaze instead of toasted coconut. We love these halloween inspired sprinkles!
- Add more spices to give our pumpkin donuts more of a pumpkin spiced flavor. We like using a dash of ginger, nutmeg, and cloves!
Calories: 294kcal Carbohydrates: 43g Protein: 3g Fat: 13g Saturated Fat: 7g Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Trans Fat: 0.04g Cholesterol: 31mg Sodium: 185mg Potassium: 106mg Fiber: 2g Sugar: 31g Vitamin A: 54IU Vitamin C: 0.1mg Calcium: 47mg Iron: 1mg
CUISINE: American
KEYWORD: baked donut, pumpkin donut
COURSE: Breakfast, Dessert, Snack
DIET : Vegetarian
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
A nice taste, I did toast my coconut so it had alittle more crunch. I did a batch with the maple glaze and another with my cinnamon roll icing. Would make again.
I really wants to prepare these donuts, pumpkin you used in the recipe for the purpose of crunchiness I love that and adding eggs also get more taste for donuts.thank you for sharing with us
I will try to do it now, hope fully it’s same same image your shared :)
Thanks Jenny
Any thoughts on if this would work as a bread? Don’t have a donut pan but I WANT to make this!
Hm, i haven’t tried it as a bread, but I’m sure it would work! The bake time would definitely need to be increased though!
How long do these stay fresh for? Thanks!
They should stay fresh for a couple days!
I really want to make these, but no a big fan of pumpkin. Do you think i could replace with apples? Thanks
My donuts did not turn out! Do you really need 3 eggs? Mine were very eggy and didn’t rise. Looking at other cake donut recipes, they called for 1 or 2 eggs.
I like the richness the eggs add to these doughnuts. I’m not sure why they didn’t rise, I’ve never had that issue with these!
They probably used Baking Soda vs Baking Powder
Step 10 making the glaze, there is no milk listed in the ingredients. any idea about how much milk to use?
Anywhere between 2-4 tablespoons, depending on desired thickness!