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: 18
Calories: 294kcal
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!
Nutrition
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