top of page
  • Writer's pictureCheyenne

Baked Pumpkin Spice Donuts



½ cup vegetable oil

1 cup pumpkin puree

1 cup granulated sugar

2 eggs

1 ½ cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

Maple Glaze

¼ cup butter

½ cup maple syrup

1 cup powdered sugar


  1. To large bowl add oil, pumpkin, sugar, and eggs. Whisk together. To same bowl add in flour, baking soda and powder, salt, and pumpkin pie spice. Mix until well incorporated. Be sure to scrape sides. Do not over mix!

  2. Place batter into a piping bag, or ziplock with end cut. Pipe into an oiled donut pan, about ¾ full. Bake in preheated 350 F oven for 12-15 minutes or until golden and cooked through. Allow to cool

  3. For the glaze, melt ¼ cup butter in a small saucepan. Pour in the maple syrup and cook just until edges start to bubble. No need to bring to a boil. Add in the powdered sugar. Check consistency. If too thick, add a couple tbsp of milk to thin. If too thin, add a couple tbsp of powdered sugar until desired consistency is met

  4. Allow glaze to cool slightly. Dip cooled donuts into the glaze and set on a cooling rack with a paper tower under to let excess drip and for glaze to harden. After dipping in glaze, donuts can also be dipped in finely chopped nuts

bottom of page