Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk (or dairy-free alternative)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your donut pans with non-stick spray or butter. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Spoon the batter into the prepared donut pans, filling each cavity about 3/4 full.
- Bake for 12–15 minutes or until a toothpick inserted into the donuts comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Dip the cooled donuts into the glaze or drizzle over the top.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust glaze thickness by adding more milk or powdered sugar.
- Store leftovers in an airtight container for up to 3 days.
- Try adding chopped pecans or walnuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg