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Pumpkin Spice Baked Donuts With Maple Walnut Glaze

Pumpkin Spice Baked Donuts With Walnut Glaze

Soft baked pumpkin donuts filled with cinnamon, ginger, nutmeg, and cloves are finished with a maple walnut glaze. This recipe makes 12 standard donuts in about 35–45 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Spice Donuts
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/2 cup (120 ml) Neutral oil, such as canola or vegetable oil
  • 2 eggs Large eggs, room temperature
  • 1 cup (225 g) Plain pumpkin purée
  • 1 teaspoon Vanilla extract
  • 1/4 cup (60 ml) Buttermilk or whole milk
Walnut Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 2 tablespoons, plus more if needed Milk or cream
  • 1 tablespoon Pure maple syrup
  • 1/2 teaspoon Vanilla extract
  • 1/3 cup (35–40 g) Walnuts, finely chopped and preferably toasted
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 12-cavity donut pan thoroughly, paying special attention to the center posts.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl.
  3. In a separate large bowl, whisk the brown sugar, oil, eggs, pumpkin purée, vanilla, and buttermilk until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir only until no dry flour remains. Do not overmix.
  5. Transfer the batter to a piping bag or large zip-top bag with one corner cut off. Pipe it into the donut cavities, filling each about two-thirds to three-quarters full.
  6. Bake for 12–15 minutes, until the donuts spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the donuts in the pan for about 5 minutes, then transfer them to a rack and cool completely before glazing.
  8. Whisk the confectioners’ sugar, milk, maple syrup, vanilla, and salt until smooth. Stir in most of the walnuts.
  9. Dip the tops of the cooled donuts into the glaze, sprinkle with the remaining walnuts, and let the glaze set for 10–15 minutes.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Toast the walnuts at 350°F for 5–7 minutes before chopping for deeper flavor. Do not overfill the pan or overmix the batter.