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Baked Pumpkin Doughnuts with Brown Sugar Maple Glaze

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These baked pumpkin doughnuts are tender, moist and delicious. The buttermilk is faint but compliments the pumpkin flavor perfectly. And that brown sugar maple glaze is out of this world.
Course Desserts & Sweet Treats
Cuisine American
Keyword baked doughnuts, brown butter, doughnuts, maple, pumpkin
Prep Time 20 mins
Cook Time 15 mins
Additional Time 40 mins
Total Time 1 hr 15 mins
Servings 18 servings
Calories 283
Author Laurie McNamara



  • cup cake flour all-purpose may be substituted
  • 2 teaspoons pumpkin spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups dark brown sugar
  • 1 (15 ounce) can pumpkin puree or 1¾ cups homemade pumpkin puree
  • 1 large egg
  • egg yolk
  • 1/3 cup grapeseed oil or light flavorless oil
  • 1/2 cup low-fat buttermilk
  • 1-1/2 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter melted and cooled


  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 3 tablespoons pure maple syrup
  • 3 tablespoons heavy whipping cream
  • 1 cup powdered sugar sifted
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup finely chopped pecans for garnish



  • Preheat your oven to 350° and butter two doughnut pans.
  • In a medium bowl combine the flour, pumpkin pie spice, baking powder, baking soda and salt.
  • In a large bowl whisk together the brown sugar, pumpkin puree, egg and egg yolk, oil, buttermilk, vanilla and cooled, melted butter.
  • Add the dry ingredients to the wet, and use a rubber spatula to stir and combine until there is no longer any traces of flour.
  • Use a spoon to fill the prepared doughnut pans three-quarters of the way with the batter. Use the back of the spoon to smooth down the tops of each doughnut.
  • Bake in your preheated oven, on the middle rack for 14 to 15 minutes. Rotating the pan half way through baking.
  • Allow the doughnuts to cool before turning them out onto a wire rack. Wipe out the pan, butter and repeat with remaining batter.
  • Once all of the doughnuts are baked and cooled, prepare the glaze.


  • In a 10-inch skillet, melt the butter over medium heat. Cook the butter until it starts to brown, turning a light golden color, stir occasionally.
  • Reduce heat to medium-low and whisk in the brown sugar, maple syrup and heavy cream. Bring to a bubble, whisking often for 30 to 40 seconds. Remove off of the heat and whisk in the sifted powdered sugar and vanilla.
  • Use a offset spatula or knife to spread the glaze on the doughnuts and immediately sprinkle with chopped pecans (if using).
  • (see notes)


If the glaze hardens while glazing the doughnuts, either rewarm in the skillet on the stove top or pop the glaze (if it's in a microwave safe dish) into your microwave for 15 seconds.


Serving: 1g | Calories: 283kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg