Baked Spiced Pumpkin Donuts
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked pumpkin donuts with a twist of maple syrup replacing vanilla; milk and vinegar mix makes a quick buttermilk substitute. Batter fills donut molds two-thirds full. Bake at 355°F for 12-15 minutes; look for dry edges and toothpick clean test. Icing is a simple blend of powdered sugar, milk, and a splash of maple. Toasted pecans for crunch on top. Slight adjustments made to quantities and timing for better texture and deeper flavor. Total time 30 minutes. Yields 7 donuts loaded with fall spices. Calories 255 per donut.
Prep:
15 min
Cook:
14 min
Total:
29 min
Servings:
7 servings
#pumpkin
#donuts
#baked
#fall
#maple
#pecans
#spices
Pumpkin donuts baked, not fried; less mess, less guilt. Tried deep-fry once, ended up greasy, uneven cook. Baking brings even rise, soft crumb. Vinegar and milk set to curdle slightly; homemade buttermilk. That’s the backbone, magic behind tender crumb. Maplesyrup swap for vanilla adds depth, unexpected but works. Spices balanced but assertive—clove is tricky, a pinch only or turns medicinal. Batter thick but flows naturally; crucial to fill two-thirds in molds. Overfill and it’s mess, underfill and donut too thin. Oven at 355°F, not 350, little higher for crisper edges. Baking times vary; look, poke, trust the toothpick. Icing simple, sweet with maple hint; pecans for crunch contrast. These aren’t fluffy bakery style but hearty, cozy, fall-in-your-mouth.
Ingredients
- 1 cup whole milk
- 1 tsp apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 tsp pure maple syrup
- 1 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp maple extract (optional)
- chopped toasted pecans for topping
About the ingredients
Milk and vinegar pitcher? Keep it separate and fresh. The acidity is necessary for chemical reaction creating tender crumb; skip and your donuts dense. I tested with buttermilk, identical results but not always on hand. Flour sifted or not, personal choice. Spices—buy whole and grind fresh if you want bold flavors; pre-ground can weaken quickly. Pumpkin puree important: homemade or canned okay but choose puree, not pumpkin pie filling with sugar and spices. Vegetable oil neutral; olive oil ruins flavor here. Swapped vanilla for maple, better warmth. Powdered sugar quality matters for icing, lumpy hurts appearance. Pecans toasted badly make it bitter; toast lightly on dry pan while donuts rise.
Method
- Preheat oven to 355 F then grease metal pans or oil well if not using silicone. Metal needs extra attention; silicone easy but sometimes batter sticks around edges so oil up.
- In small bowl, stir milk and vinegar. Let sit 7 minutes. Creates quick buttermilk substitute; tangy, aids rise and texture.
- Combine dry: flour, baking powder, baking soda, salt, cloves, cinnamon, nutmeg in larger bowl. Stir to blend all spices, evenly distributing flavor bursts.
- Mix in pumpkin, oil, and maple syrup to milk-vinegar mix. Maple works better than vanilla here, deeper, richer, autumn vibe. Stir liquids into dry until just combined. Batter thick but spoonable.
- Fill donut cavities about two-thirds full; makes dome tops without spill. I eyeball but around 3 tbsp per hole. Airtight batter, avoid overmixing or donuts get tough.
- Bake 12-15 minutes; look for edges turning golden, surface feels springy, toothpick test should come out clean. Don’t overbake or dry. Let cool 10 minutes before glazing.
- Whisk powdered sugar, milk, and maple extract for icing. Thick but pourable. Add milk slowly, swirl for glossy finish. Too thin? Add more sugar. Too thick? Milk drop by drop.
- Dip tops in icing or spoon over. Hit with toasted pecans while glaze still wet; sticks like charm, adds crunch and nutty contrast. Let set few mins before eating.
- Store in airtight container if not eating right away. I’m careful, these dry fast in open air.
Cooking tips
Start with oven preheating, grease pans well. I use silicone; easier cleanup but slight batter sticking still happens. Milk and vinegar need at least five minutes to thicken; don’t rush. Dry ingredients mixed thoroughly to spread spices so no pocket of clove hits all at once. Don’t overmix batter once liquid added or donuts get rubbery. Filling molds two-thirds is visual test; not precise cups but around 3 tablespoons average. Bake until edges golden, tops spring back gently; a toothpick should come out clean or with a crumb, never wet. Cooling essential before icing, heat melts glaze into a mess. Icing thick but pourable is best. Spoon or dip, I do both depending on mood. Add pecans immediately after glazing or they won’t stick. Store airtight to avoid drying; reheating in microwave briefly brings back softness but watch so glaze doesn’t melt off.
Chef's notes
- 💡 Oven temperature matters; 355 degrees helps crisp edges without drying crumb. Watch edges closely. Golden is key, not burnt. Toothpick test good but springy top better signal. Timing varies by pan material; metal hotter than silicone.
- 💡 Milk and vinegar mix needs time. Seven minutes minimum for acidity to activate. Creates tang, tender crumb. No rush. Separate pitcher helps recall measurements. Skipping this risks dense, flat donuts. If using real buttermilk, skip vinegar.
- 💡 Spices mixed dry first stops clumps. Clove easy to overdo. Use small pinch only; medicinal if too much. Grinding fresh spices makes flavor pop but pre-ground works fine too. Balance cinnamon and nutmeg to avoid overpowering pumpkin.
- 💡 Donut batter thick, spoonable not pourable. Filling molds two-thirds full prevents spills; eyeball 3 tbsp per cavity. Overfilling leads to mess, spills. Underfilling makes thin tops, no dome shape. Batter rests briefly but don’t let sit too long or baking powder loses oomph.
- 💡 Icing thickness critical; add milk slowly while whisking. Thick but pourable preferred. Too thin and pecans slide off. Dip immediately then top with chopped pecans; if glaze sets first, nuts won’t stick well. Toast pecans lightly in dry pan, aromatic smell means right.
Common questions
Can maple syrup replace vanilla?
Yes, it adds deeper flavor. Not sweet vanilla type. Different note, richer. Use pure maple, not syrup with additives. Sometimes combination works but maple alone stands strong.
What if donut stuck to pan?
Grease pans well. Metal pans need more oil. Silicone easier but still needs oil. Batter sticky by nature. Use quick release spray or oil brush. Let donuts cool before removing; warm causes breakage.
Why are donuts dense sometimes?
Overmixing batter ruins rise. Mix just until wet. Vinegar-milk acidity activates baking soda. Skip vinegar, batter flat. Also check baking powder freshness. Old leavening = heavy crumb.
How to store leftover donuts?
Airtight container or zip bag. Refrigerate or room temp if eating soon. Microwave briefly to soften but glaze can melt. Avoid open air or donuts dry fast, crumb toughens. Freeze for longer storage, thaw wrapped.
