23 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These maple-glazed beauties took first place in the Allrecipes 'Holy Doughnuts!' contest at the 2015 Iowa State Fair. They're baked, not fried, and totally delicious.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Doughnuts:

Glaze:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.

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  • Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.

  • Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.

  • Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.

  • Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

381 calories; 17.5 g total fat; 57 mg cholesterol; 284 mg sodium. 54.7 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/23/2016
Snow day (and the cover of allrecipes magazine) inspired me to bake donuts. I say "inspired" especially because I made plenty of my own mods: 1/3 whole wheat flour scant 1/2 c brown sugar scant 1/2 c white sugar 1/2 c applesauce 1/4 c melted butter to cut down on fat 2 whole eggs Then baked as written just till they sprung back to the touch. These were AMAZING. EXTRAORDINARILY tender. I glazed half of them with a simpler maple glaze: 1/4 c powdered sugar 1 splash of pancake syrup 1 splash of milk. I will be making these LOTS AND LOTS.
(8)

Most helpful critical review

Rating: 4 stars
01/30/2016
I screwed this up. Next time mix together dry ingredients and the liquid ingredients in separate bowls and then combine. Also add the egg YOKE not the white. Don't take phone calls from your mother-in-law while baking and make your husband help. I used mom's doughnut pan which was likely 1/2 as deep as the recipe calls for. It made 18 tasty doughnuts. 15 min was not quite long enough. I would cut the glaze in 1/2 next time and not let it cool--it was very difficult to frost the doughnuts with hard glaze. A great recipe despite my numerous deficiencies.
(2)
23 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2016
Snow day (and the cover of allrecipes magazine) inspired me to bake donuts. I say "inspired" especially because I made plenty of my own mods: 1/3 whole wheat flour scant 1/2 c brown sugar scant 1/2 c white sugar 1/2 c applesauce 1/4 c melted butter to cut down on fat 2 whole eggs Then baked as written just till they sprung back to the touch. These were AMAZING. EXTRAORDINARILY tender. I glazed half of them with a simpler maple glaze: 1/4 c powdered sugar 1 splash of pancake syrup 1 splash of milk. I will be making these LOTS AND LOTS.
(8)
Rating: 5 stars
01/30/2016
I made these in muffin tins. Mini size tins & standard tins lined with paper. They are delicious. Taking two dozen to church with me tomorrow. My husband loved them!
(4)
Rating: 5 stars
01/28/2016
These doughnuts are AMAZING! They are good with or without the icing but the icing puts it over the top!! I didn't put any pecans on mine and they are divine without! It did take a little longer than 3 minutes to brown the butter but we got there and the end results are delicious!
(4)
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Rating: 4 stars
01/30/2016
I screwed this up. Next time mix together dry ingredients and the liquid ingredients in separate bowls and then combine. Also add the egg YOKE not the white. Don't take phone calls from your mother-in-law while baking and make your husband help. I used mom's doughnut pan which was likely 1/2 as deep as the recipe calls for. It made 18 tasty doughnuts. 15 min was not quite long enough. I would cut the glaze in 1/2 next time and not let it cool--it was very difficult to frost the doughnuts with hard glaze. A great recipe despite my numerous deficiencies.
(2)
Rating: 5 stars
08/15/2016
Excellent. My first donuts ever and they came out Fantastic!! Thank you for recipe!!
(1)
Rating: 4 stars
09/10/2016
The list of ingredients is very confusing. I put the 1/4 cup butter in the batter and didn't notice the 1/2 cup of butter until after they were baking. This is the first time I've ever baked donuts and they came out pretty good in spite of being a quarter cup short on the butter.
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Rating: 5 stars
01/26/2018
I didn't have the doughnut pan so I baked in my brownie pan. Everyone loved them - even my cousin who was visiting and doesn't like pumpkin. She took only half so as not to offend me and then returned for the other half! Delicious flavor - moist cake - as satisfying as a doughnut without the frying!
Rating: 5 stars
11/06/2018
These are so.. good.
Rating: 5 stars
02/28/2019
Followed the recipe as is, I ended up with 12 doughnuts and 5 cupcakes. Enough frosting for all too. They’re moist and delicious, and the frosting is perfect! I’m taking them to game night at church.