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.

Recipe Summary

Servings:
12
Yield:
12 doughnuts
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

382 calories; protein 3.4g 7% DV; carbohydrates 54.7g 18% DV; fat 17.5g 27% DV; cholesterol 56.6mg 19% DV; sodium 284.2mg 11% DV. Full Nutrition
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Reviews (22)

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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. Read More
(13)
27 Ratings
  • 5 star values: 24
  • 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. Read More
(13)
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. Read More
(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! Read More
(6)
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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! Read More
(4)
Rating: 5 stars
08/15/2016
Excellent. My first donuts ever and they came out Fantastic!! Thank you for recipe!! Read More
(1)
Rating: 5 stars
12/17/2016
Found the glaze to be too sweet for the family, so added mini chocolate chips in batter, then made a coffee mocha buttercream icing for the top, then sprinkled with walnuts. The coffee buttermilk frosting recipe is on this site. This is a great pumpkin recipe! I made muffins too - just need to cook a little longer. Thanks for sharing! Read More
(1)
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Rating: 5 stars
06/01/2018
Yummy donuts! Be sure to mix all dry in one bowl and all else in another and just fold in dry until white of flour is gone. I used a baggie to pipe batter into donut pans...3/4 full for perfect size and sprayed with Bakers Joy prior. I baked 14-15 mins and let cool 5 mins in pan before flipping over onto cooling racks. For glaze it takes about 5 mins for butter to brown...I omitted the br sugar. Spooned about 4 tsp over a donut then pecans quickly. Had to make another batch glaze. This was my first attempt at donuts...fun! Got great pans on Amazon...Wilton..2 six donut ones non stick. Perfect pans! Read More
(1)
Rating: 5 stars
11/13/2018
Oh my Lord! These are absolutely scrumptious! I had to make them into cupcakes because I did not have the doughnut pans. I filled the cupcake spaces 3/4 of the way and I baked them for 21 minutes at 350. They came out wonderfully soft and decadent. Read More
(1)
Rating: 5 stars
10/16/2016
I don't have a doughnut pan so I poured it all in a bundt cake pan and cooked thoroughly. Tasted pretty good. Read More
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