These baked Buttermilk Pumpkin Donuts are topped with a spiced maple glaze. These homemade pumpkin donuts are baked in the oven, giving them a cake donut texture. Between the pumpkin donut flavor and the sweet maple glaze, these make the best fall breakfast!
These Pumpkin Buttermilk Donuts are so rich and flavorful! The rich maple glaze makes these the perfect fall recipe!
Aaaaand, here’s the final installment of the donut fest (well, at least for now).
I make no apologies for this donut fiesta we’ve been having.
It’s been nearing 100 degrees all week (despite the predictions of high 80s), and I’ve been in need of some serious donut therapy. It’s the ultimate comfort food (next to these Homemade Fluffy Cinnamon Rolls, that is 😉), and I’ve been eating all my feelings.
Have you ever made baked donuts before?
If you have then you know just how easy making donuts at home is, but if you haven’t, I’m here to tell you that making buttermilk pumpkin donuts from scratch is absolutely simple.
Buttermilk Pumpkin Donuts Ingredients:
- flour, sugar and baking powder
- salt, cinnamon, nutmeg & pumpkin pie spice
- egg, buttermilk, sour cream, butter, vanilla extract
The two things that really set these baked pumpkin donuts apart is the addition of buttermilk and the maple glaze the pumpkin donuts are dunked into.
The buttermilk yields such a rich texture (like a traditional buttermilk donut), really making these feel like fried cake donuts with pumpkin flavor.
The maple glaze is a traditional glaze for a maple donut, which really transforms these pumpkin buttermilk donuts into tasting more like the real thing.
Do I need any tools for making baked donuts at home?
The only thing you need that’s out of the ordinary is a baked donut pan.
However, if you do not have one, can’t find one or don’t feel like buying one, you can turn these into donut holes by using a mini muffin tin. The bake time will be a little less and they won’t have the traditional donut shape (obviously 😉), but they still taste the same!
Plus, you could dunk the whole donut hole into the glaze and who doesn’t love a more donut to glaze ratio??
FAQ’s for these fall favorites (aka, the best baked pumpkin donuts!)
- Can I do a different topping than the maple glaze?
- Yes! You could really do anything you wanted to, but here are some suggestions:
- Vanilla Glaze–mix powdered sugar, vanilla extract and some milk together.
- Cinnamon Sugar–dunk the donuts in melted butter then roll in cinnamon sugar.
- Powdered Sugar–while hot, roll in powdered sugar (alternatively, you could also dunk in butter and then roll in powdered sugar)
- How do I store baked donuts?
- Baked donuts are really at their best the day of, but if you have any leftovers, store them in an airtight container. If your house is cool, they can sit at room temperature. If your house is on the warmer side, I’d refrigerate them.
- Can I make these ahead of time?
- As mentioned above, baked donuts really don’t keep long. They’re at their very best the day they are made so if possible, I would make them the day you plan on eating them.
Baked Pumpkin Donuts tips & tricks:
- Even though they’re small quantities, the butter and sour cream are really important ingredients to making these donuts really rich and flavorful. Yes, you can omit the sour cream (as mentioned in the recipe), but if you have it on hand, I would definitely use it.
- Make sure you grease your donut pan really well. If you don’t, the donuts will stick and it will be difficult to remove them.
- You can spoon the batter into each donut cavity, or you can pipe the donut batter into the donut cavity with a piping bag. I prefer to spoon the batter, because it’s easier for me.
- If you don’t have buttermilk, you can make buttermilk from scratch with a little lemon juice or white vinegar! Mix a little lemon juice or vinegar to your milk and let it sit until it begins to curdle.
Pumpkin donuts from scratch? Yes and please!
These baked Buttermilk Pumpkin Donuts are topped with a spiced maple glaze. These homemade donuts are baked in the oven, giving them a cake donut texture.
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1 egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp sour cream (optional, it just yields a richer texture)
- 1 Tbsp butter, melted
- 1/4 cup pumpkin puree
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Preheat oven to 400 degrees and grease a 6-count donut pan.
- In a large bowl, stir flour, sugar, baking powder, salt, and spices together.
- In a separate bowl, whisk together egg, buttermilk, and vanilla extract.
- Make a well in the center of the dry ingredients, and add in the wet ingredients. Gently stir until just combined (batter will be very thick).
- Add in sour cream, butter, and pumpkin puree. Mix until well combined.
- Spoon or pipe batter into the donut pan.
- Bake donuts for 10-12 minutes, or until the donuts have risen and the tops of the donuts 'spring' back when lightly touched.
- Allow to cool for at least 5 minutes before removing from the tray.
- In the microwave (or on the stove) melt butter and maple syrup together. Gently whisk in powdered sugar, vanilla extract, and cinnamon. Once combined, allow the glaze to cool for 8-10 minutes or so, so it can thicken.
- When ready to glaze the donuts, give the glaze a quick stir, then dunk each donut about halfway into the glaze. Place donuts on a wire cooling rack to give the glaze time to set (about 10 minutes).
Here are some other pumpkin recipes I love: