Pumpkin Pie Doughnuts Recipe

Name: Pumpkin Pie Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Buttermilk; 1/2 cups Canned Pumpkin Puree; 1/2 cups Maple Syrup, Plus 3 Tablespoons, Divided Use; 2 Tablespoons Oil Or Melted Butter; 2 whole Eggs, Lightly Beaten; 1 teaspoon Vanilla Extract; 2 cups Flour; 2 teaspoons Baking Powder; 1 pinch Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1 pinch Ground Cloves; 3 Tablespoons Milk Or Cream; 1-1/4 cup Powdered Sugar; 1/2 cups Toasted Pecans, Finely Chopped

Servings: persons

3/4 cups Buttermilk
1/2 cups Canned Pumpkin Puree
1/2 cups Maple Syrup, Plus 3 Tablespoons, Divided Use
2 Tablespoons Oil Or Melted Butter
2 whole Eggs, Lightly Beaten
1 teaspoon Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
1 pinch Salt
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1 pinch Ground Cloves
3 Tablespoons Milk Or Cream
1-1/4 cup Powdered Sugar
1/2 cups Toasted Pecans, Finely Chopped

1
Preheat the oven to 425u00b0F and grease a 6-cavity standard size donut pan. Recipe makes about 15 donuts so use as many pans as you have, or you can make them in batches.
2
In a small bowl whisk together the buttermilk, pumpkin puree, 1/2 cup maple syrup, oil, eggs and vanilla extract until combined. Set aside. In a large bowl, whisk together the flour, baking powder, salt and spices until combined. Pour the wet ingredients into the bowl with the dry ingredients, and use a spoon or spatula to mix the donut batter just until combined.
3
Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner off a plastic zip-lock bag) and pipe the batter into the greased donut pan.
4
Bake the donuts at 425u00b0F until they spring back when lightly touched, about 10-12 minutes. Remove from the oven and let the donuts cool in the pan for 3-4 minutes before turning them out onto a cooling rack to cool completely. Repeat with the remaining batter until all the donuts have been baked. Let them cool completely before glazing.
5
To make the glaze, in a small bowl, whisk together the remaining 3 tablespoons maple syrup and cream, and slowly whisk in the powdered sugar until a glaze forms. Add more powdered sugar or milk to reach desired consistency.
6
Dip the top of each donut into the maple glaze and return to the cooling rack. Top with chopped pecans, then let the glaze harden for at least 30-40 minutes before enjoying!
7
Note: For a gluten-free version, use a gluten-free flour bend (I used Pamela's Artisan flour blend).

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cups Buttermilk, 1/2 cups Canned Pumpkin Puree, 1/2 cups Maple Syrup, Plus 3 Tablespoons, Divided Use, 2 Tablespoons Oil Or Melted Butter, and more.

Yes, Pumpkin Pie Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions