Baked Pumpkin Maple Donuts 3 Ways

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Baked Pumpkin Maple Donuts 3 Ways

These moist pumpkin donuts use applesauce instead of oil. They are delicious plain, but also lend themselves to many toppings. They're great with an apple cider glaze, cinnamon sugar, powdered sugar or creamy maple frosting.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Cooking Temp: 400
  • Servings: 12


  • 3 large eggs
  • 1/2 cup(s) unsweetened applesauce
  • 1/4 cup(s) sugar
  • 1 cup(s) pure maple syrup
  • 1 15- oz can pumpkin
  • 1 tsp(s) cinnamon
  • 1/4 tsp(s) ginger
  • 1/4 tsp(s) nutmeg
  • 1 tsp(s) salt
  • 2 cup(s) flour
  • 1 1/2 tsp(s) baking powder
  • 1/4 cup(s) softened butter
  • 1 tsp(s) vanilla
  • 3 cup(s) powdered sugar
  • 1/8 cup(s) milk


Directions for Pumpkin Donuts

1. In a medium bowl, mix eggs, applesauce, sugar, 1/2 cup maple syrup and pumpkin. Mix well.
2. In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Add to pumpkin mixture and combine.
3. Transfer donut mixture to a gallon-size Ziploc bag and seal it. Cut one of the corners off and pipe the donuts into a lighty-greased donut pan.
4. Bake at 350 degrees for 25 minutes or until donuts are lightly browned and firm. Cool a few minutes before removing from pan.

Directions for Creamy Maple Frosting

1. In a medium bowl, cream butter, 1/3 cup maple syrup and vanilla. Add powdered sugar a little at a time and mix well. Add small amounts of milk until you reach desired consistency. If you like a thicker frosting, place in the refrigerator for 1 hour before frosting the donuts.


If you desire a richer maple flavor, add more maple syrup and adjust the amount of milk added. Top with pecans or nuts to add crunch, flavor and texture.

Pumpkin Donuts adapted from

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