Pumpkin Pie Doughnuts

pumpkin pie donuts_text

Every time fall comes around, I get in the mood to experiment with fall flavors.  A few weeks ago, my girls and I were in the kitchen trying to decide what to make for a friend of mine who had recently been in the hospital.  Deciding on doughnuts for our food gift, we then turned the discussion to flavors.  We all agreed pumpkin doughnuts were in order.  With maple glaze.  And toasted pecans on top. And that’s how these pumpkin pie doughnuts were created.

These doughnuts are perfect for a fall breakfast or brunch, and they’d be great for your Thanksgiving day menu.

If you like pumpkin pie, you’ll definitely love these doughnuts!

Pumpkin Pie Doughnuts

{Gluten free friendly, naturally sweetened}

Makes about 15 doughnuts


  • 3/4 cup buttermilk
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup, plus 3 tablespoons for the glaze
  • 2 tablespoons oil (or melted butter)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups flour*
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of salt
  • 3-4 tablespoons milk or cream
  • 1-1/4 cup powdered sugar
  • 1/2 cup finely chopped toasted pecans


Preheat the oven to 425°, and grease a 6-cavity donut pan.

In a small bowl whisk together the buttermilk, pumpkin puree, 1/2 cup maple syrup, oil, eggs and vanilla extract until combined, and set aside.  In a large bowl, whisk together the flour, baking powder 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 together just until combined.

Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner of a plastic ziploc bag) and pipe the batter into the greased donut pan. Bake the donuts at 425° until they spring back when lightly touched, about 10-12 minutes.  Remove from the oven, and let the donuts cool for 3-4 mins before turning them out on a cooling rack to cool completely.  Repeat with the remaining batter until all the donuts have been baked.  Let cool completely before glazing.

To make the glaze, in a small bowl, whisk together the 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.  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!

*For a gluten free version, use a gluten free flour bend (I used Pamela’s Artisan flour blend).

Original recipe by La Casa de Sweets

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