Give farmer's market donuts a run for their money with this recipe for Maple-Glazed Baked Pumpkin Donuts! Made with canned pumpkin, maple syrup, pecans and more, could these baked pumpkin donuts be any more autumnal?
Whisk eggs in large bowl until blended. Add brown sugar, pumpkin pie spice and baking powder; mix well. Blend in 1 cup pumpkin and 1/2 cup sour cream. Stir in flour.
Spoon into 12 donut pan cups sprayed with cooking spray.
Bake 12 to 15 min. or until toothpick inserted into centers comes out clean. Cool 5 min. Remove donuts from pan to wire rack; cool completely.
Meanwhile, beat dry pudding mix with remaining pumpkin and sour cream until blended. Refrigerate until ready to use.
Whisk powdered sugar and maple syrup until blended; spoon over donuts.
Spoon pudding mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture into centers of donuts. Top with pecans, pressing gently into pudding mixture to secure.
These delicious donuts can be baked ahead of time. Cool completely, then freeze in freezer-weight resealable plastic bag up to 1 week. Thaw overnight in refrigerator, then fill with pudding mixture as directed. If desired, the pudding mixture can be refrigerated up to 2 days before using as directed.
How to Store Any Leftovers
Refrigerate any leftover filled donuts up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.