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Buttermilk Pumpkin Donuts with Maple Glaze Recipe

If you love pumpkin, then you'll want to make these easy and delicious Buttermilk Pumpkin Donuts with Maple Glaze. They are a little healthier because they are baked rather than deep fried.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: baked donuts, buttermilk donuts, donuts, easy donuts
Servings: 6
Calories: 455kcal


  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Donut Pan
  • Small Saucepan


  • cup flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • teaspoon cloves
  • 1 egg
  • ¼ cup buttermilk
  • 1 teaspoon vanilla
  • cup pumpkin puree
  • 2 Tablespoons butter melted


  • 2 Tablespoons butter
  • ¼ cup maple syrup
  • 2 Tablespoons brown sugar
  • Tablespoons milk
  • 1 cup powdered sugar
  • ½ teaspoon vanilla


  • 2.8 ounces heath bar 2 (1.4 ounce bars), crushed


  • Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
  • In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
  • Add the egg mixture to the dry mixture and stir until moistened.
  • Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
  • Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
  • Cook for 10-12 minutes or until the donut tops spring back after being touched.
  • Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.


  • While the donuts are cooling, prepare the maple glaze.
  • In a small saucepan add the butter, maple syrup, brown sugar, and milk. Stir over medium/low heat until the butter is melted.
  • Pour into a mixing bowl and add the powdered sugar and vanilla. Beat until smooth and creamy.
  • Dip the tops of the donuts halfway into the maple glaze.
  • Place on the cooling racks that is sitting in a cookie sheet. This will catch the excess frosting/glaze that drips off.
  • Sprinkle with chopped Heath bar.


  • Since we are HUGE frosting lovers, and you will have a little frosting left over; we like to frost the donuts twice. Dip them for the first frosting dip, wait for about 3 minutes and add a little more frosting. The second layer of frosting sticks to the first layer. Then add the Heath bits on top.


Calories: 455kcal | Carbohydrates: 80g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 307mg | Potassium: 127mg | Fiber: 2g | Sugar: 58g | Vitamin A: 2415IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg