Baked Pumpkin Donuts with Maple Glaze

ou know those cozy fall mornings when you want something sweet? Oh my goodness, these baked pumpkin donuts with maple glaze are perfect! They smell just like fall.

I tried them one weekend, and oh wow, they came out so soft and full of pumpkin spice. Plus, the maple glaze gives them this sweet, sticky finish. It’s like autumn in every bite.

Trust me, you’re gonna love them with your morning coffee. They’re not too sweet, just the right amount of cozy. I just can’t stop making them!

So, let’s get out the pumpkin and maple syrup. I’ll show you how to bake up these easy, fall-inspired donuts. They’re simple and oh-so-delicious!

Pumpkin Donuts Overview

These donuts use basic pantry staples and a few key fall spices to create a rich, aromatic batter. The pumpkin puree brings moisture, while the spices infuse flavor without overpowering. Baked instead of fried, they’re a bit lighter and easy to make in a donut pan.

• Pumpkin puree adds natural sweetness and moisture.
• Pumpkin pie spice and cinnamon create warmth and depth.
• Brown sugar provides gentle sweetness and a hint of molasses.
• Baking powder and soda ensure a tender, airy crumb.
• Butter and vanilla round out the flavors.

The donuts are then dipped in a simple maple glaze, made with powdered sugar, pure maple syrup, a touch of milk, and a hint of vanilla bean paste. The glaze sets into a smooth, shiny finish that perfectly complements the spiced donut base.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: About 30 minutes

Servings:
This recipe makes 12 standard-size donuts. Perfect for sharing or for a small batch to enjoy at home.

Difficulty:
Beginner-friendly but satisfying for experienced bakers.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Donut pan (12-cavity recommended)
• Wire cooling rack
• Small saucepan (for the glaze)
• Pastry brush or spoon (for glazing)

Ingredients for Pumpkin Donuts and Maple Glaze

For the Baked Pumpkin Donuts:

• 1 cup (125g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon fine sea salt
• ¼ cup (56g) unsalted butter, melted
• ½ cup (130g) canned pumpkin puree
• ⅓ cup (66g) packed brown sugar
• 1 large egg
• ½ teaspoon vanilla extract

For the Maple Glaze:

• 1 cup (113g) powdered sugar
• 2 tablespoons (40g) pure maple syrup
• 1 tablespoon (15g) milk (dairy or non-dairy both work)
• ½ teaspoon vanilla bean paste or vanilla extract
• Pinch of fine sea salt

How to Make Baked Pumpkin Donuts

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Lightly grease your donut pan or use a non-stick spray.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
3. Combine the Wet Ingredients:
   In a larger bowl, whisk together the melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
4. Combine Wet and Dry:
   Gradually add the dry ingredients to the wet mixture. Stir until just combined. Avoid over-mixing, which can make the donuts tough. The batter will be thick.
5. Fill the Donut Pan:
   Use a spoon or a piping bag to fill each donut cavity about ¾ full. Smooth the tops gently with a spatula if needed.
6. Bake the Donuts:
   Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. The tops should spring back lightly when touched.
7. Cool the Donuts:
   Remove from the oven and let them cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely before glazing.

How to Make the Maple Glaze

1. Combine Ingredients:
   In a small saucepan over low heat, whisk together the powdered sugar, maple syrup, milk, vanilla bean paste (or extract), and a pinch of salt.
2. Warm and Smooth:
   Gently heat the mixture, stirring frequently, just until the glaze is smooth and slightly warmed. Avoid boiling—it should be thick but pourable.
3. Glaze the Donuts:
   Dip the cooled donuts into the glaze, allowing any excess to drip off. Place the donuts back on the wire rack. If desired, use a spoon or pastry brush to drizzle or coat the tops more thoroughly.
4. Set the Glaze:
   Let the glazed donuts sit for 10-15 minutes to allow the glaze to set and form a slight crust.

Tips and Tricks

• Use room temperature ingredients to help the batter mix evenly.
• Avoid overmixing the batter; it keeps the donuts light and tender.
• For a thicker glaze, use less milk or add more powdered sugar.
• Add chopped nuts or a dusting of cinnamon sugar for extra texture and flavor.
• Store any leftover donuts in an airtight container at room temperature for up to 2 days. The glaze may soften slightly but will still taste great.

Why I Love This Recipe

This baked pumpkin donut recipe feels like a warm hug. It’s quick to prepare, and the flavors are familiar yet special. I love the contrast of the soft, spiced donut with the smooth maple glaze. It’s a treat that’s equally good for a weekend breakfast or a casual dessert. Plus, the natural pumpkin flavor shines through without being too sweet.

Nutrition Information (Per 1 donut with glaze)

• Calories: 210 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 180mg
• Fiber: 1g
• Sugars: 18g
• Vitamin A: 1500 IU
• Vitamin C: 1mg
• Calcium: 50mg
• Iron: 1mg

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to roast and puree the fresh pumpkin until smooth. Fresh pumpkin tends to have more moisture than canned, so you may need to slightly reduce the liquid in the recipe or bake the donuts a bit longer.

Can I make these donuts gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just check that your baking powder and other ingredients are also gluten-free.

How do I store the donuts?

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days, but note that the glaze may soften.

Can I freeze these donuts?

Yes, though the glaze may not stay intact after thawing. Freeze the unglazed donuts in a sealed container or bag for up to 2 months. Thaw at room temperature and glaze just before serving.

Conclusion

Baked pumpkin donuts with maple glaze offer a delightful balance of warm spices, natural sweetness, and a hint of indulgence from the glaze. This recipe is approachable for bakers of all skill levels and brings out the essence of fall flavors. Whether you’re making them for a cozy weekend treat, a holiday breakfast, or just because you’re craving something sweet, these donuts are sure to please. The maple glaze elevates the humble pumpkin donut into a dessert-worthy bite, making it a versatile and delicious choice.