I love Baked Pumpkin Donuts with Maple Glaze because they combine the rich flavor of pumpkin with the sweetness of pure maple syrup. The pumpkin puree keeps the donuts moist and tender, while cinnamon, nutmeg, and ginger create a warm, fragrant flavor. I find that the maple glaze makes every bite even more delicious.
I also appreciate how easy these donuts are to prepare. I can mix the batter in just a few minutes, pipe it into a donut pan, and bake the donuts until soft and golden. Since I don’t need to fry them, I can enjoy homemade donuts with less mess and cleanup.
Another reason I enjoy this recipe is its versatility. I can add chopped pecans, sprinkle cinnamon sugar over the donuts, or make a thicker maple frosting. I also love serving them with hot coffee, tea, or a warm mug of apple cider.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin donuts:
-
All-purpose flour
-
Pumpkin puree
-
Granulated sugar
-
Light brown sugar
-
Baking powder
-
Baking soda
-
Ground cinnamon
-
Ground ginger
-
Ground nutmeg
-
Ground cloves
-
Salt
-
Large eggs
-
Whole milk
-
Unsalted butter
-
Vanilla extract
For the maple glaze:
-
Powdered sugar
-
Pure maple syrup
-
Milk
-
Unsalted butter
-
Vanilla extract
-
Maple extract, optional
-
Salt
For optional toppings:
-
Chopped pecans
-
Ground cinnamon
-
Cinnamon sugar
I prefer using pure pumpkin puree because it provides natural moisture and flavor without added sugar or spices. I also like using pure maple syrup for the glaze because it creates a rich, authentic maple taste.
Directions
I start by preheating my oven to 350°F (175°C).
Next, I lightly grease a standard donut pan with nonstick cooking spray or melted butter.
I make sure to coat each donut cavity evenly so the donuts release easily after baking.
In a large mixing bowl, I combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.
I whisk the dry ingredients together until the spices and leavening agents are evenly distributed.
Next, I prepare the wet ingredients in a separate mixing bowl.
I add the pumpkin puree, granulated sugar, light brown sugar, eggs, milk, melted butter, and vanilla extract.
I whisk everything together until the mixture becomes smooth and creamy.
I gradually pour the wet ingredients into the bowl of dry ingredients.
Using a spatula, I gently fold the ingredients together until a thick, smooth batter forms.
I avoid overmixing because I want the donuts to remain soft and tender.
I stop stirring as soon as the flour is incorporated, even if a few small lumps remain.
Next, I transfer the pumpkin batter into a large piping bag or a resealable plastic bag.
I cut a small opening at the tip of the bag.
I pipe the batter into the prepared donut pan, filling each cavity approximately two-thirds to three-quarters full.
I find that piping the batter is easier and cleaner than spooning it into the donut molds.
Once the pan is filled, I gently tap it against the countertop to settle the batter.
I place the donut pan in the preheated oven.
I bake the donuts for approximately 12 to 15 minutes, depending on the size of the molds.
I know the donuts are ready when the tops spring back lightly when touched and a toothpick inserted into the thickest part comes out clean.
I remove the donut pan from the oven and let the donuts cool in the pan for approximately 5 minutes.
Next, I carefully transfer the donuts to a wire rack.
I allow them to cool completely before adding the maple glaze because warm donuts can cause the glaze to melt and slide off.
While the donuts cool, I prepare the maple glaze.
In a medium mixing bowl, I combine the powdered sugar, pure maple syrup, melted butter, vanilla extract, and a small pinch of salt.
I whisk everything together until the mixture becomes smooth.
Next, I gradually add milk, a little at a time, until the glaze reaches a thick but pourable consistency.
When I want a stronger maple flavor, I add a small amount of maple extract.
I continue whisking until the glaze is silky and free of lumps.
Once the donuts are completely cool, I dip the top of each donut into the maple glaze.
I gently lift the donut and allow any excess glaze to drip back into the bowl.
I place the glazed donut on a wire rack set over parchment paper to catch any drips.
I repeat the process with the remaining donuts.
When I want extra texture, I sprinkle chopped pecans over the glaze before it sets.
I sometimes add a light dusting of cinnamon for an extra autumn-inspired finish.
I allow the glaze to set for approximately 15 to 20 minutes before serving.
I love enjoying these Baked Pumpkin Donuts with Maple Glaze while they are fresh, soft, and full of warm pumpkin spice flavor.
Servings and Timing
I usually prepare approximately 12 standard baked donuts from one batch, depending on the size of my donut pan.
-
Prep time: 15 minutes
-
Bake time: 12–15 minutes per batch
-
Cooling time: 20–25 minutes
-
Glazing and setting time: 15–20 minutes
-
Total time: About 1 hour to 1 hour 15 minutes, depending on the number of baking batches
-
Servings: 12 donuts
Variations
For Cinnamon Sugar Pumpkin Donuts, I skip the maple glaze and brush the warm donuts lightly with melted butter. I roll them in a mixture of cinnamon and granulated sugar for a classic bakery-style finish.
When I want extra crunch, I sprinkle chopped toasted pecans or walnuts over the maple glaze. I love how the nuts complement the soft pumpkin donuts and sweet maple flavor.
For Chocolate Chip Pumpkin Donuts, I fold mini chocolate chips into the batter before baking. I enjoy how the chocolate adds little pockets of sweetness throughout each donut.
I sometimes replace the maple glaze with a cream cheese glaze. I mix softened cream cheese with powdered sugar, vanilla, and a little milk until smooth. I find that the tangy cream cheese flavor pairs beautifully with pumpkin spice.
For a dairy-free variation, I replace the milk with unsweetened almond milk or oat milk and use a suitable plant-based butter alternative. I find that the donuts still bake into soft, tender treats.
When I want a more pronounced spice flavor, I add a little extra cinnamon or pumpkin pie spice to the batter. I love how the additional spices create an even warmer autumn aroma.
Storage/Reheating
I prefer enjoying Baked Pumpkin Donuts with Maple Glaze on the day they’re made because the texture is especially soft and fresh.
When I have leftovers, I allow the glaze to set completely before transferring the donuts to an airtight container.
I store the glazed donuts in a cool place at room temperature for up to 1 day, or refrigerate them for up to 4 days.
I place parchment paper between layers when stacking the donuts to help prevent the glaze from sticking.
When I want to enjoy a refrigerated donut, I let it sit at room temperature for approximately 15 to 20 minutes.
I can also warm an unglazed donut in the microwave for approximately 8 to 10 seconds.
I avoid microwaving glazed donuts for too long because the maple glaze can melt.
For longer storage, I prefer freezing the donuts before glazing them.
I wrap the cooled, unglazed donuts individually and place them in a freezer-safe container or bag.
I freeze them for up to 2 months for the best flavor and texture.
When I’m ready to serve, I thaw the donuts at room temperature and prepare a fresh batch of maple glaze.
FAQs
Can I make Baked Pumpkin Donuts without a donut pan?
Yes. I can bake the batter in a standard muffin pan when I don’t have a donut pan. I adjust the baking time to approximately 18 to 22 minutes and check for doneness with a toothpick.
Can I use pumpkin pie filling instead of pumpkin puree?
I prefer using pure pumpkin puree because pumpkin pie filling contains added sugar and spices. If I use pie filling, I need to adjust the sugar and seasonings to avoid making the donuts overly sweet.
Why are my baked pumpkin donuts dense?
I find that donuts can become dense when the batter is overmixed or too much flour is added. I gently fold the wet and dry ingredients together and measure the flour carefully to keep the texture soft and tender.
Can I make the maple glaze thicker?
Absolutely. I add more powdered sugar when I want a thicker glaze. If the glaze becomes too thick, I stir in a small amount of milk or maple syrup until it reaches my preferred consistency.
Can I freeze Baked Pumpkin Donuts with Maple Glaze?
Yes. I prefer freezing the donuts without glaze because the topping may become sticky after thawing. I freeze the cooled donuts in airtight packaging and add freshly prepared maple glaze once they’re thawed.
Conclusion
Baked Pumpkin Donuts with Maple Glaze are soft, moist, and full of delicious autumn flavors. I love their tender pumpkin spice texture, rich maple topping, and easy oven-baked preparation. They’re one of my favorite homemade treats for fall breakfasts, weekend brunches, and cozy seasonal gatherings.
