Baked Pumpkin Donuts Maple Glaze

When crisp autumn air settles in nothing feels cozier than a batch of home—baked pumpkin donuts dipped in a glossy maple glaze. This recipe delivers soft and pillowy donuts loaded with warm spices and brings together all the best flavors of fall without any frying mess. If you crave bakery—style treats but love the ease of baking these donuts will truly become a household favorite.

I first made these donuts on a rainy October weekend when my nephew asked for something special for breakfast. The sweet scent of pumpkin and spice filled the kitchen that morning and now these donuts are a go—to every pumpkin season.

Ingredients

• Canned pumpkin puree: Brings the classic fall flavor and gives the donuts their soft texture use pure pumpkin not pie filling for best results
• Pumpkin pie spice: Infuses every bite with cinnamon nutmeg ginger and clove look for a fresh blend at your local market
• All—purpose flour: Gives the ideal cake—like structure choose a high—quality unbleached flour if possible
• Brown sugar: Adds a richer flavor and extra moisture check for soft fluffy brown sugar that is not clumpy
• Vegetable oil: Keeps the donuts tender and light use a neutral oil like canola or sunflower for clean taste
• Maple syrup: In the glaze for that signature finish use pure maple syrup rather than pancake syrup for best flavor
• Baking powder and baking soda: Help the donuts rise perfectly make sure yours are fresh for the fluffiest results
• Fresh eggs: Bring the batter together and help with the soft texture test by floating in water to check their freshness
• Quality milk: Gives consistency to both the donuts and glaze whole milk makes these extra rich but any kind works
• Powdered sugar: In the glaze for a silky smooth finish sift it to avoid lumps

Instructions

Preheat and Prepare the Pan:

Set your oven at three fifty degrees and coat your donut pan with nonstick spray making sure to cover every ridge so the donuts pop out easily

Mix Dry Ingredients:

In a large mixing bowl combine flour pumpkin pie spice baking powder baking soda and salt whisk gently so the spices are evenly distributed this prevents clumping later

Blend Wet Ingredients:

In a separate bowl mix pumpkin puree brown sugar white sugar eggs oil and milk use a whisk to blend until the mixture turns smooth and silky

Combine Batter:

Pour the wet mixture into the dry bowl stir with a spatula until just combined do not overmix or your donuts will turn dense the batter should look thick and slightly lumpy

Fill Donut Pan:

Spoon or pipe the batter into prepared wells filling about three quarters full for full rounded donuts tap the pan gently to release air bubbles

Bake to Perfection:

Slide the pan into the oven and bake for fifteen minutes test with a toothpick it should come out clean let the donuts rest in the pan for five minutes before moving to a rack to cool completely

Make and Apply the Glaze:

Whisk powdered sugar maple syrup and milk until velvety the glaze should coat the back of a spoon Dip each cooled donut top into the glaze and let them set on a rack until the glaze firms up

Every autumn I eagerly wait for canned pumpkin to hit the shelves so I can whip up these donuts. The true star for me is the maple glaze which tastes just like the ones from the local bakery growing up and always draws happy smiles around the breakfast table.

Storage and Leftover Tips

Store leftover donuts in a tightly sealed container for up to three days at room temp they stay wonderfully soft. For even longer freshness pop them in the fridge and gently reheat before serving. You can also freeze the plain donuts and glaze later for fresh treats any time.

Easy Ingredient Swaps

Swap the pumpkin puree for sweet potato puree if you prefer another fall flavor. Feel free to use melted coconut oil instead of vegetable oil for a hint of nuttiness. If you want a dairy free option almond or oat milk works beautifully in both the batter and the glaze.

Perfect Ways to Serve This

These donuts shine on a brunch table next to fruit and hot drinks. I love adding a sprinkle of chopped toasted pecans on the wet glaze for a crunchy twist. Serve them as a festive dessert with apple cider for a real autumn treat.

The Story Behind This Recipe

The first time I tasted a pumpkin donut was at a small farm stand during a hayride and I have chased that cozy flavor ever since. Testing different pumpkin recipes finally brought me to this version. The smell alone takes me straight back to happy fall memories with family and warm mugs in hand.

Adapting for Every Season

Swap the pumpkin pie spice for cardamom and lemon zest in spring for a different twist. In summer turn these into fun donut holes and dip in a light vanilla glaze. For the holidays add a pinch of ground ginger or top with festive sprinkles after glazing.

Enjoy these donuts fresh with your morning coffee or as a sweet treat at your next gathering. Each bite brings out true cozy autumn flavor and the maple glaze will have everyone reaching for seconds.

Recipe Q&A

→ Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin, ensuring it's well-drained before using in the batter.

→ Do I need a donut pan?

A donut pan gives the classic shape, but a muffin tin can be used if you don't mind a different form.

→ Can I make these donuts ahead?

Absolutely! Store the baked donuts in an airtight container. Glaze just before serving for best texture.

→ Is the maple glaze necessary?

The maple glaze gives extra sweetness and flavor, but you can enjoy the donuts plain or dusted with cinnamon sugar.

→ Can these donuts be made vegan?

Use plant-based milk and an egg substitute. Make sure to use a vegan-friendly glaze as well.