These baked pumpkin donuts with maple glaze are everything an amazing donut should be. Tender and fluffy, lightly spiced but full of pumpkin flavor, topped with a sweet maple glaze.
These donuts are simple to make and are ready in under 30 minutes. They're incredibly delicious and a fantastic way to start the day. No mixer is needed and they don't require any rising time.
Why You Will Love This Recipe
- Tender and soft with a moist, dense texture.
- Balanced flavors of pumpkin, pumpkin spice and maple.
- Easy to make with simple ingredients. Most of which you likely already have in your pantry.
- Step by step photos and easy to follow recipe instructions.
Pumpkin spice - Store bought works just fine for this recipe.
Fine sea salt
Pumpkin purée - Do not use pumpkin pie filling.
- Preheat the oven to 350F. Combine the flour, pumpkin spice, baking soda, baking powder and salt in a medium bowl.
- Whisk together the dry ingredients well to break up any lumps.
- Melt the butter in a large bowl. Whisk in the brown sugar until smooth.
- Whisk in egg.
- Whisk in the vanilla.
- Add the pumpkin purée.
- Whisk in the purée until the mixture is smooth.
- Add the flour mixture to the pumpkin mixture.
- With a spatula, fold in the flour mixture until thoroughly combined.
- Fill a piping bag fitted with a large round tip with the donut batter. Alternatively, you can use a zip top bag as a piping bag and cut off the corner of the bag to pipe.
- Liberally butter and flour (or baking spray) two – standard (6 wells) baking pans. You will be using 10 wells total. Pipe the batter into prepared the donut molds, ¾ full. (10 total).
- Bake for 9-11 minutes, or until a toothpick inserted in a donut comes out clean. Let the donuts cool in the pan for 5 minutes then flip them out to cool completely on a cooling rack.
- While the donuts cool, prepare the glaze. In a bowl, combine the confectioners' sugar, maple syrup, maple extract and milk.
- Whisk until well combined.
- Dip the cooled donuts into the glaze.
- Let the glaze set up on the donuts before storing.
Choosing a Donut Pan
Donut pans are recommended to make baked donuts. Nothing super fancy, just preferably non-stick, 6 cavity standard pans. These pans will give you a well baked and consistent donut shape. It's always important to use baking spray or butter and flour the pans even if they are non-stick. This helps them bake up properly and makes sure there is no sticking.
Storage and Freezing
These donuts are best served freshly baked, but leftover donuts can be stored in an airtight container at room temperature for up to 3 days.
Unglazed donuts can be frozen for up to 3 months.
Baking Tips for Perfect Donuts
- Don't over mix the batter. Over mixed batter can result in dense and tough donuts.
- Don't overfill the pans.
- If you don't have a piping bag, you can use a zip top bag to pipe the batter into the donut wells. Alternatively, you can spoon the batter into the pan.
Not a fan of maple? Switch out the maple syrup with honey, and replace the maple extract with vanilla extract or vanilla paste.
Skip the maple glaze. Brush the baked donuts with melted butter and roll in cinnamon and sugar.
I use a store bought pumpkin spice blend, but you can use a homemade blend, or a different spice blend - like apple spice, chai spice or just cinnamon.
These can also be made in muffins pans.
If you make these baked pumpkin donuts with maple glaze, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!
For more donut and breakfast recipes, check out these posts:
Mulled Apple Cider Cake Donuts
Chocolate Glazed Banana Donuts
Overnight Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Bacon, Cheddar and Chive Scones
Baked Pumpkin Donuts with Maple Glaze
- Piping bags (optional)
- Ateco 808 round piping tip (optional)
- 1 cup all purpose flour
- ¾ teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup pumpkin purée
- 1 cup confectioners' sugar
- 1 tablespoon maple syrup
- ¼ teaspoon maple extract
- 3-4 tablespoons milk
Baked Pumpkin Donuts
- Preheat the oven to 350F. Liberally butter and flour (or baking spray) two – standard (6 wells) baking pans. You will be using 10 wells total.
- Combine the flour, pumpkin spice, baking soda, baking powder and salt in a medium bowl and whisk to combine.1 cup all purpose flour, ¾ teaspoon pumpkin spice, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt
- Melt the butter in a large bowl. Whisk in the brown sugar until smooth.¼ cup unsalted butter, ½ cup brown sugar
- Whisk in egg, vanilla and pumpkin purée.1 large egg, 1 teaspoon pure vanilla extract, ¾ cup pumpkin purée
- Add the flour mixture, folding with a spatula until just combined.
- Fit a piping bag with a large round tip. Fill the bag with the donut batter.
- Pipe the batter into 10 cavities of the donut pans. Alternatively, you can spoon the batter into the pans. The cavities should be ¾ full.
- Bake the donuts for 9-11, until golden brown, and a toothpick inserted in a donut comes out clean.
- Leave to cool on a cooling rack for about 5 minutes before removing them from the pan to cool completely.
- In a medium bowl, whisk together the confectioners' sugar, maple syrup, maple extract, and milk until well blended.1 cup confectioners' sugar, 1 tablespoon maple syrup, ¼ teaspoon maple extract, 3-4 tablespoons milk
- Dip the donuts into the glaze, twisting as you remove the donut, to allow the excess glaze to drip back in the bowl.
- Let the glaze set up before serving.
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