Baked Pumpkin Donuts with Maple Glaze Easy Recipe

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There’s something truly magical about the arrival of fall—cool breezes, golden leaves, and the rich, warm flavors of pumpkin treats. These Baked Pumpkin Donuts with Maple Glaze are the perfect way to embrace the season. Soft, tender, and full of cozy spice, they’re baked—not fried—making them an easy and slightly healthier indulgence. Whether you’re serving them at brunch or pairing with your morning coffee, these pumpkin donuts deliver the ultimate autumn comfort.

baked pumpkin donuts with maple glaze on cooling rack

Fall’s Favorite Treat: Why These Baked Donuts Stand Out

These Baked Pumpkin Donuts with Maple Glaze aren’t just your average seasonal snack—they’re crave-worthy comfort food that’s easy to make at home. Baked instead of fried, they offer a lighter texture while keeping all the richness you love in a donut. The batter comes together quickly, making this recipe ideal for busy mornings, lazy weekends, or a cozy holiday breakfast.

The maple glaze, gently reduced and whisked until velvety smooth, adds a sweet, woodsy finish that complements the spiced pumpkin base perfectly. Plus, because they’re baked in a donut pan, they maintain a perfect shape and soft interior with just the right crumb.

What You’ll Need to Make These Pumpkin Donuts

• All-Purpose Flour: Forms the base and structure of the donut.
• Baking Powder: Provides lift, ensuring a light and airy texture.
• Pumpkin Pie Spice: Delivers that iconic fall flavor with warm notes of cinnamon, nutmeg, and cloves.
• Kosher Salt: Enhances all the other flavors and balances sweetness.
• Baking Soda: Works with the acidic pumpkin puree for extra rise.
• Unsalted Butter (melted): Adds richness and moisture to the batter.
• Light Brown Sugar: Brings a deep caramel-like sweetness that pairs beautifully with pumpkin.
• Eggs: Bind the mixture and contribute to the structure.
• Canned Pumpkin Puree: The star ingredient, bringing moisture and authentic pumpkin flavor.
• Vanilla Extract: Adds warmth and depth to both the batter and the glaze.

For the Maple Glaze:
• Maple Syrup: The bold, natural sweetness that defines the glaze.
• Unsalted Butter: Adds silkiness and helps blend the syrup.
• Vanilla Extract: Adds a subtle, floral undertone.
• Kosher Salt: Cuts through the sweetness, enhancing balance.
• Confectioners’ Sugar: Thickens the glaze and adds smoothness.

Smart Substitutions for Every Pantry

• Gluten-Free Flour Blend: Works well as a 1:1 replacement if you’re gluten-sensitive.
• Homemade Pumpkin Puree: If you have fresh pumpkin, roast and puree it for a deeper flavor.
• Coconut Oil Instead of Butter: For a dairy-free alternative with a subtle sweetness.
• Maple Extract: If you’re short on maple syrup, add a few drops of extract to a simple powdered sugar glaze.
• Almond Milk in the Glaze: Swap in for butter for a vegan glaze version.

How to Make Baked Pumpkin Donuts with Maple Glaze

Prep Your Equipment
Preheat your oven to 400°F. Lightly coat a donut pan with nonstick spray to prevent sticking and ensure easy release.
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, pumpkin pie spice, salt, and baking soda. Stir well to distribute the leaveners and spices evenly.
Cream the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the melted butter and brown sugar together until well blended and fluffy—about 1–2 minutes.
Incorporate Eggs, Pumpkin, and Vanilla
Add the eggs one at a time, mixing until just combined. Then, mix in the pumpkin puree and vanilla extract until smooth.
Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients at low speed. Mix just until incorporated—avoid overmixing to keep the donuts tender.
Fill the Donut Pan
Scoop the batter evenly into the prepared donut pan. Aim to fill each cavity about 3/4 full to allow room for rising.
Bake the Donuts
Place the pan in the oven and bake for 10–12 minutes. Donuts are done when they spring back lightly when touched and show a golden hue.
Make the Maple Glaze
While the donuts bake, heat the maple syrup in a small saucepan over medium heat. Simmer until reduced to about 1/2 cup (around 5 minutes). Whisk in the butter, vanilla, and salt until smooth, then gradually whisk in the confectioners’ sugar to form a thick, glossy glaze.
Glaze and Cool
Once the donuts are done, let them cool for about 10 minutes. Dip the tops into the warm glaze, then let them set before serving. Enjoy warm or at room temperature.

Expert Tips for Baked Pumpkin Donuts with Maple Glaze

• Don’t Overmix: Too much stirring develops gluten and can lead to dense donuts.
• Fresh Pumpkin Puree: While canned works great, using fresh puree elevates flavor and texture.
• Use a Piping Bag: Fill a piping bag (or zip-top bag with a corner cut) for neater batter distribution into the donut pan.
• Test Doneness Gently: A light press should spring back. Don’t wait for browning.
• Let the Glaze Set: This helps keep the topping intact and less messy to eat.

Serving Suggestions and Flavor Twists

• With Spiced Coffee or Chai Tea: The warm spices in the donuts pair perfectly with fall-inspired beverages.
• Add Chopped Nuts: Sprinkle glazed donuts with chopped pecans or walnuts for crunch.
• Cinnamon Sugar Coating: Skip the glaze and toss warm donuts in a cinnamon-sugar blend for a bakery-style twist.
• Mini Donut Version: Use a mini donut pan and reduce bake time by 2–3 minutes.
• Make Ahead & Freeze: Bake and cool the donuts (unglazed), then freeze. Reheat and glaze just before serving.

Seasonal and Nutritional Highlights of Baked Pumpkin Donuts with Maple Glaze

Pumpkin isn’t just a festive favorite—it’s packed with vitamin A, fiber, and antioxidants. Using real pumpkin puree in these Baked Pumpkin Donuts with Maple Glaze brings both flavor and nutrition. As a naturally sweet and creamy ingredient, pumpkin allows you to use less fat and sugar without sacrificing taste or texture. It’s also low in calories, making these donuts a more wholesome option than typical deep-fried varieties.

By embracing the warm spices of fall and the richness of maple syrup, these donuts deliver the comfort of homemade baking with a nutritional boost hidden in every bite.

Wrapping It Up: A Seasonal Treat You’ll Crave All Year

These Baked Pumpkin Donuts with Maple Glaze are everything you want in a fall treat—moist, warmly spiced, and decadently finished with a rich, sticky-sweet glaze. The best part? They’re baked, not fried, making them an easier and more wholesome option that doesn’t skimp on indulgence. Perfect for cozy mornings, festive brunches, or simply satisfying your seasonal pumpkin cravings, this recipe will quickly become a repeat favorite in your kitchen.

Whether you’re a pumpkin lover or just looking for a quick, comforting baked good, this recipe brings bakery-quality results with minimal effort. Once you try these once, you’ll want them year-round.

FAQ About Baked Pumpkin Donuts with Maple Glaze

Can I make these baked pumpkin donuts without a donut pan?

Yes! If you don’t have a donut pan, you can pipe the batter into muffin tins or use a mini Bundt pan. They’ll still taste amazing, but you’ll need to adjust the baking time slightly and monitor closely for doneness.

Can I freeze the donuts?

Absolutely. Bake the donuts as directed, allow them to cool completely, and skip the glaze if freezing. Wrap individually or store in an airtight container for up to 2 months. When ready to serve, thaw at room temperature and glaze just before eating for best texture.

What’s the best way to store leftover donuts?

Store the glazed donuts in an airtight container at room temperature for up to 2 days. If you need longer storage, refrigerate them for up to 5 days, but allow them to come to room temperature before serving for the best flavor and texture.

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