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Easy Baked Pumpkin Donuts with Maple Glaze (Best Recipe!)

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These Easy Baked Pumpkin Donuts with Maple Glaze are soft, cakey, and taste like autumn in a ring-shaped package, without the mess or the guilt of deep frying. They’re the perfect fall treat for lazy brunches or holiday mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin purée (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk
  • 2 tablespoons melted butter
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly spray a standard 6-cavity donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling about ⅔ to ¾ full.
  6. Bake for 10 to 12 minutes, until the donuts spring back when touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  8. While the donuts cool, make the glaze: In a medium bowl, whisk together the powdered sugar, pure maple syrup, melted butter, and a pinch of salt. Add milk one tablespoon at a time, whisking until smooth and pourable.
  9. Once the donuts are completely cool, dip the top of each donut into the glaze or spoon the glaze over them. Let the excess drip off.
  10. Place the glazed donuts back on the wire rack and let the glaze set for about 15 minutes (or 5 minutes in the fridge for a firmer set).

Notes

Do not overmix the batter to avoid dense donuts. Use a piping bag for easy filling. Check baking powder freshness for proper rise. Cool donuts completely before glazing to prevent the glaze from melting. For a firmer glaze set, refrigerate for 5 minutes.

Nutrition

Keywords: baked pumpkin donuts, maple glaze, fall donuts, easy donut recipe, pumpkin spice donuts

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