Baked Pumpkin Donuts with Maple Glaze
Baked Pumpkin Donuts with Maple Glaze are a delightful treat that brings together the cozy flavors of pumpkin, warm spices, and a sweet, sticky maple topping. These donuts are soft…
Tip: save now, cook later.Baked Pumpkin Donuts with Maple Glaze are a delightful treat that brings together the cozy flavors of pumpkin, warm spices, and a sweet, sticky maple topping. These donuts are soft and fluffy, with just the right hint of cinnamon and nutmeg. They’re perfect for fall mornings or anytime you want a comforting, lightly sweet snack.
I love making these donuts because they’re easy to whip up and bake instead of fry, which means less mess and a lighter feel. The maple glaze is such a simple touch but it really makes the flavor pop. Every time I take a bite, I think of crisp autumn days and cozy kitchen moments.
My favorite way to enjoy these donuts is fresh out of the oven with a cup of hot coffee or tea. They’re great for sharing at weekend breakfasts or giving as a little homemade gift. If you want to get extra festive, sprinkle a bit of chopped nuts or a dash of extra cinnamon on top after glazing. These donuts never last long in our house!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for consistent moisture and flavor. You can use homemade pumpkin puree, but strain excess liquid so the batter isn’t too wet.
Flour: All-purpose flour gives a soft, tender donut. For a healthier option, try half whole wheat flour, but the texture will be a bit denser.
Spices: Cinnamon, nutmeg, ginger, and cloves are classic pumpkin flavors. If you don’t have all, just cinnamon and nutmeg work well. Freshly ground spices add more aroma.
Oil: Vegetable or melted coconut oil keeps donuts moist. You can substitute melted butter, but it will add richness and a buttery flavor.
Maple Syrup: Pure maple syrup gives the glaze a natural sweetness and depth. If unavailable, honey or agave nectar can work, but the flavor changes slightly.
How Do I Get Soft, Tender Baked Pumpkin Donuts Every Time?
Baked donuts can be tricky to balance moisture and lightness. Here’s how I keep them soft without being dense:
- Mixing: Stir the wet and dry just until combined. Overmixing develops gluten and makes donuts tough.
- Donut Pan Preparation: Lightly grease your pan, or use non-stick spray, to prevent sticking but don’t overdo it, which can cause a greasy texture.
- Bake Time: Watch closely toward the end — bake just until a toothpick comes out clean to avoid dryness.
- Cooling: Let donuts cool in the pan 5 minutes before transferring to a wire rack. This helps them hold shape and finishes cooking gently.
Following these steps, your baked pumpkin donuts will be moist, tender, and full of warm fall flavors every time.
Equipment You’ll Need
- Donut pan – essential for shaping your donuts perfectly without frying.
- Mixing bowls – at least two for mixing wet and dry ingredients separately.
- Whisk – handy for smoothly combining the glaze and mixing batter without lumps.
- Sifter – helps keep the flour and powdered sugar light and airy for better texture.
- Wire rack – lets donuts cool evenly and the glaze set without making bottoms soggy.
- Spoon or piping bag – makes filling the donut pan easy and neat.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly sweeter, earthy flavor.
- Add chopped pecans or walnuts into the batter for crunchy texture inside your donuts.
- Mix white chocolate chips in the glaze for a richer, creamier topping.
- Sprinkle pumpkin pie spice or a pinch of cayenne on the glaze for a spicy twist that brightens the flavors.
Baked Pumpkin Donuts with Maple Glaze
Ingredients You’ll Need:
For the Pumpkin Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Maple Glaze:
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1-2 tbsp milk (dairy or non-dairy), adjust for thickness
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
Optional Garnish:
- Pumpkin seeds or chopped nuts
- A light sprinkle of cinnamon or cinnamon sugar
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-18 minutes to bake, and another 10 minutes to cool and glaze. So, set aside approximately 35-40 minutes from start to finish for yummy baked pumpkin donuts you’ll love.
Step-by-Step Instructions:
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or a bit of oil to keep donuts from sticking.
2. Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and combined.
3. Combine Dry Ingredients
In another bowl, sift the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, cloves) together.
4. Mix Wet & Dry Ingredients
Gradually add the dry mixture into the wet ingredients and stir just until combined. Avoid overmixing to keep your donuts tender.
5. Fill Donut Pan
Spoon or pipe the batter into the donut pan cavities, filling each about three-quarters full.
6. Bake
Bake the donuts for 15-18 minutes until a toothpick inserted comes out clean. Let them cool for 5 minutes in the pan.
7. Cool Completely
Transfer the donuts onto a wire rack to cool fully before glazing.
8. Make the Maple Glaze
In a small bowl, whisk together powdered sugar, maple syrup, vanilla, cinnamon (if using), and milk one tablespoon at a time until the glaze is smooth and pourable but not too thin.
9. Glaze the Donuts
Dip the tops of cooled donuts into the glaze, letting excess drip off. Place back on the wire rack to let the glaze set.
10. Add Optional Toppings
Sprinkle pumpkin seeds, nuts, or cinnamon over the glaze before it sets for a festive touch.
11. Serve and Enjoy!
Enjoy these moist, spiced baked pumpkin donuts fresh with your favorite hot drink. They are perfect for sharing or a sweet treat anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Use cooked and pureed fresh pumpkin, but be sure to drain any excess liquid to avoid thinning the batter. Roasting and then mashing your pumpkin works great.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge up to 5 days and warm slightly before serving.
Can I Make These Donuts Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture might be slightly different but still delicious.
What If I Don’t Have a Donut Pan?
You can bake the batter in muffin tins for pumpkin muffin tops or use a round cookie cutter and bake as flat cakes, but donut pans will give you that classic donut shape and texture.