Baked Pumpkin Donuts With Maple Glaze
Baked pumpkin donuts are lighter and easier to make than fried donuts, and the maple glaze is the perfect finishing touch!
These baked pumpkin donuts bring all the cozy fall flavors together in one easy treat. They bake up tender and lightly spiced, with just enough pumpkin flavor to make them feel seasonal without being heavy. The batter comes together quickly, and using a donut pan means no frying, no oil splatter, and no fuss — just a batch of warm, fragrant donuts ready in minutes.
What really makes them special is the maple glaze. It’s buttery, brown-sugary, and full of warm maple sweetness, settling into the ridges of the donuts as it drips down. Whether you serve them for a fall brunch, an afternoon coffee break, or a simple dessert, they offer all the comfort of a fall bakery treat made right at home.
For baking and icings, I like to use maple syrup labeled “dark color, robust taste” because its flavor is stronger, but any good-quality maple syrup will make a delicious glaze.
What You’ll Like About This Recipe
Quick to mix and bake. The batter stirs together in minutes with basic pantry ingredients, and the donuts bake fast, making this a great last-minute breakfast or dessert option.
Warm fall flavor. Pumpkin puree, cinnamon, and vanilla create a soft, seasonal flavor that feels cozy without being overly sweet or spiced.
Baked, not fried. These donuts get their shape from a simple donut pan, so there’s no need to heat oil or deal with deep-frying cleanup. The texture stays soft, tender, and cake-like.
Glossy maple glaze. The brown butter–maple glaze adds richness and an unmistakable fall aroma. It’s smooth, pourable, and thickens beautifully as it cools on the warm donuts.
Perfect for sharing. Make a batch for brunch, holiday gatherings, classroom treats, or a cozy morning at home. They’re easy to transport and universally loved.
Ingredient Notes
- All-purpose flour: Forms the structure of the donuts. Measuring by weight helps keep the texture soft and tender.
- Baking powder: Provides lift, giving the donuts their light, cake-like crumb.
- Salt: Enhances flavor and keeps the donuts from tasting overly sweet.
- Cinnamon: Adds warmth and classic fall spice. You can add nutmeg or ginger if you want more complexity.
- Granulated sugar: Sweetens the batter and helps the donuts brown slightly in the oven.
- Pumpkin puree: Supplies moisture, flavor, and natural color. Be sure to use 100% pumpkin, not pumpkin pie filling.
- Egg: Helps bind the batter and contributes to a tender texture.
- Vanilla: Boosts the flavor of both the donuts and the glaze.
- Evaporated milk: Adds richness and moisture without thinning the batter too much.
- Butter (for glaze): Browned for deeper flavor and richness.
- Brown sugar: Adds caramel notes to the glaze.
- Heavy cream: Helps create a smooth, pourable maple glaze.
- Maple syrup: Gives the glaze its signature fall flavor.
- Powdered sugar: Thickens the glaze and makes it silky.
How to Make It
- Prepare the donut pan and heat the oven. Whisk the dry ingredients together in one bowl.
- Mix the pumpkin, egg, vanilla, and evaporated milk in another bowl until smooth.
- Combine the wet and dry mixtures just until moistened, then pipe or spoon the batter into the donut pan.
- Bake until the donuts are set and a toothpick inserted into one comes out clean.
- Brown the butter for the glaze, then add the brown sugar, cream, and maple syrup. Whisk in powdered sugar until smooth.
- Cool the donuts briefly, transfer to a rack, and drizzle with the warm glaze.
Tips
- Do not overmix the batter; stirring just until combined keeps the donuts tender.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped off for quick, tidy filling.
- Brown the butter slowly and watch carefully — it goes from golden to burned quickly. A nutty aroma tells you it’s ready.
- Glaze the donuts while they are still slightly warm so the glaze sinks in and coats them smoothly.
- For a thicker glaze, add extra powdered sugar a little at a time until it reaches the consistency you prefer.
Recipe Variations
- Add more spice. If you prefer a stronger fall flavor, mix in nutmeg, ginger, or pumpkin pie spice. A small amount dramatically enhances the warm, aromatic profile of the donuts.
- Make them maple-forward. Add a teaspoon of maple extract to the batter for an extra boost of maple flavor that complements the glaze beautifully.
- Swap the glaze. Try a simple vanilla glaze, a cinnamon-sugar coating, or even a chocolate glaze for a completely different style of donut.
- Use whole wheat pastry flour. Replacing part of the flour with whole wheat pastry flour adds nuttiness without making the donuts dense. It’s an easy way to change the texture.
- Add chopped nuts. Stir finely chopped pecans or walnuts into the batter for extra crunch and a nutty complement to the maple glaze.
Serving Suggestions
- Serve these donuts warm with coffee, tea, or hot cider for a cozy fall breakfast.
- Add fresh fruit or a yogurt parfait to turn them into a complete brunch plate.
- Pair with a fall-themed spread including apple crisp, cinnamon rolls, or pumpkin muffins for gatherings.
- Garnish them—before the glaze dries—with chopped pecans or a light dusting of cinnamon for color and texture.
How to Store
Refrigerate: Store glazed donuts in an airtight container for up to 3 days. If stacking, separate layers with parchment paper to prevent sticking.
Freeze: Freeze unglazed donuts in a freezer bag or container for up to 2 months. Thaw at room temperature and glaze just before serving.
Reheat: Warm briefly in the microwave or oven to refresh their texture. Take care not to overheat, as the glaze will melt.
Frequently Asked Questions
Baked Pumpkin Donuts With Maple Glaze
Ingredients
- 1 cup all-purpose flour, 4 1/2 ounces
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1/3 cup pumpkin puree, canned or homemade
- 1 large egg
- 2 teaspoons vanilla
- 3/4 cup evaporated milk
Glaze
- 3 tablespoons butter
- 1/3 cup brown sugar
- 1 tablespoon heavy whipping cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar, or more, as needed
Instructions
- Preheat the oven to 350 F.
- Spray the wells in the doughnut pan with nonstick cooking spray.
- In a bowl, combine the flour, baking powder, salt, cinnamon, and granulated sugar; stir or whisk to combine.
- In a mixing bowl, whisk the egg with the pumpkin, 2 teaspoons of vanilla, and evaporated milk. Add the flour mixture and stir just until moistened.
- Spoon the batter into a plastic bag, cut a corner off, and pipe it into the wells of the doughnut pan. Or spoon the batter into the pan. Fill the cavities about 3/4 full.
- Bake the doughnuts for 12 to 16 minutes, or until a toothpick inserted into a doughnut comes out clean.
- Meanwhile, make the glaze. In a small saucepan, heat the butter over medium-low heat. Cook until the butter is lightly browned, stirring constantly. Add the brown sugar, cream, and maple syrup and continue cooking for 1 to 2 minutes, stirring constantly.
- Sift 3/4 cup of powdered sugar into the glaze mixture along with the 1 teaspoon of vanilla. Whisk until smooth. Add more powdered sugar if the glaze is too thin. If you have any lumps in the glaze, pour it through a mesh sieve.
- Cool the doughnuts slightly in the pan and then remove them to a wire rack.
- Drizzle the maple glaze over the doughnuts while they are still warm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
