Baked Pumpkin Donuts with Maple Glaze (Easy Fall Recipe)
Confession: I’ve eaten more donuts than I’d ever admit on the internet, but I had never actually made them until now. Turns out, I was today years old when I learned you don’t need to deep fry donuts. vA donut pan, an oven, and a little pumpkin magic are all you need.
Of course, I immediately ordered a nonstick silicone donut baking pan. Here’s what I used:
Nonstick Silicone Donut Pan
Sorry in advance to my stepdaughter, who requested gluten-free donuts. I was too lazy to get the right flour this round. But listen, now that I’m basically a donut pro, gluten-free is happening this weekend.
Honestly? These baked pumpkin donuts are stupid easy. No complicated steps. No dough resting. Just soft, fluffy fall-flavored donuts dipped in dreamy maple glaze.
Why You’ll Love These Pumpkin Donuts
-
Super easy, no mixer, no frying, no drama
-
Guaranteed Instagram moment (your feed will thank you)
-
Totally customizable, add sprinkles, flaky salt, or butterscotch chips
-
Quick, done in about 25 minutes
-
Be prepared: everyone will ask for this recipe (send them my way!)
Donut Pro Tips
-
Sift your powdered sugar (unless you like lumpy glaze).
-
Prep ingredients ahead to keep things smooth.
-
Silicone donut pans = game changers.
Baked Pumpkin Donuts with Maple Glaze
Equipment
Ingredients
For the Pumpkin Donuts:
- 1 ¾ cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup vegetable oil
- ¾ cup packed dark brown sugar
- 2 large eggs room temp
- 1 cup canned pumpkin puree
- ⅓ cup milk
- 1 tsp pure vanilla extract
For the Maple Brown Sugar Glaze:
- ¾ cup packed dark brown sugar
- ¼ cup milk
- ¼ cup maple syrup
- 1 Tbsp unsalted butter
- ½ tsp pure vanilla extract
- 1 ½ cups sifted confectioners’ sugar
- Pinch of salt to taste
- Optional: flaky salt or butterscotch chips for topping
Instructions
For the Pumpkin Donuts:
- Preheat oven to 350°F. Spray donut pan with nonstick spray.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla.
- Fold wet ingredients into dry until just combined.
- Spoon batter into a large zip-top bag, snip the corner, and pipe into donut wells (about two loops around).
For the Maple Brown Sugar Glaze:
- In a saucepan over medium heat, stir brown sugar, maple syrup, milk, and butter until smooth.
- Simmer 1 minute, remove from heat, and whisk in vanilla and sifted powdered sugar. Add salt to taste.
- Dip donuts in warm glaze. Let excess drip off on a rack.
- Add toppings (flaky salt, butterscotch chips, sprinkles). Extra glaze? Drizzle diagonals like a donut Picasso.
Video
Notes
- Room temp: 1–2 days (covered)
- Fridge: Up to 1 week
- Pro tip: Warm them in the microwave for 8 seconds to revive the glaze.
