Baked Pumpkin Donuts with Maple Glaze
These easy baked pumpkin donuts are soft, fluffy, and packed with fall flavor. No frying, no mixer needed, just a donut pan, pumpkin puree, cozy spices, and a rich maple glaze that will have everyone begging for the recipe.
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.
Tried this recipe?Let us know how it was!