There’s something so comforting about the smell of pumpkin spice wafting through the kitchen. For me, it instantly brings back memories of crisp autumn mornings and cozy family breakfasts. These Baked Pumpkin Donuts with Maple Glaze are a new favorite tradition, a perfect way to capture that feeling in a delicious, tender bite.
Why You’ll Love This Baked Pumpkin Donuts with Maple Glaze
- They’re incredibly moist and tender, with that perfect cake-like texture.
- No deep-frying! Baking makes them super easy and a little less messy.
- The maple glaze is absolutely divine – sweet, buttery, and the perfect complement to the pumpkin.
- They come together so quickly, making them ideal for a special breakfast or a lovely afternoon treat.
Ingredients You’ll Need
- All-purpose flour: This is our base! Regular AP flour works perfectly here.
- Baking powder & baking soda: These are our leavening agents, giving the donuts their lovely rise and tender crumb. Make sure they’re fresh!
- Pumpkin pie spice: The star of the show! This blend usually includes cinnamon, nutmeg, ginger, and cloves, bringing all those warm, cozy flavors.
- Unsalted butter: Using unsalted butter allows us to control the salt content in the recipe. Melted butter makes for an easy, moist batter.
- Light brown sugar: Adds sweetness and a lovely molasses note that pairs beautifully with pumpkin. Packed brown sugar ensures the right amount.
- Canned pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
- Maple syrup: For the glaze, use real maple syrup for the best flavor. Pure maple syrup is key!
- Confectioners’ sugar: Also known as powdered sugar, this gives the glaze its smooth, pourable consistency.
How to Make Baked Pumpkin Donuts with Maple Glaze Step by Step
First things first, let’s get our oven ready! You’ll want to preheat it to 400 degrees F. While that’s warming up, grab your donut pan and give it a good spray with nonstick spray. This helps ensure our beautiful donuts pop right out.
Now, for the dry ingredients. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Just a quick whisk to make sure everything is evenly distributed. In a separate bowl (I use my stand mixer for this, but a hand mixer works too!), beat the melted butter and brown sugar until they’re well combined and creamy, about 1-2 minutes. Then, beat in the eggs, one at a time, until everything is incorporated. Follow that with the pumpkin puree and vanilla extract, mixing until they’re just combined. Don’t overmix! This is where the magic of flavor really comes in.
Finally, we’ll bring it all together. Slowly add the dry flour mixture to the wet ingredients on low speed. Mix just until everything is combined. Be careful not to overmix the batter; a few lumps are totally fine. Scoop your batter evenly into the prepared donut pan. Don’t worry if it looks a little thick – that’s perfect! Pop the pan into your preheated oven and bake for 10-12 minutes, or until the donuts are slightly browned and spring back when you gently touch them. While they’re baking, you can start on that amazing maple glaze. Heat your maple syrup in a small saucepan over medium heat until it reduces to about 1/2 cup – this takes about 5 minutes. Whisk in the butter, vanilla, and salt until the butter melts, then whisk in the confectioners’ sugar until it’s smooth. Once the donuts are out of the oven, let them cool for 10 minutes in the pan before carefully dipping their tops into the warm glaze. Let the glaze set a bit, and then they’re ready to enjoy!
My Top Tips for Success
- I always make sure my canned pumpkin is 100% pure pumpkin, not pie filling. It makes a huge difference in flavor!
- In my experience, using a piping bag (or even a Ziploc bag with the corner snipped off) makes filling the donut pan much neater and easier.
- Trust me on this one: don’t overmix the batter! Overmixing can lead to tough donuts. Mix just until combined.
- For the best glaze, use real maple syrup. The flavor is incomparable to artificial syrups.
- Don’t rush the cooling process for the donuts before glazing. If they’re too hot, the glaze will just melt right off.
Common Mistakes to Avoid
- Overmixing the batter: This develops too much gluten, resulting in dense, chewy donuts instead of light and tender ones. Mix until just combined.
- Using pumpkin pie filling instead of pumpkin puree: Pie filling has added spices and sugar, which will throw off the flavor and sweetness balance of the recipe. Always use 100% pure pumpkin puree.
- Overfilling the donut pan: This can cause the donuts to bake unevenly or overflow, losing their characteristic donut shape. Fill each cavity about two-thirds full.
- Not reducing the maple syrup enough for the glaze: The reduction step concentrates the maple flavor and helps the glaze thicken properly. Don’t skip it!
How to Store Baked Pumpkin Donuts with Maple Glaze
- Countertop: Store leftover donuts in an airtight container at room temperature for 1-2 days.
- Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Un-glazed donuts can be frozen for up to 2 months. Thaw at room temperature and glaze before serving.
Frequently Asked Questions
Can I make these donuts ahead of time?
Yes, you can! Baked pumpkin donuts are best enjoyed the day they are made, but they can be stored for a few days. The glaze will soften over time, but they’ll still be delicious.
Do I need a special donut pan?
Yes, a donut pan is essential for this recipe. You can usually find them at most kitchen supply stores or online. They come in 6 or 12-cavity sizes.
Can I use homemade pumpkin puree?
Absolutely! If using homemade pumpkin puree, make sure it’s thick and not too watery. Excess moisture can affect the texture of the donuts.
What if I don’t have pumpkin pie spice?
You can make your own! A typical blend includes cinnamon, ginger, nutmeg, and a pinch of cloves. About 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a tiny pinch of cloves would work.
Why did my glaze turn out too thin or too thick?
If your glaze is too thin, it might be because the maple syrup wasn’t reduced enough, or you might need a bit more confectioners’ sugar. If it’s too thick, add a tiny splash of milk or water, a teaspoon at a time, until it reaches your desired consistency.
I hope these delicious Baked Pumpkin Donuts with Maple Glaze bring a little extra warmth and joy to your kitchen. They’re such a simple pleasure, perfect for sharing (or keeping all to yourself!). If you make them, I’d absolutely love to hear how they turned out!
PrintBaked Pumpkin Donuts with Maple Glaze
Tender, moist baked pumpkin donuts topped with a sweet, buttery maple glaze. A perfect fall treat that’s easy to make!
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- FOR THE MAPLE GLAZE
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners' sugar
Instructions
- Preheat the oven to 400 degrees F.
- Coat a donut pan with nonstick spray.
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter and light brown sugar on medium-high speed.
- Continue beating for 1-2 minutes until well combined.
- Beat in the eggs, one at a time, until well combined.
- Beat in the pumpkin puree and vanilla extract until just combined.
- Gradually add the flour mixture to the butter and sugar mixture at low speed.
- Beat just until the flour mixture is incorporated into the wet ingredients.
- Scoop the batter evenly into the prepared donut pan cavities.
- Place the donut pan into the preheated oven.
- Bake for 10-12 minutes, or until the donuts are slightly browned.
- The donuts should spring back when gently touched.
- To make the glaze, heat the maple syrup in a small saucepan over medium heat.
- Heat until the maple syrup is reduced to 1/2 cup, which takes about 5 minutes.
- Whisk in the 1 ½ tablespoons unsalted butter, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt into the reduced maple syrup.
- Whisk until the butter has melted completely.
- Whisk in the ¼ cup confectioners' sugar until the glaze is smooth.
- When the donuts are done baking, cool them for 10 minutes in the pan.
- Carefully remove the donuts from the pan.
- Dip the tops of the cooled donuts into the prepared maple glaze.
- Allow the glaze to set before serving.
- Serve the donuts warm or at room temperature.
Notes
Ensure your pumpkin puree is 100% pure pumpkin, not pie filling.
Do not overmix the donut batter; mix just until ingredients are combined for a tender crumb.
For easy filling, transfer the batter to a piping bag or a large Ziploc bag with a corner snipped off.
Use real maple syrup for the best flavor in the glaze.
