Baked Pumpkin Donuts with Maple Glaze – Craving something sweet and cozy? These Baked Pumpkin Donuts with Maple Glaze are like a warm hug in donut form! Made with canned pumpkin, cinnamon, and topped with a smooth, salted maple glaze, they bring all those fall flavors you love into one fluffy, baked treat. Ready in just 25 minutes, they’re perfect for breakfast, brunch, or a sneaky afternoon snack. You’ll want to make these on repeat all season long!
The first time I made these, it was a typical fall day—crisp air, a little drizzle, and that “I just want to stay in” kind of vibe. My husband was feeling a bit down after a long week, and I thought, why not surprise him with some homemade donuts? I mixed up the batter, and before I knew it, the whole house smelled like cinnamon and maple. When they came out of the oven, golden and warm, I dipped them in the glaze, and my little one couldn’t resist sneaking a taste. Needless to say, they were a hit, and now these donuts are our go-to when we need a pick-me-up on those chilly days.
What makes this Baked Pumpkin Donuts with Maple Glaze truly special?
These donuts are everything you want in a fall treat—soft, moist, and packed with warm spices that make you feel all cozy inside. The best part? They’re baked, not fried, so you can enjoy that indulgent taste without the guilt. Plus, the salted maple glaze? Absolute magic. It adds this sweet, slightly salty finish that brings everything together. And because they’re so easy to make, you can whip them up whenever that pumpkin craving hits. Trust me, these will be your new favorite fall treat—who doesn’t love the idea of homemade donuts in under 30 minutes?
What You Need To Make This Baked Pumpkin Donuts with Maple Glaze Recipe?
All-Purpose Flour: This is your classic baking staple, giving the donuts their soft, fluffy structure. Nothing fancy here—just make sure to measure it properly (spoon and level, don’t scoop) to avoid heavy, dense donuts.
Baking Powder & Baking Soda: These are the magic that makes your donuts rise and get that lovely, light texture. A little bit of both balances the lift and keeps them from being too dense or too flat.
Cinnamon & Pumpkin Pie Spice: Ah, the heart and soul of these donuts! The cinnamon adds warmth, while the pumpkin pie spice brings in that cozy, fall vibe with hints of nutmeg, ginger, and cloves. Feel free to add a little more if you want extra spice!
Salt: A small pinch goes a long way. It’s just enough to balance the sweetness and bring out all those delicious flavors.
Unsalted Butter: Melted butter adds richness and keeps the donuts moist. I like using unsalted so I can control the saltiness, but if you only have salted butter, just reduce the extra salt in the recipe.
Canned Pumpkin Puree: This is what makes these donuts so wonderfully moist and gives them that beautiful pumpkin flavor. Make sure you’re using pure pumpkin puree and not pumpkin pie filling (we don’t need the extra sugar and spices messing with our balance here).
Brown Sugar: A touch of brown sugar adds sweetness and a bit of caramel-like depth. Plus, it helps keep the donuts soft. If you’re out, you can sub with white sugar, but you might lose a bit of that richness.
Egg: The egg helps bind everything together. You only need one, so make sure it’s at room temperature; it’ll mix more smoothly that way.
vanilla Extract: Just a hint of vanilla gives that sweet, comforting undertone. It’s subtle but totally necessary to round out all the other flavors.
Powdered Sugar: For the glaze, this gives it that silky, smooth texture that sticks perfectly to the donuts without being too heavy.
Maple Syrup: The real MVP of the glaze. You’ll want the real deal here, not pancake syrup—trust me, it makes a difference. That natural maple flavor is what takes the glaze from good to amazing.
Milk: Just a bit to thin out the glaze to the perfect consistency. You can use regular milk or a non-dairy option like almond or oat milk. Whatever you have in the fridge works!
Salt for the Glaze: Adding a tiny bit of salt to the glaze might seem strange, but it enhances the maple flavor and keeps the sweetness from being too overpowering. Plus, that salty-sweet combo is just a chef’s kiss.
Steps To Make Baked Pumpkin Donuts with Maple Glaze:
For the Baked Pumpkin Donuts:
Preheat and Prep: Start by preheating your oven to 350°F (177°C). Grab two 6-cup donut pans (or just one if that’s all you’ve got) and give them a light coating of non-stick spray or a little butter. We don’t want these beauties sticking!
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Give it a good stir and set it aside for a bit.
Mix Wet Ingredients: In a larger bowl, combine the melted butter, pumpkin puree, brown sugar, egg, and vanilla. Whisk it all together until it’s smooth and looking delicious.
Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture. Stir gently until it all comes together as a thick, smooth batter. Don’t overmix, though—just until everything is combined.
Fill the Donut Pans: Spoon the batter into the donut cavities, filling each one about 2/3 full. If you’re feeling fancy, you can scoop the batter into a large plastic bag, snip off a corner, and pipe it in. This makes it a lot less messy. You should get about 8 donuts, so if you’re using one pan, just bake them in two batches.
Bake and Cool: Pop the donuts in the oven and let them bake for 9-11 minutes. You’re looking for them to be lightly golden around the edges. Mine were perfect at 10 minutes, but keep an eye on them! Let them cool for a couple of minutes in the pan, then transfer them to a wire rack.
For the Salted Maple Glaze:
Make the Glaze: In a medium bowl, mix together the powdered sugar and maple syrup. It might look a little lumpy at first, but don’t worry, we’ll fix that. Slowly add in the milk, a teaspoon at a time, until you get a thick, smooth glaze that barely moves when you tip the bowl.
Add the Extras: Stir in the vanilla extract and a pinch of salt. This is the secret to that perfect salty-sweet flavor.
Dip and Decorate: Once your donuts are cool enough to handle, dip the top of each one into the glaze. Let the excess drip off, then place them back on the wire rack to set. If you’re feeling extra, throw some chopped nuts or sprinkles on top while the glaze is still wet.
Enjoy: That’s it! Grab a warm donut, take a big bite, and enjoy all that pumpkin-maple goodness. These are best fresh, but honestly, they’re still pretty awesome the next day (if they last that long!).
Tip:
If you really want to take these donuts up a notch, try using pure maple syrup for the glaze. I know, the real stuff can be a bit pricier, but trust me—it’s worth it. That deep, rich flavor of pure maple syrup makes the glaze taste like pure magic. Plus, it pairs so perfectly with the pumpkin spice flavors. And if you want to get a bit creative, try adding a tiny bit of maple extract to the glaze for an extra boost. Just a drop or two can make that maple flavor even more pronounced without overwhelming the sweetness. Oh, and don’t skip out on the salt! It might seem strange, but a little pinch brings out the sweetness in the glaze and makes everything taste richer.
Frequently Asked Questions:
Can I make the donuts ahead of time?
Absolutely! You can bake them the day before, but don’t glaze them until right before serving. The donuts will stay soft and fluffy if you keep them in an airtight container overnight. Just give the glaze a quick stir before you dip them, and you’re good to go.
Can I use a different type of flour?
Yes, you can swap the all-purpose flour with a 1:1 gluten-free baking flour if you need a gluten-free option. Whole wheat flour works too, but it’ll give the donuts a bit of a denser texture.
What if I don’t have a donut pan?
No worries! You can make these as muffin tops instead. Just spoon the batter onto a lined baking sheet like you would for cookies, and bake for about 10-12 minutes. Same great taste, just a different shape!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Pumpkin Donuts with Maple Glaze
Ingredients
For the Baked Pumpkin Donuts:
- 1 c 125 grams all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 c 56 grams unsalted butter, melted (4 tbsp)
- 1/2 c 130 grams canned pumpkin puree
- 1/3 c 66 grams packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Salted Maple Glaze:
- 1 c 113 grams powdered sugar
- 2 tbsp 40 grams maple syrup
- 1 tbsp 15 grams milk (dairy or non-dairy, your choice)
- 1/2 tsp vanilla extract or vanilla bean paste if you’re feeling fancy
- 1/4 tsp salt
Instructions
For the Baked Pumpkin Donuts:
- Start by preheating your oven to 350°F (177°C). Lightly grease two 6-cup donut pans. If you only have one, don’t worry—you can just bake in two batches.
- In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Just give it a quick whisk to mix everything up nicely. Set aside.
- In a larger bowl, mix the wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract. Whisk it all together until it’s nice and smooth, with everything well blended.
- Gradually add the dry mix to the wet ingredients, stirring gently until you have a smooth batter. Be careful not to overmix—just stir until everything’s incorporated.
- To fill the donut molds, you can either spoon the batter directly into the cavities or make a quick DIY piping bag. Just transfer the batter into a gallon-sized plastic bag, snip off one corner, and pipe it in. Each cavity should be about 2/3 full. The recipe makes 8 donuts, so if you’re using one pan, bake 6, then reuse the pan for the last 2.
- Pop them in the oven and bake for 9-11 minutes, until the edges are slightly golden and they’ve risen nicely. Mine usually come out perfect at the 10-minute mark. Let the donuts cool in the pan for a couple of minutes, then transfer them to a wire rack over parchment paper or a baking sheet. Bake the last two donuts if needed.
For the Salted Maple Glaze:
- In a medium bowl, mix up the powdered sugar and maple syrup until they start to come together. It might still be a little thick at first. Add milk slowly, about a teaspoon at a time, whisking after each addition until you get a glaze that’s thick but smooth. You want it to barely move when you tilt the bowl—3 teaspoons (1 tablespoon) of milk should do it. Mix in the vanilla and a pinch of salt.
- Once the donuts have cooled, dip the tops into the glaze, letting any excess drip off before placing them back on the rack. If you like a little extra flair, sprinkle on some chopped nuts or colorful sprinkles. Enjoy them while they’re fresh, and don’t be surprised if they disappear fast!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
