Baked Pumpkin Donuts with Maple Glaze
These baked pumpkin donuts with maple glaze are basically fall in a bite. They’re soft, fluffy, and bursting with warm, cozy spices like cinnamon and pumpkin pie goodness. Plus, they’re baked, not fried, so you can feel a little better about grabbing one (or two) for breakfast. The salted maple glaze on top? It’s the perfect sweet-and-salty finish that makes them totally irresistible. Perfect for those chilly mornings, a weekend brunch, or just because you’re craving something sweet. You’re going to want to make these all season long, trust me.
8 Servings
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
Need these to be gluten-free? Easy fix! Just swap out the regular flour for your favorite gluten-free baking blend. You know, the one that’s a straight 1:1 substitute. It’ll keep your donuts light and fluffy, no problem. If the batter feels a bit different, just tweak it slightly, but overall, it’s a super simple swap that’ll still give you that same delicious, cozy flavor.