Baked Pumpkin Donuts with Maple Glaze – For Your Fall Taste!
Hey there, donut lovers! ???? Fall is upon us, and you know what that means—pumpkin season! There’s something magical about the combination of pumpkin puree, warm spices like cinnamon, nutmeg, and a hint of vanilla extract that just screams autumn.
And what better way to enjoy these flavors than with some delicious Baked Pumpkin Donuts with Maple Glaze?
These donuts are soft, fluffy, and packed with all the cozy flavors of fall. Plus, they’re baked, not fried, so you can feel a little better about eating two… or maybe three!
In this recipe, I’ll walk you through every step of the process, from making the donut batter with all-purpose flour and brown sugar to whipping up that sweet, irresistible maple glaze with powdered sugar and pure maple syrup.
Don’t worry, it’s easier than you might think! And if you’re missing an ingredient or two, I’ve got you covered with some simple alternatives.
Ready to get baking?
Print The Recipe!
Print the recipe and rush for kitchen if you taste maple glaze pumpkin donuts fast!
Baked Pumpkin Donuts with Maple Glaze
15 mins
20 mins
35 mins
Dessert
American
12 donuts
Ingredients
| Ingredient | Amount |
|---|---|
| Pumpkin puree | ¾ cup |
| All-purpose flour | 1 ¾ cups |
| Brown sugar | ½ cup |
| Baking powder | 1 ½ teaspoons |
| Cinnamon | 1 teaspoon |
| Nutmeg | ½ teaspoon |
| Milk (whole or plant-based) | ½ cup |
| Butter (melted) | 3 tablespoons |
| Maple syrup | For glazing |
Calories: 360
Total Fat: 21g
Saturated Fat: 10g
Trans Fat: 0g
Total Carbs: 39g
Dietary Fiber: 1g
Total Sugars: 20g
Protein: 3g
Cholesterol: 15mg
Sodium: 380mg
Cooking Steps
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, baking powder, cinnamon, and nutmeg. In another bowl, combine the pumpkin puree, brown sugar, milk, and melted butter. Slowly add the dry ingredients into the wet mixture until just combined.
Step 2: Bake the Donuts
Grease a donut pan and fill each cavity about ¾ full with the batter. Bake for 15-20 minutes or until the donuts are golden and a toothpick comes out clean.
Step 3: Glaze the Donuts
Once the donuts have cooled slightly, dip them into maple syrup for a delicious glaze. You can also dust them with cinnamon sugar for extra sweetness.
Now, Go for The Whole Process
Lets know about ingredients first. What you need to make Pumpkin Donuts with Maple Glaze. Also I suggest some alternatives too for your help.
| Ingredients for Donuts | ||
|---|---|---|
| Ingredient: 1 cup of all-purpose flour | Amount: 1 cup | Notes: If you’re looking for a healthier twist, you can swap out half of the all-purpose flour for whole wheat flour, or even try oat flour for a gluten-free option. I’ve done it, and it works great! |
| Ingredient: 1 teaspoon of baking powder | Amount: 1 tsp | Notes: This helps give the donuts that light, fluffy texture. |
| Ingredient: ½ teaspoon of baking soda | Amount: ½ tsp | Notes: Just a little bit helps with the rise of the donuts, making them soft and airy. |
| Ingredient: 1 teaspoon of ground cinnamon | Amount: 1 tsp | Notes: Adds that warm, cozy flavor that pairs perfectly with pumpkin. |
| Ingredient: ½ teaspoon of ground nutmeg | Amount: ½ tsp | Notes: Nutmeg is a must for fall recipes—trust me, it really makes the flavors pop! |
| Ingredient: ½ teaspoon of ground ginger | Amount: ½ tsp | Notes: A little kick of ginger helps balance the sweetness and adds depth to the flavor. |
| Ingredient: ¼ teaspoon of ground cloves | Amount: ¼ tsp | Notes: This spice brings a subtle earthiness that ties everything together. |
| Ingredient: ½ teaspoon of salt | Amount: ½ tsp | Notes: It might seem weird, but salt brings out the flavors in the donuts and balances the sweetness. |
| Ingredient: 1 cup of canned pumpkin puree | Amount: 1 cup | Notes: Don’t confuse this with pumpkin pie filling! You want pure pumpkin. If you don’t have canned pumpkin, you can make your own by roasting fresh pumpkin, but that takes a bit more time. |
| Ingredient: ⅓ cup of brown sugar | Amount: ⅓ cup | Notes: Brown sugar gives the donuts a deep, rich sweetness. You can swap it for white sugar if that’s what you have, but I love the molasses flavor that brown sugar brings. |
| Ingredient: 1 large egg | Amount: 1 egg | Notes: This binds everything together and adds richness to the donuts. |
| Ingredient: 2 tablespoons of unsalted butter, melted | Amount: 2 tbsp | Notes: You can substitute this with coconut oil if you want to add a slight tropical vibe to your donuts, or even use vegetable oil in a pinch. |
| Ingredient: 1 teaspoon of vanilla extract | Amount: 1 tsp | Notes: Vanilla adds a beautiful layer of flavor to the donuts. Don’t skip it! |
| Ingredient: ¼ cup of milk | Amount: ¼ cup | Notes: Any milk will work—dairy, almond, soy, or even oat milk. It helps to keep the donuts moist. |
| Ingredients for Maple Glaze | ||
|---|---|---|
| Ingredient: 1 cup of powdered sugar | Amount: 1 cup | Notes: This is the base of the glaze, giving it that perfect sweet, silky texture. |
| Ingredient: 2 tablespoons of maple syrup | Amount: 2 tbsp | Notes: Pure maple syrup is best here! If you don’t have it, you can use honey or even agave nectar for a different kind of sweetness. |
| Ingredient: 1 tablespoon of milk | Amount: 1 tbsp | Notes: Again, feel free to use any kind of milk you like. This helps thin out the glaze to the perfect consistency. |
| Ingredient: ½ teaspoon of vanilla extract | Amount: ½ tsp | Notes: Just a touch of vanilla enhances the maple flavor beautifully. |
Let’s Get Baking The Donuts!
Step 1: Preheat your oven to 350°F (175°C).
While the oven heats up, grease a donut pan with nonstick spray or butter. If you don’t have a donut pan, no worries!
You can use a muffin tin instead, and they’ll just be like little donut muffins.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
This helps evenly distribute the spices throughout the donuts.
Step 3: Prepare the wet ingredients
In a separate large bowl, combine the pumpkin puree, brown sugar, egg, melted butter, vanilla extract, and milk.
Whisk it all together until smooth and creamy.
Step 4: Combine the wet and dry ingredients
Slowly add the dry ingredients into the wet ingredients, stirring gently with a spatula or spoon.
Be careful not to overmix—just stir until everything is combined. The batter will be thick, and that’s okay!
Step 5: Fill the donut pan
Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
If you want perfectly smooth donuts, you can transfer the batter into a piping bag (or a ziplock bag with the corner cut off) and pipe it into the pan.
Step 6: Bake the donuts
Pop the donuts into your preheated oven and bake for 10–12 minutes, or until the tops spring back when lightly pressed.
You can also check with a toothpick—if it comes out clean, your donuts are done!
Step 7: Let them cool
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before glazing.
Trust me, you don’t want the glaze to slide right off because the donuts are too warm!
Making the Maple Glaze
Now, while the donuts are cooling, let’s get that glaze ready!
Step 1: Whisk the glaze ingredients
In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract. The glaze should be smooth and just thick enough to coat the donuts without being too runny.
If it’s too thick, add a tiny bit more milk. If it’s too thin, just add a bit more powdered sugar.
Step 2: Dip the donuts
Once the donuts are completely cooled, dip the tops of each one into the maple glaze. You can dip them once for a light glaze, or dip them twice if you like a thicker, sweeter coating.
Hold each donut over the bowl for a few seconds to let the excess glaze drip off.
Step 3: Optional toppings
If you’re feeling fancy, you can sprinkle a little cinnamon or nutmeg on top of the glaze, or even add some chopped nuts like pecans for extra texture.
Serving and Storing
These Baked Pumpkin Donuts with Maple Glaze are best enjoyed fresh out of the oven with a cup of coffee or tea.
But if you want to save some for later (good luck with that!), store them in an airtight container at room temperature for up to 2 days.
You can also refrigerate them for up to 4 days, but they’re best when eaten sooner rather than later.
Ingredient Substitutions and Tips
- No pumpkin puree? Try mashed sweet potatoes or even butternut squash puree instead!
- Missing maple syrup for the glaze? Honey or agave nectar will do the trick. They’ll change the flavor slightly, but it’ll still be delicious.
- Want a dairy-free version? Use plant-based milk and coconut oil instead of butter.
- Don’t have a donut pan? No worries! This batter works great in a muffin tin, just increase the baking time by about 3–5 minutes.
And there you have it! A batch of warm, cozy Baked Pumpkin Donuts with Maple Glaze that are perfect for fall.
I’d love to hear how these Pumpkin Donuts with Maple Glaze turned out for you! Let me know how they taste, and if you run into any issues, feel free to drop a comment below.
