Is there anything that screams ‘fall’ louder or happier than pumpkin spice? I swear, the moment the air gets crisp, I ditch the stand mixer for anything orange and spiced! I’ve spent years tweaking my seasonal baking—moving from fussy fried donuts to my current obsession: these incredibly easy, baked Maple Glazed Pumpkin Donuts. Seriously, they are baked, not fried, which saves you so much time and mess, and they bake up beautifully golden in under 15 minutes. This recipe is my secret weapon for quick weekend treats. I whipped these up last Sunday for breakfast, and the smell alone made my entire house feel cozy. Trust me, these baked pumpkin donuts are about to become your autumn staple, too. You’ll want to check out my tips for the best pumpkin cheesecake, too, if you’re on a pumpkin roll! pumpkin cheesecake with biscoff cookies
Why You Will Love These Maple Glazed Pumpkin Donuts
- So easy—they mix up quicker than muffins! No yeast means no rising time required.
- They are baked, not fried. You get all the comforting pumpkin flavor without the deep-fry mess.
- Those warm fall spices—cinnamon, nutmeg, and ginger—are perfectly balanced.
- The maple glaze sets up beautifully, giving you that satisfying crackle when you bite in.
- Perfectly portioned for quick cleanup; you get about ten great donuts from one standard pan.
- They taste wonderful warm from the oven but stay soft enough for an afternoon snack.
If you’re looking for other simple fall flavors that still let you sleep in, you really should look at my thoughts on easy vegan pumpkin poppyseed pancakes next!
Essential Ingredients for Perfect Maple Glazed Pumpkin Donuts
Okay, listen up, because the secret to these amazing baked treats is keeping the ingredient list tight and using the right components. We aren’t doing anything fancy here, but we are being precise about that pumpkin situation! When you gather your supplies, remember we are splitting everything into two main teams: the donut structure and the sweet maple topping. Keeping things organized like this means you won’t accidentally dump the glaze ingredients into the dry flour mix—because trust me, I’ve almost done it when I’m rushing!
For anyone who loves cake donuts, you’ll appreciate how simple this mix is. Before you start mixing, though, have a peek at my guide on how to make homemade cake donuts batter; it shares some great foundational techniques! homemade cake donuts
For the Maple Glazed Pumpkin Donuts Batter
This is where the structure and that deep pumpkin flavor come from. Make sure that pumpkin is 100% puree, not that pre-spiced filling stuff—that’s a rookie mistake we aren’t making today!
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons melted butter
For the Simple Maple Glaze
This part is so easy it almost feels like cheating! You just need two things for that sweet, shiny coat once the donuts cool down.
- 1/4 cup maple syrup (the real stuff, please!)
- 1 cup powdered sugar
Ingredient Notes and Substitutions for Maple Glazed Pumpkin Donuts
Let’s talk briefly about using the best stuff, because even though these are simple, good ingredients make a massive difference. If you’re out of butter, don’t panic! You absolutely can swap in melted coconut oil—just make sure it’s melted, not solid. It works beautifully in baked goods like this. Also, a big word of advice: always make sure you are grabbing pure pumpkin puree and not pumpkin pie filling!
That pie filling has all kinds of extra sugar and spices already added, and it will totally throw off the balance we worked so hard to create with our cinnamon and nutmeg!
If you are looking for other clever ways to sneak pumpkin into your menu this season, check out how I made pumpkin BBQ chicken pizza with butternut squash—it sounds weird, but it’s amazing!
Step-by-Step Instructions to Make Maple Glazed Pumpkin Donuts
Alright, this is the fun part! Since these are baked, you’ll find the process is nearly foolproof. The entire recipe moves fast, so have your donut pan ready before you even start mixing the wet ingredients. We want everything timed perfectly so that sweet batter isn’t just sitting around getting sad.
If you feel like experimenting with yeast-risen donuts sometime, that’s a whole other adventure, but for now, we stick to this fast-track cake method. For even cleaner results when filling the molds, I actually recommend piping the batter in, rather than spooning—it just keeps the edges neat! If you want to dive deeper into cake donut techniques, I have a post on raised doughnuts recipe that might give you some extra technique ideas!
Preparing the Batter and Pan
First things first: get that oven cranked up to 350 degrees F (175 degrees C) and make sure you thoroughly grease your donut pan. I use a non-stick cooking spray, but butter does the trick too. Now, grab two bowls. In one medium bowl, whisk together the flour, baking soda, salt, and all those wonderful warming spices—cinnamon, nutmeg, ginger, and cloves. Whisk them well so there are no spice pockets!
In your big mixing bowl, whisk that granulated sugar with your egg until it looks lighter, almost pale yellow. Then, gently mix in the pumpkin puree, the milk, and the melted butter until it just comes together. When you marry the dry mix into the wet mix, use a spatula and fold gently! Seriously, stop mixing the second you see no more white streaks of flour. Overmixing is the enemy here; it makes the donuts tough instead of tender.
Baking the Maple Glazed Pumpkin Donuts
Now, carefully spoon or pipe that gorgeous batter into your greased molds. Remember my advice? Don’t overfill them! You only want each section about two-thirds full. They will puff up nicely. Pop them straight into the preheated oven. They do a quick bake—about 10 to 12 minutes total.
You’ll know they’re done when a toothpick inserted right into the center pops out clean or maybe with just a few moist crumbs clinging to it. Let them rest right in that warm pan for about five minutes. This small rest period is crucial; it helps them firm up enough so they don’t tear when you try to lift them out onto the wire cooling rack. Leave them there until they are completely cool to the touch!
Glazing the Cooled Donuts
Resist the urge to glaze these while they are even slightly warm! If you do that, you’ll end up with runny, clear spots instead of that beautiful thick, sweet maple coating. You want them fully cooled—room temperature is perfect.
To make the simple maple glaze, you just combine the powdered sugar and the pure maple syrup in a small bowl. Whisk it hard until it’s completely smooth and drippy. If it seems too thick, add just a tiny splash more syrup. If it’s too thin, add a pinch more sugar. Then, just take your cooled donuts and dip the tops right into that sweet bath. Set them back on the rack—maybe over some parchment paper to catch the drips—and let the glaze set for about 15 minutes before you devour them!
Tips for Achieving the Best Maple Glazed Pumpkin Donuts
Even though these Maple Glazed Pumpkin Donuts are already super straightforward, a few little tricks I’ve picked up over the years can take them from delicious to absolute perfection. Don’t you hate it when donut edges get messy? I’ve got you covered.
My number one tip, which I mentioned briefly, is using a piping bag for filling the donut pans. Honestly, it makes the process so much faster and cleaner, especially if you are using one of those intricate Bundt-style pans. You just snip the end off a sturdy zip-top bag or use a proper piping bag, and you can methodically fill every single mold without spilling batter down the sides.
You also need to master the glaze consistency. If you find your glaze is running right off the donut, it’s too thin! Just whisk in maybe a teaspoon more powdered sugar at a time until it thickens up to a lovely, slow drizzle consistency. Conversely, if you accidentally make it too thick—maybe your powdered sugar was clumpy—add just a few drops of milk, not more maple syrup, which can make it too runny again. Mastering the viscosity of that glaze is everything for good presentation!
If you are planning on making these for a morning crowd, you can do the donut baking the night before. Once they are totally cool, store them tightly covered at room temperature. Wait until the morning of the party to make the glaze and dip them. Glazed donuts are rarely as good the next day, but these baked ones keep well enough for about 24 hours before they start losing that fresh-baked springiness. If you want to review some other cake donut tips, I wrote a whole piece on that here: homemade cake donuts.
Finally, don’t be afraid to double the spice! If you really love that deep fall flavor, bump the cinnamon up to 1 1/4 teaspoons. It complements the maple beautifully and really wakes up the pumpkin flavor in the baked donut.
Storage and Reheating Maple Glazed Pumpkin Donuts
Because these are baked and glazed, their storage requirements are pretty simple. I always recommend keeping your finished Maple Glazed Pumpkin Donuts at room temperature, stored in a single layer inside an airtight container. They stay soft and delicious like this for a good two days—though honestly, they never last that long in my house!
Don’t refrigerate them, though; the cold air tends to dry out the cake part faster! If you happen to have leftovers after day two and want to revive that soft crumb, just pop one or two donuts on a microwave-safe plate and hit them with about 8 to 10 seconds of heat. That quick warm-up warms the cake base right up. Watch your glaze, though, as too much time in the microwave could make it melt and get sticky again.
Frequently Asked Questions About Maple Glazed Pumpkin Donuts
I always get questions after posting this recipe, and that’s okay! It just means you guys are getting ready to bake, which I love. Here are some of the most common things people ask me about getting these Maple Glazed Pumpkin Donuts just right. If you’re looking for another quick pumpkin fix, you have to try my pumpkin pie smoothie recipe—it’s basically dessert in a glass!
Can I fry these Maple Glazed Pumpkin Donuts instead of baking?
That’s a fun thought! Since this recipe is specifically balanced for the oven, I wouldn’t recommend deep-frying the cake batter as written. Cake donut batter tends to be a little stiffer than yeast dough, and frying it might make it heavy or cause it to drop weirdly in the oil. If you want fried donuts, you really need a recipe formulated for frying; otherwise, you might end up wasting ingredients! For now, stick to the baking method for the best tender results.
How far in advance can I make the maple glaze for these pumpkin donuts?
You can definitely prepare the maple glaze ahead of time, which is great if you’re busy in the mornings! I usually mix it up just an hour or two before I plan to dip the donuts. If you make it much further ahead, say the night before, the powdered sugar starts to absorb moisture from the air and the glaze might get a bit stiff or grainy. If that happens, just whisk in a teaspoon of water or a tiny bit more maple syrup until it’s smooth again before coating your cooled donuts.
What type of pumpkin puree should I use in my Maple Glazed Pumpkin Donuts?
This is crucial! You must use 100% pure pumpkin puree. Look at the label! Don’t grab the can labeled “Pumpkin Pie Filling.” The filling already has sugar, water, and spices mixed in, which will completely throw off the delicate balance of flours and leaveners we have in this recipe. Pure pumpkin provides the perfect moisture and color for these Maple Glazed Pumpkin Donuts without adding extra sweetness.
Estimated Nutritional Information for Maple Glazed Pumpkin Donuts
I always tell folks that these delicious maple glazed pumpkin donuts are a treat, not a diet food! But as a home baker, I like to give you transparency about what’s in our treats. Please keep in mind that these numbers are just estimates based on the main ingredients we used. If you use homemade pumpkin puree or a different brand of syrup, the final count will shift a little bit.
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Fat: 8g
- Carbohydrates: 42g
- Protein: 3g
Share Your Maple Glazed Pumpkin Donuts Creations
Now that you know all my secrets for the perfect baked Maple Glazed Pumpkin Donuts—the spiced batter, the no-fuss assembly, the irresistible maple drizzle—it’s your turn to get baking! I truly hope these bring as much warmth to your kitchen as they do to mine every autumn.
When you finish up that last batch, I want to see them! Don’t be shy! Snap a picture of your beautiful shiny donuts and tag them on social media. Use the hashtag so I can track them down among all the pumpkin posts. I love seeing how they turn out on different cooling racks or in different light!
And please, come back here and leave a comment; tell me what you thought! Did you add a sprinkle of cinnamon on top of the glaze? Did the kids help you dip them? Your feedback helps the next person who finds this recipe feel confident trying it out. I also have some other amazing recipes you might want to try soon, like these 10 delightful chicken and spinach recipes you’ll love once you’ve had your pumpkin fix!
Rating the recipe helps other home cooks too, so if you loved how easy and delicious these were, please take a moment to give it five stars!
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Maple Glazed Pumpkin Donuts
- Total Time: 27 min
- Yield: 10 donuts 1x
- Diet: Vegetarian
Description
Baked pumpkin donuts topped with a simple maple glaze.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons melted butter
- 1/4 cup maple syrup (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a donut pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk the granulated sugar and egg until pale. Mix in the pumpkin puree, milk, and melted butter until just combined.
- Add the dry ingredients to the wet ingredients and mix until just incorporated. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each mold about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the maple syrup and powdered sugar until smooth.
- Dip the top of each cooled donut into the glaze. Let the glaze set before serving.
Notes
- You can substitute melted coconut oil for the melted butter.
- For a stronger maple flavor, use pure maple extract in the donut batter.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: maple, pumpkin, donuts, baked, glaze, fall, dessert