Pumpkin Maple Glazed Donuts
These pumpkin maple glazed donuts are the perfect fall treat that combines warm pumpkin spice with a sweet maple glaze. Soft, fluffy, and bursting with autumn flavors, they’re surprisingly easy to make at home.
Whether you’re hosting a fall brunch or craving a cozy weekend baking project, these donuts deliver bakery-quality results every time. The combination of pumpkin puree and maple syrup creates an irresistible flavor that screams autumn comfort.
Why You’ll Love This Recipe
These pumpkin maple-glazed donuts are baked, not fried, making them lighter and healthier than traditional donuts. The pumpkin keeps them incredibly moist while adding natural sweetness and that gorgeous orange color.
The maple glaze sets beautifully and adds the perfect amount of sweetness without being overwhelming. Plus, they come together in under an hour from start to finish.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, pantry-friendly ingredients. You’ll need pumpkin puree (not pumpkin pie filling), warm spices like cinnamon and nutmeg, and pure maple syrup for the glaze.
Make sure your pumpkin puree is well-drained to prevent soggy donuts. Room temperature ingredients mix more easily and create a smoother batter.
Step-by-Step Instructions
Start by preheating your oven to 350°F and greasing your donut pan thoroughly. Mix all dry ingredients in one bowl and wet ingredients in another before combining.
The key to tender donuts is not overmixing the batter. Fold ingredients together just until combined – a few lumps are perfectly fine.
Fill donut molds about 2/3 full to prevent overflow. Bake for 12-15 minutes until they spring back when lightly touched.
Read More: Banana Chocolate Chip Oatmeal Cookies
Pumpkin Maple Glazed Donuts
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy12
donuts15
minutes15
30
minutesSoft, spiced pumpkin donuts topped with a sweet maple glaze – the ultimate fall treat
Ingredients
- For the Donuts:
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp salt
¾ cup pumpkin puree
½ cup brown sugar
2 large eggs
¼ cup melted butter
½ cup milk
- For the Maple Glaze:
1½ cups powdered sugar
¼ cup maple syrup
2 tbsp melted butter
1 tsp vanilla extract
2-3 tbsp milk
Directions
- Preheat oven to 350°F. Grease a donut pan with cooking spray.
- Whisk together flour, baking powder, spices, and salt in a large bowl.
- In a separate bowl, combine pumpkin, brown sugar, eggs, melted butter, and milk.
- Add wet ingredients to dry ingredients, stirring just until combined.
- Fill donut molds 2/3 full using a piping bag or spoon.
- Bake 12-15 minutes until donuts spring back when touched.
- Cool in the pan 5 minutes, then turn out onto a wire rack.
- For glaze: whisk all glaze ingredients until smooth.
- Dip cooled donuts face-down into glaze, let excess drip off.
- Place on a wire rack to set for 10 minutes before serving.
Notes
- Don’t overmix batter to keep donuts tender
Store covered at room temperature up to 3 days
Can substitute Greek yogurt for half the butter
Glaze will set in about 10 minutes
| Nutrient | Per Serving |
|---|---|
| Calories | 260 kcal |
| Total Fat | 6 g |
| Dietary Fiber | 1 g |
| Sugars | 31 g |
| Protein | 4 g |
Make-Ahead Tips
These pumpkin maple-glazed donuts are best served fresh, but can be stored properly for later enjoyment. Keep unglazed donuts in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the baked donuts (without glaze) for up to 3 months. Thaw completely before glazing and serving.
The glaze is best applied right before serving to maintain that perfect glossy finish. You can make the glaze ahead and store it covered at room temperature.
Variations to Try
Transform these basic pumpkin donuts into exciting new flavors with simple swaps. Try a cinnamon sugar coating instead of a maple glaze for a classic fall twist.
Add mini chocolate chips to the batter for extra indulgence, or top with chopped pecans before the glaze sets. A cream cheese glaze also pairs beautifully with the pumpkin flavor.
For a healthier version, substitute half the all-purpose flour with whole wheat pastry flour and reduce the sugar slightly.
Frequently Asked Questions
Can I make these without a donut pan?
Yes! You can bake these as donut holes in a mini muffin tin. Reduce baking time to 8-10 minutes and keep an eye on them to prevent overbaking.
Why are my donuts dense?
Overmixing the batter is the most common cause of dense donuts. Mix just until ingredients are barely combined – some lumps are fine and will bake out.
How do I know when the donuts are done?
The donuts should spring back when lightly touched and a toothpick inserted should come out with just a few moist crumbs attached.
