Baked Pumpkin Donuts Maple Glaze

These Baked Pumpkin Donuts with Maple Glaze are the ultimate fall treat when you want homemade comfort with minimal fuss. Tender pumpkin cake and a glossy maple coating make these perfect for cozy weekends or sharing with friends over coffee.

The first time I baked these my kitchen smelled like a pumpkin spice dream and even my pickiest eater begged for seconds

Ingredients

• All-purpose flour: gives structure to the donuts so pick a good unbleached brand for best texture
• Baking powder: ensures a good rise for tender fluffy donuts
• Pumpkin pie spice: infuses that classic fall flavor use fresh spice for a bolder taste
• Kosher salt: balances sweetness and enhances flavor choose a fine texture for easy mixing
• Baking soda: works with the buttermilk to lift the batter
• Unsalted butter: offers creamy richness and moisture always melt it fresh for the best result
• Light brown sugar: adds depth and keeps the donuts soft firmly pack it for full sweetness
• Eggs: bind everything and add richness always use large eggs at room temperature
• Canned pumpkin puree: provides moisture and signature flavor choose puree not pumpkin pie filling
• Vanilla extract: gives a cozy background note opt for pure vanilla for best aroma

For the maple glaze

• Maple syrup: delivers that deep autumn sweetness pick pure maple for a strong flavor
• Unsalted butter: creates a silky shine in the glaze melt gently for a smooth finish
• Vanilla extract: boosts the maple’s sweetness use a quality brand
• Kosher salt: counterbalances the sugar so the glaze is not too sweet
• Confectioners sugar: thickens the glaze and helps it set sift before measuring for a smooth glaze

Step-by-Step Instructions

Prepare the Donut Pan:

Preheat your oven to a steady 400 degrees Fahrenheit and generously coat a 12-cavity donut pan with nonstick spray so the donuts slip right out later

Mix the Dry Ingredients:

In a large bowl combine the flour baking powder pumpkin pie spice kosher salt and baking soda stir thoroughly to make sure the leaveners and spices are evenly distributed in the flour base

Cream the Butter and Sugar:

In the bowl of a stand mixer fitted with the paddle attachment beat melted butter together with packed brown sugar at medium-high for about one to two minutes mixture should become light and look fluffy

Add the Eggs:

Crack in eggs one at a time beating well after each addition batter should be thoroughly combined no streaks left

Incorporate Pumpkin and Vanilla:

Spoon in the canned pumpkin puree and drizzle in vanilla extract mix until just combined do not overbeat

Combine Wet and Dry Mixtures:

Reduce mixer speed to low and slowly add the dry flour mixture beat just until you see no dry patches left stop mixing to avoid overworking the batter

Fill the Donut Pan:

Using a spoon or piping bag scoop batter evenly into each section of your prepared donut pan filling each about three quarters full for even baking

Bake the Donuts:

Slide the pan into your preheated oven and bake for ten to twelve minutes until the tops spring back lightly to the touch and have a light golden crust

Cool the Donuts:

Remove pan and let donuts cool for ten minutes in the pan then gently turn out onto a wire rack

Prepare the Maple Glaze:

In a small saucepan bring maple syrup to a simmer over medium heat then cook until reduced to half a cup which should take around five minutes whisk in butter vanilla and salt until butter melts and everything looks glossy then add confectioners sugar and whisk until silky smooth

Glaze the Donuts:

Dip the top of each cooled donut in the warm maple glaze swirling gently to coat let excess drip off then place back on the rack for glaze to set before serving

Serve and Enjoy:

Enjoy your donuts warm for a melty glaze or at room temperature for a classic bakery finish

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Pumpkin puree is my favorite part of this recipe I find the natural orange color and gentle sweetness bring out the aroma of the spices and remind me of family baking days during fall My kids love to help dip each donut in the glaze often sneaking a taste or two right from the bowl

Storage Tips

Store baked donuts in an airtight container at room temperature for up to two days Any longer and I recommend refrigerating for up to five days Just remember to let them come to room temperature before enjoying for the best texture They can be frozen unglaized and reheated in the oven before dipping in fresh glaze

Ingredient Substitutions

Out of pumpkin pie spice Try mixing ground cinnamon ground ginger and a pinch of nutmeg If you do not have light brown sugar dark brown works for a deeper molasses flavor Greek yogurt can swap for half the butter if you want them a little lighter

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Serving Suggestions

These donuts are great with milk hot cider or your morning coffee For a dessert platter sprinkle with toasted nuts or a dash more pumpkin spice Just made a batch for a fall get together and they disappeared in minutes

A Bit of Pumpkin Donut History

Pumpkin donuts are a nod to American autumn traditions when squash harvests fill markets and bakers turn to spiced recipes for warmth Historically donuts have roots in Dutch immigrant cooking in New York and adding pumpkin makes these a seasonally perfect update

Frequently Asked Questions

→ What makes these donuts so soft?

Pumpkin puree adds moisture and tenderness, while gentle mixing helps keep the crumb light and airy.

→ How do I achieve the best maple glaze?

Reduce pure maple syrup slightly, then whisk in butter and sugar for a smooth, shiny finish that sets beautifully.

→ Can I use homemade pumpkin puree?

Yes, just be sure it's well-drained for the right consistency in your donuts.

→ Are these donuts best served warm or at room temperature?

They're delicious either way. Warm brings out the spice and maple aroma even more, but room temperature is also great.

→ Can I freeze baked pumpkin donuts?

Yes, freeze unglazed donuts, then thaw and glaze before serving for the freshest texture and flavor.