Soft, pillowy, and blanketed with a luscious maple glaze, these Baked Pumpkin Donuts with Maple Glaze are the ultimate autumn treat. Every bite bursts with cozy spices and real pumpkin, making them a must-bake whether you’re hosting brunch or simply craving something special with your morning coffee.
Why You Should Make This Recipe
- Wholesome Fall Flavors: Pumpkin, cinnamon, and maple—it’s everything wonderful about autumn, all in one dreamy donut.
- Easy & Fuss-Free: No yeast, no frying! These delights come together in under 30 minutes, and baking them means less mess (and a healthier treat).
- Customizable & Inclusive: With flour swaps and pumpkin puree, you can make these donuts a little lighter or even gluten-free if needed.
- Crowd-Pleasing Glaze: That shiny maple glaze is irresistible and totally elevates your homemade donuts to bakery-worthy status.
Ingredients & Substitutions
There’s nothing fancy or complicated about the ingredients for these Baked Pumpkin Donuts with Maple Glaze, but each component plays an important role in creating their tender crumb and deep autumnal flavor. Here’s a breakdown of what makes these donuts stand out—and how you can easily make swaps to suit your kitchen or dietary needs.
- All-Purpose Flour: The main structure for your donuts; you can use a full cup if you don’t have oat or whole wheat flour on hand.
- Oat Flour: Adds a subtle nutty flavor and extra tenderness—make it fresh by blitzing old-fashioned oats in your blender.
- Pumpkin Pie Spice & Ground Cinnamon: For that unmistakable warm, spicy aroma that defines fall baking.
- Baking Powder & Baking Soda: These create lift, ensuring your donuts are light and fluffy instead of dense.
- Salt: Just a touch, but it makes every other flavor in the donuts pop.
- Large Egg: Helps bind the batter together and gives the donuts their cakey texture.
- Light Brown Sugar: Adds both sweetness and a hint of caramel depth—dark brown sugar works in a pinch for a bolder flavor.
- Oil: Keeps the donuts moist; any neutral oil like vegetable, canola, or even melted coconut oil works.
- Vanilla Extract: Rounds out the flavors with a soft, fragrant note.
- Canned Pumpkin or Pumpkin Puree: Gives color, flavor, and extra moisture—be sure it’s pure pumpkin with no added sugar or spices.
- Powdered Sugar: The base of the luxurious maple glaze.
- Pure Maple Syrup: For authentic maple flavor in your glaze—don’t skip this!
- Dark Corn Syrup: Makes the glaze glossy and helps it set, but you can use light corn syrup in a pinch.
- Water: Adjusts the consistency of the glaze so it coats the donuts perfectly.
- Ground Cinnamon (in the glaze): Echoes the spice in the donuts for a beautiful, harmonious finish.
How to Make Baked Pumpkin Donuts with Maple Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C) for that perfect, even bake. Give your mini donut pan a generous mist of cooking spray so the donuts pop out effortlessly later—trust me, you’ll appreciate this when you see the beautifully golden edges!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This ensures the leaveners are evenly mixed and that each donut is consistently spiced, lending every bite just the right level of flavor.
Step 3: Blend Wet Ingredients
In a separate bowl, beat the egg, brown sugar, oil, vanilla, and pumpkin puree until smooth and creamy. This step is a little moment of magic—the pumpkin and oil come together to promise incredible moisture in every bite.
Step 4: Combine and Fill the Donut Pan
Gradually add your wet ingredients to the dry, whisking until just combined—you’re aiming for a thick, luscious batter. Scoop it into a piping bag (or a zip-top bag with the corner snipped) and pipe into your prepared pan, filling each well about halfway for the perfect rise.
Step 5: Bake, Cool, and Glaze
Bake for 6-7 minutes, until the donuts spring back at the touch or a toothpick comes out clean. Let them cool on a wire rack while you whisk up the maple glaze—just stir together the powdered sugar, maple syrup, corn syrup, water, and cinnamon until smooth. Dip the tops of the donuts and let them set for that irresistibly shiny finish. Your Baked Pumpkin Donuts with Maple Glaze are now ready for their close-up!
How to Serve Baked Pumpkin Donuts with Maple Glaze
Garnishes
For a gorgeous finishing touch, you can sprinkle a little extra cinnamon on top, add a dusting of finely chopped toasted pecans, or swirl on a thread of maple syrup. The glaze sets beautifully, so your garnishes will stay put and look picture-perfect!
Side Dishes
Baked Pumpkin Donuts with Maple Glaze pair like a dream with strong hot coffee, spiced chai, or a creamy latte. If you’re making a brunch spread, add fresh fruit, yogurt, or even some crisp bacon for a sweet-salty combo that’ll have everyone begging for seconds.
Creative Ways to Present
Stack your donuts on a rustic cake stand, nestle them in parchment-lined baskets, or even thread them through a skewer “tower” for a festive donut display. For parties, consider serving Baked Pumpkin Donuts with Maple Glaze with tiny dipping pots of extra glaze—guests will swoon at the interactive treat!
Make Ahead and Storage
Storing Leftovers
Homemade donuts are at their absolute best the day they’re made, but leftovers keep well in an airtight container on the counter for up to 2 days. The maple glaze helps keep them moist, so they’re still delicious with your coffee the next morning.
Freezing
To freeze, leave off the maple glaze and let your donuts cool completely. Tuck them into an airtight container and freeze for up to 1 month. When you’re ready to enjoy, thaw in the fridge, bring to room temperature, and then dip in a fresh batch of maple glaze for that just-baked experience.
Reheating
If your donuts need a bit of perking up, just pop them in the microwave for a few seconds before glazing (or after, if you love a runnier glaze). You can also warm them in a 300°F oven for 5 minutes for that fresh-from-the-bakery warmth.
FAQs
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Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully. Just make sure it’s well-drained and as thick as canned pumpkin, or your batter may be too wet.
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What if I don’t have a donut pan?
No problem! You can use a muffin pan instead (the donuts will just be donut-shaped muffins, but still delicious!). Reduce the baking time by a minute or two and keep an eye on them.
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How do I make these donuts gluten-free?
Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour, and make sure your oat flour is certified gluten-free. The texture may be slightly different, but the flavor is every bit as delicious!
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Can I make the glaze without corn syrup?
Yes! The corn syrup gives the glaze a shiny finish and helps it set, but you can leave it out if you don’t mind a slightly less glossy look. The maple flavor will still shine through.
Final Thoughts
If you’re looking for a simple, soul-warming treat that tastes like fall in every bite, you absolutely have to try these Baked Pumpkin Donuts with Maple Glaze. Share them with friends, surprise your family, or just bake up a batch for yourself—either way, you’ll fall in love with their fluffy texture and that showstopping maple glaze. Enjoy every single bite!
Print
Baked Pumpkin Donuts with Maple Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 12 mini donuts 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Delicious and moist baked pumpkin donuts topped with a sweet maple glaze. These mini donuts are perfect for fall mornings or afternoon treats.
Ingredients
For the Baked Pumpkin Donuts:
- 3/4 cup all-purpose flour
- 1/4 cup oat flour (grind old-fashioned oats to make)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1/3 cup light brown sugar
- 1/4 cup oil
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin or pumpkin puree
For the Maple Glaze:
- 1 1/4 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup
- 1/2 tablespoon water
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and grease a mini donut pan.
- Prepare dry ingredients: In a bowl, combine flours, spices, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk egg, sugar, oil, vanilla, and pumpkin.
- Combine and fill: Mix wet into dry ingredients, transfer to piping bag, and fill donut pan halfway.
- Bake: Bake for 6-7 minutes until donuts spring back when touched.
- Make glaze: Whisk glaze ingredients, dip cooled donuts, and let set on a rack.
Notes
- Best when eaten fresh.
- Leftovers can be stored in an airtight container.
- Donuts can be frozen without glaze for up to 1 month.
- Thaw in the fridge before glazing.
Nutrition
- Serving Size: 1 mini donut
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
