Description

These Baked Pumpkin Donuts with Maple Glaze are a delightful fall-inspired treat featuring warm spices and moist pumpkin flavor. Lightly sweetened and baked instead of fried, these donuts are topped with a luscious maple glaze for the perfect balance of sweetness and spice. Ideal for breakfast or a cozy snack, they bring the flavors of autumn right to your table.

Ingredients

Scale

Donuts

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract

Maple Glaze

1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick spray to ensure easy removal of your donuts after baking.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. These spices give the donuts their characteristic warm, autumn flavor.
Combine Wet Ingredients: In a separate bowl, combine granulated sugar, light brown sugar, canned pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix these together until the batter is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Overmixing may lead to dense donuts, so stir until there are no more streaks of flour.
Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full to allow room for rising during baking.
Bake the Donuts: Place the pan in the oven and bake for 15-18 minutes. Check doneness by inserting a toothpick into the center of a donut; it should come out clean when done.
Cool the Donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
Make the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon of milk, and vanilla extract until smooth. Add an additional tablespoon of milk if necessary to reach a pourable, drizzling consistency.
Glaze the Donuts: Once the donuts have cooled completely, dip the tops into the maple glaze and return them to the wire rack. Allow the glaze to set before serving for a glossy, sweet finish.

Notes

For extra flavor, sprinkle chopped pecans or cinnamon sugar over the glaze before it sets.
Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Use pumpkin puree, not pumpkin pie filling, for best results.
If you don’t have a donut pan, you can use a regular muffin tin but expect a different shape and baking time.
To make these gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 220 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: pumpkin donuts, baked donuts, maple glaze, autumn recipe, pumpkin spice donuts, healthy donuts, fall treats