Baked Pumpkin Donuts With Maple Cinnamon Glaze
An easy recipe for baked pumpkin donuts topped with a maple cinnamon glaze. Perfect for an easy and delicious fall breakfast!
These baked pumpkin donuts were the very first donut recipe I posted to my blog back in 2014. They’re still one of my favorite recipes to date, so I wanted to update the pictures and recipe to share with you again.
I love baked donuts because they’re so easy to make and taste delicious. These donuts only take about 10 minutes to mix up, 10 minutes to bake, and then just a few minutes to cool while you make the maple cinnamon glaze.
That means you can be enjoying a delicious and easy fall breakfast in about 30 to 40 minutes. It doesn’t get much better than that, right?
This pumpkin donut recipe comes together much like a cake batter does. Here’s what you’ll need to make the donuts and the maple glaze:
- All-purpose flour: Spoon and level the flour when measuring it, otherwise you’ll wind up with dense donuts.
- Baking soda: Helps the donuts rise in the oven.
- Spices: I incorporated some pumpkin pie spice along with a little extra ground nutmeg in these donuts because I love extra spices in pumpkin treats.
- Salt: Balances out the flavor of the batter.
- Pumpkin puree: When it comes to the pumpkin in this recipe, just be sure to use pumpkin puree and not pumpkin pie filling.
- Brown sugar: Sweetens the donuts and adds a subtle molasses flavor.
- Milk: You can use any milk you have on hand.
- Egg: Should be room temperature before being mixed into the batter.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Powdered sugar: For the glaze. You may need to sift the powdered sugar before making the glaze (if it’s been sitting in your pantry for a while, it may have lots of little lumps in it).
- Maple syrup: For the best flavor, I suggest using pure maple syrup in the glaze. If you don’t have any maple syrup, you can simply leave it out and just use more milk.
How to Make Baked Pumpkin Donuts
To make these baked pumpkin donuts start out by whisking together your dry ingredients: flour, baking powder, spices, and a little bit of salt.
For the wet ingredients, you’ll mix together some pumpkin, brown sugar, milk, an egg, butter, and vanilla. You’ll only need 1/3 cup of pumpkin puree for these donuts, so you’ll have some left over. You can use the extra pumpkin in any of these recipes.
The maple glaze for the donuts is just a simple mixture of powdered sugar and milk with some maple syrup and cinnamon mixed in. I really love how well the glaze sets up with the maple syrup and the flavor pairs beautifully with these donuts.
Where Do I Find Pumpkin Pie Spice?
Pumpkin pie spice is a common spice blend found at grocery stores in the US. If you don’t have any pumpkin pie spice on hand, here’s my recipe for an easy homemade version.
Can I Make This Recipe Without a Donut Pan?
You could use a mini muffin pan and make donuts holes, the baking time would be about 10 to 12 minutes. Or you could use a regular muffin pan, the baking time should be 15 to 20 minutes.
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to use pumpkin puree in these donuts and not pumpkin pie filling. Pumpkin puree will have pumpkin listed as the only ingredient on the back of the can.
- To make getting the batter into your donut pan easier, try using a piping bag or ziplock bag with the corner cut off.
More Easy Donut Recipes to Try!
- Baked Pumpkin Donut Holes
- Baked Apple Cider Donuts
- Baked Cinnamon Sugar Donut Holes
- Baked Chocolate Donuts
- Baked Lemon Blueberry Donuts
Baked Pumpkin Donuts With Maple Cinnamon Glaze
For the pumpkin donuts:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup (85 grams) pumpkin puree
- ⅓ cup (65 grams) brown sugar
- ¼ cup (60 ml) milk
- 1 egg , room temperature
- 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 cup (120 grams) powdered sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (15 ml) milk , use more as needed
To make the pumpkin donuts:
- Preheat the oven to 350°F (177°C). Spray a 6-count donut pan with nonstick cooking spray and set aside.
- In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
- In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10 to 12 minutes or until a toothpick inserted into the donuts comes out clean.
- Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.
To make the glaze:
- Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.
- Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10 to 15 minutes. Serve and enjoy!
Originally adapted from Pumpkin ‘n Spice.
*Photos updated October 2017*
Hi! If I don’t have pumpkin pie spice, and I also don’t have any allspice… is it ok to bypass the allspice in this recipe?
Hi, Marissa! Do you mean bypass the allspice in my pumpkin pie spice recipe? If so, I would replace the allspice in that mixture with 1/2 teaspoon of ground cloves.
Is it alright to use margarine in this instead of butter?
Since it’s such a small amount, it would probably be fine.
Can we use yeast to make these? Will it give us a better texture?
You would need to adjust the recipe quite a bit if you added yeast, so I wouldn’t recommend it.
We very much loved this recipe and will make it again. These fluffy and moist Perfect treat after our 6mile ??♀️??♂️race this morning.
Very very good!
These are amazing! We had them with breakfast today and I’ve already printed the recipe for future use. I’m an avid cook but had never made doughnuts before and these were not intimidating or difficult to make at all. They are light, springy but not crumbly, and so well-balanced with spice and sweetness. My 4 year old said, “I didn’t think they would be THIS good!” and I think that sums it up! Thank you for this recipe!
These were delicious! I’m a big believer that when you make desserts in ‘mini-size’, people eat more. I made these in a mini doughnut pan and baked about 6 minutes. This yielded 24 and I actually could have gotten 36+, but I had put more batter than necessary in each well.
I also took a previous commenter’s suggestion and crumbled some bacon on after dipping the doughnuts in the glaze – yummy! Thank you for this recipe.
November 5th, 2022 my first attempt at these donuts (well any donut rather ?), I bout a 2 pack of the silicone donut pans ( had 5 ✨️ rating!! I doubled the recipe to a tee, and they didn’t turn out. Epic epic fail.. They didn’t pop out whole, sections left in pan. Took liberty to cook also. I am wondering if I put to much in? I made them all level with the pan. Idk, any suggestions on what I could have done wrong?
I typically only fill mine about 2/3 full. Did you still spray the pan with cooking spray? I still recommend it, even if it’s silicone.
Do you think I could replace the all-purpose Flour with almond flour in this recipe? Thanks!
I haven’t tried it, so I’m not sure.