An easy recipe for baked pumpkin donuts topped with a maple cinnamon glaze. Perfect for an easy and delicious fall breakfast!
*Photos updated October 2017*
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 30-40 minutes. It doesn’t get much better than that, right?
These baked pumpkin donuts start out with some of your usual dry ingredients: flour, baking powder, spices, and a little bit of salt. I incorporated some pumpkin pie spice along with a little extra ground nutmeg in these donuts because I love extra spices in pumpkin treats. If you don’t have any pumpkin pie spice on hand, here’s my recipe for an easy homemade version.
For the wet ingredients, you’ll be using some pumpkin, brown sugar, milk, an egg, butter, and vanilla. When it comes to the pumpkin in this recipe, just be sure to use pumpkin puree and not pumpkin pie filling.
You’ll also only need 1/3 cup pumpkin puree for these donuts, so you’ll have some left over. You can use the extra pumpkin in any of these recipes.
The glaze is just a simple mixture of powdered sugar and milk with some maple syrup and cinnamon mixed in. For the best flavor, I suggest using pure maple syrup in this glaze. I really love how well the glaze sets up with the maple syrup and the flavor pairs beautifully with these donuts. If you don’t have any maple syrup, you can simply leave it out and just use more milk.
Baking Tips for Baked Pumpkin Donuts
- 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.
- 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
- 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
- Preheat oven to 350°F. 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 10-12 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.
- 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 10-15 minutes. Serve and enjoy!
Originally adapted from Pumpkin ‘n Spice
If you loved baked donuts, try my Baked Pumpkin Donut Holes next!