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*
Maple glaze is my favorite, Danielle! I have a strong suspicion I would eat all six. But it’s still healthier than eating one Krispy Kreme, right? 😉
I love maple glaze too, Mir! Definitely healthier than one Krispy Kreme.. I don’t even want to know the nutrition facts for those 🙂
Quick question and I hope someone is still monitoring this recipe. We recently mover to a location in a higher altitude, and my knitting friends told me that baking recipes need to be adjusted for higher altitude but I don’t see anything in this recipe noting what changes I should make. I’m going to make them now as written, but wondering if there are adaptations that someone has already figured out. Thanks.
Hi, Gwen! I’m not familiar with high altitude baking, but some readers have found this guide helpful.
I’m glad your husband still loved these donuts, despite his migraine! They look amazing, Danielle! So soft and moist, my favorite kind of donut. And the maple glaze sounds incredible! What a perfect frosting to go on top of these cuties! Pinned!
Thanks, Gayle! Thanks for your chocolate donut recipe too, these were made because we loved those so much 🙂
Ha! Your excitement story with your husband sounds like how I am with getting a recipe just right and getting all excited about it with my own boyfriend. 🙂 I like how you baked these, much healthier than frying!
It’s like they’re the only ones who can understand our excitement without thinking we’re crazy, right?
Right! It’s why we love them, I suppose. 🙂
These donuts…I can’t even STAND how awesome they look with that thickly-frosted glaze. I definitely wouldn’t be able to stop at one of these! — They look so so moist and soft inside! Pinned!
Thick glaze = the best! Thanks for pinning, Sarah!
mmmmm homemade frosted glazed… yes PLEASE! these look amazing!!
I am in love with maple glaze! I’ve been on a kick where I’ve been putting it on everything. Can’t wait to put it on these donuts and give them a go–they look delicious! 🙂
Thanks, Michelle! Hope you enjoy them 🙂
I love doughnuts, but never made any myself. Looking at the pictures, I would like to eat at least 3 of them! They look so delicious and the glaze is just perfect! So many exciting things in just one recipe: pumpkin, doughnuts, baked and this wonderful maple glaze! Pinned and would love to try making them!
Thanks so much, Mira! Those were my three favorite things about these donuts too! Thanks for the pin 🙂
Oh that glaze! I would want to put it on everything. They look so, SO good.
I love baked donuts! Just as good as fried donuts, but I don’t feel as guilty after eating them. These sound delicious! I love that maple cinnamon glaze too. Yum!
These look like big beautiful bakery donuts!! That glaze looks perfect! I absolutely have to make these!
Thanks so much, Annie!
Wow, these look amazing Danielle! I love baked donuts and that thick maple cinnamon glaze is totally calling my name!
These look so sinfully yummy! Love that they are baked. I’m sure you made your hubby happy with these, even if they weren’t so good for his head!
Baking instead of frying totally justifies eating more! Looks delicious – perfect for fall!
My thoughts exactly, Nora! Thanks so much 🙂
Maple glaze sounds wonderful! Especially when paired with pumpkin 🙂
I have a doughnut pan that I’ve only used once, but I did use it to make pumpkin donuts, so I guess that is a good thing 🙂 These look amazing and I really need to stop looking at food blogs before I go to bed because now I’m hungry again!
I had only used mine once before these donuts too 😉
First off! I love your blog. This is my first visit, but I already adore it. Second, these baked (which is always so much easier) donuts look unreal! I am a huge pumpkin-fall fan so these are just calling me name. Hope to get to know you better as I follow your blog! Have a great day! -Kloe
Thanks so much, Kloe! So glad you found my blog 🙂
These donuts look amazing, Danielle! Love the fact they’re baked and the maple cinnamon glaze sounds lush! 😀
Yum! I love baked doughnuts and those look amazing. I can’t wait to give these a try 🙂
These look amazing! Pinning and following. Thanks so much.
Thanks so much, Heather!
I love that these are baked! They look ah-mazing! And the glaze mmmm … YUM!
I love that these donuts are baked. I steer clear of donuts because in most cases it’s more calories than I need but baked! Yes I’m in! Also I adore anything pumpkin!
I’m right there with you, Theresa! I tend to steer clear of fried donuts, but baked donuts are a different story 😉
Love, love, LOVE these donuts! This was the first donut recipe I had ever made and it remains my favorite! The glaze is also amazing, although I cut the recipe in half because the full glaze recipe seemed like too much.
I’m so glad you loved the donuts, Hannah! This is one of my favorite donut recipes! 🙂
Don’t have a donut pan. How can I make these
They look wonderful
You could use a mini muffin pan and make donuts holes, the baking time would be about 10-12 minutes. Or you could use a regular muffin pan. I’m not sure on the baking time, but I would guess maybe 15-20 minutes. Hope that helps!
We made these last weekend and they were fantastic! Thanks for an awesome recipe.
I’m so glad you liked the donuts! 🙂
Would it be ok to use buttermilk instead of regular milk?
Yes, that would be fine!
I made these donuts this morning for a donut contest and came in a close 2nd. I was happy considering I just started tying recipes this week!
The person who won first place made a very similar pumpkin donut and added course sea salt on top – just a sprinkle to add another dimension…I think that is what caused hers to pull ahead in the running. Definitely going to try that next time. Thanks for a great recipe.
So glad you liked the donuts! The sea salt would be a great touch too!
I made a very similar donut and glaze but was told to keep in a box on counter. If you keep in airtight container the glaze would melt. Mine stayed delicious for four days, still moist, before they were all gone. Very delicious!
Thanks for sharing, Courtney! I’ll have to try that! Glad the donuts turned out well for you 🙂
These were perfect!!! My four-year-old twins made them together and loved every second of it. We had never made donuts at home before. Great recipe and officially part of our Halloween pumpkin carving tradition!
So happy to hear that, Kim!
i quadrupled your recipe because i needed 24 donuts– i was very disappointed– the batter was very dense and almost unable to pipe easily— i looked over my calculations exactly and cant find any mistakes— i looked over other recipes and it seems your flour is too much for these donuts
please let me know if you have had any other problems
This batter is thicker, but it shouldn’t be too thick to pipe. Did you scoop your flour from the container or spoon & level it?
I doubled this recipe and I am glad I did! My daughter added some chocolate chips to her donuts once we piped them into the pan. The donuts were a wonderful consistency, dense but not heavy and the glaze was delicious, together with the donuts just the right amount of sweet. Next time, and there will be a next time!, I will sprinkle some crispy bacon into the glaze before it sets. Thanks for the recipe!