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Baked Pumpkin Donuts With Maple Cinnamon Glaze

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An easy recipe for baked pumpkin donuts topped with a maple cinnamon glaze. Perfect for an easy and delicious fall breakfast!
Course Breakfast
Cuisine American
Keyword baked pumpkin donuts
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6 donuts
Author Danielle


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
  • cup (85 grams) pumpkin puree
  • 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!


Storage instructions: Donuts are best eaten the same day they are prepared, but can be stored in an airtight container on the counter for 1 to 2 days.
Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and has spices added to it.
Milk: I typically use whole milk in these donuts, but 2%, 1%, skim, or even almond milk work just fine.
Maple Syrup: Don't have any on hand? You can just replace it with a little extra milk.