There’s something magical about crisp autumn mornings, a cozy sweater, and the scent of pumpkin spice floating through the kitchen. These baked pumpkin donuts with maple glaze are my go-to for those mornings when I want something festive but easy. They’re soft, fluffy, full of warm fall spices, and topped with a silky maple glaze that’s honestly good enough to eat with a spoon (no judgment here if you do!).
If you’re looking for fall breakfast ideas that feel a little special without needing to fry anything, this pumpkin donuts recipe is it. Whether you’re serving them at a weekend brunch, enjoying one with your coffee, or packing them for a quick weekday breakfast, these donuts always hit the spot.
Let’s get into how you can whip up these cozy little treats!
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Ingredients for Baked Pumpkin Donuts with Maple Glaze
For the pumpkin donuts:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or mix of nutmeg, ginger, cloves)
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup neutral oil or melted butter
For the maple glaze:
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1 tbsp milk (adjust for consistency)
- Pinch of salt (optional, but it enhances the flavor!)
How to Make Baked Pumpkin Donuts
1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
5. Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets a little tricky.
6. Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
7. Let cool for a few minutes in the pan, then transfer to a wire rack.
8. In a small bowl, whisk together the powdered sugar, maple syrup, milk, vanilla, and a pinch of salt. Adjust the consistency by adding more milk if needed—it should be thick but pourable.
9. Once the donuts are cool, dip the tops into the glaze and let the excess drip off. Set them back on a plate or wire rack and let the glaze set for 10–15 minutes before serving.
Pro Tips
- Use canned pumpkin puree for the best texture. If you’re using homemade puree, make sure it’s thick and not watery.
- No donut pan? No problem—you can bake these in a mini muffin tin for pumpkin donut holes. Just reduce the baking time slightly.
- Add-ins? Fold in mini chocolate chips or chopped pecans to the batter if you want to level up your donuts.
- For extra maple flavor, use a (small) splash of maple extract in the glaze.
- Glaze alternatives: Not a fan of glaze? Dust the donuts with butter and dip them in cinnamon sugar while they’re warm for a bakery-style twist.
FAQs
Can I make these donuts ahead of time?
Yes and no. These baked pumpkin donuts stay soft for 2–3 days at room temperature in an airtight container. You can also freeze them (unglazed) and add the maple glaze fresh when you’re ready to serve. However, I think they taste best fresh or next-day.
What’s the best way to store leftovers?
Store glazed donuts in a single layer in an airtight container at room temp for up to 2 days. For longer storage, refrigerate them—but the glaze might sweat a little.
Can I use almond flour or gluten-free flour?
I haven’t tested this exact recipe with almond flour, but a 1:1 gluten-free all-purpose flour blend should work. The texture might be slightly different but still delicious!
Can I turn this batter into muffins instead of donuts?
Absolutely. This batter works great for muffins too. Just spoon it into greased or lined muffin tins and bake for about 16–20 minutes, depending on size.
What’s the texture like?
These donuts are soft, cakey, and slightly moist from the pumpkin. They’re not dense like fried donuts, but they’re so flavorful and satisfying.
Whether you’re planning a cozy weekend brunch or just need a quick pumpkin fix, these baked pumpkin donuts with maple glaze are everything you want in a fall treat. They come together quickly, require no frying, and feel just fancy enough to share (but no shame if you keep them all to yourself).
They’ve quickly become one of my favorite fall brunch ideas because they’re just so simple and seasonal. I love serving them with coffee or chai and a little bowl of fresh fruit to round things out.
If you’re working on your pumpkin recipes breakfast list or want a new baked donuts favorite, definitely give these a try and please let me know how it went!
Baked Pumpkin Donuts with Maple Glaze
Equipment
- Donut Pan the size of your pan determines how many donuts you'll get in the end
- mixing bowls
- Whisk
- piping bag optional (for piping batter into donut pans)
Ingredients
Baked Pumpkin Donuts
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice or a mix of nutmeg, ginger, cloves
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 egg
- 1 tsp vanilla
- 1/4 cup neutral oil or melted butter
Maple Glaze
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 Tbsp milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
- Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets a little tricky.
- Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
- Let cool for a few minutes in the pan, then transfer to a wire rack.
- In a small bowl, whisk together the powdered sugar, maple syrup, milk, vanilla, and a pinch of salt. Adjust the consistency by adding more milk if needed—it should be thick but pourable.
- Once the donuts are cool, dip the tops into the glaze and let the excess drip off. Set them back on a plate or wire rack and let the glaze set for 10–15 minutes before serving.
