There’s something undeniably comforting about the flavors of fall—warm spices, pumpkin, and a touch of sweetness that makes any day feel cozy. One of the best ways to capture this seasonal magic is through homemade Maple Glazed Pumpkin Donuts. Whether you’re looking for a festive treat for Thanksgiving breakfast, a weekend brunch with friends, or simply a way to celebrate the crisp air of autumn, these donuts will quickly become a favorite.
The recipe is inspired by the timeless pairing of pumpkin spice and maple syrup—two flavors that evoke the heart of the season. Imagine pulling a tray of soft, golden pumpkin donuts out of the oven, their aroma filling your kitchen with notes of cinnamon and nutmeg, then finishing them with a glossy maple glaze that adds just the right amount of sweetness. This recipe not only brings comfort but also turns everyday moments into a reason to celebrate.
Why You’ll Love These Maple Glazed Pumpkin Donuts
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Seasonal flavors: The perfect balance of pumpkin spice and maple sweetness.
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Baked, not fried: Healthier than traditional donuts without sacrificing taste or texture.
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Easy to make: Simple ingredients and minimal prep make them perfect for busy mornings.
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Festive and versatile: Great for holiday gatherings, cozy breakfasts, or as a homemade gift.
Ingredients
For the Pumpkin Donuts
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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½ cup light brown sugar, packed
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½ cup granulated sugar
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½ cup canned pumpkin puree (not pumpkin pie filling)
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup milk
For the Maple Glaze
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1 ½ cups powdered sugar
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2–3 tablespoons pure maple syrup
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1 tablespoon milk (more as needed for consistency)
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½ teaspoon vanilla extract
Directions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, lightly grease a standard donut pan with nonstick spray or butter. Greasing helps the donuts release easily once baked and keeps their shape intact. This recipe yields about 12 donuts, depending on how full you fill each cavity. If you only have one six-cavity pan, don’t worry—you can bake in batches. Just let the pan cool slightly before refilling it with the remaining batter to avoid overcooking the edges.
2. Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Use a whisk to evenly distribute the spices and leavening agents. This step may seem small, but it’s essential. Thoroughly mixing the dry ingredients ensures that the pumpkin spice flavors are consistent throughout the donuts and prevents clumps of baking powder or soda, which can cause uneven texture. The spice blend creates that warm, aromatic foundation you’ll taste in every bite.
3. Combine the Wet Ingredients
In a separate large mixing bowl, add the brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla extract. Whisk until the mixture becomes smooth and cohesive. The brown sugar adds a deeper caramel-like sweetness, while the pumpkin puree keeps the donuts moist and tender. Once the base mixture looks uniform, slowly whisk in the milk. Adding milk gradually ensures that the batter doesn’t separate and creates a silky texture, making it easier to combine with the dry ingredients later.
4. Blend the Batter
Now it’s time to bring the wet and dry mixtures together. Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir gently until no streaks of flour remain. Overmixing is the most common mistake in baked goods, as it can overdevelop the gluten in the flour and make the donuts dense or tough. The goal here is to create a batter that’s thick yet pourable. If it feels too stiff, you can add an extra splash of milk to loosen it slightly. The final batter should glide off a spoon without being runny.
5. Fill the Donut Pan
Carefully spoon the batter into the prepared donut pan, filling each cavity about three-quarters full. For neater results, transfer the batter into a piping bag (or a zip-top plastic bag with the corner snipped) and pipe it into the pan. This method not only saves time but also ensures even distribution, giving all your donuts the same size and shape. Avoid overfilling the cavities, as the batter will rise in the oven and could overflow, losing that classic donut hole in the center.
6. Bake the Donuts
Place the pan on the center rack of your preheated oven and bake for 12–15 minutes. Every oven is slightly different, so begin checking at the 12-minute mark. Insert a toothpick into the thickest part of a donut; if it comes out clean or with just a few moist crumbs, they’re ready. The donuts should feel springy when lightly touched, with a light golden color. Resist the urge to open the oven door too often, as fluctuations in temperature can cause the donuts to bake unevenly.
7. Cool Before Glazing
Once baked, allow the donuts to cool in the pan for about 5 minutes. This resting period helps them firm up, making it easier to remove them without breaking. Transfer the donuts carefully to a wire cooling rack and let them cool completely before glazing. Glazing too soon will cause the glaze to melt and slide off, leaving you with sticky, uneven tops. A little patience here makes a big difference in presentation.
8. Prepare the Maple Glaze
While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until smooth and glossy. The glaze should be thick enough to cling to the donuts but still pourable. If it’s too stiff, add milk one teaspoon at a time until you reach the right consistency. Conversely, if it’s too thin, add a bit more powdered sugar. Using real maple syrup is key here—it imparts a deep, authentic flavor that pairs beautifully with the pumpkin spice notes.
9. Glaze the Donuts
Once the donuts are completely cooled, dip the top of each one into the glaze. Hold it for a moment to let excess glaze drip off, then return the donut to the cooling rack. For a professional bakery-style finish, allow the glaze to set for 20–30 minutes before serving. If you’d like to add a festive touch, sprinkle crushed pecans, chopped walnuts, or a light dusting of cinnamon over the wet glaze. You could also drizzle a second layer of glaze over the first for a decorative effect.
The finished donuts will be soft, moist, and bursting with pumpkin spice flavor, topped with a sweet maple glaze that ties everything together. They’re irresistible served fresh but can be enjoyed the next day as well—if they last that long!
Tips for Perfect Maple Glazed Pumpkin Donuts
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Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugar and spices.
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Don’t overmix: Mix just until combined to keep the donuts soft and fluffy.
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Glaze while fresh: Donuts taste best the day they’re made, though they can be stored for a few days.
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Add toppings: Chopped pecans, walnuts, or even a dusting of cinnamon sugar can make these donuts extra special.
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Try a cream cheese drizzle: If you want added richness, mix softened cream cheese with powdered sugar and a touch of milk for a tangy topping.
Variations to Try
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Maple Cinnamon Sugar Donuts: Instead of glaze, brush warm donuts with melted butter and toss in a mix of cinnamon and sugar.
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Pumpkin Chocolate Chip Donuts: Fold mini chocolate chips into the batter for a sweeter twist.
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Nutty Maple Donuts: Add chopped pecans or walnuts into the batter for texture and nutty flavor.
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Spiced Maple Glaze: Stir a pinch of cinnamon or nutmeg into the glaze for extra warmth.
Storing and Freezing
These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To freeze, place cooled donuts (without glaze) in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator, then glaze before serving.
Serving Ideas
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Breakfast or brunch centerpiece: Serve alongside coffee, tea, or hot cider for a comforting morning spread.
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Holiday dessert platter: Arrange with other seasonal treats like apple pie bars or pecan cookies.
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Giftable treats: Pack in a festive box or tin and share with neighbors, teachers, or coworkers.
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Kids’ snack: Pair with a glass of milk for a fun after-school surprise.
Nutritional Information (per donut, approx.)
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Calories: 260
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Fat: 10g
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Carbohydrates: 38g
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Protein: 3g
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Fiber: 1g
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Sugar: 24g
Frequently Asked Questions
Can I make these donuts without a donut pan?
Yes! If you don’t have a donut pan on hand, you can still enjoy this recipe by baking the batter in a mini muffin tin. The result is soft and flavorful pumpkin donut holes. Simply grease the tin well and fill each cavity about two-thirds full. Since they’re smaller, the baking time will be slightly shorter—about 10–12 minutes. Keep an eye on them and check for doneness with a toothpick. This alternative works perfectly for parties or grab-and-go treats.
Can I use fresh pumpkin instead of canned puree?
Absolutely. Homemade pumpkin puree can add a fresh, earthy flavor to your donuts. To make it, roast pumpkin until tender, scoop out the flesh, and blend until smooth. However, fresh pumpkin often contains more water than canned puree, which can affect the texture of your donuts. Be sure to drain excess liquid before using it. If your puree seems runny, place it in a fine mesh strainer or cheesecloth to remove the extra moisture. Once properly prepared, fresh pumpkin works beautifully in this recipe.
Can I make the donuts ahead of time?
Yes. These donuts can be baked a day in advance, which makes them great for planning ahead. For best results, wait to glaze them until the next morning or just before serving. This prevents the glaze from soaking into the donuts or losing its glossy finish. Store the baked, unglazed donuts in an airtight container at room temperature overnight, then add the maple glaze right before enjoying.
Can I make these donuts dairy-free?
Yes, it’s easy to adapt this recipe for a dairy-free diet. Simply substitute the milk in both the batter and glaze with your favorite plant-based milk, such as almond, oat, or soy. The flavor and texture will remain just as delicious.
PrintMaple Glazed Pumpkin Donuts Recipe
- Total Time: 30 minutes
- Yield: 12 donuts 1x
Description
There’s nothing like the cozy flavors of fall baked into a soft, spiced donut and finished with a sweet maple glaze. These baked pumpkin donuts are easy to make, bursting with warm spices, and topped with a glossy glaze that makes them perfect for breakfast, dessert, or a festive gathering.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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½ cup light brown sugar, packed
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½ cup granulated sugar
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½ cup canned pumpkin puree
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup milk
For the Maple Glaze:
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1 ½ cups powdered sugar
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2–3 tablespoons pure maple syrup
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1 tablespoon milk (more as needed for consistency)
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½ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a donut pan. This recipe makes about 12 donuts, so you may need two pans or bake in batches.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
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In a large mixing bowl, whisk the brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth. Slowly add the milk and mix until incorporated.
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Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; the batter should be thick but pourable.
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Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
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Bake for 12–15 minutes, or until a toothpick inserted comes out clean and the donuts spring back when touched.
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Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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For the glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency if needed.
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Dip the tops of cooled donuts into the glaze, then place them back on the rack to set. Optionally, sprinkle with nuts or a dusting of cinnamon.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes