There is truly nothing cozier than embracing the flavors of fall, and these Baked Pumpkin Donuts with Maple Glaze deliver all the season’s magic in every perfectly spiced, sweet, and fluffy bite. Whether you’re sharing a batch with family over weekend brunch or simply treating yourself with a cup of morning coffee, this recipe brings together the earthy richness of pumpkin, the warm comfort of spices, and a glossy maple glaze that makes every donut leap off the plate in style. The aroma alone wraps your kitchen in a warm hug—one taste and you’ll understand exactly why these Baked Pumpkin Donuts with Maple Glaze are an absolute favorite in my fall baking lineup.

Ingredients You’ll Need

Baked Pumpkin Donuts with Maple Glaze Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these donuts starts with simple, pantry-ready ingredients that each play a starring role in flavor, texture, or brilliant autumn color. Fresh, quality basics let the pumpkin and maple sing, so don’t skip any of these essentials!

All-purpose flour: The backbone of our donuts, giving them structure and just the right tender crumb.

Baking powder: Our main leavening agent to ensure that irresistible rise and soft bite.
Pumpkin pie spice: The magical blend of cinnamon, nutmeg, and cloves that defines fall’s favorite treats.

Kosher salt: Enhances all the other flavors and balances the sweetness.
Baking soda: Helps with lift and perfectly airy texture.

Unsalted butter (melted): Adds richness and moisture to both donuts and glaze.
Light brown sugar (packed): Lends a lovely caramel note and keeps every bite moist.
Large eggs: Bind the batter and contribute to that fluffy, cakey bite.

Canned pumpkin puree: The all-star ingredient for vibrant color, subtle sweetness, and tender crumb.
Vanilla extract: Adds depth and warmth, boosting the homey aroma.
Maple syrup: Not only sweetens the glaze, but infuses each donut with autumnal flavor.

Additional unsalted butter: For the glaze, giving it a silky finish and a touch of decadence.
More vanilla extract: Rounds out the maple glaze, bringing everything together.
Additional kosher salt: Keeps the glaze balanced and never cloying.

Confectioners’ sugar: Whisks into the glaze for that classic donut shop shine and smoothness.

How to Make Baked Pumpkin Donuts with Maple Glaze

Step 1: Prepare Your Pan & Oven

Begin by preheating your oven to a toasty 400 degrees Fahrenheit. Give your donut pan a generous coat of nonstick spray—there’s nothing worse than losing those perfectly-shaped donuts to a stubborn pan!

Step 2: Combine the Dry Ingredients

Grab a large bowl and whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Mixing the dry ingredients first ensures the spices and leaveners are perfectly distributed, so every donut is as flavorful and fluffy as the next.

Step 3: Make the Wet Batter Mix

In your stand mixer, beat the melted butter and packed brown sugar on medium-high until they create a luscious, almost creamy mixture, about one to two minutes. Add the eggs, one at a time, allowing each to fully incorporate. Mix in the pumpkin puree and vanilla extract just until everything is symphonically smooth—don’t overmix, or you may end up with dense donuts instead of the desired pillowy texture!

Step 4: Bring the Batter Together

With your mixer on its lowest speed, gradually add the dry ingredients to the wet mixture. You want to beat just until the flour disappears—this keeps the donuts light and airy, never tough. Your kitchen will already be smelling amazing by this point!

Step 5: Fill the Donut Pan & Bake

Scoop or pipe the batter evenly into the wells of your prepared donut pan. Bake in the preheated oven for 10 to 12 minutes. You’ll know they’re done when they’re slightly golden and spring back if gently pressed—resist the urge to overbake, as this could dry them out.

Step 6: Make the Maple Glaze

While the donuts bake, pour the maple syrup into a saucepan and heat it over medium until it’s reduced by about half (roughly five minutes). Whisk in the butter, vanilla, and salt until smooth, then remove from heat. Stir in the confectioners’ sugar until the glaze is thick yet drizzly—perfect for dipping!

Step 7: Glaze and Set

After allowing the baked donuts to cool for about 10 minutes, dip their tops into the warm maple glaze. Rest them on a wire rack so the glaze can set beautifully. Your Baked Pumpkin Donuts with Maple Glaze will glisten, practically begging to be tasted!

Step 8: Serve and Enjoy

Once the glaze is firm, serve your donuts while they’re still slightly warm or at room temperature. The tenderness of pumpkin inside with that crackly maple topping is a match made in autumn heaven.

How to Serve Baked Pumpkin Donuts with Maple Glaze

Garnishes

Dress your Baked Pumpkin Donuts with Maple Glaze to impress! Try a sprinkle of toasted chopped pecans for crunch, a light dusting of cinnamon, or even a few curls of orange zest to really make the flavors pop.

Side Dishes

Pair your donuts with a cozy mug of spiced chai, hot apple cider, or dark roast coffee for a truly satisfying fall treat. A bowl of fresh fruit or a scoop of vanilla Greek yogurt makes this breakfast feel extra special, while balancing out all those rich flavors.

Creative Ways to Present

For a playful brunch spread, stack the Baked Pumpkin Donuts with Maple Glaze on a cake stand or skewer them for a fun donut “tower.” Present with small bowls of extra glaze for dipping, or serve alongside mini pumpkin muffins for a full-on autumn baking showcase!

Make Ahead and Storage

Storing Leftovers

Store any extra donuts in an airtight container at room temperature for up to two days. The glaze will keep them nice and moist, but if your kitchen is warm, consider refrigerating to avoid sticky tops.

Freezing

You can freeze unglazed Baked Pumpkin Donuts with Maple Glaze for up to two months; just wrap them tightly and place in a freezer-safe bag. When you want to enjoy, thaw them at room temperature and whip up a fresh batch of glaze for the ultimate treat.

Reheating

For that just-baked taste, warm your glazed donuts in the microwave for about 10 seconds, or pop unglazed donuts into a 300-degree oven for five minutes. If glazing after reheating, always let cool for a few minutes so the glaze doesn’t slide right off!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure to drain your homemade puree well, as canned pumpkin is thicker and less watery. This helps maintain the perfect texture in your Baked Pumpkin Donuts with Maple Glaze.

Do I need a donut pan, or can I use something else?

A donut pan gives the classic donut shape, but you can use a muffin tin instead. The centers won’t be hollow, but the flavor and texture will be just as delicious.

Can I make the Baked Pumpkin Donuts with Maple Glaze gluten-free?

Yes! Substitute a cup-for-cup gluten-free flour blend for the regular flour. Check the baking powder and spice blend for hidden gluten, and bake as directed—no further adjustments needed.

What’s the best way to apply the glaze?

Dipping the warm donut tops directly into the glaze is my favorite method, as it creates a lovely, thick coating. If you prefer, you can also drizzle the glaze over the donuts using a spoon for a rustic look.

Can I double the batch for a crowd?

Definitely! This recipe doubles beautifully. Just be sure to bake in batches so the donuts cook evenly, and prepare a little extra glaze to make sure every donut gets the perfect coverage.

Final Thoughts

If you’re craving the flavors of fall or just want to wow your brunch guests, you have to try these Baked Pumpkin Donuts with Maple Glaze. They’re simple, satisfying, and layer together all the best parts of autumn in one lovely bite—trust me, these will be your new seasonal staple!