Description
Soft, spiced, and perfectly glazed, these Baked Pumpkin Donuts with Maple Glaze are the ultimate fall treat—baked instead of fried for a cozy, mess-free indulgence.
Ingredients
For the donuts:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¾ teaspoon kosher salt
¼ teaspoon baking soda
½ cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze:
¾ cup maple syrup
1 ½ tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup confectioners’ sugar
Instructions
Preheat oven to 400°F. Lightly coat a donut pan with nonstick spray.
In a large bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and baking soda.
In the bowl of an electric mixer, beat melted butter and brown sugar until well combined, 1–2 minutes.
Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla until smooth.
Gradually mix the dry ingredients into the wet on low speed, just until combined.
Spoon batter evenly into the donut pan. Bake 10–12 minutes or until donuts spring back when touched.
For the glaze: In a small saucepan, simmer maple syrup over medium heat until reduced to ½ cup (about 5 minutes). Whisk in butter, vanilla, and salt until butter melts. Whisk in confectioners’ sugar until smooth.
Cool donuts for 10 minutes, then dip tops in glaze. Let glaze set before serving.
Notes
No donut pan? Use a muffin tin and bake for 14–16 minutes.
For extra maple flavor, drizzle more glaze right before serving.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250 kcal
- Sugar: 21 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg