These spiced baked pumpkin donuts with maple glaze are tender, warmly seasoned, and easy to make without a fryer. Pumpkin puree keeps the donuts soft, while cinnamon, ginger, and nutmeg bring the cozy flavor of fall. A thin maple glaze settles into the ridges and adds just enough sweetness to make each donut feel like a bakery treat.
The batter mixes quickly and bakes in a standard donut pan in about 12 minutes. Make a batch for breakfast, a weekend snack, or a fall gathering. Because the donuts are baked rather than fried, they are lighter on the plate and much easier to prepare in a home kitchen.
Why You’ll Love These Spiced Baked Pumpkin Donuts with Maple Glaze
- No frying required: The oven gives the donuts a golden edge without a pot of hot oil.
- Soft pumpkin crumb: Puree and brown sugar help the donuts stay tender instead of cakey and dry.
- Quick bake time: The donuts are ready in about 12 minutes, making them ideal for fresh breakfast.
- Seasonal glaze: Maple syrup and powdered sugar create a simple finish with real fall flavor.
- Easy to decorate: Add chopped pecans, cinnamon sugar, or a few flakes of sea salt.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves, optional
- 1/2 teaspoon fine salt
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/3 cup neutral oil
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk or cream
- 1/4 teaspoon cinnamon
- Pinch of salt
How to Make Spiced Baked Pumpkin Donuts with Maple Glaze
- Prepare the pan. Heat the oven to 350°F. Grease a standard 12-well donut pan thoroughly, especially around the center posts.
- Whisk the dry ingredients. Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
- Mix the wet ingredients. In a large bowl, whisk brown sugar, granulated sugar, pumpkin, eggs, oil, buttermilk, and vanilla until smooth.
- Combine the batter. Add the dry mixture to the wet mixture and fold just until no flour streaks remain. Do not overmix.
- Fill the pan. Spoon the batter into a piping bag or zip-top bag. Snip the corner and pipe into the wells, filling each about two-thirds full.
- Bake. Bake for 10 to 13 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
- Cool. Rest the donuts in the pan for 5 minutes, then turn them onto a rack. Let them cool completely before glazing.
- Make the glaze. Whisk powdered sugar, maple syrup, milk, cinnamon, and salt until smooth. Add a few drops of milk for a thinner glaze or more powdered sugar for a thicker dip.
- Glaze and finish. Dip the tops into the glaze, place them on a rack, and add pecans or cinnamon before the glaze sets.
Tips and Variations
- Grease the pan well: Pumpkin batter can cling to the ridges if the pan is only lightly coated.
- Do not overfill: Too much batter hides the donut hole and creates heavy sides.
- Pipe for even portions: A piping bag makes it easier to divide the batter neatly.
- Use plain pumpkin: Pumpkin pie filling contains sugar and spices that would change the recipe.
- Add crunch: Sprinkle chopped pecans, walnuts, or pumpkin seeds over the glaze.
- Try orange: Add 1 teaspoon orange zest to the batter and replace some milk in the glaze with orange juice.
- Make chocolate donuts: Replace 2 tablespoons flour with unsweetened cocoa powder and add mini chips.
- Add a sugar coating: Brush warm donuts with melted butter and toss them in cinnamon sugar instead of glazing.
For a bite-sized option, try these pumpkin maple donut holes. A slice of maple walnut cake brings the same cozy maple flavor, while blueberry cake donuts make a bright summer variation.
Storage and Reheating
Store glazed donuts in a covered container at room temperature for up to 2 days. The glaze may soften slightly, but the centers will remain tender. Refrigerate them for up to 5 days if your kitchen is warm, then let them sit at room temperature before serving.
Freeze unglazed donuts for up to 2 months. Wrap them individually or place them in a freezer bag with parchment between layers. Thaw on the counter, then add fresh glaze. When baking for children or guests with food allergies, check the labels on packaged ingredients and consult the FDA’s food-allergy guidance.
Frequently Asked Questions
How do I make spiced baked pumpkin donuts with maple glaze?
Whisk pumpkin, eggs, buttermilk, oil, and sugar with spiced flour, pipe the batter into a greased donut pan, bake at 350°F, and dip the cooled donuts in maple glaze.
Can I make these donuts without a donut pan?
A muffin pan can work, although the shape will be different. Fill the wells about halfway and begin checking around 15 minutes.
Why are my baked donuts dry?
They may have baked too long or the batter may have been overmixed. Remove them when the tops spring back and a toothpick shows a few moist crumbs.
Can I use whole wheat flour?
Replace up to half of the all-purpose flour with whole wheat flour. The donuts will be slightly denser and have a more pronounced nutty flavor.
How thick should the glaze be?
It should coat the back of a spoon but still drip slowly. Add powdered sugar to thicken it or milk a few drops at a time to loosen it.
Serving Ideas
Serve the donuts with coffee, chai, hot chocolate, or warm apple cider. Arrange them on a platter with toasted pecans and cinnamon sticks for a fall brunch. If you are packing them for a school or office treat, let the glaze set completely before stacking them with parchment between layers.
How to Get Evenly Baked Donuts
Use a light hand when greasing the pan so the batter can climb the sides. Pipe the same amount into every well and tap the pan once on the counter to remove large air pockets. Bake the pan on the center rack, where heat circulates evenly. If your oven runs hot, check the donuts at 10 minutes because the small cakes can go from tender to dry quickly.
Let the donuts cool on a rack rather than leaving them in the pan. The metal pan continues cooking the bottoms, and trapped steam can make the edges damp. Once cool, dip only the top into the glaze and set the donuts glaze-side up so the finish stays smooth.
Maple Glaze Variations
Add a pinch of espresso powder for a deeper maple flavor, or whisk in a teaspoon of bourbon for an adults-only brunch. For a brighter glaze, add orange zest and replace the milk with fresh orange juice. A few drops of vanilla make the glaze taste rounder without making it noticeably sweeter.
For a crisp finish, glaze the donuts only after they are completely cool. If the glaze starts to set in the bowl, whisk in a few drops of milk before dipping the next batch.
