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Easy Baked Pumpkin Spice Donuts with Maple Glaze

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These soft, warmly spiced baked donuts are topped with a thick maple glaze. They come together in under 30 minutes and are perfect for fall mornings, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour, spooned and leveled
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • ¼ cup (60g) unsalted butter, melted
  • ¼ cup (60ml) milk (whole, 2%, or oat milk)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted if clumpy
  • 2 tablespoons (30ml) pure maple syrup (Grade A dark amber preferred)
  • 1 to 2 tablespoons (15-30ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a standard 6- or 12-cavity donut pan generously with melted butter or baking spray.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt for about 20 seconds until evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth and fully combined. The mixture will be thick and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—about 10 to 12 strokes. A few small lumps are fine; do not overmix.
  5. Transfer the batter to a piping bag or a zip-top bag with one corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean or with a few moist crumbs. The donuts should be springy to the touch and lightly golden at the edges.
  7. Let the donuts rest in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely (or until barely warm).
  8. While the donuts cool, make the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and 1 tablespoon of milk until smooth. Add more milk if too thick, or more powdered sugar if too thin. The glaze should coat the back of a spoon but still flow slowly.
  9. Once the donuts are barely warm, dip the top of each donut into the glaze. Let excess drip off, then place back on the wire rack. Let the glaze set for about 10 minutes before serving.

Notes

Don’t overmix the batter—a few lumps are fine. Use room temperature ingredients to prevent butter from clumping. Pipe the batter for clean, even donuts. Let donuts cool to barely warm before glazing for best adherence. Double the glaze if you like a thick coating. Store unglazed donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, fall recipe, pumpkin spice, easy donuts

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