Baked Pumpkin Donuts with Maple Glaze Recipe

If you adore the cozy flavors of fall, you are going to be absolutely enchanted by these Baked Pumpkin Donuts with Maple Glaze. These donuts bring together the perfect balance of tender, pumpkin-spiced cake and a luscious, sticky-sweet maple glaze that will have you reaching for seconds before you even finish the first bite. Made in the oven, not fried, they’re a lighter, easier way to enjoy your favorite seasonal treat without compromising an ounce of flavor or warmth. Whether you’re serving them for breakfast, brunch, or an afternoon pick-me-up, these donuts are the kind of recipe you’ll want to keep close all season long.

Ingredients You’ll Need

Only a handful of simple ingredients make these Baked Pumpkin Donuts with Maple Glaze come to life, each one playing an essential role in flavor, texture, and that irresistible autumn vibe.

• 2 cups all-purpose flour: Provides the structure and light crumb for the donuts.
• 1 ½ teaspoons baking powder: Helps the donuts rise and become fluffy.
• 1 ½ teaspoons pumpkin pie spice: Infuses warm, classic fall aromas in every bite.
• ¾ teaspoon kosher salt: Balances sweetness and enhances the flavors.
• ¼ teaspoon baking soda: Works with the acidic pumpkin for a tender texture.
• ½ cup unsalted butter, melted: Adds moisture and rich flavor.
• 1 cup light brown sugar, packed: Brings deep molasses notes to the batter.
• 2 large eggs: Bind everything together and give donut their lift.
• 1 cup canned pumpkin puree: The star ingredient for color, moisture, and that unmistakable pumpkin goodness.
• 2 teaspoons vanilla extract: Adds sweetness and rounds out the spices beautifully.
• For the maple glaze: A blend of real maple syrup, butter, vanilla, salt, and confectioners’ sugar that creates a silky, sweet coating.

How to Make Baked Pumpkin Donuts with Maple Glaze

Step 1: Prep Your Oven and Donut Pan

Start by preheating your oven to 400 degrees F and greasing your donut pan generously with nonstick spray. This ensures your donuts will come out clean and maintain their perfect shape after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. Mixing these dry ingredients first evenly distributes the leavening agents and spices, leading to consistent flavor and texture in every donut.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

In the bowl of your electric mixer fitted with the paddle attachment, beat the melted butter and brown sugar on medium-high speed for 1-2 minutes until fully combined and slightly fluffy. Then, add eggs one at a time, making sure each is well incorporated. Finish by mixing in the pumpkin puree and vanilla extract until just combined. This wet mixture will be luscious and fragrant, setting the stage for soft, moist donuts.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet bowl on low speed, beating just until the flour is incorporated. Avoid overmixing here to keep the donuts tender and light—not dense.

Step 5: Fill the Donut Pan and Bake

Using a spoon or piping bag, evenly distribute the batter into the prepared donut pan, filling each mold about three-quarters full. Pop the pan in the oven and bake for 10 to 12 minutes, or until the donuts are golden and spring back when touched gently. This brief baking time locks in moisture but creates a perfect slight crust on the outside.

Step 6: Prepare the Maple Glaze

While the donuts bake, reduce the maple syrup in a small saucepan over medium heat to about half its original volume—this concentrates the sweetness and flavor. Whisk in butter, vanilla extract, and a pinch of kosher salt until fully melted and smooth. Finally, stir in the confectioners’ sugar to create a beautifully thick, glossy glaze that will cling to your donuts perfectly.

Step 7: Glaze and Cool

Once the donuts have cooled for about 10 minutes, dip the tops into the warm maple glaze. Set them on a wire rack to allow the glaze to set before serving, ensuring each bite will be decadently sweet with that signature glossy finish.

How to Serve Baked Pumpkin Donuts with Maple Glaze

Garnishes

Add an extra layer of charm by sprinkling chopped toasted pecans, a light dusting of cinnamon sugar, or even a few pumpkin seeds over the glaze before it sets. These small touches provide crunch and visual appeal that everyone will notice.

Side Dishes

Pair your Baked Pumpkin Donuts with a warm cup of spiced chai tea or freshly brewed coffee to complement the spices perfectly. A side of creamy vanilla yogurt or a dollop of whipped cream also works beautifully to balance the sweet and spice.

Creative Ways to Present

Arrange these donuts on a rustic wooden board surrounded by autumn leaves for a festive centerpiece, or stack them in a pretty tower with small drizzle bowls of additional maple glaze for dipping. You could even make mini dessert sandwiches by adding a smear of cream cheese frosting inside split donuts. The possibilities for delightfully sharing this treat are endless.

Make Ahead and Storage

Storing Leftovers

Store your leftover Baked Pumpkin Donuts with Maple Glaze in an airtight container at room temperature for up to two days. To keep the glaze intact, place parchment paper between layers if stacking donuts, ensuring they remain fresh and moist.

Freezing

You can freeze the donuts before glazing by wrapping each donut individually in plastic wrap and placing them in a freezer-safe bag. Freeze for up to one month. When ready, thaw at room temperature and then dip in freshly made maple glaze for the best texture and flavor.

Reheating

Reheat donuts gently in a microwave for 10-15 seconds or in a warm oven for a few minutes. This revives their softness and makes them taste like they just came out of the oven. Just be sure to glaze them after reheating if frozen or stored without glaze.

FAQs

Can I make these donuts vegan or dairy-free?

Absolutely! To make these Baked Pumpkin Donuts with Maple Glaze vegan or dairy-free, substitute the butter with coconut or vegan butter, use a flax egg instead of regular eggs, and choose maple syrup and other non-dairy ingredients for the glaze. The texture will still be deliciously soft and moist!

What can I use instead of canned pumpkin puree?

If you don’t have canned pumpkin puree, you can substitute the same amount of cooked, mashed sweet potato or butternut squash puree. These alternatives maintain the flavor and moisture levels beautifully.

How do I prevent the glaze from being too runny?

Reducing the maple syrup before adding other ingredients is key to achieving a thicker glaze. Also, the confectioners’ sugar helps thicken it up and make the glaze stick nicely to the donuts. If it’s still too thin, add a bit more powdered sugar until you reach the desired consistency.

Can these donuts be baked in a muffin tin instead of a donut pan?

Yes! If you don’t have a donut pan, you can bake the batter in a muffin tin. Keep in mind you’ll have classic round muffins instead of donut shapes, but the flavor will be just as wonderful. Bake time may increase slightly, so check for doneness accordingly.

What is the best way to measure flour for this recipe?

For the fluffiest Baked Pumpkin Donuts with Maple Glaze, spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag. This prevents packing and helps avoid dense donuts.

Final Thoughts

There is something truly special about the warmth and sweetness wrapped up in these Baked Pumpkin Donuts with Maple Glaze. They’re so inviting and easy to make, you might find yourself craving them throughout the fall and beyond. Trust me, once you try these for yourself, you’ll want to share this cozy recipe with everyone you know. So go ahead, bake up a batch, and let these donuts fill your home with that unmistakable pumpkin-spiced magic!

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