Maple-Glazed Baked Pumpkin Donuts — a warm hug in pastry form
Listen — pumpkin deserves to live past October. These maple-glazed beauties prove it. Soft, tender, and crumbly in the way that makes you want a nap afterward (but, like, a happy nap), these donuts are drenched in a warm maple Donut Glaze that makes everything better. I’m breaking the unofficial “pumpkin only in fall” rule, and I’ll fight you on this. Or we’ll just eat donuts together. Either works.
These are the kind of Homemade Donuts Recipe that make you feel like a total boss even if you only own one baking pan. No frying oil to wrestle with, no awkward splatter, and zero apology needed when you have seconds.
Why these are irresistible (and yes, you should make them now)
What makes these stand out? First, the texture: think light, tender crumb with that classic cakey bite — not a dense brick disguised as dessert. Then the flavor: warm pumpkin spices play nicely with real maple, and the glaze? It’s reduced and glossy, hugging every curve of the donut.
Bold tip: Use real maple syrup for the glaze if you can — it’s worth the tiny splurge. The result is a glaze with depth, not just sweetness.
Also: they’re forgiving. Want to call them a Pumpkin Dessert for guests? Do it. Want to serve them for brunch? Perfect. Want to hide them in a break room at work and see what happens? No judgement.
The story behind this batch
I tested a million (okay, a dozen) versions before landing here. Some were too cakey. Some tasted like pumpkin-spice cough drops. This version? Balanced. Cozy. Like wearing a sweater while holding a mug of something that smells like comfort.
And yes, I questioned pumpkin-in-May. Then I glazed one and the world made sense again. FYI — people will forgive you for any timing when maple is involved.
Quick ingredient snapshot (pantry-friendly)
You don’t need fancy stuff. Here’s the short list — all the essentials for Baked Donuts glory:
- Pumpkin puree (not pumpkin pie filling)
- All-purpose flour
- Sugar (brown sugar gives extra warmth)
- Eggs
- Oil or melted butter
- Milk (or a milk alternative)
- Baking powder + a little baking soda
- Warm spices: cinnamon, nutmeg, ginger
- Pure maple syrup (for reducing into glaze)
- Powdered sugar (to finish the glaze)
This is an Easy Pumpkin approach — nothing exotic. Swap milk options, use less sugar, or make them minis if you want, but the core stays the same.
Simple how-to (short & sweet)
- Mix dry: flour, baking powder, soda, salt, and spices.
- Mix wet: pumpkin, sugar, eggs, oil, and milk.
- Combine wet + dry, stir until just blended — do not overmix.
- Spoon or pipe into a greased donut pan (filling each about two-thirds full).
- Bake until the tops spring back and a toothpick comes out mostly clean — quick bake, not long and slow.
- Reduce maple syrup slightly for a thicker, more concentrated glaze; whisk with powdered sugar to desired thickness.
- Dip warm donuts in the maple Donut Glaze and let set for a minute or two.
Pro tip: A piping bag makes perfect rings and less mess. But a spoon works just fine.
Pro tips for top results
- Room-temp eggs & liquids mix better and give a more even rise.
- Don’t overfill the wells — these expand pleasantly and you don’t want volcano donuts.
- Reduce your maple syrup for the glaze until it thickens slightly — it deepens the flavor and stops the glaze from sliding off.
- Cool slightly before glazing. Glaze rides better on warm but not piping-hot surfaces.
- Want crunchy edges? Use a metal pan and bake a touch longer. Prefer soft? Pull them earlier.
Also: use real pumpkin puree, not pie filling. The difference matters for texture and sweetness.
Variations to try (because variety is life)
- Brown-butter maple glaze: brown your butter first, then whisk into the glaze for nutty depth.
- Spiced pecan topping: toss chopped pecans in a little maple syrup and toast; sprinkle on top.
- Vegan twist: swap eggs for flax eggs and use plant milk. Texture will be slightly different but still dreamy.
- Mini donuts: perfect for parties and portion control (hah). Bake time drops — check early.
- If you love seasonal lists, this sits perfectly in Fall Baking Recipes and pairs well with warm cider.
Best way to serve
Serve slightly warm so the glaze still feels silky. Pair with coffee, chai, or a black tea. Want to be extra? Plate them on a rustic wooden board, drizzle extra maple, and hand out napkins like you mean it. These make a killer brunch centerpiece or a late-afternoon pick-me-up.
Storage & leftovers (quick tips)
- Room temp, airtight: 1–2 days, glaze may soften.
- Refrigerate: up to 4 days — bring them back to room temp before eating for best texture.
- Freeze: wrap tightly, freeze up to 2 months. Thaw and warm briefly in the oven (300°F for a few minutes).
- To revive slightly stale donuts, pop them in the oven for a few minutes — they appreciate the heat.
FAQs
Q: Can I make these ahead for a party?
Yes. Bake them up to a day ahead and wait to glaze until the day you’ll serve them. Glazed donuts stored airtight get softer over time.
Q: Can I use canned pumpkin pie filling?
No — pie filling contains spices and sugar that change texture and taste. Stick to plain pumpkin puree.
Q: Are these low-effort?
Totally. This is an Easy Pumpkin recipe in practice — minimal steps, big payoff.
Q: Can I convert this to Pumpkin Recipes Dessert mode for a fancy plate?
Absolutely. Add a drizzle of extra maple, a dollop of whipped cream, and a sprinkle of toasted pecans. Boom — dessert status achieved.
If you love the coziness of Pumpkin Recipes Dessert classics but want something lighter than a cake, these donuts answer that call. They fit right into your rotation of Baked Donut Recipes and will quickly become your go-to when you want to impress with minimal effort.
So burn the calendar, grab your pan, and make these Homemade Donuts whenever the craving hits. Seriously — who made the rule that pumpkin only works in autumn? Not me. Not anymore.
Print
Maple-Glazed Baked Pumpkin Donuts — Homemade Donuts Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 donuts
- Category: Dessert
Description
Light, tender pumpkin donuts finished with a warm, glossy maple glaze.
Ingredients
Dry
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
Wet
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Maple glaze
- ¾ cup pure maple syrup
- 1½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup powdered (confectioners’) sugar
Instructions
- Position a rack in the middle of the oven and preheat to 400°F (204°C). Grease a donut pan with nonstick spray or brush with oil.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda until evenly blended.
- In a mixing bowl (or in the bowl of a stand mixer with the paddle attached), combine the melted butter and brown sugar. Beat on medium-high for about 1–2 minutes until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla until just combined.
- Reduce the mixer speed to low and add the dry mixture in batches, mixing only until the batter comes together. Avoid overmixing.
- Transfer the batter to a piping bag or use a spoon to portion it into the prepared donut cavities, filling each about two-thirds full.
- Bake for 10–12 minutes, or until the tops are lightly golden and the donuts spring back slightly when pressed. Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
- While the donuts cool, make the glaze: pour the maple syrup into a small saucepan and simmer over medium heat until it reduces to roughly ½ cup, about 5 minutes. Remove from heat and whisk in the butter, vanilla, and salt until melted and incorporated. Whisk in the powdered sugar until the glaze is smooth and pourable. If it’s too thick, whisk in a teaspoon of warm water; if too thin, add a little more powdered sugar.
- Dip the tops of the slightly cooled donuts into the warm maple glaze, letting excess drip off, then return to the rack until the glaze firms up.
- Serve warm or at room temperature.
Notes
Quick note: Reducing the maple syrup concentrates its flavor and helps the glaze set without running off the donuts.
