Easy Baked Pumpkin Donuts are full of delicious autumn flavor and topped with a glorious maple glaze. Step-by-step photos teach you how to bake this cake-style donut recipe.
I am finally home. Sounds as if I wanted to come home! Who wants to leave family in England and traveling around Europe? Not me! But I can't lie I do like to come home to my everyday life, and every time I come home from a trip I feel as if it is a fresh start. I will start to exercise, wake up earlier, eat healthier, organize my time better...etc! I love it
It was only natural that the first thing I wanted to do when I got home was bake. But unfortunately with my mom and dad leaving two days later and me having to go back to work I wasn't able to bake until the weekend. And since it's September and all (even though we have had a massive heat wave in So Cal) pumpkin had to be coming soon, right?! I won't lie I bake with pumpkin all year round but once September hits I feel the NEED to bake lots of pumpkin treats!
I have also been craving maple, maple anything. And since maple is such a wonderful warm fall ish flavor I thought it would compliment my pumpkin donuts quite nicely, and of course I was right 😉
I whipped these donuts up Saturday morning, really easy and quick breakfast. I took some over to my favorite neighbors and they responded "Those were BOMB.COM" thanks Syd 😉 I will have to agree, I absolutely loved how simple and quick these were. Pumpkin and maple belong together, in fact I have another maple and pumpkin recipe coming soon. Hope you enjoy these Maple Glazed Pumpkin Muffins 🙂
Let's get to the recipe.
For this simple pumpkin cake style donut you will need:
- Flour. You'll just need all-purpose flour also known as plain flour. Make sure you measure it correctly, if using cup measurements make sure to scoop the flour in with a spoon into the cup- do not use the cup to scoop the flour you will end up with way too much.
- Baking Powder. This helps give the donuts lift when baking. Baking powder does not need acid to activate it.
- Baking Soda. Since the recipe has some brown sugar, an acid, it will activate this small amount of baking soda which also helps the donuts rise.
- Pumpkin Pie Spice. This blend of warm spices gives these donuts their signature fall flavor.
You can totally make your own blend of pumpkin pie spice at home with spices you probably already have in your cupboard! Check out my recipe for homemade pumpkin pie spice.
- Salt. Don't skip it, trust me!
- Light Brown Sugar. I prefer to use brown sugar because it is made with molasses and I think the flavor compliments the pumpkin beautifully!
- Pure Pumpkin Puree. Make sure you pick up pure pumpkin puree NOT pumpkin pie filling. This should be at room temperature.
- Large Eggs. Just make sure your eggs are at room temperature. To do this quickly place the eggs in a bowl of warm water for 5-10 minutes before using.
- Pure Vanilla Extract. Use the real stuff, no imitation here, please!
- Vegetable Oil. This helps create a deliciously moist baked donut.
- Buttermilk. Just a little bit lightens up the batter for a more cake-like texture.
You could totally dust the donuts with powdered sugar but we love the combination of maple and pumpkin together.
- Confectioners Sugar. Also known as powdered sugar, whatever you do just make sure you sift it for a smooth non-lumpy frosting!!
- Real Maple Syrup. I buy a big bottle at Costco, it's delicious!
- Maple Extract. This will help really get the maple flavor in your face!
- Milk or Cream. This just helps you get the pefect glaze consistency.
Preheat the oven to 350F/180C and lightly grease a donut pan with non-stick spray. Baker's Joy is my favorite brand. Make sure your oven properly preheats otherwise the donuts will not bake properly.
We'll start with the dry ingredients. In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl combine sugar, pumpkin puree, eggs, vanilla, vegetable oil, and buttermilk.
Mix until fully combined!
Gently fold the dry ingredients into wet ingredients until just combined and no flour streaks remain.
Place a large piping bag or plastic disposable bag into a large cup and fill with pumpkin donut batter.
Snip the bottom of the piping bag or bottom corner of the plastic bag to create about a ¾ inch opening and gently pipe the donut batter into the parped pan.
Bake for 9-11 minutes, if you gently press the top of the donut it should immediately bounce back or you can insert a toothpick into the center and check for any wet batter. Place the donut pan on a wire rack to cool for 5-10 minutes then invert and let cool completely before frosting or the frosting will melt off.
When ready to glaze make the frosting, it only takes a few minutes.
In a medium bowl mix together powdered sugar, maple syrup, maple extract, and cream, use the smaller quantity of maple extract and cream at first.
Once mixed check if the maple flavor is too your liking if not add more maple. Now check the consistency, you don't want it too thick but not too thin either. It should drip down and hold its shape for a couple of seconds. If too thick add a teaspoon of cream at a time to reach the desired consistency.
Lay a dishtowel down and place a wire rack on top of a towel this will help catch any frosting drippings for easy cleanup. Dip donuts in glaze, place on a wire rack to drip off any excess. Add sprinkles if desired. Best enjoyed right away but will keep covered in an air-tight container for 2 days.
Can you freeze
You can totally freeze the donuts but not the glazed donuts. To freeze the donuts let them cool completely on a wire rack then individually wrap in plastic warp twice, then place them all in a large freezer safe container.
To thaw let them sit on the counter at room temperature for about an hour or so or place htem in the fridge to thaw overnight.
Frost once fully thawed.
Can you double
You can totally double you just might want to invest in two donut pans to make the cooking process move along.
More pumpkin recipes
Another delicious pumpkin breakfast recipe I adore are my Pumpkin Cream Cheese Muffins or my Pumpkin Bread Recipe.
For a show-stopper dessert check out my Pumpkin Cheesecake Recipe.
Who would have thought that pumpkin and chocolate are a great combo?! These pumpkin brownies are delicious!!
My friend Cheryl makes the most delicious pumpkin snack mix!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Maple Glazed Pumpkin Donuts
- Total Time: 25 minutes
- Yield: 12 Donuts 1x
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- ½ Teaspoon Salt
- 150 grams (¾ Cup) Light Brown Sugar
- 10oz (1 ¼ Cup) Pure Pumpkin Puree, NOT pumpkin pie filling
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 2oz (¼ Cup) Buttermilk
- 180 grams (1 ½ Cups) Confectioners Sugar/ Powdered Sugar, sifted
- 4 Tablespoons Real Maple Syrup
- 2-3 Teaspoons Maple Extract
- 2-4 Teaspoons Milk or Cream
- Preheat oven to 350F/180C and grease a donut pan, set aside.
- In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl combine sugar, pumpkin puree, eggs, vanilla, vegetable oil, and buttermilk. Mix until fully combined, Gently fold the dry ingredients into wet ingredients until just combined and no flour streaks remain.
- Place a large piping bag or plastic disposable bag into a large cup and fill with pumpkin donut batter. Snip the bottom of the piping bag or bottom corner of the plastic bag to create about a ¾ inch opening and gently pipe the donut batter into the parped pan.
- Bake for 9-11 minutes, if you gently press the top of the donut it should immediately bounce back or you can insert a toothpick into the center and check for any wet batter. Place the donut pan on a wire rack to cool for 5-10 minutes then invert and let cool completely before frosting or the frosting will melt off.
- In a medium bowl mix together powdered sugar, maple syrup, maple extract, and cream, use the smaller quantity of maple extract and cream at first.
- Once mixed check if the maple flavor is too your liking if not add more maple. Now check the consistency, you don't want it too thick but not too thin either. It should drip down and hold its shape for a couple of seconds. If too thick add a teaspoon of cream at a time to reach the desired consistency.
- Lay a dishtowel down and place a wire rack on top of a towel this will help catch any frosting drippings for easy cleanup. Dip donuts in the glaze, place on a wire rack to drip off any excess. Add sprinkles if desired. Best enjoyed right away but will keep covered in an air-tight container for 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: baked fall donuts, pumpkin and maple recipes
This post was originally published September 12, 2013 as of October 2020 the post has been updated with new photos and text.
These look so gorgeous. I've always wanted to make donuts but I haven't got around to it yet. Hm, to be honest... perhaps because I'm a little intimidated? For some reason, donuts are kinda in the holy grail of soft, fried spongy deliciousness for me. I'm a little scared of tragic disappointment. Pathetic, I know. I should try your recipe... sounds delicious (I need to track down some pumpkin pie spice)!
Try this recipe for homemade pumpkin pie spice! Donuts, baked, especially are so easy! You need to try it 🙂
Miss Messy says
Delicious! 🙂 Love that they're baked!
Dorothy @ Crazy for Crust says
As much as I love vacation, coming home is so great. Especially if I had a pitcher of that glaze waiting for me...
Seriously I have made that glaze about 5 times since I have been home, I should just make a pitcher.. that would be way more practical!
Nicole @ Young, Broke and Hungry says
I hope you had a blast in Europe! These donuts look super yummy.
Thanks Nicole, I did!!
Heather @ French Press says
I hate leaving vacations, but LOVE the coming home part ...and those doughnuts YUM
Yes nothing beats coming home!! Thanks Heather 🙂
Mmmm, now you have me craving maple!! These donuts have my name written all over them! 😉
Lisa D. says
One of the ingredients is "1/2 vegetable oil." One half what? How many doughnuts does this make? It looks great, so I can hardly wait to make them!
Sorry I forgot cup LOL I made about 12 donuts 🙂 Hope you try them, I loved these as well as my sisters and neighbors 🙂 The maple glaze is to die for!!
What size can of pumpkin should be used? I have a large can.
Hi Becky, sorry about that, I used a 15oz can 🙂 Hope that helps!
HI! I just made these tonight, and I probably should've clarified BEFORE I made them, but when you say maple syrup, do you mean like put on your pancakes maple syrup?
I'm so excited to try these in the morning!! Hooray!! Thanks for posting this!!
Sorry for the late response Chelsea, but yes maple syrup like you use on pancakes! I used 100% pure maple syrup. Hope this helps and that you liked the donuts, we loooooooved them!
Holy Hallelujah! I had all the ingredients and finally got a donut pan. These donuts were nothing short of divine! I didn't have maple extract so I made a cream cheese frosting instead. (1/2 stick melted butter, 1/3 of a box of cream cheese, 1/4 tsp vanilla, approx 3/4 cup powdered sugar, and a little splash of heavy cream or milk. The first set was devoured in just a few short minutes and the second set is about to come out of the oven. Hopefully, they make it to breakfast tomorrow morning! Thanks for a fabulous recipe!
I love donuts and pumpkin and maple so this recipe is just calling my name...I need to try them out, I wonder if I fried them it would work just as well.
OOO I have yet to fry donuts at home, need to get on that!! LMK if you try it Suzanne 🙂
Christina Rochford says
These are absolutely amazing. Moist, pumpkinlicious and baked to perfection. The maple glaze just make it the perfect bite. The boys and I had fun making them and more fun eating them.
Elizabeth Waterson says
Hi Christina, thank you so much for coming back to review the recipe I appreciate it so much!!! So glad you were able to have fun with the kiddos making these! In the photos my nephew is helping along in each step, he had so much fun too!! Take care. XX Liz
Jonni Phillips says
I did not make the glaze, as I had some leftover cream cheese frosting I needed to use, but the donuts were perfect! LOVED this recipe and will definitely make again. Thank you - they came out perfect in texture and taste!!! ❤️
Elizabeth Waterson says
Hi Jonni, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the donuts, some of my faves too!! Take care. XX Liz