Easy Pumpkin Donuts are baked, cooled and topped with a glorious thick maple glaze. These Maple Glazed Pumpkin Donuts are the perfect weekend breakfast treat!
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 🙂
★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Easy Pumpkin Donuts are baked, cooled and topped with a glorious thick maple glaze. These Maple Glazed Pumpkin Donuts are the perfect weekend breakfast treat!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- pinch of salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 can 15 oz pumpkin puree
- 2 egg
- 1 tbsp vanilla
- 1/2 cup vegetable oil
Maple Glaze
- 1 heaping cup powdered sugar, sifted
- 3 tbsp maple syrup
- 1 tsp maple extract
- 1 tbsp hot water
Instructions
- Preheat oven to 350F 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 the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop into donut pan and bake for 8-10 minutes.
For the maple glaze
- In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too thin add a tsp of water at a time to reach desired consistency. Lay a dishtowel down and place a wire rack on top of a towel. Dip donuts in glaze, place on wire rack. Enjoy 🙂
Keywords: baked fall donuts, pumpkin and maple recipes
laurasmess says
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)!
Elizabeth says
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…
Elizabeth says
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.
Elizabeth says
Thanks Nicole, I did!!
Heather @ French Press says
I hate leaving vacations, but LOVE the coming home part …and those doughnuts YUM
Elizabeth says
Yes nothing beats coming home!! Thanks Heather 🙂
Jocelyn says
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!
Elizabeth says
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!!
Becky says
What size can of pumpkin should be used? I have a large can.
Elizabeth says
Hi Becky, sorry about that, I used a 15oz can 🙂 Hope that helps!
Chelsey says
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!!
Elizabeth says
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!
Becky says
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!
Suzanne says
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.
Elizabeth says
OOO I have yet to fry donuts at home, need to get on that!! LMK if you try it Suzanne 🙂