Baked Pumpkin Donuts with Maple Glaze

These Maple Glazed Pumpkin Donuts are soft, moist, and full of fall flavor. The cake-style donut batter (with pumpkin, sugar, and warm spices) bakes up quickly, then the donuts are dipped in a maple glaze that gives them a glossy, sweet finish. They're perfect for breakfast or dessert-no frying, just cozy donut goodness.

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.

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 🙂

Pumpkin + Maple = Morning Magic

• Flour, Baking Powder & Baking Soda: Provide the structure and rise for the cake donut base.
• Pumpkin Purée & Spices: Give moistness, flavor depth, and seasonal flair. 
• Sugar & Oil & Buttermilk: Sweeten, moisten, and keep the crumb tender. 
• Maple Syrup, Maple Extract & Powdered Sugar (in the Glaze): Form the glossy, flavorful glaze that finishes the donuts beautifully

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.

Pipe Into Pans, Bake, Glaze & Enjoy

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Baked Pumpkin Donuts with Maple Glaze

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5 from 2 reviews

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These Maple Glazed Pumpkin Donuts are soft, moist, and full of fall flavor. The cake-style donut batter (with pumpkin, sugar, and warm spices) bakes up quickly, then the donuts are dipped in a maple glaze that gives them a glossy, sweet finish. They're perfect for breakfast or dessert-no frying, just cozy donut goodness.

• Total Time: 25 minutes
• Yield: 12 Donuts 1x

Ingredients

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Pumpkin Donuts

• 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

Maple Glaze

• 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

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Instructions

Pumpkin Donuts

1. Preheat oven to 350F/180C and grease a donut pan, set aside.
2. In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. 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.
4. 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.
5. 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. 

Maple Glaze

1. 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.
2. 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.
3. 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. 

Equipment

Donut Pan

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OXO Kitchen Scale

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Notes

• 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 them in the fridge to thaw overnight. Frost once fully thawed.

• Author: Elizabeth Waterson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

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