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Easy Baked Pumpkin Donuts with Maple Glaze Recipe

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These easy baked pumpkin donuts with maple glaze are light, tender, and absolutely not greasy. Made with simple pantry ingredients, they’re the perfect fall treat that comes together in just 25 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons real maple syrup
  • 2 tablespoons milk
  • ¼ teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pans generously with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk the eggs and both sugars together until smooth and slightly thickened, about 1 minute.
  4. Add the pumpkin puree, oil, milk, and vanilla extract to the egg mixture. Whisk until smooth and uniform.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Transfer the batter to a piping bag or zip-top bag. Snip off the tip and pipe the batter into the prepared donut cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  8. Let the donuts cool in the pan for 5 minutes, then gently loosen the edges and turn them out onto a cooling rack. Let cool completely before glazing.
  9. While the donuts cool, make the glaze: In a small saucepan over low heat, warm the maple syrup and milk together. Remove from heat and whisk in the powdered sugar, maple extract (if using), and salt until smooth. Adjust consistency with more milk or powdered sugar as needed.
  10. Dip the tops of the cooled donuts into the glaze. Let any excess drip off, then place them back on the cooling rack, glazed side up. The glaze will set in about 15-20 minutes.

Notes

For best results, use 100% pumpkin puree (not pumpkin pie filling). Room temperature eggs help the batter come together smoothly. Do not overmix the batter to avoid dense donuts. Let donuts cool completely before glazing to prevent the glaze from soaking in. Donuts can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, fall recipe, easy donut recipe

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