Name: Baked Pumpkin Donuts with Maple Glaze
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: For the Donuts:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 3/4 cup pumpkin puree; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1/4 cup milk; For the Maple Glaze:; 1 1/4 cups powdered sugar; 2 tbsp pure maple syrup; 1–2 tbsp milk (as needed); 1/2 tsp vanilla extract

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These baked pumpkin donuts with maple glaze bring all the cozy fall flavors into one delightful bite. They’re soft, moist, and full of warm spices like cinnamon, nutmeg, ginger, and cloves. Topped with a silky maple glaze, they feel indulgent but are easy enough to make on a crisp autumn morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

3/4 cup pumpkin puree

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1/4 cup vegetable oil

1 tsp vanilla extract

1/4 cup milk

For the Maple Glaze:

1 1/4 cups powdered sugar

2 tbsp pure maple syrup

1–2 tbsp milk (as needed)

1/2 tsp vanilla extract

Directions

I preheat the oven to 350°F (175°C) and lightly grease a donut pan.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, I mix the pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth.

I gently fold the wet ingredients into the dry ingredients, mixing just until combined—being careful not to overmix.

I spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

I bake the donuts for 12–14 minutes, until a toothpick comes out clean. After baking, I let them cool in the pan for a few minutes before transferring to a wire rack.

For the glaze, I whisk together powdered sugar, maple syrup, 1 tablespoon of milk (adding more if needed), and vanilla until smooth.

I dip the tops of the cooled donuts into the glaze and let the excess drip off before placing them back on the rack to set.

Servings and timing

This recipe makes 12 donuts.

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Calories: Approximately 230 per donut

Variations

Sometimes I like to switch things up by adding a pinch of cardamom for an extra layer of spice. If I’m in the mood for a crunch, I top the glaze with chopped toasted pecans or walnuts. For a dairy-free version, I use almond milk in both the batter and glaze. And when I want a richer flavor, I swap half the oil with melted butter.

Storage/Reheating

I store these donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop them in the microwave for about 10 seconds to bring back their soft texture. If frozen (without glaze), they keep well for up to 2 months—just thaw and glaze when ready to serve.

FAQs

How do I keep the donuts from sticking to the pan?

I make sure to grease the donut pan well with nonstick spray or oil. Letting the donuts cool slightly before removing them also helps.

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling has added sugar and spices that could throw off the flavor and texture of the donuts.

Can I make these donuts without a donut pan?

Yes, I can use a muffin tin instead, though the texture and shape will differ. I fill each cup about halfway and reduce baking time slightly.

What kind of maple syrup works best?

I always go with pure maple syrup—Grade A dark for a deeper flavor. I avoid pancake syrup since it’s mostly corn syrup and doesn’t deliver the same taste.

Can I double the recipe?

Absolutely. I double all ingredients and bake in batches, especially when making these for a group or special occasion.

Conclusion

These baked pumpkin donuts with maple glaze are everything I crave when fall rolls around—warm, spiced, sweet, and comforting. They come together quickly and deliver that cozy homemade touch without much effort. Whether for breakfast, dessert, or an autumn-inspired snack, I find myself making them again and again.

Recipe:

Baked Pumpkin Donuts with Maple Glaze

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Print Recipe

These baked pumpkin donuts with maple glaze are the ultimate fall treat—moist, fluffy, and infused with cozy pumpkin spice. Topped with a luscious maple glaze, they’re a perfect autumn breakfast or dessert. Quick, easy, and baked (not fried), they bring homemade comfort to your table.

Total Time: 29 minutes
Yield: 12 donuts

Instructions

Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth.
Gently fold wet ingredients into dry, mixing until just combined. Do not overmix.
Spoon batter into prepared donut pan, filling each cavity about 3/4 full.
Bake for 12–14 minutes or until a toothpick inserted comes out clean.
Let donuts cool in pan for 5 minutes, then transfer to wire rack.
For glaze, whisk powdered sugar, maple syrup, 1 tbsp milk (add more if needed), and vanilla until smooth.
Dip cooled donuts in glaze, allow excess to drip off, then place on rack to set.