Baked Pumpkin Donuts with Maple Glaze
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Why is it that it’s only acceptable to eat pumpkin-related goodies during the Fall? Because there’s just something so wrong about that. Completely, and utterly wrong.
So I’m breaking this nonsense Fall rule here because these donuts are an absolute must. I don’t care if it’s April, May or June. We are having these donuts whenever we want.
With that warm reduced maple glaze, how could you not? Or maybe we just save that glaze for something else during the year.
That might be more acceptable.
Baked Pumpkin Donuts with Maple Glaze
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
For the maple glaze
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners' sugar
Instructions
- Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
- To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners' sugar until smooth.
- When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
- Serve warm or at room temperature.
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Hi, I’ve been following your Instagram and website for a while and any recipe I’ve veered tried has turned out absolutely amazing. Baked these donuts today and everyone in the family loved them. Thank you for posting such wonderful, delicious and easy to follow recipes!
Awesome!
Made these. My husband said they were the best doughnuts he had ever had. Shared with friends and they agreed. Had trouble getting the maple syrup to reduce so I just made a double batch and everyone was thrilled. Served with spicy candied bacon…
If I make the doughnuts the night before I plan to serve them, how would you recommend I store them? And should I reheat them? If so, how, at what temperature, and for how long? I’m not a morning person. Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I am confused. You say to spoon into donut pan BUT your picture shows donuts on cookie sheet.
The donuts are on a baking sheet simply for photographic purposes. 🙂
When using the donut pan (which I do have) did you flip the donuts at the half time mark? I have made some in this same pan and it require you to flip the donut half way through.
Cathy, there is no need to flip the donuts for this recipe. 🙂
For those of you who do not have donut pan, here is what I used to still make these in donut shape:
https://www.google.com/amp/tiphero.com/diy-doughnut-pan-and-recipe/amp/
Has anyone tried to freeze these? I don’t have time to make them during the week but wasn’t them for a mid-week function.
Did you try freezing them and how did it work?
I’ve made these twice in the last 2 weeks! I’m not a donut person because I don’t like fried donuts, this baked donut recipe is awesome.
I tried making a different pumpkin donut this season which also called for a cup of pumpkin puree, and they came out very dense and moist, almost like a pie consistency. I plan on trying this recipe this weekend, any pointers on avoiding them becoming too dense?
You shouldn’t have to worry about any denseness with these! 🙂
So excited to makes these for my office halloween party! I’ve yet to make one of your recipes that wasn’t damn delicious. How would you adjust the time for a mini muffin pan?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made these yesterday and I love the donuts but I think I reduced the maple too much because it became like a super sticky caramel once everything was combined. So I switched and made another maple icing like yours for your lightened version for the 2nd half of the doughnuts and it was delicious.
I made a batch of these and sent them to work with my husband. Everyone loved them! So very delicious
Made these this morning with gluten-free flour and they were unbelievably good. Thanks for sharing!!
Made these this morning and they really live up to your blog name! I don’t have donut pans but I used my Babycakes mini-donut maker- like a charm. You can only make 6 mini donuts at a time so patience was required, but for this recipe, it was worth it! Of course, now I am convinced I need donut pans to make even more donuts….
Yayyyyyyyyyy!!!!! Donut pans are life.
Always looking for good pumpkin recipes. This looks great! Plus bought my 13 you Rands on a out maker for Christmas (budding chef) so this will come in handy! Thanks! I absolutely love this site.
I made these just now, they are so good!! I did make a cream cheese cinnamon frosting, instead of the maple glaze. Mine made 12 donuts and 7 little mini loaves! Thank you!!
Do you think a mini doughnut pan would work?
Yes, absolutely, but cooking time would have to be reduced accordingly.
I don’t have a donut pan, but I am going to try that trick of using foil in a muffin pan. I can’t wait to try the recipe!
Just made these. Super yummy! My glaze never set on the donuts…just kinda soaked in. Not sure where I went wrong?
It sounds like the glaze was perhaps too thin? I recommend adding additional confectioners’ sugar as needed until the desired consistency is reached.
What other pan can I use if I don’t have a donut pan?
What other pan can I use if I don’t have a donut pan?
Sorry, just saw the other answers
These look and sound delicious! I don’t have a donut pan but I do have a cast iron teddypan (muffin mold pan in the shape of teddy bears). Going to try with this.
Cute! Let me know how it turns out!