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Best Baked Pumpkin Donuts with Easy Maple Glaze

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These baked pumpkin donuts with maple glaze are tender, spiced just right, and topped with a glaze that tastes like pure autumn. They’re the perfect fall treat, made without deep frying and ready in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin purée
  • ¼ cup (60ml) buttermilk
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons (45ml) pure maple syrup
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan generously with butter or non-stick spray.
  2. Brown the butter: Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Swirl occasionally until it foams, turns golden brown, and smells nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  4. Combine wet ingredients: In a separate medium bowl, whisk together pumpkin purée, buttermilk, eggs, browned butter (not too hot), and vanilla extract until smooth.
  5. Mix batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few lumps are fine). Batter will be thick but scoopable.
  6. Fill donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe into prepared cavities, filling each about ¾ full.
  7. Bake: Place pan in preheated oven and bake for 10-12 minutes, until donuts spring back when touched and a toothpick comes out clean. Start checking at 9 minutes.
  8. Cool: Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make glaze: In a shallow bowl, whisk together powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add milk one tablespoon at a time until glaze is thick but pourable.
  10. Glaze donuts: Once donuts are completely cool, dip tops into glaze. Let excess drip off, then place back on wire rack. Glaze will set in 15-20 minutes.

Notes

Browning the butter is key for flavor; don’t walk away from the stove. Don’t overmix the batter to avoid dense donuts. Let donuts cool completely before glazing to prevent glaze from sliding off. For dairy-free, use almond milk with lemon juice and coconut oil. For gluten-free, use a 1:1 gluten-free baking blend. Donuts freeze well without glaze for up to 3 months.

Nutrition

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

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