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Easy Baked Pumpkin Donuts with Maple Glaze in 25 Minutes

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These quick baked pumpkin donuts with maple glaze are soft, spiced, and ready in under 25 minutes. Made with simple pantry ingredients, they’re the perfect fall treat for busy weeknights.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with non-stick spray or melted butter.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a separate larger bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 30 seconds. Add oil, pumpkin puree, and vanilla extract; whisk until completely combined and glossy.
  4. Pour dry ingredients into wet ingredients. Stir gently with a spatula or wooden spoon until just combined (a few small lumps are fine). Do not overmix.
  5. Transfer batter to a piping bag or zip-top bag with a ½-inch corner snipped. Pipe batter evenly into donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, or until donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. Start checking at 9 minutes.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While donuts cool, make the glaze: In a small bowl, whisk together sifted powdered sugar and maple syrup. Add milk 1 tablespoon at a time until you reach a pourable consistency (thick enough to coat the back of a spoon but thin enough to drip).
  9. Once donuts are completely cool, dip the top of each donut into the glaze. Let excess drip off, then place back on the wire rack. Glaze will set in 10-15 minutes.

Notes

Don’t overmix the batter to avoid dense donuts. Use room temperature eggs for best texture. Glaze only when donuts are completely cool to prevent melting. Unglazed donuts can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin donuts, baked donuts, maple glaze, fall recipe, quick dessert, easy donuts

Find it online: https://ariaappetite.com/easy-baked-pumpkin-donuts-with-maple-glaze-in-25-minutes/