Baked Pumpkin Donuts with Maple Glaze

There’s something truly magical about the smell of pumpkin spice wafting through the kitchen as autumn arrives. For me, it means it’s time to pull out my donut pan! These Baked Pumpkin Donuts with Maple Glaze are a yearly tradition, and they always bring a smile to everyone’s face. They’re so much easier than fried donuts, and honestly, even more delicious in their own way. My family begs for them every fall, and I just love making them.

Why You’ll Love This Baked Pumpkin Donuts with Maple Glaze

• They’re incredibly moist and tender, with that perfect cake-like crumb.
• No deep-frying! These are baked, making cleanup a breeze and the donuts a little lighter.
• The warm spices and sweet maple glaze are an irresistible combination.
• They’re surprisingly easy to make, even if you’re new to baking donuts!

Ingredients You’ll Need

• All-purpose flour: This is our base! Resist the urge to substitute with other flours for this recipe.
• Pumpkin pie spice: This pre-mixed spice blend is key for that classic autumn flavor. Don’t skip it!
• Canned pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
• Light brown sugar, packed: Packing the sugar into the measuring cup makes sure you have the right amount for moisture and sweetness.
• Unsalted butter: Using unsalted butter lets us control the salt level in the recipe.
• Maple syrup: For the glaze, use real maple syrup for the best flavor. Pancake syrup won’t give you the same richness.
• Confectioners’ sugar: This fine sugar helps thicken the maple glaze to the perfect consistency.

How to Make Baked Pumpkin Donuts with Maple Glaze Step by Step

First things first, preheat your oven to 400 degrees F. This ensures your oven is nice and hot when the donuts go in, helping them bake evenly. While that’s heating up, grab your donut pan and give it a good spray with nonstick spray. This will make sure your beautiful donuts pop right out without sticking.

Now for the batter! In a large bowl, whisk together all your dry ingredients: the flour, baking powder, pumpkin pie spice, salt, and baking soda. In a separate bowl, or your stand mixer, you’ll beat together the melted butter and brown sugar until they’re nice and creamy, about 1-2 minutes. Then, beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract until everything is just combined. This is where the magic pumpkin flavor really comes in!

Finally, gradually add your dry flour mixture to the wet pumpkin mixture at a low speed. Mix just until everything is incorporated; we don’t want to overmix! Overmixing can lead to tough donuts. Spoon the batter evenly into your prepared donut pan – I find a piping bag or a ziploc bag with the corner snipped makes this super easy and mess-free! Bake for 10-12 minutes, or until the donuts are slightly browned and spring back when you gently touch them. While they’re cooling for a few minutes, you can get started on that amazing maple glaze.

My Top Tips for Success

• I always use a piping bag (or a Ziploc bag with a corner snipped off) to fill the donut pan. It makes for much neater donuts and less mess!
• In my experience, don’t overmix the batter once you add the flour. Just mix until combined for a tender donut.
• Trust me on this one: use real maple syrup for the glaze. The flavor difference is huge!
• Don’t skip reducing the maple syrup for the glaze. It concentrates the flavor and helps it thicken beautifully.
• Let the donuts cool for at least 10 minutes before glazing. If they’re too hot, the glaze will just melt right off.

Common Mistakes to Avoid

• Overmixing the batter: This develops the gluten too much, leading to tough, chewy donuts instead of light and fluffy ones. Mix only until the ingredients are just combined.
• Not reducing the maple syrup for the glaze: If you don’t reduce it, the glaze will be too thin and won’t set properly on the donuts. Heat it until it’s visibly thicker, about half its original volume.
• Glazing hot donuts: The heat will cause the glaze to melt into the donut rather than forming a nice coating. Always let your donuts cool for at least 10 minutes.
• Using pumpkin pie filling instead of pumpkin puree: These are very different! Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor balance of the recipe. Always use 100% pure pumpkin.

How to Store Baked Pumpkin Donuts with Maple Glaze

• Room Temperature: Store in an airtight container for up to 2-3 days.
• Refrigerated: Store in an airtight container for up to 4-5 days.
• Freezing: Un-glazed donuts can be frozen in an airtight container for up to 2 months. Thaw at room temperature and then glaze.

Frequently Asked Questions

H3 Do I need a special donut pan?

Yes, you’ll need a standard 6-cavity or 12-cavity donut pan for this recipe. They’re inexpensive and widely available online or at kitchen stores.

H3 Can I make these gluten-free?

I haven’t tested this recipe with gluten-free flour, so I can’t guarantee the results. Gluten-free flours can absorb liquids differently, so the texture might change.

H3 What if I don’t have pumpkin pie spice?

You can make your own! Combine 1.5 teaspoons of cinnamon, 0.5 teaspoon of ground ginger, 0.25 teaspoon of nutmeg, and a pinch of cloves.

H3 Can I use fresh pumpkin puree?

While you can, canned pumpkin puree is generally more consistent in moisture content, which is important for baking. If using fresh, make sure it’s very thick and not watery.

H3 Why did my glaze turn out too thin or too thick?

If your glaze is too thin, you might not have reduced the maple syrup enough, or you can whisk in a little more confectioners’ sugar. If it’s too thick, add a tiny splash of milk or water until it reaches your desired consistency.

I hope these Baked Pumpkin Donuts with Maple Glaze bring a little bit of autumn happiness to your kitchen! They’re truly a favorite around here, and I just know you’ll love them too. If you make them, please let me know how they turned out in the comments below!

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