Baked Pumpkin Donuts With Maple Glaze

There’s something about a slice of warm pumpkin-spiced air that wraps around me like my favorite sweater — soft, familiar, and a little bit squashy in the best way. I love baking these pumpkin donuts on gray afternoons when the kitchen light goes buttery-gold and the house smells like cinnamon and toasted pecans. They remind me of slow Sunday mornings, the sound of a kettle hissing and the way the edges turn just a shade darker than the centers, promising soft, pillowy bites. These baked donuts give you that cakey, tender crumb without the fuss of frying, and the sticky maple glaze? Pure comfort in a saucy drizzle.

Quick Facts

• Yield: Serves 6 (makes 12 donuts)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Why This Recipe is Awesome

This recipe gives you soft, cake-like donuts that soak up a shiny maple glaze like little flavor sponges. They taste like pumpkin pie on a handheld scale — warm spices, moist crumb, and a sweet-salty finish if you sprinkle on flaky salt. They stay quick and forgiving: no frying, no weird equipment, and they hold together beautifully whether you bring them to a brunch or eat three while they’re still warm. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (or a pinch)
• 1/2 tsp fine salt
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk (whole or 2%)
• 1/4 cup melted unsalted butter (or neutral oil)
• 1 tsp vanilla extract

For the Sauce / Garnish (if applicable):

• 1 1/2 cups powdered sugar, sifted
• 3 tbsp pure maple syrup
• 2–3 tbsp milk (adjust for thickness)
• Pinch of fine salt
• Optional: chopped toasted pecans, flaky sea salt, or a dash of cinnamon

How I Make It

Step 1:

I preheat the oven to 350°F and grease a 12-cavity donut pan (or spray it well). In a large bowl I whisk together the dry ingredients: flour, baking powder, baking soda, salt, and the warm spices — cinnamon, ginger, nutmeg, and cloves. The spice mix smells like autumn immediately; it’s like a tiny cozy blanket for the batter.

Step 2:

In another bowl I whisk the egg, brown sugar, granulated sugar, pumpkin puree, milk, melted butter, and vanilla until glossy and smooth. Pour the wet into the dry and stir gently with a spatula until the batter just comes together — a few small streaks of flour are okay. Overmixing makes donuts tough; keep things light and friendly.

Step 3:

I spoon the batter into a zip-top bag, snip a corner, and pipe into the donut cavities until they’re about 3/4 full. You can also use two spoons if you like the rustic approach. The batter has a thick, velvet texture and gives off that sweet pumpkin aroma as it hits the warm pan.

Step 4:

I bake the donuts for 10–12 minutes, until the tops spring back when I press them lightly and a toothpick comes out mostly clean with a few crumbs. Watch the edges for a soft golden color; don’t let them overbake — you want tender, not dry. Let the donuts cool in the pan for 3–4 minutes, then flip them onto a rack to cool another 5 minutes before glazing.

Step 5:

I whisk the powdered sugar, maple syrup, and 2 tablespoons milk until silky. Thin with the last tablespoon if needed. Dip each warm donut top-first into the glaze, let excess drip back into the bowl, then set on a rack. Sprinkle with chopped pecans or flaky sea salt while the glaze still glistens.

Pro Tips

• Don’t skip preheating the oven to 350°F — baked donuts rely on steady heat to rise properly.
• If your batter seems too thick, add a splash of milk (1 tbsp at a time) until it flows just enough to pipe.
• Use canned pumpkin puree, not pie filling — pie filling adds extra sugar and spices and throws the balance off.
• If you don’t have a donut pan, bake in a muffin tin for 12–15 minutes and use a small cookie cutter to make holes after baking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap the butter for melted coconut oil for a dairy-free option — it adds a mild tropical note but keeps the crumb moist.
• Use 1/2 cup Greek yogurt plus 2 tbsp milk instead of milk and 2 tbsp butter for a tangier, lighter donut.
• For gluten-free, replace the flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it; texture will be slightly more crumbly.
• Maple syrup in the glaze works great, but use honey or light corn syrup if you’re out — flavor changes slightly.

Variations & Tips

• Streusel-topped: Sprinkle a cinnamon-brown sugar streusel before baking for crunch on top.
• Spiced chocolate: Fold 2 tbsp unsweetened cocoa into the dry mix for a chocolatey pumpkin mash-up.
• Nutty: Fold 1/3 cup chopped toasted pecans into the batter for texture.
• Gluten-free & dairy-free: Use a GF flour blend and coconut oil; bake the same time but check earlier for doneness.
• Adult twist: Add 1 tbsp bourbon to the glaze for a cozy, grown-up finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the donuts, leave them unglazed, and store in an airtight container at room temperature for up to 2 days. Glaze them just before serving. To refresh older donuts, warm them 10–12 seconds in the microwave.

Can I double the recipe?

Sure thing. Use two donut pans or bake in batches. Oven timing stays the same; just watch the first batch in case your oven’s heat shifts with the full load.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different mouthfeel.

How do I know it’s done?

You’ll know a donut is done when the top springs back lightly when you press it and a toothpick into the center comes out with a few moist crumbs but not wet batter. The edges should look set and take on a soft golden color.

What if I don’t have ingredient X?

Out of brown sugar? Use white sugar plus a tablespoon of molasses. No powdered sugar for the glaze? Pulse granulated sugar in a blender to make a quick substitute, though texture won’t be as silky.

How I Like to Serve It

I serve these warm with steaming coffee or a spiced latte — the maple glaze plays so nicely with espresso. They work brilliantly for brunch or a cozy dessert, and they make a sweet surprise at a potluck because they travel well (glaze separately if driving). In autumn they feel festive, and in winter they feel like a little indoor holiday.

Notes

• Store leftover donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed donuts up to 1 month. Thaw and glaze before serving.
• Reheat gently in the microwave for 10–12 seconds or in a 300°F oven for 4–5 minutes to revive that just-baked softness.

Final Thoughts

Closing: These baked pumpkin donuts will warm your kitchen and your soul — go make a batch, grab a mug, and treat yourself to a cozy bite.