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You are here: Home / Recipes / Breakfast / Pumpkin Donuts with Maple Glaze

Pumpkin Donuts with Maple Glaze

Published September 14, 2023 by Lauren Vavala

Thanks for sharing!

Pumpkin donuts with maple glaze with text overlay.
Pumpkin donuts with maple glaze with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.
Pumpkin donuts with maple glaze with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.
Pumpkin donuts with maple glaze and a bite taken out with text overlay.

Pumpkin Donuts with Maple Glaze combines everyones favorite warm, pumpkin spice with creamy, sweet maple for an explosion of fall flavor in every bite. These donuts are the absolute best way to start your day this season!

A pumpkin donut with maple glaze tilted up with a bite taken out to show the inside with other donuts around it.

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It’s no secret that we love all things pumpkin around here. No matter how “old” it gets, we’re still going to bring you new pumpkin spice recipes every fall.

This year we’ve added these Pumpkin Donuts with Maple Glaze to our repertoire because what better way to start a chilly, fall morning than with a hot pumpkin spice latte and a freshly baked donut?

We’ve added a simple cinnamon and maple glaze for these donuts. It tastes great and looks very pretty too. The finished donuts are a gleaming pale golden color and have a beautiful shine.

And surprise! This isn’t our only pumpkin donut recipe. Be sure to also check out these Pumpkin Filled Donuts this season too!

Why This Recipe Works

These Baked Pumpkin Donuts can be ready in under 30 minutes! Not only are they incredibly quick and easy to make, but when we compare them to yeasted donuts they taste absolutely incredible. They really are so moist and flavorful and we defy you stop at just one!

They are unbelievably moist and bursting with pumpkin spice flavoring that we all crave at this time of year. Dip them in cinnamon maple glaze for the ultimate fall treat.

They are the perfect fall breakfast with a cup of coffee or late night snack paired with a glass of cold milk.

You can make these donuts ahead of time to enjoy for several days, or even freeze them to be able to enjoy them all season long.

Step-By-Step Instructions

Ingredients

Ingredients needed to make pumpkin donuts and maple glaze on a light pink background with text overlay.

Pumpkin Donuts

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree: be sure you are not using pumpkin pie filling.

Maple Glaze

  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 4 teaspoons whole milk

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat the oven to 350°F

Generously spray a donut pan(s) with baking spray or brush with oil. This step is important or the donuts will stick to the pan when trying to release them.

Chef’s Tip: we recommend making these donuts in silicone donut pans which bake up really well and give a great donut shape. They are really easy to use and make popping the donuts out stress-free.

Place the donut pans onto a baking sheet and set aside.

Chef’s Tip: we recommend putting the filled donut pans on a baking sheet which gives them some extra stability on the oven shelf.

Create!

Pumpkin Donuts

Dry ingredients for donuts in a glass bowl with other ingredients around it.

Add the flour, baking powder, baking soda, salt, and pumpkin pie spice into a mixing bowl and whisk to combine. Set aside.

Wet ingredients for donuts in a glass bowl with a small bowl of pumpkin puree in the background.

In a large mixing bowl add the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla and whisk until combined.

Pumpkin batter for donuts in a glass bowl with a spatula.

Fold in the pumpkin puree with a silicone spatula.

Pumpkin donut batter in a glass bowl with a spatula.

Add the flour mixture and gently fold into the wet mixture with the spatula.

Donut batter being piped into silicone donut pans.

Transfer the mixture to a large piping bag and snip the end off. Pipe the mixture into each donut cup filling about two-thirds full.

If you only have one donut pan that’s fine. You can leave the batter in the piping bag and bake the donuts in batches.

Baked donuts on a cooling rack.

Place the donut pan(s) into the center of the oven and bake for 12 minutes or until a toothpick inserted into the middle of the donuts comes out clean.

Properly baked pumpkin donuts will have slightly risen over the edge of the donut wells and should spring back when touched with your finger.

Leave to cool in the pan for a few minutes. When they are cool enough to handle pop out the donuts and put them onto a wire rack to continue cooling.

Maple Glaze

Cinnamon maple glaze in a glass bowl with a whisk.

Add the powdered sugar, cinnamon, and maple syrup into a large bowl and whisk together. Add the milk a teaspoon at a time until the glaze reaches the correct consistency. You can add more milk if you would prefer a thinner glaze.

Present!

A donut being held up that has just been dipped into a bowl of cinnamon maple glaze under it, with a cooling rack of more donuts in the background.

When the donuts have cooled, dip each of them into the glaze shaking off any excess and leave to set on the wire rack until ready to serve.

Chef’s Tip: only glaze the donuts you plan to eat the same day. 

Overhead of a tray of maple glazed pumpkin donuts.

Serve and enjoy!

Tips and Techniques

  • Be sure you are using pumpkin puree and not pumpkin pie filling.
  • It is recommended to make these donuts in silicone donut pans which bake up really well and give a great donut shape. They are really easy to use and make popping the donuts out super simple.
  • Glazed pumpkin donuts are best eaten fresh on the day they are made after which time the sugar in the glaze will add extra moistness to the donuts and they may become soggy. Unglazed donuts can be kept in an airtight container in the refrigerator where they will keep for 2 to 3 days.

FAQ’s

Can You Freeze Baked Donuts?

Yes! Baked donuts can be frozen. Place the donuts you plan to freeze in a single layer on a sheet pan and tranfer to the freezer. Once frozen move the frozen donuts to a freezer bag or airtight container. Store in the freezer for up to 2 months.

How Do You Thaw Frozen Donuts?

You can thaw frozen donuts by placing then in the refrigerator for at least a couple of hours. You can also thaw them at room temperature if you plan to eat them right away, or in the microwave on short 15-second bursts until no longer frozen through.

Are Baked Donuts Healthier Than Fried?

Absolutely baked donuts are healthier than fried. Baked donuts use less oil, therefore reducing the fat and calories in each donut.

More Pumpkin Spice Breakfast Recipes

Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.
Get The Recipe
A stack of pumpkin spice pancakes on a small white plate with a portion cut out, a fork next to the plate and pecans and 2 white bowls in the background on a white board with a blue and white towel partially showing
Pumpkin Chocolate Chip Scones
Pumpkin Chocolate Chip Scones are loaded with an amazing combination of real pumpkin puree, warm spices, and sweet chocolate chips. These scones are the perfect fall breakfast or afternoon dessert, especially alongside a hot cup of coffee or tea.
Get The Recipe
Scattered pumpkin scones on a white background with a spoon of vanilla glaze with some drizzled on the background behind them
Pumpkin Spice Coffee Cake
Pumpkin Spice Coffee cake is a simple coffee cake recipe made with pumpkin puree and pumpkin pie spice. It’s the perfect fall version of this classic recipe that can be enjoyed for breakfast or as a sweet treat. It pairs perfectly with coffee or tea.
Get The Recipe
3 square slices of pumpkin spice coffee cake with a white mug and white plates behind it

 

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A stack of three pumpkin donuts with maple glaze and a bite take out of the top one.
Print

Pumpkin Donuts with Maple Glaze

Pumpkin Donuts with Maple Glaze combines everyones favorite warm, pumpkin spice with creamy, sweet maple for an explosion of fall flavor in every bite. These donuts are the absolute best way to start your day this season!
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 16 donuts
Calories 231kcal
Author Lauren Harris

Ingredients

Pumpkin Donuts

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

Maple Glaze

  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 4 teaspoons whole milk

Instructions

Pumpkin Donuts

  • Preheat the oven to 350°F
  • Generously spray a donut pan(s) with baking spray or brush with oil. Place the donut pans onto a baking sheet and set aside.
  • Add the flour, baking powder, baking soda, salt, and pumpkin pie spice into a mixing bowl and whisk to combine. Set aside.
    2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice
  • In a large mixing bowl add the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla and whisk until combined.
    1/2 cup vegetable oil, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/3 cup sour cream, 1 teaspoon vanilla extract
  • Fold in the pumpkin puree with a silicone spatula.
    1 cup pumpkin puree
  • Add the flour mixture and gently fold into the wet mixture with the spatula.
  • Transfer the mixture to a large piping bag and snip the end off. Pipe the mixture into each donut cup filling about two-thirds full.
  • Place the donut pan(s) into the center of the oven and bake for 12 minutes or until a toothpick inserted into the middle of the donuts comes out clean.
  • Leave to cool in the pan for a few minutes. When they are cool enough to handle pop out the donuts and put them onto a wire rack to continue cooling.

Maple Glaze

  • Add the powdered sugar, cinnamon, and maple syrup into a large bowl and whisk together.
    1 cup powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons maple syrup
  • Add the milk a teaspoon at a time until the glaze reaches the correct consistency. You can add more milk if you would prefer a thinner glaze.
    4 teaspoons whole milk
  • When the donuts have cooled, dip each of them into the glaze shaking off any excess and leave to set on the wire rack until ready to serve.

Notes

Tips and Techniques

  • Be sure you are using pumpkin puree and not pumpkin pie filling.
  • It is recommended to make these donuts in silicone donut pans which bake up really well and give a great donut shape. They are really easy to use and make popping the donuts out super simple.
  • Glazed pumpkin donuts are best eaten fresh on the day they are made after which time the sugar in the glaze will add extra moistness to the donuts and they may become soggy. Unglazed donuts can be kept in an airtight container in the refrigerator where they will keep for 2 to 3 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1donut | Calories: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 157mg | Potassium: 112mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2450IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Filed Under: Breakfast, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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