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!
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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
Pumpkin Donuts
- 2 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 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
Add the flour, baking powder, baking soda, salt, and pumpkin pie spice into a mixing bowl and whisk to combine. Set aside.
In a large mixing bowl add the oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla and whisk until combined.
Fold in the pumpkin puree with a silicone spatula.
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.
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.
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
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!
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.
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
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Pumpkin Donuts with Maple Glaze
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.
