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Easy Pumpkin Donuts with Maple Glaze
Emily

Soft and Spiced Pumpkin Donuts with Sweet Maple Glaze

These baked pumpkin donuts are tender, warmly spiced, and coated with a luscious maple glaze. Perfect for cozy mornings or festive fall gatherings — no frying required!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 1/4 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (as needed)
  • 1/2 teaspoon vanilla extract (for glaze)

Equipment

  • donut pan
  • Mixing bowls
  • Whisk
  • spoon or piping bag
  • Wire cooling rack
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a donut pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, vanilla extract, and milk until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
  5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
  6. Bake for 12–14 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  7. In a small bowl, whisk together powdered sugar, maple syrup, milk (starting with 1 tbsp and adding more if needed), and vanilla extract until smooth and pourable.
  8. Dip the tops of the cooled donuts into the glaze, letting any excess drip off. Place the donuts on a wire rack to let the glaze set.

Notes

For extra flavor, try using dark brown sugar or a touch of maple extract in the batter. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.