Baked Pumpkin Donuts with Maple Glaze Recipe (2026)

There’s nothing quite like the smell of pumpkin spice wafting through your kitchen on a crisp fall morning. These baked pumpkin donuts with maple glaze have become my absolute go-to recipe when I want to capture all the cozy vibes of autumn in one perfect bite. I discovered this recipe during a particularly chilly October morning when I was craving something warm, spiced, and comforting – and let me tell you, these donuts delivered beyond my wildest expectations.

What makes these donuts truly special is their incredibly soft, cake-like texture that comes from using real pumpkin puree. The maple glaze isn’t just an afterthought either – it’s thick, glossy, and sets beautifully without being overly sweet. I’ve made countless batches of these for family gatherings, and they disappear faster than I can make them!

Ingredients

For the Donuts:

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup whole milk
• 1/4 cup melted unsalted butter
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 1/2 cups powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 2-3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Baked Pumpkin Donuts with Maple Glaze Recipe Instructions

1. Preheat and prep: Preheat your oven to 350°F (175°C). Generously spray two 6-cup donut pans with non-stick cooking spray, making sure to coat every crevice.
2. Mix dry ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, melted butter, eggs, and vanilla extract until smooth and well combined.
4. Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix – a few lumps are perfectly fine.
5. Fill the pans: Transfer the batter to a large piping bag or zip-top bag with the corner snipped off. Pipe the batterinto the donut cavities, filling each about 3/4 full.
6. Bake: Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
7. Cool: Let donuts cool in the pan for 5 minutes, then carefully turn out onto a wire cooling rack. Cool completely before glazing.
8. Make the glaze: While donuts cool, whisk together powdered sugar and maple syrup until smooth. Add milk one tablespoon at a time until you reach a thick but pourable consistency. Whisk in vanilla and salt.
9. Glaze and serve: Dip the top of each cooled donut into the glaze, allowing excess to drip off. Place on the wire rack and let the glaze set for 10 minutes before serving.

Tips & Tricks

• Use room temperature ingredients for the best texture. I always take my eggs out about an hour before baking and warm my milk slightly in the microwave for 20 seconds.
• Don’t overmix the batter – this is crucial! Overmixing develops the gluten too much, resulting in tough, dense donuts instead of light, fluffy ones.
• Pipe the batter using a pastry bag or zip-top bag for the neatest results. This prevents spillover and ensures even-sized donuts.
• Test for doneness by gently pressing the top of a donut. If it springs back, they’re ready. You can also use the toothpick test.
• Make the glaze thick by adding liquid slowly. Start with less milk than you think you need – you can always add more, but you can’t take it away!

Storage & Reheating

• Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep unglazed donuts in the refrigerator for up to 1 week.
• Freeze unglazed donuts wrapped individually in plastic wrap for up to 3 months. Thaw at room temperature and glaze before serving.
• Reheat day-old donuts in the microwave for 10-15 seconds to restore their softness.

Nutrition Facts

Per donut (makes 12):

• Calories: 285
• Carbohydrates: 52g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 38g
• Sodium: 285mg

Variations

• Chocolate Glazed: Replace maple syrup in the glaze with 2 tablespoons cocoa powder and add an extra tablespoon of milk.
• Cinnamon Sugar: Skip the glaze and roll warm donuts in melted butter, then cinnamon sugar.
• Cream Cheese Glaze: Replace maple glaze with cream cheese frosting made from 4 oz softened cream cheese, 1 cup powdered sugar, and 2 tablespoons milk.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
• Mini Donuts: Use mini donut pans and reduce baking time to 6-8 minutes.

Best Side Dishes to Serve With Baked Pumpkin Donuts

These donuts pair beautifully with hot beverages and light breakfast sides. Serve them alongside freshly brewed coffee or a pumpkin spice latte for the ultimate fall experience.

For a more substantial breakfast spread, consider adding crispy turkey bacon, fresh fruit salad with apples and pears, or Greek yogurt topped with granola and a drizzle of honey. The slight saltiness of the bacon creates a perfect sweet-savory balance.

Hot apple cider or chai tea also complement the warm spices in these donuts perfectly, while vanilla ice cream turns them into an indulgent dessert.

Common Mistakes When Making Baked Pumpkin Donuts

• Using pumpkin pie filling instead of pure pumpkin puree is the most common error I see. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance.
• Overfilling the donut pans causes the batter to overflow and lose the classic donut shape. Stick to filling each cavity 3/4 full – trust me on this one!
• Overmixing the batter leads to tough, dense donuts. Mix just until the ingredients are combined, even if you see a few small lumps.
• Not properly greasing the pans results in donuts that stick and break when you try to remove them. Use cooking spray and get into every nook and cranny.
• Glazing hot donuts causes the glaze to become thin and runny instead of setting properly. Always let donuts cool completely first.

Can You Make Baked Pumpkin Donuts Ahead of Time?

Absolutely! The batter can be prepared up to 24 hours in advance and stored covered in the refrigerator. Let it come to room temperature for 15 minutes before piping into the pans.

Baked unglazed donuts keep well wrapped in plastic wrap for up to 3 days at room temperature. Make the glaze fresh when you’re ready to serve.

For make-ahead glazed donuts, prepare them completely up to 2 days before serving. Store in an airtight container at room temperature – just know that the glaze may lose some of its shine over time.

Tools You’ll Need

• Two 6-cup donut pans are essential for this recipe. I recommend silicone or non-stick metal pans for easy release.
• Large mixing bowls – you’ll need at least two, one for wet ingredients and one for dry.
• Wire cooling rack allows air to circulate around the donuts, preventing soggy bottoms.
• Piping bag or zip-top bag makes filling the donut cavities neat and easy.
• Fine-mesh sieve for sifting powdered sugar ensures a smooth, lump-free glaze.

What Makes This Baked Pumpkin Donut Recipe Special?

These donuts strike the perfect balance between cake-like tenderness and donut shop texture. The real pumpkin pureeadds natural sweetness and incredible moisture, while the combination of brown sugar and spices creates that cozy fall flavor we all crave.

Unlike many baked donut recipes that can be dry or dense, mine uses the ideal ratio of wet to dry ingredients and buttermilk powder (if you choose to add it) for extra tenderness. The maple glaze sets beautifully without being overly sweet, creating that satisfying contrast between the soft donut and slightly crisp glaze.

Is This Baked Pumpkin Donut Recipe Healthy?

While these are definitely a treat, they’re healthier than traditional fried donuts. Baking instead of frying eliminates the excess oil, and pumpkin puree adds fiber, vitamin A, and potassium.

Each donut contains about 285 calories, which is reasonable for a breakfast pastry. The real pumpkin provides natural sweetness, allowing us to use less added sugar than many donut recipes.

For a lighter version, you can reduce the brown sugar by 2 tablespoons and substitute applesauce for half the butter.

Can You Freeze Baked Pumpkin Donuts?

Yes! Unglazed donuts freeze beautifully for up to 3 months. Wrap each donut individually in plastic wrap, then place in a freezer bag.

To thaw: Remove from freezer and let sit at room temperature for 1 hour, or microwave for 15-20 seconds. Glaze after thawing for the best results.

Glazed donuts can be frozen, but the glaze may crack when thawed. I recommend freezing them unglazed and adding fresh glaze after thawing.

How to Make It in a Slow Cooker/Air Fryer/Instant Pot

• Air Fryer Method: Place silicone donut molds in your air fryer basket. Fill with batter and air fry at 350°F for 8-10 minutes, checking at 6 minutes. The smaller space cooks them faster than the oven.
• Instant Pot Method: Use silicone donut molds on the trivet with 1 cup water in the bottom. Pressure cook on HIGH for 8 minutes with natural release. This creates incredibly moist donuts!
• Slow Cooker: This method doesn’t work well for donuts due to the lack of direct heat needed for proper rising and browning.

FAQ’s

Can I use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree works beautifully. Just make sure to drain excess moisture by placing it in a fine-mesh strainer for 30 minutes before using.

Why are my donuts dense and heavy?

This usually happens from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off, don’t scoop directly from the bag.

Can I make these without a donut pan?

Absolutely! Use a muffin tin instead – you’ll get pumpkin muffins with the same delicious flavor. Bake for 18-20 minutes.

How do I know when the donuts are done?

The donuts should spring back when lightly touched and a toothpick inserted should come out clean. They’ll also pull slightly away from the edges of the pan.

Can I double this recipe?

Yes, this recipe doubles perfectly. You’ll need four donut pans or plan to bake in batches.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just cooked, mashed pumpkin with no added ingredients. Pumpkin pie filling contains added sugars, spices, and sometimes eggs – using this will make your donuts too sweet and throw off the texture.

How long does the maple glaze take to set?

The glaze sets in about 10-15 minutes at room temperature. It should be firm to the touch but not completely hard.

Can I make these dairy-free?

Yes! Replace the milk with non-dairy milk and use melted coconut oil instead of butter. The texture will be slightly different but still delicious.

These baked pumpkin donuts with maple glaze are the perfect way to celebrate fall’s arrival. Save this recipe and make it a seasonal tradition – your family will thank you! Don’t forget to bookmark this page and share it with your fellow baking enthusiasts.