Baked Pumpkin Donuts with Maple Glaze

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There’s something magical about the smell of pumpkin and warm spices wafting through the house on crisp autumn mornings. My Baked Pumpkin Donuts with Maple Glaze capture that cozy fall feeling in every bite – tender, spiced pumpkin cake donuts dipped in a sweet maple glaze that’s just sticky enough to make your fingers happy. These aren’t fussy fried donuts; they’re simple to make right in your oven, and the scent alone will have everyone gathering in the kitchen.

I still remember standing on a chair next to my grandma’s counter, sneaking tastes of pumpkin batter while she pretended not to notice. These donuts give me that same nostalgic warmth, but even easier! No yeast, no waiting, just mix, bake, and glaze. The maple syrup adds this incredible depth that plays perfectly against the pumpkin’s earthiness. One bite instantly transports me back to those golden October afternoons, only now I’m the one leaving batter fingerprints everywhere.

Why You’ll Love These Baked Pumpkin Donuts with Maple Glaze

Trust me, these donuts are about to become your new fall obsession. Here’s why:

• So easy: No yeast, no frying—just mix, bake, and dip. Perfect for lazy Sunday mornings when you want something special without the fuss.
• Fall in every bite: Warm pumpkin spice and that maple glaze? It’s like wearing your favorite sweater but tastier.
• Everyone begs for them: Kids, neighbors, your book club—these disappear fast. (Pro tip: Hide one for yourself before serving.)

Ingredients for Baked Pumpkin Donuts with Maple Glaze

Gathering your ingredients is half the fun – I love seeing all those warm spices lined up on my counter! Here’s exactly what you’ll need to make these pumpkin donuts magical. And yes, I’m that person who measures everything before starting – no winging it when it comes to baking!

For the Donuts

• 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 1 ½ teaspoons baking powder (make sure it’s fresh – test it in water if unsure)
• 1 ½ teaspoons pumpkin pie spice (my secret? I add an extra pinch of cinnamon too)
• ¾ teaspoon kosher salt (if using table salt, use ½ teaspoon instead)
• ¼ teaspoon baking soda (just enough to help them rise beautifully)
• ½ cup unsalted butter, melted and slightly cooled (real butter only – it makes all the difference)
• 1 cup light brown sugar, packed (dark brown works too for extra molasses flavor)
• 2 large eggs, room temperature (cold eggs can make the butter seize – learned that the hard way!)
• 1 cup canned pumpkin puree (not pie filling – check the label!)
• 2 teaspoons vanilla extract (the good stuff – no imitation here)

For the Maple Glaze

• ¾ cup pure maple syrup (grade A or B – no pancake syrup allowed!)
• 1 ½ tablespoons unsalted butter (just enough to make it silky)
• 1 teaspoon vanilla extract (it enhances the maple flavor beautifully)
• ¼ teaspoon kosher salt (balances the sweetness perfectly)
• ¼ cup confectioners’ sugar (sifted to prevent lumps – trust me on this)

See? Nothing too fancy, just simple ingredients that work together like magic. Now let’s get those donuts baking!

Equipment You’ll Need

You probably have most of this already! Here’s what’s essential:

• Donut pan (nonstick is best – mine has 6 cavities and I bake in batches)
• Mixing bowls (one for dry, one for wet ingredients – my grandma’s rules!)
• Whisk & spatula (for gentle mixing – no overworking the batter!)
• Piping bag or spoon (I use a ziplock with the corner snipped – so easy)
• Wire rack (lets the glaze drip perfectly – cookies sheets work in a pinch)

That’s it! No fancy gadgets required – just good old-fashioned baking tools.

How to Make Baked Pumpkin Donuts with Maple Glaze

Alright, let’s get to the fun part – making these little rings of autumn joy! I’ll walk you through each step, just like I’m right there in the kitchen with you. Don’t worry if your first donut isn’t picture-perfect – mine certainly weren’t when I started! The secret is in taking your time and enjoying the process.

Preparing the Donut Batter

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your donut pan and give it a good spray with nonstick coating. I learned the hard way that skipping this step leads to sad, stuck donuts!

Now, let’s mix the dry ingredients:

1. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Really get in there with that whisk – we want everything evenly distributed. I sometimes give it a second whisk halfway through just to be sure.
2. In a larger bowl (this is where that melted butter comes in), beat together the butter and brown sugar until they’re best friends. It’ll look a bit like wet sand at first, but keep going until it’s smooth.
3. Beat in the eggs one at a time – this helps them incorporate better. Then stir in the pumpkin puree and vanilla. The batter will look a little weird and separated at this point – totally normal!
4. Now the magic happens: gently fold the dry ingredients into the wet. I use a spatula and make big, slow folds just until the flour disappears. Some small lumps are fine – overmixing makes tough donuts, and we want them tender!

Baking and Cooling

Time to fill that pan! Here’s how I do it:

1. Transfer your batter to a piping bag (or that ziplock with the corner snipped off) and pipe it into the donut cavities, filling each about ¾ full. If you don’t have a piping bag, just spoon it in carefully.
2. Bake for 12-15 minutes. At 12 minutes, do the toothpick test – poke one donut and if it comes out with just a few moist crumbs, they’re done. The edges should be just starting to pull away from the pan.
3. Let them cool in the pan for 5 minutes – this helps them set up. Then, gently turn them out onto a wire rack to cool completely. Resist the urge to glaze them warm – the glaze will just slide right off!

Making the Maple Glaze

While the donuts cool, let’s make that gorgeous glaze:

1. In a small saucepan over medium-low heat, combine the maple syrup and butter. Stir occasionally until the butter melts and everything is smooth.
2. Remove from heat and whisk in the vanilla and salt. Then, sift in the confectioners’ sugar a little at a time, whisking until smooth after each addition. The glaze should coat the back of a spoon – if it’s too thick, add a teaspoon of warm water.
3. Now the fun part – dipping! Hold a cooled donut by its “hole” and dip the top into the glaze. Let the excess drip off for a few seconds, then place it back on the rack. They’ll set up in about 15 minutes, but let’s be real – I’ve never waited that long to eat one!

See? Not scary at all! And now your house smells like a pumpkin spice dream. Go ahead, take that first bite – you’ve earned it!

Tips for Perfect Baked Pumpkin Donuts with Maple Glaze

After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks to guarantee donut success every time:

• Room temp eggs are key – Cold eggs make the butter clump. I put mine in warm water for 5 minutes if I forget to take them out.
• Don’t overfill the pan – ¾ full is perfect! Overfilled donuts lose their cute hole and bake unevenly.
• Glaze consistency matters – Too thick? Add warm water a teaspoon at a time. Too thin? More confectioners’ sugar.
• Cool completely before dipping – Warm donuts = sliding glaze. Patience pays off with that perfect drip!
• Use real maple syrup – The fake stuff just doesn’t give that deep, caramelized maple flavor we love.

Follow these simple tips, and you’ll have bakery-worthy donuts that’ll make your whole house smell like fall!

Ingredient Substitutions and Notes

Baking should be fun, not stressful! Here are my tried-and-true swaps if you’re missing something, plus important notes I’ve learned through (many) happy accidents:

About the Pumpkin

You can use homemade pumpkin puree instead of canned – I’ve done it when my pantry ran low! Just make sure to drain it really well in a fine mesh strainer (even squeeze out extra moisture with cheesecloth). Fresh puree tends to be wetter, and soggy donuts are sad donuts. One medium sugar pumpkin yields about 1 cup puree.

Flour Options

For gluten-free friends, I’ve had great success with a 1:1 gluten-free flour blend (Bob’s Red Mill works perfectly). Whole wheat pastry flour also does nicely for half the all-purpose flour if you want extra fiber – just know the donuts will be slightly denser.

The Maple Syrup Rule

I know real maple syrup costs more, but please – don’t use pancake syrup here! That corn syrup stuff lacks depth and makes the glaze sickly sweet. If you’re in a pinch, honey or dark agave can substitute, but the flavor changes completely (still tasty, just different). Grade B syrup gives the richest maple punch if you can find it.

Dairy Swaps

Vegan? Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water per egg). The texture shifts slightly, but they’re still delicious. For nut allergies, coconut oil replaces butter beautifully – just reduce salt slightly since it’s unsalted.

Remember: Baking is part science, part love. Small tweaks change things, but that’s how new favorites are born! The only “never” in my book? Skipping the vanilla – it makes everything better.

Serving and Storing Baked Pumpkin Donuts with Maple Glaze

Oh, that first bite of a freshly glazed donut straight from the rack – pure bliss! These pumpkin beauties are best served slightly warm (I cheat and microwave them for 5 seconds even after cooling) with a steaming cup of coffee or cold milk. The maple glaze softens just enough to get gloriously sticky, while the spiced pumpkin flavor sings. For extra fun, set up a toppings bar with chopped pecans, cinnamon sugar, or even mini chocolate chips – let everyone customize their own!

Now, about leftovers (as if there will be any!): Store any uneaten donuts in an airtight container at room temperature for up to 3 days. Layer them between parchment paper to prevent sticking. The glaze will soften over time, but they’re still delicious – just maybe not quite as pretty. For longer storage, freeze the unglazed donuts on a baking sheet, then transfer to freezer bags for up to 2 months. When the craving hits, thaw at room temperature, then dip in freshly made glaze. Pro tip: The batter itself freezes well too – portion it into donut cavities and freeze before baking!

Want to revive day-old donuts? A quick 8-second zap in the microwave makes them taste nearly fresh-baked again. Or if you’re feeling fancy, warm them in a 300°F oven for 5 minutes – the spices will bloom beautifully. Just don’t tell anyone if you eat one straight from the freezer… some secrets are worth keeping!

Nutritional Information

Okay, let’s talk nutrition – because we should probably know what we’re indulging in, right? Now, I’m no dietitian (just a donut enthusiast!), but here’s the scoop based on standard ingredients. Remember, these numbers can change depending on your exact brand of flour or how generous you are with that maple glaze (no judgment here!).

Each donut gives you that perfect balance of cozy comfort and just-right sweetness. They pack enough energy to power through a crisp fall morning, with enough spice to make your taste buds dance. The pumpkin adds a bit of vitamin A goodness, and real maple syrup brings some minerals to the party – so it’s practically health food, right?

Seriously though, these are treats meant to be savored and shared. If you’re watching specific macros or have dietary needs, definitely recalculate based on your exact ingredients. But sometimes? The best nutrition is the joy these donuts bring when you bite into that perfect spiced pumpkin flavor with that maple kiss on top. Everything in moderation – including moderation!

Frequently Asked Questions

Over the years (and through many batches!), I’ve gotten the same great questions about these pumpkin donuts. Here are the answers I always give – straight from my messy, flour-dusted kitchen to yours!

Can I use fresh pumpkin instead of canned?

Absolutely! I love using fresh pumpkin when they’re in season. Just roast a small sugar pumpkin until tender (about 45 minutes at 400°F), scoop out the flesh, and puree it smooth. Here’s the crucial part: drain it overnight in the fridge in a cheesecloth-lined strainer. Fresh pumpkin holds way more water than canned, and soggy donuts are no fun. One medium pumpkin gives about 1 cup of puree after draining – just enough for this recipe!

Can I skip the glaze?

Of course – but why would you want to? Kidding! If maple’s not your thing, try these tasty alternatives:

• Cinnamon sugar: Brush warm donuts with melted butter and roll in a mix of ½ cup sugar + 1 tbsp cinnamon
• Cream cheese drizzle: Whisk 4 oz softened cream cheese with 1 cup powdered sugar and 2 tbsp milk
• Simple dusting: Just powdered sugar shaken through a sieve – my grandma’s favorite!

They’re delicious plain too – the pumpkin spice really shines through.

How do I prevent sticking?

Oh honey, I’ve had my share of donut disasters! Here’s what works:

• Nonstick spray is your BFF: Get every nook and cranny, especially the center post
• Baker’s Joy spray (the one with flour) works miracles
• Let them rest 5 minutes after baking before removing – they’ll release easier
• If one sticks? Gently slide a butter knife around the edges while whispering sweet nothings to it

My first batch looked like abstract art – now they pop out perfectly every time!

Share Your Thoughts

I’d love to hear how your Baked Pumpkin Donuts with Maple Glaze turned out! Did you add any fun twists? Maybe a sprinkle of pecans or a dash of extra cinnamon? Drop a comment below – your tips might help another baker conquer their first batch!

And hey, if you snapped a photo of your gorgeous donuts (I know they’re Instagram-worthy), tag me @YourPumpkinDonutQueen so I can cheer you on! There’s nothing I love more than seeing your kitchen adventures. Happy baking, friends – may your fall be filled with cozy moments and sticky-fingered joy!

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