Name: Pumpkin Spice Baked Donuts with Maple Glaze
Prep time: 15 min
Cook time: 14 min
Total time: 45 min
Ingredients: 1 3/4 cups all-purpose flour (220 g); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp pumpkin pie spice; 2 large eggs; 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 1 cup pumpkin purée (not pumpkin pie filling); 1/2 cup neutral oil; 1/4 cup milk; 1 tsp vanilla extract; 1 1/2 cups powdered sugar; 3 tbsp maple syrup; 1 to 2 tbsp milk; 1 pinch ground cinnamon

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When the leaves start turning, these pumpkin spice baked donuts are the first thing we make. They’re soft and moist like pumpkin bread, baked in a donut pan instead of fried, and finished with a maple glaze that tastes like fall in one bite.

The short version: whisk pumpkin, eggs, sugar and oil, fold in spiced flour, pipe into donut pans, bake 12 to 15 minutes at 350°F and dip in maple glaze once cool.

Why these work

Pumpkin purée keeps baked donuts moist for days, and brown sugar adds a caramel note that goes perfectly with maple. Because they’re baked, there’s no frying and cleanup is just a bowl and a pan.

Tips

Use pumpkin purée, not pie filling. Pie filling already has sugar and spices and makes the batter too sweet and loose.
Fold gently. Stop mixing as soon as the flour disappears to keep the donuts tender.
Let them cool before glazing. Warm donuts make the glaze run off.

Seasonal variations

Cinnamon sugar: skip the glaze, brush with butter and roll in cinnamon sugar
Cream cheese glaze: beat 2 oz cream cheese with 1 cup powdered sugar and a splash of milk
Chocolate chip: fold 1/2 cup mini chocolate chips into the batter

FAQ

Can I make these as muffins?

Yes. Fill a greased muffin tin three-quarters full and bake 18 to 22 minutes.

Can I freeze pumpkin donuts?

Freeze unglazed donuts in a single layer, then bag them for up to a month. Thaw at room temperature and glaze.

What goes well with pumpkin donuts?

Coffee, of course. Try a homemade pumpkin spice latte from Café Blue Bear.

☕ Pair it with coffee: our sister site Café Blue Bear has easy guides to pour-over, cold brew and a latte without an espresso machine.

Glazed donuts with pumpkins and gourds on an autumn table

Pumpkin Spice Baked Donuts with Maple Glaze

Soft, moist pumpkin donuts baked in a donut pan and dipped in a cozy maple glaze. The easiest fall donut you can make at home.

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Prep Time 15

Cook Time 14

Total Time 45

Servings: 12 donuts

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Donuts

1 3/4 cups all-purpose flour 220 g
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
2 large eggs
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 cup pumpkin purée not pumpkin pie filling
1/2 cup neutral oil
1/4 cup milk
1 tsp vanilla extract

Maple glaze

1 1/2 cups powdered sugar
3 tbsp maple syrup
1 to 2 tbsp milk
1 pinch ground cinnamon

Method

Heat the oven to 350°F (175°C) and grease two 6-cavity donut pans.
Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl whisk the eggs and both sugars until smooth, then whisk in the pumpkin, oil, milk and vanilla. Fold in the dry ingredients until no streaks of flour remain.
Pipe the batter into the pans, filling each cavity about three-quarters full.
Bake 12 to 15 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then move to a rack and cool completely.
Whisk the glaze ingredients until thick but dippable. Dip the tops of the donuts and let the glaze set 15 minutes.