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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 minutes
Cook Time 14 minutes
Total Time 45 minutes
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
 

  1. Heat the oven to 350°F (175°C) and grease two 6-cavity donut pans.
  2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. 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.
  4. Pipe the batter into the pans, filling each cavity about three-quarters full.
  5. 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.
  6. Whisk the glaze ingredients until thick but dippable. Dip the tops of the donuts and let the glaze set 15 minutes.

Notes

Storage: keep glazed donuts in a single layer in an airtight container for up to 2 days, or freeze unglazed donuts for up to a month.
No pumpkin pie spice? Use 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of cloves.