Baked Pumpkin Donuts with Maple Glaze

Cozy, tender, and perfectly spiced—these Baked Pumpkin Donuts with Maple Glaze are an absolute dream for fall breakfast or sweet snack cravings! They’re brimming with real pumpkin, kissed with warm autumn spices, and finished with a silky, maple-infused glaze that’s just the right touch of sweet.

What makes these donuts a must-try? Not only are they baked (not fried) for a lighter treat, but they’re also incredibly quick and simple—no fancy equipment required, just a donut pan and a mixing bowl. They deliver all the classic flavors of a pumpkin spice donut shop favorite, freshly made at home!

These donuts are perfect for a lazy fall weekend, holiday brunch, or whenever you want to treat yourself to a soft, cakey delight that tastes straight from the bakery. Honestly, every bite tastes like autumn bliss with a drizzle of maple magic.

I grew up with donuts as a Sunday morning treat, and this pumpkin twist with that luscious maple topping has quickly become a family favorite…I can’t wait for you to try them!

Why You'll Love This Recipe

• Packed with real pumpkin and warm spices for irresistible fall flavor
• Baked, not fried, for a lighter (and easier!) donut experience
• Simple ingredients and no yeast required—ready in about 30 minutes
• Perfect for holiday breakfasts, brunches, or cozy afternoon treats

Key Ingredients for Baked Pumpkin Donuts with Maple Glaze

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

Pumpkin puree is the heart of this recipe, providing unbeatable moistness and that signature autumn flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices. Canned is easiest and works perfectly, but homemade pumpkin puree is a fun option if you have it on hand—just make sure it’s thick and not watery to avoid soggy donuts.

Pumpkin Pie Spice

This classic blend of cinnamon, nutmeg, ginger, and cloves gives the donuts their cozy, spicy warmth. You can use pre-mixed pumpkin pie spice or easily make your own with ground cinnamon, ginger, nutmeg, and allspice. Feel free to increase the spice for extra kick, or swap in just cinnamon if you prefer a milder flavor.

Brown Sugar

Brown sugar adds sweetness and depth, plus a subtle molasses note that pairs so well with pumpkin. You can choose light or dark brown sugar; dark will give a richer flavor. If you need a substitute, white granulated sugar will work, but you’ll lose a little of that signature fall taste.

Maple Syrup

Pure maple syrup is the star of the glaze—its natural sweetness and rich aroma elevate these donuts from good to unforgettable. For best flavor, use real maple syrup, not pancake syrup. In a pinch, honey or agave can be used, but the classic maple flavor makes these donuts feel extra special.

All-Purpose Flour

All-purpose flour gives these baked donuts their soft, cake-like texture. If you’d like to make them gluten-free, use a high-quality 1:1 gluten-free baking flour. Whole wheat pastry flour can be swapped for half the flour if you want a slightly heartier bite, but don’t use all whole wheat or the donuts may turn out too dense.

Instructions for Baked Pumpkin Donuts with Maple Glaze

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Donut Pan and Oven

Before you start mixing, preheat your oven to 350°F (175°C). Lightly grease a standard 6- or 12-cavity donut pan with nonstick spray or melted butter. This helps your donuts release easily after baking.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, melted butter, milk, and vanilla extract until smooth and well combined. Make sure there are no lumps of egg or butter—this will give you extra fluffy donuts!

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mixing them separately first ensures the leaveners and spices are evenly distributed.

Make the Batter

Add the dry ingredients to the wet mixture. Gently fold everything together with a spatula or wooden spoon, stirring just until you don’t see streaks of flour. The batter should be thick but smooth—overmixing will give you dense donuts, so be gentle!

Pipe and Bake

Spoon the batter into a piping bag (or a zip-top bag with the corner snipped off) and pipe it into the donut pan cavities, filling each about two-thirds full. Bake for 16-18 minutes, or until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Glaze the Donuts

While the donuts are cooling, whisk together the powdered sugar, maple syrup, milk, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable. Dip the tops of each cooled donut into the glaze, letting the excess drip off. For a thicker coating, let the first layer set for a minute, then dip again.

Recipe Variations

Make It Gluten-Free

Craving donuts but avoiding gluten? Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The donuts will still be wonderfully soft and flavorful—just double-check that your baking powder and powdered sugar are gluten-free, too.

Vegan Pumpkin Donuts

To go plant-based, use flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) instead of eggs, plant-based butter or coconut oil in place of dairy butter, and your favorite non-dairy milk. The maple glaze is already vegan if you use non-dairy milk!

Add Chocolate Chips or Nuts

If you want a little extra texture and indulgence, fold in 1/3 cup mini chocolate chips, toasted walnuts, or pecans before piping the batter. This gives each bite a delicious surprise.

Spice It Up

Love more spice? Add a pinch of ground ginger or allspice to the batter, or sprinkle a little extra cinnamon over the glaze for more warmth.

Maple Cream Cheese Glaze

For an ultra-decadent twist, swap half the powdered sugar in the glaze for softened cream cheese. Beat until fluffy, then whisk in the maple syrup—it’s like frosting and glaze all in one!

Serving Suggestions

Serve these Baked Pumpkin Donuts with Maple Glaze alongside a hot cup of coffee, spiced chai, or a mug of apple cider for the ultimate cozy treat. For a brunch spread, pair with scrambled eggs, fresh fruit, or Greek yogurt topped with granola. Garnish each donut with a light dusting of cinnamon or crushed pecans for a beautiful and flavorful finishing touch.

Storage and Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slightly in the microwave (about 10-15 seconds) to restore softness. For longer storage, freeze unglazed donuts up to 2 months—thaw at room temperature, then dip in freshly made glaze before serving. Glazed donuts won’t freeze as well but can be frozen in a pinch with layers of wax paper between each.

Frequently Asked Questions About Baked Pumpkin Donuts with Maple Glaze (FAQ)

Q: Can I make these donuts without a donut pan?
A: Absolutely! You can use a standard muffin tin—just pipe the batter into a ring shape or bake as mini muffins. Adjust bake time as needed.

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree for the right texture and to control the spice and sweetness. Pumpkin pie filling already contains added sugar and spices, which may make your donuts too sweet or muddy the flavors.

Q: Can I make the donuts ahead of time?
A: Yes, you can bake the donuts a day ahead and store them (unglazed) in an airtight container. Glaze just before serving for the best texture and flavor.

These Baked Pumpkin Donuts with Maple Glaze are everything cozy autumn baking should be—easy, flavorful, and guaranteed to brighten your day. I can’t wait to hear how yours turn out! If you give this recipe a try, please leave a rating and comment below. Happy baking!