Soft pumpkin donuts topped with a maple glaze are exactly how I want to celebrate a fall morning. Bake a batch of Maple Glazed Pumpkin Donuts, sit back with a cup of coffee and enjoy.
Readers love our pumpkin bars, pumpkin pie dip, and pumpkin roll. So if you love pumpkin, you’re in the right place!
Why this Recipe is Best
Everyone loves donuts and it’s hard to beat the freshness of one that’s homemade! These Pumpkin Donuts are baked, not fried, so they’re hassle free (and mess free).
The maple frosting on top brings together two of my favorite fall flavors in one. The glaze drips over the whole donut as it sets creating a smooth layer of maple sweetness that yields to a perfect fluffy donut.
These are an amazing breakfast treat for fall and extra amazing dunked in your coffee!
Ingredient Notes
- Pumpkin Puree – Be sure to use canned pumpkin and not pumpkin pie filling in this recipe!
- Maple flavoring – The glaze gets its maple flavor from maple flavoring rather than syrup. You can also use maple extract, but the color may be lighter.
- Spices – The recipe calls for cinnamon, cloves, nutmeg and ginger or you can substitute the total amount of spices for an equal amount of pumpkin pie spice.
Step by Step Instructions
Make the batter. Cream together the butter and sugar, then add the eggs and vanilla. Beat in the pumpkin and the dry ingredients to combine.
Bake. Grease or spray a donut pan well with baking spray, then pipe the batter into the donut cavities, filling each one about half full. Bake for 13 to 15 minutes.
Glaze. Whisk together the maple extract with powdered sugar and milk until smooth. Once the donuts are cooled completely, dip each one into the glaze then return to a wire rack to let them set.
The glazed donuts will set in about 5 minutes. They look and smell amazing so I know you’ll be tempted to dig in right away, but I promise it’s worth letting the glaze firm up a bit.
You get that slight crispness of classic donut glaze surrounding the soft doughy donut. The best!
Tips and Tricks
- You need a donut pan for this recipe. Otherwise they aren’t donuts! We. Love the pumpkin with maple? Then make a batch of a Pumpkin Muffins with Maple Glaze instead or try these Pumpkin Donut Muffins.
- Be generous with the baking spray. Nothing worse than trying to flip your donuts out of the pan and having them stick.
- Use a resealable plastic bag to pipe the batter into the pans neatly. I spooned the batter into the bag and snipped off a corner, then piped it in like I would frosting.
- Make a double batch of these so you have one to eat now and one to freeze for later.
Recipe FAQs
Freeze them without the frosting, then make a fresh batch of the glaze for dipping the donuts once thawed.
I keep them in an airtight container in a single layer so as not to mess up the frosting. One of the longer rectangular tupperware style containers works great.
Make sure the donuts are fully cooled before you glaze! If you don’t let the donuts cool completely before dipping them in glaze, the warmth will cause the frosting to be soft and runny. That’s not necessarily a bad thing when it comes to taste but is definitely stickier to clean up.
If you love donuts, love pumpkin and love maple these baked donuts are an absolute MUST try!
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Maple Glazed Pumpkin Donuts
Ingredients
FOR THE DONUTS:
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup pumpkin puree not pie filling
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
FOR THE GLAZE:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon maple flavoring
Instructions
- Preheat oven to 375 degree F. Spray donut pan (I use this one) with baking spray. Set aside.
- In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
- Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
- Bake in 375 degree oven for about 13-15 minutes.
- Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
- Once cooled, whisk together the glaze ingredients until smooth. Dunk cooled donuts into glaze and place back on wire rack. Allow to set about 5 minutes and enjoy!
Notes
- You need a donut pan for this recipe. Otherwise they aren’t donuts! We. Love the pumpkin with maple? Then make a batch of a Pumpkin Muffins with Maple Glaze instead or try these Pumpkin Donut Muffins.
- Be generous with the baking spray. Nothing worse than trying to flip your donuts out of the pan and having them stick. (Okay, maybe not having donuts in the first place is worse…)
- Use a resealable plastic bag to pipe the batter into the pans neatly. I spooned the batter into the bag and snipped off a corner, then piped it in like I would frosting.
- Make a double batch of these so you have one to eat now and one to freeze for later.
Nutrition
Fluffy and moist Pumpkin Donuts with Maple Glaze taste so good you won’t want to wait for next fall to make them again. So go ahead and bake a batch of these delicious treats anytime of year. You won’t regret it!
How many does a batch make. I have a donut pan for 12 donuts.
I wanted to know which specific donut pan you used. When I hit the link it went to a bunch of pans on Amazon. Also how many donuts does each recipe make. Most of the donut pans don’t have a large capacity.
Thank you
I have a Nopro donut pan with 6 cavities of donuts 🙂
I used brown colored pure maple extract and mime is not brown.
Will the batter hold up for a few days uncooked?
I made this glaze and it looks white. Not brown like in your picture. Did you add food coloring?
I did not. However, I have found out from other readers that some brands of maple extract are colored and some are not, which changes the color of the glaze.
What brand extract do you use? I had the same problem, the glaze is white
I use McCormick, however, it seems they have changed their formula.
If I’m using maple syrup instead of extract would I use more or less?
Maple Syrup isn’t as concentrated as extract so you would lose a lot of the flavor you’re looking for!
Instead of adding in the cloves , cinnamon , and other spices , is there a measurement of pumpkin pie spice I could use instead ?
I can’t wait to try these.
Love love love that these are baked not fried and also, you add more pumpkin than some of the other recipes i have seen! I think this is a GREAT thing because I love the pumpkin flavor and also, sometimes baked donuts can fall a bit flat in the moisture and flavor department. But these look so so perfect and tasty!!
Swooning over the maple glaze! My family will devour these donuts!