These Baked Pumpkin Donuts with Maple Glaze are the ultimate fall treat, combining the warm spices of pumpkin pie with the sweetness of a rich maple glaze. Soft, fluffy, and baked to perfection, these donuts are a healthier alternative to fried donuts but still pack all the cozy, seasonal flavors you crave. The maple glaze adds a luscious finish that perfectly complements the spiced pumpkin base, making these donuts ideal for breakfast, brunch, or a snack on crisp autumn days.
Why You’ll Love This Recipe
You’ll love Baked Pumpkin Donuts with Maple Glaze for their moist, tender texture and the perfect balance of pumpkin and spices. The sweet maple glaze adds a decadent touch without being overly sugary, making these donuts feel both indulgent and wholesome. Plus, since they’re baked, they’re easier to make at home and a lighter alternative to fried donuts. Whether you’re serving them at a fall gathering or simply enjoying them with your morning coffee, these donuts are sure to be a hit.
Expert Tips and Tricks
- Use Pure Pumpkin Purée: Make sure to use 100% pumpkin purée, not pumpkin pie filling, which has added sugar and spices that can throw off the recipe balance.
- Don’t Overmix the Batter: Overmixing the batter can lead to dense donuts. Stir until just combined for the best texture.
- Grease the Donut Pan Well: Lightly grease your donut pan to prevent sticking, even if it’s non-stick.
- Cool Completely Before Glazing: Allow the donuts to cool fully before applying the glaze to ensure it adheres without melting off.
- Adjust Maple Flavor: For a stronger maple flavor, add a drop of maple extract to the glaze.
Recipe Variations and Possible Substitutions
- Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk in the glaze for a vegan-friendly version.
- Add Mix-Ins: Stir in chocolate chips or chopped nuts like pecans for extra texture and flavor.
- Gluten-Free: Use a gluten-free flour blend to make these donuts gluten-free.
- Extra Spice: Add a pinch of ground ginger or cloves to the batter for a spicier donut.
Serving and Pairing Suggestions
Serve these pumpkin donuts with a hot cup of coffee or a chai latte for a cozy fall treat. They’re perfect for brunch, dessert, or as a sweet snack. Pair them with a dollop of whipped cream or a side of fresh fruit for an extra indulgent breakfast. They’re also great served alongside a scoop of vanilla ice cream for a seasonal dessert.
Storage and Reheating Tips
- Refrigeration: Store the donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze unglazed donuts in a freezer-safe container for up to 2 months. Thaw and glaze before serving.
- Reheating: Reheat the donuts in the microwave for 10-15 seconds for a freshly baked texture.
Recipe FAQs
Can I make the glaze without maple syrup? Yes, you can substitute maple syrup with honey or agave syrup, though the flavor will be slightly different.
What if I don’t have a donut pan? You can use a muffin tin and bake them as muffins instead of donuts. Adjust the baking time accordingly.
How do I keep the glaze from being too runny? If the glaze is too thin, add more powdered sugar to thicken it. If it’s too thick, add a bit more maple syrup or milk to thin it out.
Can I make these donuts ahead of time? Yes, bake the donuts and store them unglazed. Glaze them just before serving for the best texture.
Can I use homemade pumpkin purée? Absolutely! Just make sure your homemade pumpkin purée is well-drained to avoid excess moisture in the batter.
Baked Pumpkin Donuts with Maple Glaze
These Baked Pumpkin Donuts with Maple Glaze are the perfect fall treat! Soft, spiced donuts made with pumpkin purée and warm spices, topped with a sweet maple glaze. Baked, not fried, for a lighter alternative that doesn’t sacrifice flavor. Ideal for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 2/3 cup brown sugar, packed
- 1/2 cup whole milk (or plant-based milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk (as needed for consistency)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin purée, brown sugar, milk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing the batter.
- Fill the Donut Pan: Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake the Donuts: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin it out.
- Glaze the Donuts: Once the donuts are completely cooled, dip each donut into the maple glaze, allowing the excess to drip off. Place the glazed donuts back on the wire rack to set.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 209mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 3g
