These pumpkin donuts are baked moist pumpkin donuts loaded with extra spices. They are topped with a maple glaze that is incredibly easy to make! These donuts are great for kids to make during fall!
When I was first making these baked pumpkin donuts, I tried making these with a cinnamon sugar coating. They were so delicious, but I wanted to try something different!
The maple glaze works so well with this spice pumpkin donut. The glaze hardens slightly and is not a messy or drippy glaze.
Why You Will Love This
- Pumpkin baked donuts- These homemade donuts are baked in a donut pan. No frying or hot oil required.
- Maple Glaze- These are topped with a maple glaze. It is ready in less than 5 minutes.
- No mixer- You don't need a mixer for this recipe. All you need is a whisk!
- Perfect for fall- Warm donuts are a perfect way to start pumpkin season! They have a great pumpkin spice flavor.
Here are some notes about the ingredients used.
- Pumpkin pie spice- This spice I found at my local grocery store. It is a combination of spices and I LOVE it!
- Butter- The unsalted butter is melted, it does need to be slightly cooled.
- Brown sugar- I used light brown sugar. You can also use dark brown sugar.
- Eggs- Pull these out 2 hours before baking.
- Pumpkin puree- Use the puree from the can. I don't recommended homemade because it has more liquid. Don't use pumpkin pie filling.
- Milk- You can use 2% or whole milk. Pull this out 2 hours before baking.
- Maple syrup- Use pure maple syrup and not the fake maple syrup.
- Maple extract- You can find this at your local grocery store.
Step By Step Instructions
Here are the steps to make, bake, and decorate these pumpkin spice donuts.
STEP 1: Use donut pans. Spray these doughnut pans well with baking non-stick spray.
If you don't have a donut pan, you can use a muffin tin with muffin liners instead.
STEP 2: Mix dry ingredients. Mix the all purpose flour, rising agents, salt, cinnamon, pumpkin pie spice, and nutmeg together in a large bowl. To prevent flour lumps, use a sifter.
STEP 3: Mix wet ingredients. In a separate bowl, mix the brown sugar, melted butter, eggs, pumpkin, milk, and vanilla extract. Then, whisk until smooth.
STEP 4: Combine ingredients. Next, mix both together until combined.
STEP 5: Pipe batter into the pan. Use a piping bag and fill the bag with the batter. Then, cut off the end and pipe the donut dough into the pan. Fill these ¾ths full.
STEP 6: Bake for 12-15 minutes. Bake these until once you touch them with your finger, they spring back. Once slightly cooled, place the pumpkin doughnuts on a cooling rack and let them cool completely before glazing.
STEP 7: Maple glaze. Start by melting the butter and syrup together. Then, add in sifted powdered sugar, maple extract, and salt. Dip the donuts right away.
Decorating The Donuts
You can keep the cake donuts plain with the maple glaze. I topped the donuts with a dusting of cinnamon sugar and chocolate curls.
When you are piping the donut batter into the pan, it can be still a little uneven. To prevent this, use your finger to smooth out the batter like my picture above.
The glaze cools very quickly and gets thick. When I glazed these donuts, I kept the pot on low and dipped my donuts straight into the warm maple icing.
The glaze also sets very quickly, for best results top with your decorations ASAP.
You can make these into muffins. Use a muffin pan with muffin liners. Bake for the same amount of time. Dip the muffins into the glaze.
Yes! Follow my instructions for Cinnamon Sugar Donuts for how to do that.
Yes you can. Freeze the cooled donuts and wrap in cling wrap. Freeze up to 30 days. Thaw for 1 hour before glazing.
I have not recipe tested this. If you make these with no eggs, let me know.
Store these homemade pumpkin donuts at room temperature in an airtight container. Store up to 5 days. They are best the day of.
Other Fall Recipes To Try
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- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
- ¼ cup Unsalted butter melted
- 1 cup Brown sugar packed light or dark
- 2 Large eggs room temperature
- 1 cup Pumpkin puree not pumpkin pie filling
- ½ cup Milk any milk. room temperature
- 2 teaspoon Pure vanilla extract
- 4 tablespoon Unsalted butter
- ⅔ cup Pure maple syrup use the good syrup.
- 2 cups Powdered sugar
- ½ teaspoon Maple extract
- ¼ teaspoon Salt
- Chocolate curls optional for decoration
- Preheat oven to 350°F. Spray two donut pans with baking non-stick spray. Set aside.
- In a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
- In a separate bowl, mix the melted butter, brown sugar, eggs, pumpkin, milk, and vanilla. Add the wet ingredients into the dry. Mix until just combined.¼ cup Unsalted butter, 1 cup Brown sugar, 2 Large eggs, 1 cup Pumpkin puree, ½ cup Milk, 2 teaspoon Pure vanilla extract
- Pour batter into a piping bag or a zip lock bag for easy piping. Fill the donut pan ¾ full. Bake for 12-15 minutes. Bake until a toothpick inserted comes out clean. If you touch the donuts and they spring back immediately, they are ready.
- Let the donuts sit for 10 minutes before transferring to a cooling rack. Bake the rest of the donuts. Let the donuts cool completely before starting the glaze.
- In saucepan over medium-low heat. Mix the butter and maple syrup. Heat until the butter melts and the maple syrup melts with the butter. Take off the heat and let sit for 2 minutes.4 tablespoon Unsalted butter, ⅔ cup Pure maple syrup
- Add in the sifted powdered sugar, salt, and maple extract. Mix until smooth and combined.2 cups Powdered sugar, ½ teaspoon Maple extract, ¼ teaspoon Salt
- Immediately dip the donuts into the glaze. If the glaze is too thick, heat back on the stove. Top with chocolate curls.Chocolate curls