Maple Glazed Pumpkin Donuts are the best pumpkin dessert, and/or breakfast, ever. Period. These homemade, soft-baked donuts are frosted with a sweet maple glaze that will put you in a good mood for the rest of Fall!
Table of Contents
- Pumpkin Donuts with Sweet Maple Glaze
- What Baking Pans Do You Need to Make Pumpkin Donuts?
- Recipe Ingredients
- Should You Use Fresh or Canned Pumpkin?
- How to Make Pumpkin Donuts
- How to Make Maple Glaze
- How to Store Homemade Donuts
- PUMPKIN PIE SPICE VS CINNAMON?
- Maple Glazed Pumpkin Donuts
- More Pumpkin Desserts to Try:
Pumpkin Donuts with Sweet Maple Glaze
I’m not even sure what to write for these Maple Glazed Pumpkin Donuts, because words simply do not do them justice. They are the perfect blend of rich pumpkin, warm fall spices and sweet maple flavor. What says Fall better than those two flavors?
Baked pumpkin donuts will take you just 30 minutes to make, and while they’re cooling you can take pictures to remember them by, because they will disappear like *that*.
Did I mention they make a pretty fantastic dessert, too? I know donuts scream breakfast, but these are also a huge hit for dessert instead. Or even an after school snack. Really, I could just enjoy these Pumpkin Donuts any time of day!
What Baking Pans Do You Need to Make Pumpkin Donuts?
I use a 6-count donut pan when I make donuts. Because this recipe makes 12-14 donuts, you can use two pans or bake them in two batches.
If you don’t have a donut pan, you could totally try this recipe in a muffin pan (or a mini donut pan!). I bet you wouldn’t be disappointed. 🙂
I have also used this recipe in a mini donut maker. They work great as well, but I prefer popping them into the oven because I find it’s less work than the mini donut maker.
Let’s get to baking so you can get to eating! Here’s what you’ll need to start:
For the Pumpkin Donuts:
- All-Purpose Flour
- Baking Powder
- Pumpkin Pie Spice: you can also use a blend of spices like cinnamon, allspice, ginger, etc.
- Pumpkin Puree
- Vanilla Extract
For the Maple Glaze:
- Powdered Sugar
- Maple Syrup: for really strong maple flavor, you can use a small amount of maple extract.
- Vanilla Extract
Should You Use Fresh or Canned Pumpkin?
Canned pumpkin puree is most commonly used in pumpkin donuts. It has more moisture than fresh pumpkin does, and a slightly smoother texture. You can definitely experiment with making your own pumpkin puree from fresh pumpkin, though, if you so choose.
How to Make Pumpkin Donuts
Prepare: Preheat oven to 400°F. Spray a 6 or 12 count donut pan with non-stick cooking spray, set aside.
Mix: In medium bowl whisk together flour, sugar, baking powder, salt and pumpkin pie spice until combined. Set aside.
Combine: In a large bowl, whisk together eggs, pumpkin, vanilla extract, milk and butter and mix together until smooth. Add in dry ingredients, whisking until well combined.
Pipe the Batter: Then place in a large piping bag and cut the tip off. Pipe donut batter into each well of your donut pan and place in oven to bake for 8-10 minutes until donuts spring back when touched.
Cool: Let cool slightly before turning out onto wire rack to cool completely.
How to Make Maple Glaze
Whisk: Meanwhile, to make glaze in bowl whisk together your powdered sugar, milk, maple syrup and vanilla extract.
Dip the Donuts: Place a wire cooling rack over a baking sheet. Dunk each donut in glaze and set on wire rack to harden.
How to Store Homemade Donuts
These donuts are BEST served fresh within a few hours. I personally like them best warm, right after baking.
However, you can refrigerate these donuts in an airtight container for about a week, or you can freeze them between layers of plastic wrap/parchment paper for a couple of months.
PUMPKIN PIE SPICE VS CINNAMON?
You can use pumpkin pie spice or just cinnamon in this recipe. Either way is delicious! If you do not have Pumpkin Spice on hand, but would like to make it, below is a simple recipe:
DIY Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
These Pumpkin Donuts are one of our favorite Fall breakfast recipes. With a super soft, spiced pumpkin donut and a sweet maple frosting, what more could you need? Oh, I know — a big glass of milk (or coffee!) to go with them!
Looking for more great pumpkin recipes? Try these reader favorites: Pumpkin Cream Cheese Swirl Muffins, this easy 30 minute Pumpkin Sheet Cake, our double layer Pumpkin Pie Cheesecake or this impressive, three layer Pumpkin Dream Cake!
For the Pumpkin Donuts:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 teaspoon vanilla extract
- 1/2 cup milk
- 2 Tbs butter melted
For the Maple Glaze:
- 2 cups powdered sugar
- 1 tablespoon milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Preheat oven to 400°F. Spray a 6 or 12 count donut pan with non-stick cooking spray, set aside.
- In medium bowl whisk together flour, sugar, baking powder, salt and pumpkin pie spice until combined. Set aside.
- In a large bowl, whisk together eggs, pumpkin, vanilla extract, milk and butter and mix together until smooth. Add in dry ingredients, whisking until well combined.
- Then place in a large piping bag and cut the tip off. Pipe donut batter into each well of your donut pan and place in oven to bake for 8-10 minutes until donuts spring back when touched.
- Let cool slightly before turning out onto wire rack to cool completely.
- Meanwhile, to make glaze in bowl whisk together your powdered sugar, milk, maple syrup and vanilla extract.
- Place a wire cooling rack over a baking sheet. Dunk each donut in glaze and set on wire rack to harden.
**Depending on the thickness of your maple syrup, you may need a little more milk in the glaze.
Amount Per Serving: Calories: 234Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 249mgCarbohydrates: 48gFiber: 1gSugar: 29gProtein: 4g
Want to Save This Recipe?
More Pumpkin Desserts to Try:
- Pumpkin Cream Cheese Swirl Muffins
- Donut Pumpkin Muffins
- Swirled Pumpkin Cheesecake Bars
- Pumpkin Icebox Cake
- Easy Pumpkin Pie Cheesecake
This post may contain affiliate links. Read my disclosure policy.