Baked Pumpkin Donuts with Maple Glaze : there’s something magical about fall baking. As soon as the leaves turn, kitchens fill with the warm aroma of cinnamon, pumpkin spice, and sweet maple syrup. If you’re craving something seasonal, soft, and satisfying without the hassle of frying, these baked pumpkin donuts with maple glaze are just what you need.

These donuts are easy to make, lighter than their fried counterparts, and packed with autumn flavor. And with a thick, shiny maple glaze that sets beautifully, they’re sure to impress family and friends.

What’s more, baking instead of frying has health benefits and reduces kitchen mess. According to Healthline, baking lowers fat content and preserves more nutrients than frying, making these donuts a better-for-you treat without sacrificing flavor.

Why You’ll Love These Baked Pumpkin Donuts

No frying required — mess-free and beginner-friendly
Moist and flavorful thanks to real pumpkin and warm spices
Ready in under 30 minutes
Can be made gluten-free or dairy-free
Perfect for fall gatherings, brunch, or cozy weekends

Plus, they’re a great way to use up leftover pumpkin puree. If you’re wondering about canned versus fresh pumpkin, Love and Lemons explains how to make your own or choose the best canned option.

Ingredients That Make the Magic

Let’s take a closer look at the key ingredients that bring these donuts to life:

Pumpkin Puree: Use unsweetened canned pumpkin, not pumpkin pie filling
Spices: A blend of cinnamon and pumpkin pie spice infuses each bite with cozy warmth
Butter: Adds richness and moisture (swap for coconut oil if dairy-free)
Brown Sugar: Provides depth and subtle molasses notes
Egg: Helps bind and structure the donuts
Flour: All-purpose or a gluten-free 1:1 blend works well
Maple Syrup: Choose pure maple syrup for the glaze — it’s worth it
Powdered Sugar & Milk: Create a glaze that’s sweet, thick, and glossy

Equipment You’ll Need

A donut pan (metal preferred for even baking)
Mixing bowls for wet and dry ingredients
Piping bag or spoon for filling
Wire rack for cooling and glazing

No donut pan? No problem — use a muffin tin for a batch of pumpkin muffin-donuts instead!

Step-by-Step: How to Make Baked Pumpkin Donuts

Follow these simple steps to create the perfect batch:

Preheat oven to 350°F (177°C). Lightly grease your donut pan.
Mix the dry ingredients: whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
Combine wet ingredients: in a separate bowl, whisk melted butter, pumpkin puree, brown sugar, egg, and vanilla extract.
Combine: Add dry ingredients to wet and stir until just combined. Do not overmix.
Fill the donut pan: use a piping bag or spoon to fill each cavity about ⅔ full.
Bake for 10–12 minutes, or until the tops spring back.
Let cool in the pan for 2–3 minutes, then transfer to a wire rack.

How to Make a Perfect Maple Glaze

A runny glaze can ruin the experience. For a thick and luscious glaze, the key is to control the liquid-to-sugar ratio.

Start with 1 cup powdered sugar and 2 tablespoons of pure maple syrup
Add 1 teaspoon of milk at a time (up to 1 tablespoon total)
Stir until just pourable — it should barely move when tilted
Whisk in vanilla extract and a pinch of sea salt for depth

Once the donuts are fully cooled, dip the top of each donut into the glaze. Return to the wire rack to set.

Flavor Variations and Creative Twists

Make this recipe your own with fun customizations:

Toppings: Chopped pecans, walnuts, sprinkles, or toasted coconut
Add-ins: Mini chocolate chips, dried cranberries, or diced apple
Glaze alternatives: Cream cheese glaze, vanilla bean glaze, or cinnamon sugar

How to Make Them Gluten-Free or Dairy-Free

Need a diet-friendly version? It’s easy!

Use a gluten-free 1:1 flour blend like Bob’s Red Mill
Substitute dairy milk with almond, oat, or coconut milk
Replace butter with vegan butter or coconut oil
Use a flax egg (1 tbsp ground flax + 3 tbsp water) for an egg-free option

These swaps maintain the moist and tender texture while accommodating food sensitivities.

Perfect Pairings for Fall Mornings

Enjoy your donuts with:

A cup of hot coffee or pumpkin spice latte
Warm apple cider
Yogurt and fruit for a cozy weekend brunch

These donuts also make a thoughtful gift — wrap in parchment and tie with a rustic string!

Storage and Freezing Tips

Keep your donuts fresh with these simple tips:

Room temperature: Store in an airtight container for up to 2 days
Refrigerator: Lasts up to 1 week (best enjoyed at room temp)
Freezer: Freeze unglazed or glazed donuts for up to 3 months
To serve: Thaw at room temp or microwave for 10–15 seconds

Common Issues and How to Fix Them

Dry donuts? Likely overbaked or overmixed — mix just until combined and bake for the recommended time.

Glaze won’t set? Too much liquid. Add powdered sugar a tablespoon at a time until thick again.

Donuts sticking to the pan? Make sure the pan is well-greased or use a nonstick spray with flour.

FAQs: Baked Pumpkin Donuts

Can I make these without a donut pan?
Yes! Use a muffin tin and bake for 18–20 minutes instead.

How long do baked pumpkin donuts last?
Up to 2 days at room temp, 1 week refrigerated, or 3 months frozen.

Can I use fresh pumpkin instead of canned?
Yes — make sure it’s puréed and not watery. Roast, purée, and drain well.

Why is my glaze too runny?
Too much liquid. Add more powdered sugar slowly until it thickens.

Are baked donuts healthier than fried?
Generally yes — they’re lower in fat and calories and don’t require oil for frying.

Can I make these vegan?
Absolutely! Use flax egg, plant-based milk, and coconut oil or vegan butter.

Final Thoughts

Baked pumpkin donuts with maple glaze are the essence of fall comfort. They’re easy, customizable, and perfect for sharing. Whether you’re baking for a cozy morning in or a festive brunch, these donuts are a guaranteed hit.

Try them out, play with the flavors, and don’t forget to dip generously in that thick, maple glaze. If you love baking with pumpkin, this might just become your new favorite autumn recipe.