Description

These Baked Pumpkin Donuts are soft, warmly spiced, and topped with a luscious maple glaze. Made with real pumpkin and simple pantry ingredients, they’re perfect for cozy fall mornings or festive gatherings.

Ingredients

For the Donuts:

1 cup (125g) all-purpose flour (or gluten-free 1:1 blend)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
¼ cup (56g) unsalted butter, melted
½ cup (130g) canned pumpkin puree
⅓ cup (66g) brown sugar
1 large egg
½ teaspoon vanilla extract

For the Maple Glaze:

1 cup (113g) powdered sugar
2 tablespoons (40g) pure maple syrup
1 tablespoon (15g) milk (dairy or plant-based)
½ teaspoon vanilla extract
¼ teaspoon sea salt

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Instructions

Preheat oven to 350°F (177°C). Grease a donut pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, whisk together melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.
Combine wet and dry ingredients, mixing just until incorporated. Don’t overmix.
Spoon or pipe batter into the donut pan, filling each about ⅔ full.
Bake for 10–12 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack.
For the glaze, whisk powdered sugar and maple syrup. Add milk a teaspoon at a time until just pourable. Add vanilla and salt.
Once donuts are cool, dip tops into glaze and let set.

Notes

Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer freshness, keep unglazed donuts refrigerated and glaze before serving. Great with a cup of coffee or chai.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Breakfast
Method: Baking
Cuisine: American