These Baked Pumpkin Donuts with Maple Glaze are the perfect way to start the Autumn season. The warming pumpkin flavor with the maple glaze topping is just what you need to embrace the leaves changing and the weather turns cooler!
No fall flavor is more iconic than pumpkin. The anticipated release of pumpkin-flavored coffees each year seems to signal the start of fall more than anything else. But why stop at coffee when you can get your pumpkin fix in donut form too?
Baked pumpkin donuts are the perfect way to enjoy all the best fall flavors in one bite. The rich, earthy taste is just the thing to perk up your day. These pumpkin donuts are topped with a tasty maple syrup glaze; they are sure to be a household favorite.
These savory maple-glazed pumpkin donuts make a great dessert for an after-dinner treat or a delicious breakfast recipe.
Some of my other favorite pumpkin recipes on my site include pumpkin pie milkshakes, whole wheat pumpkin cinnamon rolls, and my healthy pumpkin banana bread.
Jump to:
- 4 Reasons You Need To Make These Pumpkin Donuts with Maple Glaze
- Ingredients
- How to Make Pumpkin Donuts, Step by Step
- Notes On The Pumpkin Donuts with Maple Glaze
- How to Make Pumpkin Pie Spice
- How to glaze donuts
- Notes On The Pumpkin Donuts with Maple Glaze
- What Makes This A Healthier Baked Pumpkin Donut?
- Other Delicious Fall Recipes
- Pumpkin Donuts with Maple Glaze
4 Reasons You Need To Make These Pumpkin Donuts with Maple Glaze
- They are very simple to make. The donuts come together in about 30-40 minutes
- Pumpkin and maple are the ultimate fall flavor combo
- These mini donuts are the perfect bite-size treats.
- They are made a little healthier with the addition of whole wheat flour. I will explain more about this below.
Ingredients
- All-purpose flour- make sure and use the spoon and scoop method for measuring. Otherwise, your flour is too compacted and the bake will be denser.
- Whole wheat flour- I prefer to use whole wheat pastry flour. If you are unfamiliar with this type of flour, it is a lower protein flour that keeps these mini donuts soft and tender. Other types of whole wheat flour- red winter wheat, white winter wheat, spelt, etc. all have higher protein levels. While this makes them ideal for yeast bread, they aren't my favorite for donuts, cookies, cakes, etc.
- Brown Sugar- I love using brown sugar in fall bakes as that molasses undertone pairs so well with fall flavors. You can also use granulated sugar or coconut sugar if you prefer. I would not recommend a liquid sweetener as the texture will not be the same.
- Baking Powder and Soda- I used both in this recipe
- Salt and Spices- Salt is always a must in bakes, even in small amounts as it enhances flavors. I also used pumpkin pie spice. You can always make your own with a blend of cinnamon, nutmeg, ginger, and cloves, but it is pretty simple to just buy it as well.
- Oil- I like to use oil in my bakes as it produces a tender crumb, even more so than butter. If you prefer though, you can always sub in butter. I used canola oil, but you can also sub in any other neutral oil you prefer.
- Egg- It adds structure and flavor to the donuts.
- Milk- Another add-in for texture and flavor. I used almond milk, but you can use milk of your choice.
- Pumpkin Puree- You can always roast your own, but I really like to just buy it. Remember you want the PUREE, not the pie mix.
- Vanilla- Always vanilla.
- Cream Cheese- I use this in the glaze. It creates a glaze that holds well to the donut.
- Powdered Sugar- The best for making the glaze
- Pure maple syrup- no, other than the fake syrup won't work, trust me!
- Pecans- I used these for topping. They are optional, but they add a really nice crunch.
How to Make Pumpkin Donuts, Step by Step
- Preheat the oven to 350 degrees. In a large mixing bowl whisk together the dry ingredients until well combined.
- Stir the wet ingredients in a medium bowl until well combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing as you pour. Fold the ingredients together until just combined.
- Pipe into a mini donut pan prepared with nonstick spray or unsalted butter.
- Bake the donuts for 5-8 minutes, keeping a close eye on them to avoid overbaking. When done, they should be lightly browned and a toothpick inserted into the donut should come out clean.
- Allow them to cool for 2-3 minutes before removing them from the pan.
- Mix your maple frosting in a small bowl. Place the donuts on a cooling rack over a pan or parchment sheet then drizzle the glaze over the donuts.
- Do your best not to eat them all in one sitting!
Notes On The Pumpkin Donuts with Maple Glaze
- Don't overmix these. When you are adding in ingredients, remember only mix to combine. It won't take much. This keeps the donuts light and tender, overmixing will make them tough!
- Be careful not to overbake. One of the best things about these donuts is how quickly you can make them. The baking time is fast, so don't walk away and get distracted.
- If you do not have a piping bag, as I used, you can always use a ziplock bag. Pour the batter into a large bag. Snip one of the ends, and squeeze through the end to fill.
- The donut pans do not need to be filled to the top. They will rise as they bake, so I like to fill to about ¾ way up.
- Allow your donuts to cool for a few minutes before glazing. If they are really hot, the glaze will all mostly slide off.
How to Make Pumpkin Pie Spice
It's generally easy to find pumpkin pie spice in the grocery store. You can usually find it right near the cinnamon and nutmeg. It's excellent for convenience, but if you're in a pinch, the good news is that making your own pumpkin pie spice is incredibly easy.
All you need to do is whisk the following ingredients in a small bowl, and you're done!
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
How to glaze donuts
Glazing donuts are pretty important. It's the only way to top off these easy-baked pumpkin donuts. I like my donuts plain, but I REALLY love them glazed.
Recently, I have started to make my donut glazes with cream cheese. I love the flavor, of course, but I also love how the cream cheese glaze coats the donuts.
When you glaze a donut, dip it upside down into your bowl of glaze. You will want to push it into the glaze about halfway. Then, pull it back out and let it drain for a few seconds.
Turn your donut right side up and place it on a cooling rack or parchment paper.
I did some of these donuts with the chopped pecans on only half the donut. You can, of course, cover the whole thing in chopped nuts if you prefer. Other great options are toasted walnuts or hazelnuts!
Notes On The Pumpkin Donuts with Maple Glaze
Mix the batter gently: When adding ingredients, remember only mix to combine. Gentle mixing keeps the baked donuts light and tender. Overmixing will make them tough and dense!
Watch the cooking closely: One of the best things about these donuts is how quickly you can make them. The baking time is fast, though, so don't walk away and get distracted. Ovens can vary slightly on cook time, and some pans may get warmer than others. It's best to keep a close eye on these until you confirm the bake time that works best for you.
Use a piping bag: If you do not have a large piping bag, as I used, you can always use a ziplock bag. If you're inexperienced in filling piping bags, here's a super easy way to do it. Place the bag over a cup. Scrape the batter into the bag, then twist the zippered end to close. Snip one of the corner ends, and squeeze the pumpkin donut batter through the end to fill the mini donut pan.
Don't overfill the pan: The donut pan does not need to be filled to the top. Donuts rise as they bake, so I like to fill the donut pan about ¾ of the way up.
Let cool before glazing: Allow your baked pumpkin donuts to cool for a few minutes before glazing. If they are really hot, the glaze will mostly slide off.
What Makes This A Healthier Baked Pumpkin Donut?
- These glazed pumpkin donuts are baked, not fried. That is a huge advantage because it eliminates the need for grease.
- Wheat flour is used. Although this recipe uses a mix of all-purpose flour and wheat flour, I think any healthy changes are good.
- I reduced the sugar from my original recipe. As a result, this version is more calorie-conscious but just as sweet.
- I also reduced the oil, but not so much that these are dry. These pumpkin muffins are perfectly moist, and the maple glaze helps ensure it.
- Adding pecans is a source of protein and monosaturated fat, aka, the good kind!
- They are smaller portions. Remember, do your best not to eat them all in one sitting.
Other Delicious Fall Recipes
- Layered Apple and Cinnamon Loaf
- Whole Grain Snickerdoodles
- Stamped Gingerbread Cookies
- Apple Pie
- Gingerbread Cupcakes with Orange Buttercream
- Simple Pie Pops
Pumpkin Donuts with Maple Glaze
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour You can use 100% all-purpose if you prefer or even 100% whole wheat. Both methods produce a great donut!
- ⅓-1/2 cup brown sugar I think the glaze is really sweet, so I only used ⅓ cup sugar in the donuts for mine. If you love a really sweet dessert, up the sugar to ½ cup!
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch salt
- 1 teaspoon pumpkin pie spice
- ¼ cup canola oil or other neutral oil. You can also use melted butter too, which is delicious!
- 1 egg
- ⅔ cup almond milk or milk or milk of choice
- ¼ cup plain greek yogurt or sour cream
- ½ cup pumpkin puree
- 1 teaspoon vanilla
Maple Glaze
- ¼ cup cream cheese, softened
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- milk you will add this to get the consistency desired. I used about 1 ½ tablespoons.
- ¾ cup pecans, chopped this is for topping. If you prefer, you can alwats leave them off.
Instructions
- Be sure to read instructions all the way through before beginning.
- Preheat the oven to 350 degrees.
- Prep your donut pans for baking. I just spray mine with a pan release, but if you prefer you can use softened butter. Just make sure they are covered. Set aside.
- Combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and brown sugar in a small bowl. Mix well and set aside.
- Add oil, egg, almond milk, yogurt, vanilla, and pumpkin to a medium bowl. Mix well.
- Combine the wet and dry ingredients. Mix only to combine, being careful not to overmix.
- I like to pipe my batter into the pans. If you don't have a piping bag, you can always add the batter to a ziplock bag and cut the corner to pipe. You can spoon it in as well, but it is really kind of a pain!
- Place pans in the oven.
- They bake quickly, so keep an eye on them. Mine generally take about 5 minutes, but plan for 5-8 minutes, depending on the actual temp of your oven and the thickness of the pans. I test by pressing on the top of the donut. You will want it to feel slightly, very slightly underbaked. The donuts will continue to bake even after you have removed them from the oven, this is called carry-over cooking. If you bake until it is fully baked, when the carry-over cooking happens, you run the risk of a dry baked good. So, be mindful of that.
- Remove from the oven.
- Allow them to sit for 2-5 minutes in the pan, then invert to remove. I turn them back over to cool completely.
- While they are cooling, which won't take long, start your glaze.
- Add all ingredients to a small bowl and stand mixer. Mix, adding milk as needed, until the glaze is really smooth and the consistency you are looking for.
- Now, carefully dip the donuts about halfway up in the glaze. Once they are glazed, sprinkle with the chopped pecans. You can also add granola, chopped pepitas, chopped walnuts, or even chopped pistachios. There are a lot of great options!
- They are best eaten the same day you bake them but can hold for up to 2 days. I prefer holding them in the fridge in an airtight container. Again, I prefer to eat them the day of if I can.
Notes
- Mix the batter gently: When adding ingredients, remember only mix to combine. Gentle mixing keeps the baked donuts light and tender. Overmixing will make them tough and dense! Watch the cooking closely: One of the best things about these donuts is how quickly you can make them. The baking time is fast, though, so don't walk away and get distracted. Ovens can vary slightly on cook time, and some pans may get warmer than others. It's best to keep a close eye on these until you confirm the bake time that works best for you. Use a piping bag: If you do not have a large piping bag, as I used, you can always use a ziplock bag. If you're inexperienced in filling piping bags, here's a super easy way to do it. Place the bag over a cup. Scrape the batter into the bag, then twist the zippered end to close. Snip one of the corner ends, and squeeze the pumpkin donut batter through the end to fill the mini donut pan. Don't overfill the pan: The donut pan does not need to be filled to the top. Donuts rise as they bake, so I like to fill the donut pan about ¾ of the way up. Let cool before glazing: Allow your baked pumpkin donuts to cool for a few minutes before glazing. If they are really hot, the glaze will mostly slide off.
MarciaCJ says
I cannot wait to make these!!!!
admin says
Thank you Marcia. Let me know what you think!