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Fluffy Baked Pumpkin Donuts with Maple Glaze
Stephanie Moore

Fluffy Baked Pumpkin Donuts with Maple Glaze

Celebrate the arrival of autumn with these light, fluffy baked pumpkin donuts. Unlike fried versions, these are baked to golden perfection, featuring a moist, spiced pumpkin crumb and topped with a decadent, glossy maple syrup glaze. They are the perfect seasonal companion for your morning coffee or a cozy afternoon brunch, delivering professional bakery quality right from your home kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon milk

Method
 

  1. Preheat your oven to 350°F and grease a donut pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a separate large bowl, whisk the pumpkin puree, brown sugar, melted butter, egg, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Transfer the batter into a piping bag and pipe evenly into the donut pan.
  6. Bake for 12 to 15 minutes, or until a toothpick comes out clean.
  7. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
  8. Whisk the powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled donuts.

Notes

Store in an airtight container at room temperature for up to 3 days. You can substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for a gluten-free option.