Baked Pumpkin Donuts with Maple Glaze Bliss

There's something magical about pulling these baked pumpkin donuts fresh from the oven - the kitchen fills with the cozy scent of cinnamon, nutmeg, and cloves that instantly makes it feel like fall. The texture is just dreamy - tender and cakey with that perfect pumpkin richness, and that maple glaze? Ohhhh it's sticky-sweet heaven that makes you want to lick your fingers clean.

I first made these donuts years ago for a Halloween brunch, and they disappeared so fast I barely got one! Now they're my go-to when autumn hits - simpler than pie but packed with all those warm spice flavors we crave. The best part? No messy frying involved - just mix, bake, glaze, and watch everyone's eyes light up when they take that first bite!

Why You’ll Love These Baked Pumpkin Donuts with Maple Glaze

These aren't just any donuts - they're little rounds of autumn happiness you'll want to make all season! Here's why:

• The easiest homemade donuts you'll ever make - no frying, no fuss, just simple baking
• Pack all those cozy pumpkin spice flavors we go crazy for in one delightful bite
• That maple glaze transforms them from good to "OMG I need another one" status
• Perfect for breakfast, dessert, or anytime you need a little pumpkin pick-me-up

Trust me, your kitchen will smell amazing and everyone will be begging for the recipe!

Ingredients for Baked Pumpkin Donuts with Maple Glaze

Gather these simple ingredients - I promise you probably have most in your pantry already! The key is using pure pumpkin puree (not pie filling - that's too sweet and has other stuff mixed in). Here's what you'll need:

For the Donut Batter

• 2 cups all-purpose flour (spoon and level it!)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice (my secret? I add an extra pinch of cinnamon!)
• ¾ teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed (press it firmly into the measuring cup)
• 2 large eggs (room temperature works best)
• 1 cup canned pumpkin puree (Libby's is my go-to)
• 2 teaspoons real vanilla extract

For the Maple Glaze

• ¾ cup real maple syrup (none of that pancake syrup stuff!)
• 1 ½ tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ¼ cup confectioners' sugar (sift it if it's lumpy)

Equipment You’ll Need

No fancy gadgets required here! Just grab:

• A standard donut pan (the 6-cavity kind works perfectly)
• Two mixing bowls - one for dry, one for wet ingredients
• A trusty whisk and rubber spatula
• A wire rack for cooling those beauties

That's it - simple tools for seriously amazing donuts!

How to Make Baked Pumpkin Donuts with Maple Glaze

Okay, let's make some pumpkin spice magic happen! Follow these simple steps and you'll be enjoying the most irresistible autumn treats in no time. I've made these dozens of times, so trust my tips for perfect results every time.

Step 1: Prep the Donut Batter

First things first - preheat that oven to 350°F (175°C) and grease your donut pan really well. I like to use butter or baking spray - get into all those little nooks!

In one bowl, whisk together all your dry ingredients: flour, baking powder, pumpkin pie spice, salt, and baking soda. In another bowl, mix the melted (but not hot!) butter with brown sugar until it looks like wet sand. Then beat in the eggs one at a time, followed by the pumpkin puree and vanilla. The batter will be thick and gorgeous - just like pumpkin pie filling!

Now gently fold the dry ingredients into the wet. Here's my secret: stop mixing when you still see a few flour streaks. The batter will finish combining as you fill the pan, and this keeps the donuts tender.

Step 2: Bake the Donuts

Fill each donut cavity about ¾ full - I use a piping bag for neatness, but a spoon works too (just wipe any drips between cavities). Pro tip: tap the pan firmly on the counter to release air bubbles.

Bake for 12-15 minutes until the tops spring back when lightly pressed. A toothpick should come out with just a few moist crumbs, not wet batter. Resist opening the oven too early - we want them to rise nice and tall!

Let them cool in the pan for 5 minutes (seriously, set a timer - they'll fall apart if you rush this), then transfer to a wire rack to cool completely before glazing.

Step 3: Make the Maple Glaze

This glaze comes together in minutes but tastes like pure autumn magic. In a small saucepan over medium heat, warm the maple syrup and butter just until the butter melts - don't let it bubble! Remove from heat and whisk in the vanilla, salt, and powdered sugar until smooth.

Now the fun part: dip each cooled donut top into the glaze, let the excess drip off, then return to the rack. The glaze will set up in about 15 minutes...if you can wait that long!

Tips for Perfect Baked Pumpkin Donuts

After making these dozens of times, here are my foolproof tricks for donut perfection:

• Room temp eggs are key - they blend better and give the batter perfect lift
• Tap that pan! A few firm raps on the counter before baking pops air bubbles for even texture
• Don't over-glaze - one quick dip is plenty (though I won't judge if you double-dip!)
• For extra spice magic, sprinkle a pinch of cinnamon on the glaze while it's still wet

Trust me - these little tweaks make all the difference!

Variations for Baked Pumpkin Donuts

Want to mix things up? These donuts are crazy versatile! Try folding in chopped pecans or walnuts for crunch, or swap the maple glaze for a cinnamon sugar coating (just brush warm donuts with melted butter and roll in cinnamon sugar). Feeling decadent? Add chocolate chips to the batter - the melty pockets against the pumpkin spice is *chef's kiss* amazing. For a dairy-free version, use coconut oil instead of butter - they still come out moist and delicious!

Serving and Storing Baked Pumpkin Donuts

Oh, these babies are best enjoyed fresh the day you make them - that glaze is at its peak shine and stickiness! But if you must store them (I know, sometimes we need to pace ourselves), pop them in an airtight container at room temperature for up to 2 days. The texture stays surprisingly soft thanks to all that pumpkin moisture. Want to revive them? A quick 10-second zap in the microwave brings back that just-baked warmth - just enough to make the maple glaze get all gooey again. Perfection!

Nutritional Information

Now, I'm all about balance - enjoying treats while being mindful of what goes into them. These pumpkin donuts pack plenty of wholesome ingredients like real pumpkin and eggs, but let's be honest - they're still a delicious indulgence! The nutritional content will vary depending on your exact ingredients (especially how generous you are with that maple glaze - no judgment here!).

As with any homemade recipe, these values are estimates that can change based on the brands you use and slight measurement differences. What matters most is that they're made with love and real ingredients - no mysterious additives here! Enjoy them as part of a balanced diet, and maybe share with friends so nobody eats the whole batch alone (though I wouldn't blame you if you tried).

Frequently Asked Questions

I get asked about these pumpkin donuts all the time, so here are the answers to the most common questions:

Can I freeze these donuts?

Absolutely! Just freeze them before glazing - the glaze gets weird when thawed. Wrap cooled donuts tightly in plastic and freeze for up to 2 months. Thaw at room temperature, then whip up a fresh batch of maple glaze when you're ready to serve.

What's a substitute for pumpkin pie spice?

No pumpkin pie spice? No problem! Mix together 1 teaspoon cinnamon, ¼ teaspoon each of nutmeg and ginger, and a pinch of cloves. Works like a charm - that's basically what's in pumpkin pie spice anyway!

Why are my donuts dry?

Most likely overbaked - set that timer! Also, make sure you're using pure pumpkin puree (not pie filling) and measuring your flour correctly (spoon it into the cup, don't scoop!). Oh, and don't skip the glaze - it adds moisture back in!

Made this recipe? Tag me on Instagram @yourhandle - I'd love to see your gorgeous donut creations! Nothing makes me happier than seeing folks enjoy these autumn treats as much as I do.

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