These Pumpkin Baked Donuts are soft, fluffy, and full of warm pumpkin flavor! Topped with a sweet maple glaze, they are a treat you won’t want to miss.
Making these donuts is so easy! I love how they fill the kitchen with cozy fall scents. Pair them with a cup of coffee, and you have the perfect snack for any day!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for ease, but fresh pumpkin works too! Just steam or roast it and blend until smooth. Avoid pumpkin pie filling as it contains added sugars and spices.
Vegetable Oil: I prefer coconut oil for a hint of flavor, but any neutral oil will do. You could even use melted butter for a richer taste!
Spices: Fresh spices work great if you have them, adding more zing. If you don’t have all the spices, you can use a pumpkin pie spice blend instead—usually about 2 teaspoons will do!
Maple Syrup: If you’re out of maple syrup, honey or agave syrup can be used for the glaze. They’ll taste a bit different, but delicious nonetheless!
How Do I Make Sure My Donuts Are Tender and Not Dry?
Getting the right texture in baked donuts is all about mixing gently. Overmixing the batter can lead to tough donuts instead of fluffy ones. Here’s how to do it:
- Whisk wet ingredients until smooth but don’t stress about lumps from the flour. It’s okay; a few lumps will dissolve during baking.
- Use a spatula to fold the dry ingredients into the wet ingredients. This approach keeps your donuts light.
- Fill your donut pan without overcrowding. Leave room for the donuts to rise as they bake!
Be sure to check them a minute or two early, just in case your oven runs hot. Perfectly baked donuts will be soft and bouncy to the touch.
Pumpkin Baked Donuts with Maple Glaze
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Maple Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for consistency)
- 1/2 teaspoon vanilla extract (optional)
Optional Topping:
- Crumble spice cookies, crushed nuts, or cinnamon sugar for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 15 minutes to bake, plus a little time for cooling and glazing. In total, you’re looking at about 45 minutes to enjoy your pumpkin baked donuts!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a donut pan with non-stick spray or butter to ensure your donuts come out easily.
2. Prepare the Batter:
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Keep whisking until everything is smooth and well combined.
3. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the spices (cinnamon, nutmeg, ginger, and cloves). This helps distribute the leavening agents and spices evenly.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the pumpkin mixture. Stir gently just until combined. Be careful not to overmix; a few lumps are okay!
5. Fill the Donut Pan:
Spoon the batter into the donut cavities of your prepared pan, filling each about 3/4 full to allow room for rising during baking.
6. Bake the Donuts:
Put the pan in the oven and bake for 12-15 minutes. To check if they are done, insert a toothpick into the center of a donut; it should come out clean when they’re ready!
7. Cool the Donuts:
Remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Make the Maple Glaze:
While the donuts are cooling, prepare the glaze. In a bowl, mix together the sifted powdered sugar, maple syrup, and milk. Whisk until smooth and adjust the consistency as needed to make it pourable.
9. Glaze the Donuts:
Once the donuts are fully cooled, dip the tops into the maple glaze, allowing any excess to drip off. Place them back on the wire rack to set.
10. Add Optional Toppings:
If you want to elevate your donuts further, sprinkle crumbled spice cookies, crushed nuts, or cinnamon sugar on top of the glaze before it hardens.
11. Enjoy:
Let the glaze set for about 15-20 minutes, then they’re ready to serve! Enjoy your delicious pumpkin baked donuts with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast or steam a pumpkin until it’s tender, then blend it until smooth. Just remember that it should be free of any added spices or sugars.
What if I Don’t Have a Donut Pan?
No problem! You can use a muffin pan instead. Simply fill the muffin tin about 3/4 full and adjust the baking time to about 15-18 minutes, checking for doneness with a toothpick.
Can I Make the Donuts Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking mix or almond flour. Just note that the texture might vary a bit, so it may take a little experimentation to get them just right!
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them—just make sure they are glazed first and wrap them well to avoid freezer burn!