These baked pumpkin donuts are soft, spiced rings dipped in a glossy maple glaze, and they come together in a donut pan with no frying. The batter mixes with a hand mixer in one bowl, and the whole batch is ready in about 40 minutes.
Melted butter and brown sugar form the base of the batter, with pumpkin puree adding moisture and pumpkin pie spice adding warmth. The glaze reduces real maple syrup on the stove until it is thick and rich, then gets a whisk of butter, vanilla, and powdered sugar.
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Why This Baked Pumpkin Donuts Recipe Works
Baking instead of frying keeps the kitchen tidy and the process quick. A donut pan gives the rings their shape, and a hot oven sets them in only 10 to 12 minutes.
Brown sugar and melted butter give the crumb a deep caramel flavor and a tender bite, while pumpkin keeps it from drying out.
The maple glaze is the star. Simmering the syrup concentrates its flavor, and a bit of butter makes it glossy and smooth. A touch of salt balances the sweetness.
Ingredients for Baked Pumpkin Donuts
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract, for the batter
- 3/4 cup pure maple syrup, for the glaze
- 1 1/2 tbsp unsalted butter, for the glaze
- 1 tsp vanilla extract, for the glaze
- 1/4 tsp kosher salt, for the glaze
- 1/4 cup powdered sugar
All purpose flour. Spoon it in and level the cup to avoid dry donuts.
Melted butter. It gives rich flavor and keeps the crumb tender. Let it cool slightly so it does not cook the eggs.
Light brown sugar. It adds moisture and a gentle caramel note that suits the pumpkin.
Pumpkin puree. Use plain canned puree, not pie filling. It adds moisture and color.
Pumpkin pie spice. A ready made blend keeps the batter simple. Cinnamon, ginger, nutmeg, and cloves are the usual mix.
Pure maple syrup. Use real maple syrup, not pancake syrup. It reduces into a deep, glossy glaze.
Powdered sugar. A small amount thickens the glaze so it clings to the donuts.
How to Make Baked Pumpkin Donuts
1. Heat the oven. Heat the oven to 400 degrees F and coat a 6 cavity donut pan with nonstick spray. You will bake two batches.
2. Mix the dry ingredients. Whisk the flour, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl.
3. Beat the butter and sugar. Beat the melted butter and brown sugar with a mixer on medium high for 1 to 2 minutes.
4. Add the eggs and pumpkin. Beat in the eggs one at a time, then the pumpkin and 2 tsp vanilla until just combined.
5. Combine. Add the flour mixture on low speed and mix just until no dry streaks remain.
6. Fill the pan. Scoop the batter evenly into the cavities, filling them about three quarters full.
7. Bake. Bake for 10 to 12 minutes, until the donuts are lightly browned and spring back when touched. Repeat with the remaining batter.
8. Make the maple glaze. Simmer the maple syrup in a small saucepan over medium heat for about 5 minutes, until it reduces to 1/2 cup. Whisk in 1 1/2 tbsp butter, 1 tsp vanilla, and 1/4 tsp salt until melted, then whisk in the powdered sugar until smooth.
9. Dip. Let the donuts cool for 10 minutes, dip the tops into the warm glaze, and let it set before serving.
How to Serve Baked Pumpkin Donuts
Serve the donuts the same day with hot coffee or chai. They fit easily into a fall breakfast spread with pumpkin doughnut muffins and fluffy pancakes. For a larger brunch table, add cinnamon roll pancakes or a platter of blueberry crumble muffins.
How to Store and Reheat Baked Pumpkin Donuts
Store the glazed donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze the unglazed donuts for up to 3 months, then thaw at room temperature and dip in fresh glaze. Warm refrigerated donuts in the microwave for about 10 seconds.
Tips and Variations for Baked Pumpkin Donuts
Do not overmix. Stir only until the flour disappears for a tender crumb.
Cool the butter. Hot butter can cook the eggs, so let it cool for a few minutes.
Grease well. Spray every part of the pan, including the center post, so the donuts release cleanly.
Test for doneness. They should spring back when touched lightly.
Dip while warm. The glaze sets ideal on donuts that have cooled for about 10 minutes.
Keep the glaze warm. If it thickens, warm it over low heat for 20 seconds.
Add a topping. Sprinkle chopped pecans on the glaze before it sets.
Use a mini pan. A mini donut pan makes 24 bites that bake in 7 to 8 minutes. For general guidance on storing baked goods, see this Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Baked Pumpkin Donuts
Can I make baked pumpkin donuts without a donut pan?
Yes. Use a muffin pan and bake 15 to 18 minutes, or use a mini muffin pan for bite size rounds.
Can I freeze baked pumpkin donuts?
Yes. Freeze them unglazed in a freezer bag, thaw at room temperature, and dip in fresh glaze.
Are baked pumpkin donuts healthier than fried donuts?
They use much less oil than fried donuts, though the glaze adds sugar. Skip it for a lighter treat.
Can I use pancake syrup for the glaze?
Pure maple syrup works well. Pancake syrup is thinner and does not reduce the same way.
How do I keep the glaze from running off?
Let the donuts cool for 10 minutes and let the glaze thicken for a minute before dipping.
Baked Pumpkin Donuts with Maple Glaze
Equipment
- 6 cavity donut pan
- Electric mixer
- Small saucepan
- Wire rack
- Whisk
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract for the batter
- ¾ cup pure maple syrup for the glaze
- 1 ½ tbsp unsalted butter for the glaze
- 1 tsp vanilla extract for the glaze
- ¼ tsp kosher salt for the glaze
- ¼ cup powdered sugar for the glaze
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and spray a donut pan. Whisk the dry mix. Combine the flour, baking powder, spice, salt, and baking soda.
- Beat. Beat the melted butter and brown sugar for 1 to 2 minutes. Add the wet ingredients. Beat in the eggs one at a time, then the pumpkin and vanilla.
- Stir. Mix in the dry ingredients on low until just combined. Portion. Fill the cavities three quarters full.
- Bake. Bake 10 to 12 minutes until springy, then bake the second batch.
- Reduce the glaze. Simmer the maple syrup 5 minutes until reduced to 1/2 cup, whisk in the butter, vanilla, and salt, then the powdered sugar.
- Dip. Cool the donuts for 10 minutes, dip the tops in the glaze, and let it set.
