Pumpkin Donuts with Maple Glaze Recipe

If you’re anything like me, fall flavors get you every time — and this Pumpkin Donuts with Maple Glaze Recipe is exactly where cozy meets delicious. I absolutely love how these baked donuts turn out soft, moist, and bursting with just the right touch of pumpkin spice. And that maple glaze? It’s the kind of sweet finish that makes you want to savor every single bite. Trust me, once you try this recipe, it’ll quickly become your go-to for a warm, comforting treat that’s perfect for breakfast or afternoon snacks.

this Recipe

Ingredients You’ll Need

Most of these ingredients are probably already in your kitchen, and they come together beautifully to create that perfect pumpkin-spiced bite. Quick tip: If you don’t have oat flour, just pulse old-fashioned oats in your blender until finely ground—it’s easy and fresh each time.

• All-purpose flour: The base for your soft donut texture; using a combination with oat or whole wheat flour adds nice depth.
• Oat flour: Adds a subtle nuttiness and whole grain goodness; homemade oat flour from rolled oats works great here.
• Pumpkin pie spice: Classic warming flavors that bring pumpkin to life without any fuss.
• Ground cinnamon: Another layer of spice sweetness that complements the pumpkin perfectly.
• Baking powder & baking soda: Your leavening agents to get those donuts light and fluffy.
• Salt: Always important to balance the sweetness and spice.
• Egg: Helps bind and add richness; room temperature eggs mix in more evenly.
• Light brown sugar: Adds sweetness with a touch of molasses flavor that pairs beautifully with pumpkin.
• Oil: Keeps the donuts moist without making them heavy.
• Vanilla extract: Just a splash enhances all the flavors in the batter.
• Canned pumpkin: Pure pumpkin puree with no added sugars or spices is key to getting that authentic pumpkin flavor.
• Powdered sugar: Essential for a smooth, creamy glaze.
• Pure maple syrup: The star of the glaze, offering that distinct natural sweetness and depth.
• Dark corn syrup: Gives the glaze a shiny finish and perfect consistency – bonus if you have it!
• Water: Just enough to thin out the glaze to the right dipping consistency.
• Ground cinnamon (for glaze): A pinch rounds out the flavor and ties the glaze to the donut.

Variations

I like to tweak this Pumpkin Donuts with Maple Glaze Recipe depending on the season or who I’m making them for. It’s such a versatile base that you can easily add your own spin! Whether it’s dietary swaps or flavor boosts, the possibilities are fun to explore.

• Gluten-Free Variation: I swapped the all-purpose flour with a gluten-free blend and used oat flour as usual—results were just as moist and fluffy.
• Spiced Up: Try adding a pinch of nutmeg or ground ginger for an extra cozy twist that my family goes wild for.
• Vegan Version: Replacing the egg with a flax egg and using maple syrup for sweetness works well, just remember they may be a tad less rise-y but still delicious.
• Extra Toppings: I sometimes sprinkle chopped pecans or shredded coconut over the glaze before it sets for some addictive texture.

How to Make Pumpkin Donuts with Maple Glaze Recipe

Step 1: Prepping Your Batter

Start by preheating your oven to 375°F and greasing your mini donut pan well — I use cooking spray for easy release. In a medium bowl, whisk together your dry ingredients: the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This step is key because evenly mixing your spices at this stage means every bite will have that consistent, warm pumpkin flavor you’re after.

Step 2: Mixing Wet Ingredients

In a separate bowl, beat your egg, then add the brown sugar, oil, vanilla extract, and canned pumpkin. I like to whisk it until just combined—over-mixing the batter can make the donuts tough, which nobody wants. Once your wet ingredients are ready, gently fold them into the dry mix until you have a thick, sticky batter.

Step 3: Filling and Baking

To make life easier (and way less messy), I transfer the batter to a large piping bag or a zip-top bag with one corner snipped off. Pipe the batter into your donut pan, filling each cavity about halfway full—don’t overfill, or they’ll overflow while baking! Bake for 6 to 7 minutes until the donuts spring back when touched or a toothpick inserted comes out clean. It’s quick, so keep an eye on them to avoid drying out.

Step 4: Cooling and Glazing

Once baked, let the donuts cool on a wire rack. Meanwhile, whisk together the powdered sugar, maple syrup, dark corn syrup, water, and cinnamon until smooth for that irresistible glaze. I like to place the cooling rack over a lined baking sheet to catch drips, then dip each donut top into the glaze, twisting slightly to coat evenly. Let them sit until the glaze sets completely—patience pays off here because that sticky, shiny finish is everything.

How to Serve Pumpkin Donuts with Maple Glaze Recipe

Garnishes

I love sprinkling a little crushed toasted pecans or some cinnamon sugar on top of the glaze before it sets—that crunch adds a lovely contrast, and it looks so pretty if you’re serving guests. Sometimes, a light dusting of powdered sugar alongside is a sweet touch too.

Side Dishes

Pair these donuts with a warm cup of chai latte or classic black coffee for breakfast vibes. I’ve also served them alongside fresh fruit or a yogurt parfait for a well-rounded brunch that impresses without extra effort.

Creative Ways to Present

For festive occasions, I like to arrange these Pumpkin Donuts with Maple Glaze Recipe stacked in a pyramid on a beautiful cake stand, with some fall leaves, mini pumpkins, or cinnamon sticks artfully scattered around. It makes the spread look seasonal and inviting, perfect for a casual get-together or kids’ party.

Make Ahead and Storage

Storing Leftovers

My family doesn’t usually have leftovers, but when they do, I keep these donuts fresh in an airtight container at room temperature for up to 2 days. It helps keep them soft and the glaze intact without getting sticky or soggy.

Freezing

Here’s a trick I discovered: freeze the donuts before glazing! Once they’ve cooled, pop them into an airtight container and freeze for up to a month. When you’re ready to enjoy, thaw them in the fridge, bring to room temperature, and then dip in the maple glaze fresh. This keeps the glaze tasting bright and fresh instead of dull or cracked.

Reheating

To reheat, I usually pop a donut in the microwave for about 10–15 seconds—just enough to warm it up without melting the glaze messily. For that fresh-out-of-the-oven feel, a quick oven warm-up on a baking sheet at 300°F for 5 minutes works wonders too.

FAQs

Final Thoughts

This Pumpkin Donuts with Maple Glaze Recipe holds a special spot in my heart because it perfectly captures all the best parts of fall—in a donut that feels light enough to enjoy all morning long. I love sharing these with friends and family because they’re simple to make but taste like a special treat. So grab your donut pan, pull out that canned pumpkin, and make a batch—you’ll be so glad you did. Sending you warm kitchen vibes and happy baking!

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