Savor the essence of fall with these delicious baked pumpkin doughnuts with maple glaze. They include a blend of aromatic cinnamon, nutmeg, and ginger, canned pumpkin puree, rich brown sugar, and maple syrup. These doughnuts feel indulgent and fancy, but they’re so simple to bake in the oven!
The first time I made this recipe, I had just become a mother of two (little did I know I’d be a mother of three the next year!). Exhausted and wanting to create something yummy in the dead of winter, I whipped these together with my newborn attached to me and a toddler doing her best to help.
They. Were. Amazing.
I know that pumpkin-flavored everything (like these tahini pumpkin chocolate chip cookies) seems way overplayed, but I’m telling you, these doughnuts are the best thing I have baked in a long time. The maple glaze on these pumpkin doughnuts takes them to the next level! The flavors complement each other beautifully, and they are now a fall staple in our home.
You’re going to love how easily these doughnuts are to make. Nothing fancy is needed (aside from a doughnut pan, but that’s just a simple purchase off Amazon!).
Why You’ll Love These Baked Pumpkin Doughnuts with Maple Glaze
- Super Easy to Make! These doughnuts are baked in the oven, not fried in any oil. So you don’t have to worry about any of the hassle that comes along with frying doughnuts. Simply make the batter, get it in the doughnut pan, and glaze the doughnuts!
- Incredibly Moist These doughnuts are made with buttermilk which makes them so moist, they nearly melt in your mouth. The buttermilk is easy to make or purchase at the store. It’s highly recommended to get the insane moisture these doughnuts have.
- The Flavor is Ridiculous! The combination of the pumpkin flavor with the cinnamon, nutmeg, and ginger is heightened by the maple glaze that these doughnuts are topped with. They seem fancy without any fancy skills required. They taste like fall!
- They Taste Amazing “As-Is” If you don’t want to go through the steps to make the maple glaze (though I highly recommend you do), the pumpkin doughnuts taste incredible on their own. They’re still a sweet treat even if you choose to forgo the maple glaze.
These baked pumpkin doughnuts are sweetened with brown sugar and maple syrup ( a dynamic duo if you ask me). The sweetness brings out the cinnamon, nutmeg, and ginger in these doughnuts which is *chef’s kiss* heavenly!
Finally, the buttermilk adds so much moisture to these doughnuts. Perfect to dip in your hot mug of morning coffee. That you’ve already microwaved twice today. 😉
- Flour – All-purpose flour is used in this recipe. You could try whole wheat or almond flour, but it will change the texture. I have not tried it, so if you do, please comment below to let me know how it turned out!
- Pumpkin Puree – We’re looking for 100% pure pumpkin puree–not the pumpkin pie filling. The pumpkin pie filling has added ingredients that will change the recipe.
- Melted Butter – I use salted butter in my baking recipes. You could also use unsalted butter and add a pinch of salt to the batter.
- Brown Sugar – I use light brown sugar in this recipe. You may also use dark brown sugar, but the doughnuts will not turn out as moist. There will be a richer flavor to them, also.
- Baking Powder
- Baking Soda
- Maple Syrup – This ingredient complements the brown sugar and adds complexity.
- Cinnamon, Nutmeg, Ginger – These spices together enhance the doughnuts and bring the cozy autumnal vibes.
- Vanilla Extract – Brings out even more flavor!!
See recipe card for exact quantities!
Here are the steps I took to make these yummy baked pumpkin doughnuts and the maple glaze that tops them. See the recipe card for the specific details, but this is a great visual for those who learn best that way (I know I do!).
Step 1: Set the oven to 350 degrees Fahrenheit. Grease the doughnut pan.
Step 2: You can use store-bought buttermilk or make your own by adding a teaspoon of lemon juice or vinegar to a measuring cup and filling the rest with milk until it measures to 1/4 cup total. Let sit!
Step 3: Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a mixing bowl. Whisk together.
Step 4: Whisk melted butter and brown sugar together until thoroughly combined. Mix eggs in one at a time. Add the maple syrup, pumpkin puree, buttermilk, and vanilla, then mix together with a spatula until combined.
Step 5: The easiest way to get the batter in the pan is to pipe them in. I recommend using a gallon-sized plastic bag, putting it in a glass, and wrapping the outside around the mouth of the glass. This way, you can easily add the batter. Cut the bottom corner tip of the bag and voila! Piping bag!
Step 6: Pipe the batter into the doughnut pan.
Step 7: Once piped, pop them in the oven for 10-13 minutes.
Step 8: While they’re cooling off, make the maple glaze.
Step 9: To make the maple glaze, add the maple syrup, vanilla, salt, and confectioner’s sugar into a mixing bowl and whisk until combined.
Step 10: Dip the doughnuts into the maple glaze top down.
Look at that beautiful goodness! Set them on a cooling rack so they can drip and set.
Iiiiiiiiiit’s gonna get messy! Make sure you put a towel or parchment paper under the cooling rack to catch the glaze that drips!
Hint: To avoid an even messier process, I highly recommend piping the batter into the pan! It will save you a lot of hassle, I promise!
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Milk – If you don’t want to use buttermilk, you could substitute whole milk or another milk substitute such as almond milk or oat milk. The texture would change. Buttermilk is what adds tons of moisture to these doughnuts!
- Pumpkin Pie Spice – You can use pumpkin pie spice instead of cinnamon, nutmeg, and ginger. Sub the ingredients for 1 1/2 teaspoons of pumpkin pie spice instead.
- Flour – This recipe calls for all-purpose flour. It has not been tested with other flours. If you do try the recipe with other types of flour, let me know in the comments how it turned out!
These doughnuts are best enjoyed immediately or at least the same day!
While they taste best fresh, you can store them in an airtight container in the refrigerator for about 5 days.
You could also freeze them for up to 3 months.
Put the doughnut batter into a gallon-sized plastic bag, cut the tip off from the bottom corner, and pipe the batter into the doughnut pan. Piping the batter into the pan will be much easier than spooning it in!
Certainly! While the maple glaze complements the pumpkin flavor beautifully, you can experiment with different glazes like cinnamon, vanilla, or even a chocolate glaze.
Sifting the powdered sugar before mixing and gradually adding the liquid (in this case, maple syrup) while whisking will help prevent lumps. You can also use a fine-mesh strainer to ensure a smooth glaze.
This recipe hasn’t been tested with gluten-free flour. Keep in mind that the texture and taste might vary slightly!
Rotate the baking pan halfway through the baking time to ensure even baking. Also, using the toothpick test – inserting a toothpick into a doughnut; if it comes out clean or with a few crumbs, they’re done – can help determine their doneness.
Definitely! These baked pumpkin doughnuts with maple glaze are a wonderful addition to holiday brunches, fall gatherings, or any special occasion. The pumpkin and maple flavors evoke a cozy, seasonal feeling that’s perfect for celebrations.
Absolutely! Feel free to add mix-ins like chocolate chips, chopped nuts, or even dried fruit to the dough before baking. Just keep in mind that this might alter the baking time slightly.
Absolutely! Once baked and glazed, let the doughnuts cool completely. Place them in an airtight container, separating layers with parchment paper, and freeze for up to 3 months. Thaw in the fridge or at room temperature, then enjoy.
Looking for other recipes like this? Try these:
Baked Pumpkin Doughnuts with Maple Glaze
For the doughnuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon salt
- 5 tablespoons melted butter
- 1/2 cup light-brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 cup 100% pure pumpkin puree
- 1/4 cup buttermilk
- 1 tablespoon vanilla extract
For the maple glaze:
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup confectioner's sugar
- Set oven to 400 degrees Fahrenheit. Grease the doughnut pan.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a mixing bowl and whisk the ingredients.
- In another mixing bowl, add the melted butter and brown sugar. Whisk together. Then add each egg one at a time, whisking throughout. Add the maple syrup, pumpkin puree, buttermilk, and vanilla, and mix together with a spatula or wooden spoon.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Put the batter into a gallon-sized plastic bag, cut the tip of one of the bottom corners, and pipe the batter into the doughnut pan.
- Bake the doughnuts for about 11-13 minutes, or until they are cooked through. You'll know they're fully cooked when they're golden brown/you push down on them and they spring back. Set them on a rack to cool while you make the maple glaze. Make sure to put some towels or parchment paper under the cooling racks--it *will* get messy!
- To make the glaze, add maple syrup, vanilla extract, salt, and confectioner's sugar. Whisk together so there are no lumps.
- Dip the doughnuts into the glaze top down. Then set them back on the cooling rack. Some glaze will drip off, but it will stick to and in the doughnuts.
- Once the glaze hardens, they're ready to devour! Enjoy!