Introduction

Hey there, friend! Come on in, grab a mug of something warm, and let’s chat. Can you smell that? It’s that magical moment when crisp autumn air tangles with the sweet, spicy perfume of pumpkin and maple. Pure cozy, right? I’m Olivia, and if there’s one thing that makes my heart do a happy dance, it’s turning simple ingredients into something that feels like a warm hug – especially when it involves feeding the people I adore. And today? Today we’re diving headfirst into pure, unadulterated fall joy with these Baked Pumpkin Donuts with Maple Glaze.

Forget the fryer! These tender, spiced cake donuts are baked to golden perfection, making them way less fussy and just as utterly irresistible. That double batch in the title? It’s non-negotiable. Trust me. One batch disappears faster than you can say “pumpkin spice latte,” and the second? Well, that’s for sharing (or, you know, strategically hiding a few for your own secret midnight snack – no judgment here!). They’re wonderfully moist thanks to real pumpkin puree, perfectly spiced, and then dunked in a silky maple glaze that’s sweet, warm, and tastes like liquid autumn sunshine. Whether you’re wrangling kids on a Saturday morning, hosting a brunch that’ll have everyone talking, or just treating yourself because you deserve it, these donuts are your new best friend. Let’s bake some happiness!

The Donut That Started It All (A Sweet Slice of Nostalgia)

This recipe always takes me back to my first tiny apartment kitchen, barely big enough for two people to stand without bumping elbows. My now-husband, Sam, and I were newly dating, perpetually broke, and obsessed with finding cheap ways to feel fancy on a Sunday morning. One chilly October weekend, craving something special but lacking any fancy equipment (or funds for a bakery run!), I decided to attempt baked donuts using a single, battered donut pan I’d thrifted. Pumpkin felt like the obvious choice – cozy, affordable, and decidedly festive.

The first batch was… lumpy. Okay, very lumpy. My batter-filling technique involved a plastic bag with the corner snipped off, which promptly exploded. Pumpkin batter flew everywhere – the counter, my apron, even the cat (who was *not* amused). Sam walked in mid-disaster, took one look at the chaos, burst out laughing, and then immediately grabbed a spatula to help scrape batter into the pan. We ate those slightly misshapen, glazed donuts sitting on the floor because we hadn’t bought chairs yet. They were warm, ridiculously delicious, and filled with laughter. That messy, joyful moment cemented two things: my love for simple, homemade treats that bring people together, and the absolute necessity of making a DOUBLE batch of anything involving pumpkin and maple. Because joy, especially the messy kind, is always worth doubling.

Your Pumpkin Donut Toolkit (Ingredients & Smart Swaps)

Gather your squad! Here’s what you’ll need for this double batch of autumnal bliss. Don’t stress about perfection – cooking is an adventure, and substitutions are your friends!

For the Pumpkin Donuts:

• 4 cups (500g) All-Purpose Flour: The sturdy backbone. For lighter donuts, swap 1 cup for cake flour. Need gluten-free? A good 1:1 GF blend works great (like Bob’s Red Mill).
• 3 tsp Baking Powder: Our lift-off agent! Make sure it’s fresh for maximum puff.
• 3 tsp Pumpkin Pie Spice: The soul of fall! No jarred spice? Make your own: 1.5 tsp cinnamon + 1 tsp ginger + 0.5 tsp nutmeg + 0.5 tsp cloves + 0.5 tsp allspice.
• 1½ tsp Kosher Salt: Balances the sweetness. If using table salt, reduce to 1 tsp.
• ½ tsp Baking Soda: Works with the pumpkin for extra tenderness.
• 1 cup (2 sticks / 226g) Unsalted Butter, melted: Richness and moisture central. Salted butter works too, just reduce the added salt by 1/4 tsp. Cooled slightly before using!
• 2 cups (400g) Light Brown Sugar, packed: Deep molasses flavor and moisture. Dark brown sugar is even richer! Granulated white sugar can sub in a pinch, but you’ll miss that caramel note.
• 4 large Eggs: Structure and richness. Bring them to room temp for smoother mixing.
• 2 cups (450g) Canned Pumpkin Puree: NOT pumpkin pie filling! Pure pumpkin is key. Libby’s is my reliable go-to. Homemade puree works if it’s very thick and well-drained.
• 4 tsp Vanilla Extract: The warm hug enhancer. Use the good stuff!

For the Maple Glaze:

• 1½ cups (360ml) Pure Maple Syrup: The star! Please use real maple syrup – pancake syrup won’t give you that deep, complex flavor or silky texture. Grade A Amber or Dark is perfect.
• 3 Tbsp (42g) Unsalted Butter: Adds richness and sheen to the glaze.
• 2 tsp Vanilla Extract: Boosts the maple beautifully.
• ½ tsp Kosher Salt: Cuts the sweetness and makes the maple pop.
• ½ cup (60g) Confectioners’ Sugar: Thickens the glaze to that perfect dipping consistency. Sift it to avoid lumps!

Let’s Get Baking! (Step-by-Step with Chef Olivia)

Ready to fill your kitchen with the best smells ever? Follow these steps for donut perfection:

1. Preheat & Prep: Fire up your oven to 350°F (175°C). This is CRUCIAL for even baking. Generously grease your donut pans (you’ll likely need two standard 6-cavity pans, baked in batches). My pro tip? Use melted butter or non-stick baking spray, getting into every nook! A pastry brush works wonders.
2. Whisk the Dry Team: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. Whisk it like you mean it for at least 30 seconds! This ensures the leaveners and spices are evenly distributed, preventing weird flavor pockets or uneven rising. Chef’s Hack: Sift if your flour or spices seem lumpy.
3. Unite the Wet Crew: In another spacious bowl, combine the slightly cooled melted butter and packed brown sugar. Whisk vigorously until it looks like wet sand and feels smooth. Add the eggs one at a time, whisking well after each addition. Now, whisk in the glorious pumpkin puree and vanilla. Don’t worry if it looks a little curly at first – keep whisking until it’s beautifully smooth and homogenous.
4. The Gentle Merge: Time to bring the wet and dry together! Pour the dry ingredients into the wet ingredients. Grab a sturdy spatula (not the whisk anymore!) and gently fold the mixture. Critical Tip: Stop folding as soon as the last streaks of flour disappear! Overmixing is the enemy of tender donuts – it develops gluten and leads to toughness. A few tiny lumps are totally fine; they’ll bake out.
5. Fill & Bake: Now, the slightly messy fun part! Spoon the batter into the prepared donut pans, filling each cavity about 3/4 full. My favorite hack? Transfer the batter to a large piping bag or even a sturdy zip-top bag, snip off a 1-inch corner, and pipe it into the molds. It’s SO much cleaner and faster than spooning! Smooth the tops lightly. Slide the pans into your preheated oven. Bake for 14-16 minutes. They’re done when the tops spring back lightly when touched, the edges look set, and a toothpick inserted near the center comes out clean (maybe with a moist crumb or two, but no wet batter). Don’t overbake!
6. Cooling is Key: This requires patience! Let the donuts cool in their pans for exactly 5 minutes. This lets them set slightly. Then, gently loosen the edges with a small offset spatula or butter knife and carefully invert them onto a wire rack. Let them cool COMPLETELY before glazing. Glazing warm donuts = sad, runny glaze mess. Trust me, I’ve learned the hard way!
7. Maple Magic (The Glaze): While the donuts cool, make the glaze. In a small saucepan, combine the maple syrup and butter. Heat over medium heat, stirring occasionally, just until the butter melts and the mixture comes to a gentle simmer. Let it bubble gently for 1 minute – this concentrates the flavor slightly. Remove it immediately from the heat! Whisk in the vanilla and salt. Now, gradually whisk in the sifted confectioners’ sugar until completely smooth and slightly thickened. Let this cool for about 5-10 minutes; it will thicken a bit more as it cools to the perfect dipping consistency.
8. The Grand Dunk: Once donuts are completely cool and the glaze has thickened slightly (it should coat the back of a spoon nicely), it’s showtime! Holding a donut by its “hole” or edges, carefully dip the top half into the warm glaze. Lift it up, let the excess drip off for a second, then place it glaze-side up back on the wire rack. Pro Tip: Place parchment paper under the rack for easy cleanup! Repeat the glorious dunking with all the donuts.
9. The Final Countdown (Setting): Let the glazed donuts sit for at least 20-30 minutes to allow the glaze to set beautifully. It will transform from shiny and wet to a smooth, slightly firm, irresistible coating. The waiting is the hardest part… but oh, so worth it!

Sharing the Pumpkin Love (Serving Suggestions)

Presentation is part of the fun! Pile these glazed beauties high on a rustic wooden board or a pretty cake stand. They look stunning nestled among some fall leaves (untreated, please!) or mini pumpkins. For brunch, pair them with strong coffee, hot apple cider, or a frothy chai latte. They’re absolute perfection alongside crispy bacon or savory breakfast casseroles to balance the sweetness. Feeling extra? Offer little bowls of chopped toasted pecans, candied ginger bits, or even mini chocolate chips for guests to sprinkle on top of the freshly glazed donuts before they set. Pure donut bliss!

Mix It Up! (Delicious Recipe Variations)

Love the base recipe? Try these tasty twists:

1. Chocolate Chip Pumpkin: Fold 1 cup of mini chocolate chips into the batter after combining wet and dry. Chocolate + pumpkin = match made in heaven!
2. Pecan Praline Crunch: Before the glaze sets, sprinkle the tops generously with chopped toasted pecans. For extra decadence, dip the glazed top into a bowl of crushed pralines.
3. Cream Cheese Swirl: Whisk together 4 oz softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla. After piping batter into pans, dollop teaspoons of cream cheese mixture on top and swirl gently with a toothpick before baking.
4. Dairy-Free/Vegan: Use plant-based butter sticks and unsweetened applesauce or flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg, whisked & set for 5 mins). Ensure your chocolate chips are vegan if using. Use coconut milk or oat milk creamer in the glaze if needed for consistency.
5. Spiced Sugar Toss: Skip the glaze! While donuts are still warm, brush lightly with melted butter and toss in a mix of 1 cup granulated sugar + 2 tsp cinnamon + 1/2 tsp pumpkin spice. Classic and delightful.

Olivia’s Kitchen Confessions (Chef’s Notes)

Oh, these donuts! They’ve come a long way from that first exploded-bag-apartment batch. Over the years, I’ve learned that the double batch isn’t just practical, it’s essential for sanity. Why? Because inevitably, when I make them, someone (usually me) “tests” one before they’re even cool. Then another gets “sacrificed” to ensure glaze quality. Then a neighbor pops by… You see where this is going? The double batch ensures there are actually enough left to share properly! I’ve also become fiercely protective of using real maple syrup in the glaze. I once tried a “shortcut” with imitation syrup during a pantry emergency. Big mistake. The flavor was flat and the texture was weirdly sticky. Never again! Real maple is non-negotiable for that deep, caramelized warmth. Lastly, embrace the imperfect donut! Maybe your glaze drips a little more artistically on one side, or your piping wasn’t perfectly even. That’s homemade charm, my friend. It means they were made with love, not by a machine. And trust me, they’ll taste just as incredible.

Donut Dilemmas Solved (FAQs & Troubleshooting)

Let’s tackle those common kitchen questions:

1. Q: My donuts came out dense/gummy. What happened?A: The most common culprits are overmixing the batter (develops gluten = toughness) or overbaking. Remember: fold JUST until combined, even if you see a tiny lump or streak of flour. And check early! Ovens vary. Also, ensure you’re using pure pumpkin puree, not pumpkin pie filling (which has added sugars and spices and is much wetter). Finally, make sure your baking powder is fresh – test it by stirring 1 tsp into 1/3 cup hot water; it should bubble vigorously.
2. Q: My glaze is too thin/runny! Help!A: Don’t panic! Let the glaze cool longer; it thickens significantly as it cools. If it’s still too thin after 10-15 minutes, whisk in a little more sifted confectioners’ sugar, 1 tablespoon at a time. If it’s too thick (hard to dip), gently reheat it for a few seconds over low heat or whisk in a tiny splash of warm milk or cream.
3. Q: Can I make these ahead of time?A: Absolutely! You have options:
   • Unbaked Batter: Store covered in the fridge for up to 24 hours. Let it sit at room temp for 15-20 mins before piping into pans.
   • Baked & Unfrosted: Cool completely, then store airtight at room temp for 1 day, or freeze for up to 2 months. Thaw at room temp before glazing.
   • Glazed: Best enjoyed the same day, but will keep airtight at room temp for 1 day (the glaze might soften slightly). Avoid refrigerating glazed donuts, as it can make them stale faster.
4. Print
   

   Baked Pumpkin Donuts with Maple Glaze

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   • Author: OliviaBennett
   • Total Time: 35 mins

   Print Recipe

   Pin Recipe

   Description

   These tender, spiced pumpkin donuts dipped in rich maple glaze are your new fall tradition. No fryer needed—just warm, golden cake donuts that taste like a pumpkin pie in donut form, with a silky glaze that brings the maple magic. Whether it’s brunch, gifting, or a cozy snack for one, this double batch delivers on flavor, comfort, and crowd-pleasing charm.

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   Ingredients

   Scale 1x2x3x

   For the Donuts:

   • 4 cups all-purpose flour

   • 3 tsp baking powder

   • ½ tsp baking soda

   • 3 tsp pumpkin pie spice

   • 1½ tsp kosher salt

   • 1 cup unsalted butter, melted & slightly cooled

   • 2 cups packed light brown sugar

   • 4 large eggs, room temp

   • 2 cups pumpkin puree (not pie filling)

   • 4 tsp vanilla extract

   For the Maple Glaze:

   • 1½ cups pure maple syrup

   • 3 tbsp unsalted butter

   • 2 tsp vanilla extract

   • ½ tsp kosher salt

   • ½ cup sifted confectioners’ sugar

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   Instructions

   1. Preheat oven to 350°F (175°C). Grease donut pans generously.

   2. Whisk dry ingredients (flour, baking powder, soda, salt, spices) in a large bowl.

   3. Whisk wet ingredients (butter, sugar, eggs, pumpkin, vanilla) in another bowl until smooth.

   4. Fold dry into wet just until combined. Don’t overmix!

   5. Pipe or spoon batter into pans, ¾ full.

   6. Bake 14–16 mins until springy and a toothpick comes out clean.

   7. Cool 5 mins in pan, then transfer to a rack to cool fully.

   8. Make glaze: Simmer maple syrup & butter for 1 min. Remove from heat, whisk in vanilla, salt, then sugar. Let cool 10 mins.

   9. Dip donuts in glaze and let set 20–30 mins.

   Notes

   Store unfrosted donuts up to 2 months frozen. Glaze before serving.

   • Prep Time: 20 mins
   • Cook Time: 15 mins

   Nutrition

   • Calories: 250 cal Per Serving
   • Sugar: 22g
   • Fat: 9g
   • Carbohydrates: 38g
   • Protein: 3g

5. • Final Thoughts: More Than Just a Donut

     These baked pumpkin donuts represent everything I love about seasonal baking. They’re:

     • A connection to culinary history and global traditions

     • A lesson in food science made approachable

     • A vehicle for creativity (endless variations!)

     • Most importantly – a way to create joyful moments

     Whether you’re continuing a family tradition or starting your own, I hope these donuts bring as much happiness to your kitchen as they have to mine. Remember – perfection isn’t the goal. That slightly lopsided, extra-glazy donut you’re eyeing? That’s the one made with the most love.

     Now go forth and bake (then eat, share, and repeat)! And when you make them, tag me @OliviasKitchen – I’d love to see your pumpkin masterpieces!