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.
Ingredients
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
Instructions
-
Preheat oven to 350°F (175°C). Grease donut pans generously.
-
Whisk dry ingredients (flour, baking powder, soda, salt, spices) in a large bowl.
-
Whisk wet ingredients (butter, sugar, eggs, pumpkin, vanilla) in another bowl until smooth.
-
Fold dry into wet just until combined. Don’t overmix!
-
Pipe or spoon batter into pans, ¾ full.
-
Bake 14–16 mins until springy and a toothpick comes out clean.
-
Cool 5 mins in pan, then transfer to a rack to cool fully.
-
Make glaze: Simmer maple syrup & butter for 1 min. Remove from heat, whisk in vanilla, salt, then sugar. Let cool 10 mins.
-
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