Baked Pumpkin Donuts with Maple Glaze Recipe

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Start Here: Cozy Cravings with Baked Pumpkin Donuts with Maple Glaze Recipe

I still remember the first time I whipped up this Baked Pumpkin Donuts with Maple Glaze Recipe on a crisp autumn morning. The kitchen quickly filled with the warm aroma of pumpkin pie spice and sweet maple syrup—the kind of smell that wraps around you like a cozy blanket. These donuts hit the perfect spot when you want a sweet treat that’s not too heavy but packed with comforting fall flavors.

You’ll enjoy these donuts as a weekend breakfast or a delightful afternoon pick-me-up alongside a cup of your favorite coffee or chai tea. Baked (not fried!) means they’re lighter but still super moist and tender. Plus, that maple glaze? It’s sticky, shiny, and just the right amount of sweet to make every bite a little celebration.

This recipe comes straight from my love for seasonal baking—simple ingredients, quick prep, and a crowd-pleaser every time. I can’t wait for you to dive in and make these at home!

Prep Like a Pro

Before you dive into making your Baked Pumpkin Donuts with Maple Glaze Recipe, I like to get everything organized and ready to go. This classic mise en place approach keeps things running smoothly and stress-free. Measure, sift, and prep your ingredients ahead so you can focus on the fun part: mixing and baking.

• Donut pan (nonstick or well-greased)
• Mixing bowls (large and small)
• Electric mixer with paddle attachment or sturdy whisk
• Measuring cups and spoons
• Small saucepan for the maple glaze
• Rubber spatula and cooling rack

Gather Your Ingredients

Measuring ingredients correctly is key to getting that perfect fluffy texture and balanced flavor in your Baked Pumpkin Donuts with Maple Glaze Recipe. Take your time here—it really makes a difference!

• All-purpose flour – the base for soft donuts
• Baking powder – for that light rise
• Pumpkin pie spice – warms up the flavors
• Kosher salt – enhances sweetness
• Baking soda – helps with texture
• Unsalted butter, melted – adds richness
• Light brown sugar – deep, caramel notes
• Large eggs – binders for structure
• Canned pumpkin puree – moist and flavorful
• Vanilla extract – rounds out the sweetness
• Maple syrup (for glaze) – natural sweetness
• Unsalted butter (for glaze) – adds creaminess
• Confectioners’ sugar – smooth, sweet finish

If you need to swap things around, unsweetened applesauce can replace some or all of the butter for a lighter version, and coconut sugar works well in place of brown sugar if you want a more caramel-y dimension.

Step-by-Step to Baked Pumpkin Donuts with Maple Glaze Recipe Bliss

Let’s walk through each step so you can nail these donuts with ease and confidence. The magic lies in the balance of fluffy batter and sticky-sweet glaze.

1. Warm up the oven and prep the pan: Preheat your oven to 400°F (200°C). Spray your donut pan with nonstick spray so those beauties pop right out after baking.
2. Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. This ensures even distribution of the spice and leavening agents, giving your donuts a perfect crumb.
3. Beat sugar and butter: Using your mixer fitted with the paddle attachment, beat melted butter and brown sugar on medium-high for 1-2 minutes until creamy and smooth. This step build foundation for moist and tender donuts.
4. Add eggs, pumpkin & vanilla: Beat in eggs, one at a time, making sure each is fully incorporated before the next. Then add canned pumpkin puree and vanilla extract, mixing just until combined so you don’t overwork the batter.
5. Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until incorporated. Overmixing here can make your donuts dense instead of light and airy.
6. Fill and bake: Spoon the batter evenly into your prepared donut pan, filling each cavity about ¾ full. Bake for 10-12 minutes until the tops are lightly golden and spring back when gently pressed.
7. Prepare the maple glaze: While donuts bake, heat maple syrup over medium heat in a small saucepan. Let it reduce to about half its volume (1/2 cup) over roughly 5 minutes. Whisk in butter, vanilla, and kosher salt until smooth, then add confectioners’ sugar and whisk until glossy and thick.
8. Glaze and cool: After the donuts have cooled for 10 minutes, dip the tops into the maple glaze. Set them on a rack and let the glaze set for a sticky, shiny finish perfect for serving.

Serve & Savor

Now comes the best part: digging into your warm, melt-in-your-mouth pumpkin donuts topped with that luscious maple glaze. Serve them fresh for that soft, tender bite with the satisfying sticky crunch of glaze. Whether it’s a cozy weekend breakfast or a special treat shared with friends, these donuts always bring smiles and happy sighs. Don’t forget to grab a cup of coffee or chai for the perfect cozy combo!

Creative Variations with Baked Pumpkin Donuts with Maple Glaze Recipe

• Swap pumpkin puree for sweet potato or butternut squash puree for a fall twist.
• Add mini chocolate chips to the batter for pockets of melty sweetness.
• Use coconut oil in place of butter for a dairy-free version.
• Incorporate chopped crystallized ginger into the glaze for zingy brightness.
• Sprinkle coarse sea salt over glaze for a salty-sweet balance.
• Mix ground cardamom or cloves in with the pumpkin pie spice for complex warmth.

Make-Ahead, Store & Reheat

• Make-ahead: Bake donuts up to 2 days ahead and keep in an airtight container at room temperature.
• Store: For longer storage, freeze glazed donuts in a single layer wrapped in parchment for up to 2 months.
• Reheat: Warm donuts in a 300°F oven for 5-7 minutes or microwave 10-15 seconds to revive that fresh-baked softness.
• Glaze last: For best texture, store glaze separately and dip donuts right before serving if prepping in advance.

Your Baked Pumpkin Donuts with Maple Glaze Recipe Questions Answered

• Can I make these donuts without a donut pan?
  Yes! Use a muffin tin to bake them, but shape and size will differ slightly. Adjust baking time and watch closely.
• Is canned pumpkin puree the best choice?
  Definitely! It offers consistent moisture and flavor. Homemade pumpkin puree works too but may alter texture slightly.
• How do I avoid overmixing the batter?
  Once you add the flour mixture, mix just until you don’t see dry streaks. Overmixing can make donuts tough.
• Can I substitute pure maple syrup with something else?
  For the glaze, pure maple syrup provides the best flavor and consistency, but honey or a maple-flavored syrup can work as a fallback.
• What if I don’t have pumpkin pie spice?
  Mix cinnamon, nutmeg, ginger, and cloves yourself—about a teaspoon of cinnamon plus a pinch each of the others will do the trick.

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