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4.9 from 48 votes

Baked Pumpkin Donuts with Maple Glaze

These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 donuts
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
For the maple glaze
  • ¾ cup maple syrup
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup confectioners' sugar

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
  2. In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
  4. Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
  5. To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners' sugar until smooth.
  6. When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
  7. Serve warm or at room temperature.