If you are craving a fall treat that is quick, easy, and absolutely delicious, these Pumpkin Donuts with Maple Glaze are the answer. Ready in less than 25 minutes, this recipe combines the cozy flavors of pumpkin with the sweetness of a rich maple glaze, creating the ultimate autumn dessert. The result is a soft, flavorful donut that feels like a bakery favorite but can be made right in your own kitchen.
These homemade pumpkin donuts are baked, not fried, which makes them lighter while still delivering that perfect donut texture. The batter comes together in minutes with simple ingredients like pumpkin puree, warm spices, and vanilla. Once baked, each donut is dipped in a silky maple glaze that adds just the right amount of sweetness. They are the perfect recipe to make on a crisp fall morning or for a quick dessert after dinner.
Perfect for breakfast, brunch, or snacking, these Pumpkin Donuts with Maple Glaze will quickly become a seasonal favorite. Serve them alongside coffee, tea, or hot apple cider, and watch them disappear fast. Whether you are hosting friends, bringing a treat to the office, or baking with family, this easy recipe will fill your home with the best flavors of fall.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make the perfect Pumpkin Donuts
Preheat the oven to 375℉. Grease a mini donut pan with cooking spray and set aside.
In a medium bowl, combine dry ingredients and set aside.1 cup all purpose flour, 1/2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
In another bowl, whisk together the wet ingredients.1 large egg, 1/3 cup light brown sugar, 1/4 cup canola/vegetable oil, 1 tsp vanilla extract, 1/2 canned pumpkin puree
Add the wet ingredients to the dry ingredients and whisk until combined, forming a thick donut batter.
Transfer batter to a large pipping bag and pipe into the greased donut pan (filling about halfway full).
Bake for about 6-8 minutes or until the donuts spring back when touched, or when a toothpick inserted in a donut comes out clean or without any crumbs.
Transfer the cake donuts to a wire rack and let cool completely.
Prepare the Maple Glaze
Whisk all the ingredients together in a small bowl until smooth.1 1/12 cups powdered sugar, 3 tbsp pure maple syrup, 1 tbsp dark corn syrup, 1/2 tbsp water, 1/2 tsp ground cinnamon
Place the rack of donuts over a baking sheet lined with parchment paper. Then, dip the top of the pumpkin donuts into the maple glaze, turning to coat well.
Let baked donuts rest on the rack until the glaze sets completely.
How to store your Pumpkin Donuts
Storing: Homemade donuts are best when eaten fresh (or on the day they are baked)
Freezing: Once the donuts cool, place them in an airtight container and freeze for up to 1 month (WITHOUT the maple glaze). Thaw them in the fridge before bringing them to room temperature and covering their top with the maple glaze.
Tools & Supplies for Making Pumpkin Donuts:
More Fall recipes to try this season
Pumpkin Donuts with Maple Glaze
Ingredients
Pumpkin Donuts
- 1 cup all purpose flour
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/3 cup light brown sugar
- 1/4 cup canola/vegetable oil
- 1 tsp vanilla extract
- 1/2 canned pumpkin puree
Maple Glaze
- 1 1/12 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tbsp dark corn syrup
- 1/2 tbsp water
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375℉. Grease a mini donut pan with cooking spray and set aside.
- In a medium bowl, combine dry ingredients and set aside.1 cup all purpose flour, 1/2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- In another bowl, whisk together the wet ingredients.1 large egg, 1/3 cup light brown sugar, 1/4 cup canola/vegetable oil, 1 tsp vanilla extract, 1/2 canned pumpkin puree
- Add the wet ingredients to the dry ingredients and whisk until combined, forming a thick donut batter.
- Transfer batter to a large pipping bag and pipe into the greased donut pan (filling about halfway full).
- Bake for about 6-8 minutes or until the donuts spring back when touched, or when a toothpick inserted in a donut comes out clean or without any crumbs.
- Transfer the cake donuts to a wire rack and let cool completely.
Prepare the Maple Glaze
- Whisk all the ingredients together in a small bowl until smooth.1 1/12 cups powdered sugar, 3 tbsp pure maple syrup, 1 tbsp dark corn syrup, 1/2 tbsp water, 1/2 tsp ground cinnamon
- Place the rack of donuts over a baking sheet lined with parchment paper. Then, dip the top of the pumpkin donuts into the maple glaze, turning to coat well.
- Let baked donuts rest on the rack until the glaze sets completely.
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