There are certain things in life we all agree on: coffee tastes better in the morning, sweatpants beat jeans every time, and pumpkin desserts? They’re practically mandatory in Fall. And today, I’m bringing you the ultimate comfort bake: Cozy Baked Pumpkin Donuts with Maple Glaze.
Fluffy, spiced, tender, and dipped in a sweet, sticky maple topping—these donuts are the lovechild of your favorite Pumpkin Dessert and your go-to bakery treat. Honestly? It’s everything you didn’t know your life was missing.
And let’s be real for a second: why do we act like pumpkin goodies only belong to Fall? If I want pumpkin donuts in May, you better believe I’m having pumpkin donuts in May. No gatekeeping seasonal flavors here.
What Makes These Pumpkin Donuts So Irresistible?
These donuts aren’t fried (shocking, I know). Instead, they’re part of the wonderful world of Baked Donut Recipes—which means less mess, less grease, and honestly, way more flavor payoff.
They’re:
- Soft and cake-like, with that cozy crumbly bite.
- Spiced just right with cinnamon, nutmeg, and a touch of cloves.
- Smothered in a Donut Glaze that tastes like melted maple candy.
- Easy enough for a weeknight baking session but fancy enough to serve at brunch.
The best part? This recipe checks all the boxes for your Fall Baking Recipes collection but doesn’t chain you to Fall alone. Wanna make them in July? Be my guest. I’m calling it “pumpkin freedom.”
The Story Behind the Recipe
Growing up in the Midwest, Fall meant two things: apple orchards and pumpkin patches. My mom always leaned into Herbst Rezepte (yep, “autumn recipes” for my German roots showing here) like it was a sport. Pumpkin pies, pumpkin rolls, pumpkin bread—you name it, we ate it.
But donuts? That was her thing. The smell of warm spice and sweet glaze would hit you the moment you stepped inside. I wanted to bring that nostalgia back, but with a twist—no frying, no fuss. Just straight-up cozy vibes in a baked form.
Ingredient List (With Quick Notes)
Here’s what you’ll need to whip up this Homemade Donuts Recipe:
- Pumpkin purée – Canned or fresh, but don’t use pumpkin pie mix.
- Flour – All-purpose works best here.
- Sugar – Brown sugar adds warmth and molasses depth.
- Spices – Cinnamon, nutmeg, and cloves (a trio that screams Fall).
- Baking powder + soda – For that perfect rise.
- Eggs – Bind everything together.
- Butter or oil – Keeps it soft and tender.
- Milk – For moisture and richness.
- Powdered sugar + maple syrup – The star of the Donut Glaze.
How to Make These Donuts (The Simple Way)
- Mix your dry ingredients – flour, spices, leaveners, sugar.
- Blend your wet ingredients – pumpkin, eggs, milk, melted butter.
- Combine – Gently stir wet into dry until just mixed. Don’t overbeat, unless you like dense donuts (spoiler: you don’t).
- Pipe or spoon batter into greased donut pans.
- Bake at 350°F for about 12–14 minutes, or until golden and springy.
- Dip in glaze while still warm, then let it set for that shiny, irresistible finish.
That’s it. Seriously. No scary steps, no frying oil splatters. Just perfect Homemade Donuts every time.
Pro Tips for the Best Pumpkin Donuts
- Don’t skip the spices. They make the pumpkin flavor pop.
- Grease your pans well. Even with nonstick, these babies like to cling.
- Glaze while warm. The glaze soaks in and sets beautifully.
- Double the batch. Trust me, one dozen disappears in less than 10 minutes.
Variations to Try
Feeling adventurous? Here are some fun twists:
- Swap the maple glaze for a classic cinnamon-sugar roll.
- Add chopped pecans or walnuts to the batter for crunch.
- Drizzle with cream cheese icing for a pumpkin-roll vibe.
- Or, coat in chocolate glaze for a decadent take on Baked Donuts.
The Best Way to Serve
You can totally eat these straight off the cooling rack, but they also shine at brunch, school bake sales, or even a Soup Buffet Ideas Parties spread (donuts + soup = underrated combo, IMO). Pair them with coffee, hot cider, or a mug of cocoa for maximum Fall coziness.
Storing & Leftovers
- Countertop: Store in an airtight container up to 2 days.
- Fridge: Keeps for 4–5 days, though they’re best fresh.
- Freezer: Yep, they freeze well! Just glaze after thawing.
Quick hack: Pop them in the microwave for 10 seconds before eating—warm donuts are always better.
FAQs
Q: Can I make these without a donut pan?
Yep! Use a muffin tin and bake mini pumpkin “donut muffins.” Still counts.
Q: Can I make them ahead of time?
Yes—just bake, freeze, and glaze later. Perfect for Make Ahead Company Dinner Ideas style hosting.
Q: Are these healthier since they’re baked?
Let’s just say they’re “healthier-ish” than fried. But really, we’re here for flavor, not math.
Why This Recipe Belongs in Your Fall Lineup
This recipe is basically the cheat code for Fall coziness. It combines everything you love about Pumpkin Recipes Dessert ideas with the ease of Baked Donuts and the nostalgia of Homemade Donuts. Add in that sticky maple glaze and you’ve got yourself a front-runner for your personal list of Fall Baking Recipes.
So grab that can of pumpkin, dust off your donut pan, and let’s rebel against seasonal food rules together. Pumpkin in October? Sure. Pumpkin in March? Even better.
Life’s too short not to eat donuts year-round. Print
Cozy Baked Pumpkin Donuts with Maple Glaze | Best Fall Baking Recipes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 donuts
- Category: Dessert
Description
Light, fluffy, spiced just right, and topped with a glossy maple glaze—these baked pumpkin donuts are the definition of cozy Fall comfort food.
Ingredients
- For the donuts:
- 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 packed light brown sugar
- 2 large eggs
- 1 cup pure pumpkin purée
- 2 teaspoons vanilla extract
- For the glaze:
- ¾ cup real maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup powdered sugar
Instructions
- Prep the oven and pan
- Heat your oven to 400°F. Lightly grease a donut pan with baking spray (or butter, if you’re old-school).
- Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda. Set aside.
- Beat wet ingredients
- In the bowl of a stand mixer (paddle attachment works best), blend the melted butter and brown sugar until combined and fluffy—about 1–2 minutes. Add the eggs one at a time, mixing after each. Stir in pumpkin puree and vanilla until smooth.
- Combine
- Reduce the mixer to low speed and gradually add the dry mixture. Mix until just blended—no over-mixing, or you’ll lose that tender crumb.
- Fill and bake
- Spoon or pipe the batter evenly into your prepared donut pan. Bake for 10–12 minutes, or until golden and the tops spring back lightly when touched.
- Make the maple glaze
- While the donuts bake, pour the maple syrup into a small saucepan. Simmer over medium heat until reduced by half (about 5 minutes). Remove from heat and whisk in the butter, vanilla, and salt until melted and smooth. Finally, whisk in the powdered sugar until glossy.
- Glaze the donuts
- Let the donuts cool for about 10 minutes before dipping their tops into the warm glaze. Place on a wire rack and allow the glaze to set.
- Serve and enjoy
- Best enjoyed warm (with a hot coffee or cider), but also delicious at room temperature.
