Baked Pumpkin Donuts with Maple Glaze — Damn Delicious

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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!

Why is it that it’s only acceptable to eat pumpkin-related goodies during the Fall?

Because there’s just something so wrong about that.

Completely, and utterly wrong.

That’s like asking Butters not to turkey leg every single day.

Hey, Butters, just save that for the Fall season. K, thanks.

See, it doesn’t work.

So I’m breaking this nonsense Fall rule here.

Because these donuts are a must.

I don’t care if it’s April, May or June.

We are having these donuts whenever we want.

With that warm reduced maple glaze, how could you not?

Or maybe we just save that glaze for something else during the year.

That might be more acceptable.

Baked Pumpkin Donuts with Maple Glaze

Yield: 12 donuts

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

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


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 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

  • 3/4 cup maple syrup
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup confectioners’ sugar


  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.

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Perfect timing for perfect flavours ! Thank you !

ahhhhh! why do these have to look so yummy! Making these tomorrow!! Want one now!

I always tend to skip past recipes that call for a standing mixer (because i don’t have one,lol). But I’d really like to make these. They sound so delicious! Do you think a hand mixer will do?

What can I use if I don’t have a doughnut pan?

This recipe requires a donut pan. This is the one I use.

Looks yummy!……but what is a “donut pan”?

A pan to bake donuts! This is the one I use.

This looks WONDERFUL, how many donuts does this recipe make?
I’m heading to Michaels today for some donut pans.
These will be great for our Christmas Bazar.

This recipe yields 12 donuts.

Do these work without a donut pan? Could you make donut holes or would they not hold shape?

This recipe requires a donut pan. This is the one I use.

I don’t have a donut pan and don’t want to purchase one. Is there another way to make these without the special plan? Thanks

This recipe requires a donut pan. This is the one I use.

I don’t have a donut pan – any suggestions??

This recipe requires a donut pan. This is the one I use.

These look and sound delicious! I don’t have a donut pan but I do have a cast iron teddypan (muffin mold pan in the shape of teddy bears). Going to try with this.

Cute! Let me know how it turns out!

What other pan can I use if I don’t have a donut pan?

What other pan can I use if I don’t have a donut pan?
Sorry, just saw the other answers

Just made these. Super yummy! My glaze never set on the donuts…just kinda soaked in. Not sure where I went wrong?

It sounds like the glaze was perhaps too thin? I recommend adding additional confectioners’ sugar as needed until the desired consistency is reached.

I don’t have a donut pan, but I am going to try that trick of using foil in a muffin pan. I can’t wait to try the recipe!

Do you think a mini doughnut pan would work?

Yes, absolutely, but cooking time would have to be reduced accordingly.

I made these just now, they are so good!! I did make a cream cheese cinnamon frosting, instead of the maple glaze. Mine made 12 donuts and 7 little mini loaves! Thank you!!

Always looking for good pumpkin recipes. This looks great! Plus bought my 13 you Rands on a out maker for Christmas (budding chef) so this will come in handy! Thanks! I absolutely love this site.

Made these this morning and they really live up to your blog name! I don’t have donut pans but I used my Babycakes mini-donut maker- like a charm. You can only make 6 mini donuts at a time so patience was required, but for this recipe, it was worth it! Of course, now I am convinced I need donut pans to make even more donuts….

Yayyyyyyyyyy. Donut pans are life.

Made these this morning with gluten-free flour and they were unbelievably good. Thanks for sharing!!

I made a batch of these and sent them to work with my husband. Everyone loved them! So very delicious

Made these yesterday and I love the donuts but I think I reduced the maple too much because it became like a super sticky caramel once everything was combined. So I switched and made another maple icing like yours for your lightened version for the 2nd half of the doughnuts and it was delicious.

So excited to makes these for my office halloween party! I’ve yet to make one of your recipes that wasn’t damn delicious. How would you adjust the time for a mini muffin pan?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I tried making a different pumpkin donut this season which also called for a cup of pumpkin puree, and they came out very dense and moist, almost like a pie consistency. I plan on trying this recipe this weekend, any pointers on avoiding them becoming too dense?

You shouldn’t have to worry about any denseness with these! 🙂

I’ve made these twice in the last 2 weeks! I’m not a donut person because I don’t like fried donuts, this baked donut recipe is awesome.

Has anyone tried to freeze these? I don’t have time to make them during the week but wasn’t them for a mid-week function.

For those of you who do not have donut pan, here is what I used to still make these in donut shape:

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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