Irresistible Baked Pumpkin Donuts with Maple Cinnamon Glaze: Your Perfect Fall Breakfast Treat
An easy recipe for baked pumpkin donuts topped with a maple cinnamon glaze. Perfect for an easy and delicious fall breakfast!
There’s nothing quite like the cozy embrace of fall, and these baked pumpkin donuts with a luscious maple cinnamon glaze are the epitome of autumn comfort. This recipe holds a special place, as it was the very first donut creation I shared on my blog way back in 2014. It has remained a cherished favorite for good reason, so I’m thrilled to bring it back to you with updated photos and refined instructions, ensuring every bite is as perfect as you remember, or even better!
Baked donuts offer a fantastic alternative to their fried counterparts. They are incredibly easy to make, significantly less messy, and undeniably delicious. Forget the hassle of hot oil and deep fryers – these delightful treats come together quickly, making them ideal for a spontaneous fall breakfast or a delightful weekend brunch. You’ll spend about 10 minutes mixing the batter, another 10 to 12 minutes in the oven, and just a few more cooling while you whip up the irresistible maple cinnamon glaze. This means you can be savoring warm, homemade pumpkin donuts in roughly 30 to 40 minutes. It’s truly a simple pleasure that delivers maximum autumnal flavor!
Why Choose Baked Donuts Over Fried?
While traditional fried donuts have their charm, baked donuts offer several compelling advantages, especially for the home baker looking for a quick and less complicated process. Firstly, they require significantly less oil, making them a lighter option without sacrificing flavor. You still get that satisfying donut shape and tender crumb, but with a less greasy finish. Secondly, the cleanup is a breeze! No splattered oil on your stovetop or the need to dispose of used cooking oil. All you need is a donut pan, which is an affordable and worthwhile investment for any baking enthusiast.
Furthermore, the baking process is more consistent and less intimidating than frying. You simply spoon the batter into a pan and let your oven do the work. This makes it a perfect recipe for beginners or for baking with children. The result is a uniformly cooked donut that serves as an ideal canvas for glazes and toppings, ensuring every batch of these pumpkin donuts comes out perfectly golden and ready for that sweet maple cinnamon finish.
Essential Ingredients for Your Pumpkin Donut Masterpiece
Crafting these delectable pumpkin donuts is akin to preparing a moist cake batter, with a few key ingredients coming together to create that signature fall flavor and tender texture. Here’s a detailed look at what you’ll need for both the donuts and the exquisite maple glaze:
- All-Purpose Flour: The foundational ingredient providing structure. Precision in measuring flour is crucial for light and fluffy donuts. Always spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag. This prevents overpacking, which can lead to dense, heavy donuts.
- Baking Powder: This leavening agent is essential for giving the donuts their airy rise in the oven, ensuring they aren’t flat or too compact.
- Spices: A blend of pumpkin pie spice along with a little extra ground nutmeg infuses these donuts with an authentic, rich fall aroma and flavor. Pumpkin pie spice typically contains cinnamon, ginger, nutmeg, and cloves, but the added nutmeg elevates that classic pumpkin spice warmth even further.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing the overall depth of flavor in the donut batter, making every bite more satisfying.
- Pumpkin Puree: This is the star ingredient for flavor and moisture. It’s absolutely critical to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which would throw off the flavor and sugar balance of this recipe. Look for cans that list only “pumpkin” as the ingredient. You’ll only need 1/3 cup for this recipe, leaving you with extra for other pumpkin-inspired creations!
- Brown Sugar: Provides a rich, caramel-like sweetness and contributes to the moist texture of the donuts, complementing the pumpkin beautifully.
- Milk: Any milk you have on hand will work—whole milk, 2%, 1%, skim, or even non-dairy alternatives like almond milk. It adds necessary moisture and helps create a smooth batter.
- Egg: Acts as a binder, adding structure and richness to the donuts. Ensure it’s at room temperature before mixing to achieve a smoother, more emulsified batter.
- Unsalted Butter: Melted and slightly cooled, unsalted butter contributes moisture and a delicate buttery flavor. Using unsalted butter gives you control over the total salt content in your recipe, as the amount of salt in salted butters can vary widely between brands.
- Pure Vanilla Extract: A crucial flavor enhancer. Always opt for pure vanilla extract for the best, most authentic taste, as imitation vanilla can have an artificial aftertaste.
For the Maple Cinnamon Glaze:
This glaze is incredibly simple yet elevates the pumpkin donuts to another level of deliciousness.
- Powdered Sugar: The base for a smooth, pourable glaze. If your powdered sugar has been sitting in the pantry for a while and contains lumps, a quick sift will ensure a silky-smooth glaze without gritty bits.
- Ground Cinnamon: Adds a warm, spicy note that perfectly complements the maple and pumpkin flavors, enhancing the autumnal theme.
- Pure Maple Syrup: For the most authentic and rich flavor, use pure maple syrup. Its distinct taste pairs wonderfully with pumpkin. If you don’t have maple syrup, you can simply omit it and add a little more milk to achieve the desired glaze consistency.
- Milk: Used to thin the glaze to the perfect dipping consistency. Start with a small amount and add more gradually until you reach your desired thickness.
Simple Steps to Bake Perfect Pumpkin Donuts
Making these baked pumpkin donuts is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfect batch every time:
- Prepare Your Pan & Preheat Oven: Begin by preheating your oven to 350°F (177°C). Lightly spray a 6-count donut pan with nonstick cooking spray. Ensuring your pan is adequately greased will prevent sticking and allow for easy removal of your freshly baked donuts.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour (remember to spoon and level!), baking powder, pumpkin pie spice, ground nutmeg, and salt. Whisking ensures these dry ingredients are evenly distributed, leading to a consistent donut texture.
- Mix Wet Ingredients: In a separate medium mixing bowl, combine the pumpkin puree, brown sugar, milk, room temperature egg, melted and slightly cooled unsalted butter, and pure vanilla extract. Whisk these ingredients until they are thoroughly combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently mix until *just* combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in tough, dense donuts. A few lumps are perfectly fine!
- Fill Donut Pan: For easy and mess-free filling, transfer the donut batter to a piping bag or a large Ziploc bag with a corner snipped off. Carefully pipe the batter evenly into each of the 6 donut cavities, filling them about two-thirds full. This prevents overflow during baking and ensures a nice donut shape.
- Bake to Perfection: Bake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be golden brown and spring back slightly when gently touched.
- Cool and Release: Once baked, remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. This cooling period allows them to firm up slightly, making them easier to remove without breaking. After 5 minutes, carefully transfer the warm donuts to a wire rack to cool completely before glazing.
Crafting the Maple Cinnamon Glaze:
While your donuts are cooling, prepare the simple yet sensational glaze:
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, ground cinnamon, pure maple syrup, and milk. Start with 1 tablespoon of milk and add more in small increments (half a teaspoon at a time) until you achieve a smooth, pourable consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drip slightly.
- Glaze the Cooled Donuts: Once the donuts are completely cool (this is important to prevent the glaze from melting off), dip the tops of each donut into the prepared maple cinnamon glaze. Allow any excess glaze to drip off, then transfer the glazed donuts back to the wire rack.
- Set and Serve: Let the glazed donuts sit on the wire rack for about 10 to 15 minutes to allow the glaze to harden slightly. Once set, they are ready to be served and enjoyed!
Where to Find Pumpkin Pie Spice (and a Homemade Alternative)
Pumpkin pie spice is a staple in American grocery stores, especially during the fall season. You’ll typically find it in the spice aisle alongside other common baking spices. This pre-mixed blend usually consists of cinnamon, nutmeg, ginger, cloves, and sometimes allspice, offering a convenient way to add that quintessential autumn flavor profile to your baked goods. However, if you find yourself without it, or prefer to mix your own, here’s my recipe for an easy homemade version using individual spices you likely already have in your pantry.
No Donut Pan? No Problem! Creative Alternatives
While a donut pan is ideal for achieving the classic ring shape, you absolutely can still make these delicious pumpkin treats even if you don’t own one. Here are a couple of fantastic alternatives:
- Mini Muffin Pan (Donut Holes): A mini muffin pan is perfect for making adorable pumpkin donut holes. Simply fill each cavity about two-thirds full with the batter. The baking time will be slightly shorter, typically around 10 to 12 minutes. These bite-sized treats are excellent for sharing and make for a fun variation.
- Standard Muffin Pan (Muffin-Style Donuts): If you only have a regular muffin pan, you can create delightful muffin-shaped pumpkin “donuts.” Fill the liners two-thirds full, and bake for approximately 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. While they won’t have a hole, they will still boast the same incredible flavor and tender texture.
Expert Baking Tips for Flawless Donuts
- Accurate Flour Measurement: The “spoon and level” method is paramount. Instead of scooping flour directly with your measuring cup (which compacts it and adds too much), gently stir the flour in its container, then spoon it loosely into your measuring cup, and finally, level the top with the back of a knife. This ensures you use the correct amount for light and airy donuts.
- Pumpkin Puree vs. Pumpkin Pie Filling: Always double-check your can! Use pure pumpkin puree, where “pumpkin” is the only ingredient listed. Pumpkin pie filling is already sweetened and spiced, which will drastically alter the flavor and sweetness balance of this recipe.
- Easy Pan Filling: To cleanly and easily transfer the batter into the donut pan cavities, use a piping bag. If you don’t have one, a large Ziploc bag with one corner snipped off works just as well. This method ensures even distribution and prevents messy drips.
- Don’t Overmix: When combining the wet and dry ingredients, mix only until they are *just* incorporated. Overmixing develops the gluten in the flour, leading to dense, chewy donuts instead of tender, cake-like ones. A few small lumps in the batter are perfectly fine!
- Room Temperature Ingredients: Ensure your egg is at room temperature. This helps ingredients combine more smoothly and creates a more uniform batter, resulting in better texture.
- Cool Completely Before Glazing: It’s tempting to glaze warm donuts, but resist! If the donuts are still warm, the glaze will melt, run off, and fail to set properly, leaving you with a soggy, unappealing finish. Allow them to cool entirely on a wire rack first.
More Easy Donut Recipes to Satisfy Your Cravings!
If you love the simplicity and deliciousness of these baked pumpkin donuts, you’ll be thrilled to explore more easy donut recipes. Baked donuts are versatile and perfect for any occasion, from breakfast to dessert. Here are some other delightful options to try:
- Baked Pumpkin Donut Holes: A delightful, bite-sized version of this recipe, perfect for sharing!
- Baked Apple Cider Donuts: Another quintessential fall flavor, these donuts capture the essence of apple orchards.
- Baked Cinnamon Sugar Donut Holes: A classic and comforting choice, coated in a sweet cinnamon-sugar mixture.
- Baked Chocolate Donuts: For the chocolate lovers, these rich and moist donuts are a dream.
- Baked Lemon Blueberry Donuts: A bright and fruity option, perfect for spring or summer mornings.
Baked Pumpkin Donuts With Maple Cinnamon Glaze
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Ingredients
For the pumpkin donuts:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup (85 grams) pumpkin puree
- ⅓ cup (65 grams) brown sugar
- ¼ cup (60 ml) milk
- 1 egg , room temperature
- 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 cup (120 grams) powdered sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (15 ml) milk , use more as needed
Instructions
To make the pumpkin donuts:
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Preheat the oven to 350°F (177°C). Spray a 6-count donut pan with nonstick cooking spray and set aside.
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In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
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In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
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Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10 to 12 minutes or until a toothpick inserted into the donuts comes out clean.
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Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.
To make the glaze:
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Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.
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Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10 to 15 minutes. Serve and enjoy!
Notes
Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and has spices added to it.
Milk: I typically use whole milk in these donuts, but 2%, 1%, skim, or even almond milk work just fine.
Maple Syrup: Don’t have any on hand? You can just replace it with a little extra milk.
Originally adapted from Pumpkin ‘n Spice.
Frequently Asked Questions (FAQs)
Can I make these pumpkin donuts gluten-free?
While this recipe uses all-purpose flour, many readers have successfully substituted it with a 1:1 gluten-free baking flour blend. Look for a blend that contains xanthan gum for best results. The texture might be slightly different, but the delicious pumpkin and maple flavors will still shine through.
How do I prevent my donuts from sticking to the pan?
Generously spray your donut pan with a good quality nonstick cooking spray, ensuring all crevices are coated. You can also lightly dust with flour after spraying, tapping out any excess. Proper cooling in the pan for 5 minutes before transferring to a wire rack also helps prevent sticking.
Can I freeze these baked pumpkin donuts?
Yes, you can! For best results, freeze them *before* glazing. Once baked and completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature and then glaze as instructed. You can also freeze glazed donuts, but the glaze might become slightly tacky upon thawing.
What’s the best way to store leftover donuts?
These baked pumpkin donuts are definitely best enjoyed fresh on the day they are made. However, if you have any leftovers, store them in an airtight container at room temperature for 1 to 2 days. The glaze might soften slightly over time, but the donuts will still be delicious.
Can I make the glaze dairy-free?
Absolutely! Simply substitute your preferred non-dairy milk (like almond milk or oat milk) for regular milk in the glaze. The taste and consistency will remain excellent.
Embrace the Flavors of Fall with These Delicious Donuts!
These baked pumpkin donuts with maple cinnamon glaze are more than just a recipe; they’re an invitation to embrace the warmth and coziness of the fall season. Whether you’re whipping up a batch for a special breakfast, a festive brunch, or simply to enjoy with a hot cup of coffee or tea, their ease of preparation and comforting flavors make them an instant favorite. The delightful combination of pumpkin spice and sweet maple cinnamon is simply irresistible, promising a taste of autumn in every tender, cake-like bite. So gather your ingredients, preheat your oven, and get ready to fill your home with the wonderful aroma of homemade pumpkin donuts. Happy baking!
*Photos updated October 2017*