Maple Glazed Pumpkin Donuts

This maple glazed pumpkin donuts recipe brings the flavor of autumn into your kitchen any time of year with an easy dough and a sweet, maple-rich glaze. I always reach for this when I want something festive but not fussy, and my family still gets excited every time a fresh batch comes out of the oven.

Whenever I make these I remember the first chilly Saturday morning my kids woke up to the smell of pumpkin donuts in the house. They grabbed them so quick we barely had a chance to glaze the last few.

Gather Your Ingredients

• All purpose flour: provides structure for tender yet sturdy donuts. Choose a reliable brand for best texture
• Granulated sugar: brings sweetness and balances pumpkin flavor. Look for fine white sugar
• Baking powder: adds lift to keep the donuts light. Fresh baking powder means better rise
• Salt: balances flavors and enhances the sweetness. Fine sea salt dissolves evenly
• Pumpkin pie spice: gives warm autumn spice throughout. Make sure it is fresh for best flavor
• Large eggs: add moisture and richness. Fresh farm eggs are great if you can get them
• Pumpkin puree: delivers the signature flavor and a boost of moisture. Go for pure pumpkin puree
• Vanilla extract: rounds out flavors and complements maple. Choose real vanilla for extra aroma
• Milk: creates a smooth batter and tender crumb. Whole milk is best but any milk works
• Butter melted: makes for a rich donut crumb. Real unsalted butter is preferred
• Powdered sugar: makes the glaze creamy and smooth. Sifted sugar helps avoid lumps
• Maple syrup: brings deep sweetness to the glaze. Pure maple is worth it here
• Additional milk: thins the glaze for easy dipping. A little goes a long way

How to Make It

Prepare the Pan:

Spray a standard donut pan with nonstick spray, making sure to coat each well thoroughly so the donuts release easily after baking.

Mix the Dry Ingredients:

In a medium bowl whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Keep whisking for at least a full minute to ensure everything mixes evenly with no clumps of spice or baking powder hiding in the flour.

Combine the Wet Ingredients:

In a separate bowl whisk the eggs until creamy, then blend in the pumpkin puree, melted butter, vanilla extract, and milk. Whisk until the mixture looks completely smooth and uniform.

Make the Batter:

Gradually pour the wet mixture into the dry ingredients, stirring gently with a rubber spatula. Mix just until combined and you see no dry flour left. Stop mixing once it looks smooth for best donut texture.

Fill the Donut Pan:

Spoon the batter into the donut wells, filling each about two thirds full. For rounder donuts with neat holes you might pipe in the batter using a piping bag or zip top bag with the corner snipped off.

Bake the Donuts:

Place the donut pan in the preheated 400 degree oven. Bake for 15 to 20 minutes or until the tops spring back lightly when pressed and a toothpick comes out clean. Rotate the pan halfway through for even baking.

Cool Before Glazing:

Let the donuts cool in the pan for about five minutes then carefully turn them out onto a wire rack. Let them cool completely before adding the glaze so it sets properly.

Make the Maple Glaze:

In a medium bowl vigorously whisk together the powdered sugar, maple syrup, milk, and vanilla extract until glossy and smooth. Add an extra splash of milk if the glaze seems too thick for dipping.

Glaze the Donuts:

Place a wire rack over a baking sheet to catch any excess glaze. Gently dip each cooled donut top into the glaze then set on the rack so the glaze drips down and hardens for several minutes.

It is impossible for me to resist extra maple syrup in the glaze. The scent alone always brings back memories of autumn donut mornings with my daughters, when each donut disappeared before the coffee finished brewing.

Flavor Boosters

For bolder flavor, add a pinch of ground ginger to the glaze in winter, use just cinnamon for a lighter spring donut, or add chopped roasted pecans to the batter in fall. Whole wheat flour and dairy-free swaps also work beautifully and bring out new notes in the finished donuts.

Serving Suggestions

Sprinkle glazed donuts with chopped pecans or a touch of flaky sea salt. Serve warm with cinnamon coffee or chai tea, or pair with fresh apple slices for an autumn snack.

Creative Twists

Try coconut oil in place of butter for a dairy-free twist, or swap in half whole wheat flour for added heartiness. Friends have also loved chocolate glaze for a completely different but delicious option. These donuts work for class parties, brunch, or even as a cozy treat after dinner.

Every time I bake these for family or friends, they are the first thing to disappear from the table. Even neighbors who do not like pumpkin come back for more.

Common Questions About This Recipe

→ What type of flour is best to use?

All-purpose flour is ideal for this preparation as it provides the right balance of structure and tenderness.

→ Can I substitute the pumpkin pie spice?

Yes, you can blend cinnamon, nutmeg, ginger, and cloves as a homemade alternative to pumpkin pie spice.

→ How do I achieve the perfect glaze consistency?

Whisk powdered sugar with milk, maple syrup, and vanilla extract until smooth but thick enough to coat without dripping excessively.

→ Is it necessary to use pumpkin puree and not pumpkin pie filling?

Pumpkin puree provides a natural texture and flavor, while pie filling contains added sugars and spices that can alter the outcome.

→ What’s the recommended baking temperature and time?

Preheat your oven to 400°F, baking the donuts for approximately 30 to 45 minutes until golden and cooked through.