Baked Pumpkin Donuts with Maple Cinnamon Icing
Baked Pumpkin Donuts are soft, full of pumpkin flavor, and topped with a maple cinnamon sweet glaze. They're the perfect fall breakfast or dessert treat!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
There’s something special about warm, spiced pumpkin treats on a crisp fall morning. These are some soft, cake-like donuts that are baked instead of fried. Baking them makes them an easier (and slightly lighter) option when those pumpkin cravings hit. If you want some more pumpkin goodies to go with your donuts this pumpkin season, try these Pumpkin Muffins and Pumpkin Crinkle Cookies.
Why You'll Love These Pumpkin Donuts
The fact that you can make them ahead of time is another thing to consider. These pumpkin donuts are freezer-friendly too. You can bake an extra batch of donuts and pop them in the freezer to enjoy later. The best part is, these donuts are fast- they're ready in under 30 minutes from start to finish.
Let's Gather The Ingredients
- Baking staples: all-purpose flour, baking soda, baking powder, and salt
- Spices: cinnamon and pumpkin pie spice
- Vegetable oil
- Pumpkin puree: Be sure to grab the puree, not pumpkin pie filling. It makes a big difference in texture and sweetness.
- Eggs: Room temperature recommended.
- Milk and melted butter: Whole or 2% works.
- Extracts: vanilla extract and maple extract (this one can be optional)
- Powdered sugar: Also known as confectioners' sugar.
- Maple syrup: Use real maple syrup.
How To Make Baked Pumpkin Donuts
- Step 1: Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to a large bowl. Whisk to combine.
- Step 2: In a separate, medium-sized mixing bowl, add oil, pumpkin, eggs, milk, and vanilla extract. Mix to combine.
- Step 3: Add wet ingredients to the dry ingredients. Mix just until combined. Do not overmix.
- Step 4: Transfer donut batter to a piping bag or Ziplock bag. Remove excess air. Cut off the corner of the bag to create your own piping bag.
- Step 5: Grease or spray the donut pan with non-stick baking spray. Squeeze the donut batter into the pan. Bake in a preheated oven.
- Step 6: Make the glaze. Add powdered sugar, melted butter, maple syrup, and extract to the bowl. Mix to combine. Remove donuts from the oven to cool for a few minutes.
- Step 7: Dip the freshly baked donuts in the icing.
- Step 8: Place glazed donuts on a wire rack to dry before enjoying.
Recipe Tips
- Don’t overmix your batter; stir until it's just combined so you have fluffy donuts rather than dense ones.
- Grease your donut pan well so the donuts do not stick after baking.
- Let donuts cool slightly before glazing so the icing doesn’t melt off.
- Instead of glaze, brush donuts with melted butter and toss in a cinnamon-sugar mixture.
- Once the glaze has set on the baked donuts, you can store them in an airtight container and keep them at room temperature for up to 3-4 days. Additionally, you can freeze them with or without the icing. Flash freeze them first for a few hours, then place them in a freezer-safe bag. Thaw in the fridge overnight.
Recipe Faq's
Yes, instead of using a regular donut pan, you can make donut holes and bake them in a muffin tin instead. You'll need to adjust the baking time. Start out with 8 minutes and check their doneness. Keep an eye on them as they bake since they can burn easily.
Don’t overbake them! Check them a minute or two early. Also, store them in an airtight container once they’ve cooled completely to lock in moisture.
Yes! You can bake the donuts a day in advance. Store them in an airtight container at room temperature and glaze them just before serving.
More Pumpkin Recipes
Let’s stay connected! 🍴Follow Butter Your Biscuit for cozy comfort food inspiration
Baked Pumpkin Donuts with Maple Cinnamon Icing
Equipment
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/3 cup milk
- 1 teaspoon vanilla
Maple Cinnamon Icing
- 2 cups powdered sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons butter melted
- ½ cup maple syrup
- ¼ teaspoon maple extract optional
Instructions
- Preheat the oven to 350 degrees and spray a donut pan with non stick cooking spray.
- In a large bowl add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice and mix until combined.
- In a medium bowl add the oil, pumpkin, eggs, milk and vanilla and mix.
- Add the wet ingredients into the dry and mix just until combined.
- Add the batter to a Ziplock bag and cut the corner out.
- Squeeze the batter into the donut pan and bake for 8-10 minutes or until a toothpick comes out clean.
- Remove from the oven let cool 5 minutes then remove from the pan.
Maple Icing
- In a medium bowl, add the powdered sugar, cinnamon, melted butter, maple syrup and maple extract until combined.
- Dip each donut into the icing and place on a cooling rack to dry.
