Maple Glazed Baked Pumpkin Donuts: Easy Cinnamon Sugar Recipe

Warm, golden pumpkin donuts fresh from the oven, dripping with sticky maple glaze and dusted with cinnamon sugar—honestly, is there anything cozier? The first time I made these maple glazed baked pumpkin donuts, my kitchen smelled like an autumn festival. You know that moment when fall hits and suddenly you want pumpkin in everything? Yeah, that’s when this recipe came into my life, and it’s been a staple ever since.

I’ve always been a fan of donuts, but deep-frying makes my kitchen look (and smell) like a greasy diner. That’s why I started experimenting with baked donuts, and let’s face it, pumpkin just belongs in donuts, especially when paired with maple and cinnamon. I remember making these for a weekend brunch with friends, and everyone swooned over them. Even my picky niece—who claims not to like pumpkin—asked for seconds.

These maple glazed baked pumpkin donuts are not just a treat, they’re a little bite of nostalgia. Whether you need something quick for a busy morning or want to impress guests with a homemade delight, this recipe delivers every time. The maple glaze brings a subtle, sweet richness, while the cinnamon sugar adds a playful crunch. If you’re craving comfort, a bit of fall flavor, or just an easy way to make your kitchen smell heavenly, you’ve landed in the right place. Trust me, after trying these pumpkin donuts, you’ll never look at store-bought the same way again.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes—perfect for last-minute cravings or spontaneous gatherings.
• Simple Ingredients: Pantry staples and a can of pumpkin purée—that’s it. No running to specialty stores.
• Perfect for Brunch or Holidays: These donuts shine on a festive breakfast table, at fall potlucks, or even as a sweet snack for cozy movie nights.
• Crowd-Pleaser: Kids love the cinnamon sugar coating, adults go for the maple glaze. Everyone wins.
• Unbelievably Delicious: The combo of tender pumpkin donut, gooey maple glaze, and crunchy cinnamon sugar is simply irresistible.

What sets these maple glazed baked pumpkin donuts apart? I blend the pumpkin batter just enough for a soft, cakey texture—not dry or dense. The maple glaze is thick and glossy, clinging perfectly to each donut. Plus, baking means less mess and no splattering oil. I’ve tested this recipe more times than I can count, tweaking the spice levels, and playing with different glazes. This version is the one that gets requests over and over (even from friends who claim they don’t like pumpkin!).

For me, these donuts are more than just a treat—they’re a way to bring people together. There’s something special about sharing warm, homemade donuts on a chilly morning. It’s comfort food with a seasonal twist, and honestly, it’s hard not to close your eyes and savor every bite. Whether you’re hosting a brunch or just treating yourself, these maple glazed baked pumpkin donuts are the kind of recipe that makes ordinary moments feel a little more magical.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most are pantry staples, and a few can be swapped as needed. Here’s the full rundown:

• For the Donut Batter:
  • All-purpose flour (195g / 1 ½ cups) – gives the donuts structure
  • Baking powder (1 ½ tsp) – helps them rise and stay fluffy
  • Baking soda (¼ tsp) – adds extra lift
  • Salt (½ tsp) – enhances flavor
  • Ground cinnamon (1 tsp) – for classic warmth
  • Ground nutmeg (¼ tsp) – optional, but adds depth
  • Ground ginger (¼ tsp) – a hint of spice
  • Pumpkin purée (120g / ½ cup) – use pure pumpkin, not pie filling
  • Light brown sugar (100g / ½ cup packed) – sweetness and moisture
  • Granulated sugar (50g / ¼ cup) – balances the brown sugar
  • Egg (1 large) – binds everything together
  • Milk (60ml / ¼ cup) – dairy or unsweetened almond milk works
  • Vegetable oil (60ml / ¼ cup) – keeps donuts tender
  • Pure vanilla extract (1 tsp) – rounds out the flavors
• For the Maple Glaze:
  • Powdered sugar (120g / 1 cup) – sifted for a smooth finish
  • Pure maple syrup (2 tbsp) – don’t skimp on quality here
  • Milk (1-2 tbsp) – adjust for desired consistency
  • Butter (14g / 1 tbsp, melted) – brings richness
  • Pinch of salt – balances the sweetness
• For the Cinnamon Sugar:
  • Granulated sugar (50g / ¼ cup)
  • Ground cinnamon (½ tsp)

Ingredient Notes & Substitutions:
If you need a gluten-free option, swap with a 1:1 gluten-free flour blend (I use King Arthur’s). For dairy-free, almond or oat milk works beautifully, and coconut oil can replace vegetable oil. I love Libby’s pumpkin purée for its texture, but homemade works in a pinch. If you’re feeling adventurous, a dash of allspice or cardamom can add a twist. You can even swap the maple glaze for a simple vanilla icing if maple isn’t your thing (but trust me, the maple brings magic).

Don’t have nutmeg or ginger? No worries—they’re optional. And if you’re low on brown sugar, all white sugar works, though the donuts lose a bit of that caramel undertone.

Equipment Needed

• Donut pan (standard 6-cavity, nonstick preferred)—I’ve used silicone and metal pans; both work, but silicone releases more easily.
• Mixing bowls (at least two)—one for wet, one for dry ingredients.
• Whisk—for combining the dry ingredients and beating the egg.
• Spatula—makes folding together the batter much easier.
• Piping bag or zip-top bag—helps fill the donut pan neatly (I cut the corner off a zip bag in a pinch).
• Cooling rack—lets the donuts cool without getting soggy bottoms.
• Small saucepan (for melting butter for glaze)—you can microwave, but I prefer stovetop for control.
• Spoon—for glazing and dusting with cinnamon sugar.

If you don’t own a donut pan, you can use a muffin tin and shape a “hole” with foil (not perfect, but works!). Clean your donut pan well and let it dry thoroughly so the donuts release easily. I’ve had cheap pans warp—so if you plan to make baked donuts often, a sturdy, mid-priced pan is worth it.

Maintenance tip: Nonstick pans last longer if you avoid metal utensils. For piping bags, reusable silicone ones are easy to wash—otherwise, a zip-top bag does the trick for budget bakers.

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or a smidge of oil. This keeps the donuts from sticking (don’t skip—it’s heartbreaking to lose half a donut!).
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. The mixture should be evenly speckled with spices. If you notice clumps, run a fork through—smooth batter is key.
3. Combine wet ingredients: In a separate large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, egg, milk, oil, and vanilla extract. The mixture will look thick and glossy—like a pumpkin pudding.
4. Blend together: Add the dry ingredients to the wet bowl. Use a spatula to gently fold until just combined—don’t overmix! The batter should be thick but pourable. If it’s too stiff, add 1 tablespoon of milk at a time until it loosens.
5. Fill the donut pan: Scoop the batter into a piping bag or zip-top bag, snip the corner, and pipe into the cavities until ¾ full. If you spoon it in, smooth the tops lightly. Each donut should look plump and even.
6. Bake: Place the pan in the oven and bake for 12-15 minutes. The donuts are done when they spring back lightly when pressed and a toothpick comes out clean. My oven runs hot—so I start checking at 12 minutes. If your donuts look pale and wet, give them another minute.
7. Cool: Let the donuts rest in the pan for 5 minutes (they firm up and are less likely to break). Then carefully transfer to a cooling rack. The aroma at this stage is ridiculous—spicy, sweet, and pure fall.
8. Make the glaze: While donuts cool, whisk together powdered sugar, maple syrup, melted butter, and 1 tablespoon milk in a bowl. The glaze should be thick but drippy. Add a splash more milk if needed. Taste for sweetness—sometimes I sneak an extra pinch of salt.
9. Cinnamon sugar coating: Mix granulated sugar and cinnamon in a small bowl. When donuts are cool, dip the tops into the glaze, letting excess drip off. Immediately sprinkle or dip into cinnamon sugar. For double crunch, sprinkle again after a minute.
10. Serve: Let the glaze set for 10 minutes. Enjoy warm, or at room temperature. If you want the glaze a bit firmer, pop them in the fridge for 10 minutes.

Troubleshooting: If your donuts stick, run a butter knife around the edges. If the glaze is too thin, add more powdered sugar. Too thick? A splash of milk fixes it. If the donuts come out dry, check your oven temp with an oven thermometer (I learned this the hard way—overbaking turns cakey donuts to bricks!).

Personal tip: Prep the dry ingredients the night before for a super speedy morning bake.

Cooking Tips & Techniques

• Don’t overmix the batter: I used to think more mixing meant fluffier donuts, but it actually makes them tough. Fold gently until you don’t see dry flour.
• Use room temperature ingredients: The egg and milk blend better, creating a smoother batter. If you forget, set eggs in warm water for 5 minutes.
• Grease your donut pan well: Even “nonstick” pans can snag soft donuts. A thin layer of oil ensures easy release.
• Piping for precision: Piping batter is faster and neater than spooning. I’ve spilled batter all over my counter before learning this trick (trust me, a zip-top bag works great).
• Check your oven temp: Some ovens run hot or cold. Use an oven thermometer for accuracy—underbaked donuts are gummy, overbaked are dry.
• Glaze while slightly warm: The maple glaze sets beautifully on warm donuts, but don’t glaze when hot or it’ll melt off.
• Double-dip for extra flavor: If you love a thick glaze, let the first layer set for a few minutes, then glaze again.

Common mistakes? Overfilling the pan (donuts spill over and lose their shape), skipping the cooling step (donuts break apart), or rushing the glaze (it pools instead of sticking). I learned to wait for the right donut texture—springy, not sticky. Efficiency tip: Clean as you go—while donuts bake, prep glaze and cinnamon sugar.

For batch baking, keep extra batter in the fridge for a day—fresh donuts on demand! Consistency comes from weighing your flour and sugars (a kitchen scale is worth it). And honestly, the best technique is patience—let your kitchen fill with that spicy pumpkin scent and take your time decorating. It’s half the fun!

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve made these with Bob’s Red Mill and they turn out just as fluffy.
• Dairy-Free Adaptation: Use almond, oat, or soy milk, and coconut oil instead of butter. The flavor is slightly different, but the donuts stay moist and soft.
• Spiced Pumpkin Twist: Add a pinch of allspice or cardamom to the batter for extra autumn warmth. Or use pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
• Chocolate Maple Glaze: Stir 2 tablespoons unsweetened cocoa powder into the glaze for a chocolatey spin.
• Baked Muffin “Donuts”: If you don’t have a donut pan, use a mini muffin tin—bake for 10-12 minutes and roll tops in glaze and cinnamon sugar.

For allergy-friendly donuts, be sure to check your pumpkin purée for cross-contamination warnings. You can swap the egg for a flaxseed substitute (1 tbsp ground flax + 2.5 tbsp water, let sit for 5 minutes). I tried this once for a vegan friend and, while the texture was a bit softer, the flavor held up!

Customize your donuts with chopped pecans or walnuts sprinkled on top, or drizzle with extra maple syrup for a sticky finish. If you’re feeling festive, add orange zest to the glaze for a citrus pop. These donuts are made to be played with—go wild!

Serving & Storage Suggestions

These maple glazed baked pumpkin donuts are best served slightly warm. The glaze is glossy, the cinnamon sugar sparkles, and the pumpkin aroma is at its peak. I love presenting them on a rustic wooden tray, with a sprinkle of extra cinnamon for drama.

Serving Ideas: Pair with a steaming mug of chai, hot coffee, or apple cider. For brunch, add a bowl of fresh fruit or a dollop of whipped cream. These donuts also look adorable stacked on a cake stand for parties!

Storage Tips: Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The glaze may firm up, but the flavor stays great. Freeze donuts (without glaze) for up to 2 months—reheat in the microwave for 15 seconds, then glaze and sprinkle.

As the donuts sit, the flavors mellow and deepen. Sometimes, day-old donuts taste even richer! For best texture, avoid stacking glazed donuts (they stick together). If reheating, pop in a low oven for 5 minutes, or microwave briefly—just don’t overdo it or they’ll dry out.

Nutritional Information & Benefits

Each maple glazed baked pumpkin donut (without extra toppings) is approximately 180 calories, with 5g fat, 30g carbs, and 3g protein. Pumpkin purée brings vitamin A and fiber, while the baked method keeps the donuts lighter than fried versions.

Health Benefits: Pumpkin is rich in antioxidants and vitamin C, supporting immune health. Maple syrup offers trace minerals like manganese and zinc. If you use almond milk and gluten-free flour, these donuts are friendly for gluten-sensitive and dairy-free diets.

Dietary Considerations: These donuts contain wheat, egg, and dairy (unless adapted). For nut allergies, stick to dairy milk. Always check labels on pumpkin purée and spices if you have severe allergies. Honestly, it’s nice to enjoy donuts that aren’t deep-fried—they’re easier on your tummy, and you’ll feel good about sharing them with family.

Conclusion

If you’re craving fall comfort and bakery-worthy treats without the fuss, these maple glazed baked pumpkin donuts are the recipe to try. They’re easy, cozy, and bursting with flavor—perfect for brunch, dessert, or a sweet pick-me-up any day.

Customize them however you like—swap spices, use your favorite glaze, or add crunchy nuts. I love making these for family gatherings, and they never last long (pro tip: make a double batch!). There’s something about warm pumpkin donuts that just brings people together.

Ready to bake? Share your donut photos or twists in the comments below! I love seeing everyone’s creations—don’t be shy. If you have questions or want more pumpkin recipes, let me know. Now go make your kitchen smell amazing, and treat yourself to a batch of maple glazed baked pumpkin donuts. You deserve it!

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! Just roast, mash, and drain your fresh pumpkin until it’s thick and smooth. If it seems watery, blot with paper towels before using.

Do I need a donut pan for this recipe?

Nope! You can use a muffin tin and shape “holes” with foil. They’ll taste just as good, though the shape will be more like donut holes or mini muffins.

How do I make these donuts gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve done this several times—texture and flavor are still awesome.

Can I freeze baked pumpkin donuts?

Yes! Freeze plain donuts (no glaze) in a zip-top bag for up to 2 months. Thaw, glaze, and sprinkle with cinnamon sugar when ready to eat.

Why are my donuts dry or crumbly?

This usually happens from overbaking or too much flour. Try weighing your flour and check your oven temperature. If needed, add a splash of extra milk to the batter next time.

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