Pumpkin Spice Cake Donuts Recipe – Easy Maple Cinnamon Glaze

The scent of freshly baked pumpkin spice cake donuts swirling through my kitchen is pure autumn magic. Honestly, when the leaves start to turn and the air gets crisp, I crave these donuts more than anything else. Imagine a soft, tender pumpkin donut—rich with cozy spices—dipped in a luscious maple glaze and then tossed in cinnamon sugar that crunches just so when you bite in. These irresistible glazed pumpkin spice cake donuts with maple cinnamon sugar are my favorite fall treat, hands down.

I first whipped up this pumpkin spice cake donuts recipe one chilly October morning when my family wanted something special for breakfast, but I didn’t want to fry anything (because, let’s face it, cleaning up hot oil is not my idea of weekend fun). That’s how these baked donuts came to be the star of our autumn weekends. Over the years, I’ve tweaked the spice blend, played with different glazes, and even tried gluten-free flour for my neighbor. No matter the variation, the combination of pumpkin, spice, and that dreamy maple cinnamon sugar coating never fails to get rave reviews.

Besides tasting like fall in every bite, these donuts are insanely easy. You don’t need fancy equipment, hours of prep, or a trip to a specialty store. The ingredients are mostly pantry staples, and the method is simple enough that even the kids can help—just get ready for sticky fingers! Plus, because these are baked, they’re a bit lighter than your standard donut but still deliver big on flavor and comfort. If you’re searching for a new go-to autumn breakfast, a cozy afternoon snack, or a fun treat for a brunch party, this pumpkin spice cake donuts recipe with maple cinnamon glaze is the one you’ll want to make again and again.

Why You’ll Love This Pumpkin Spice Cake Donuts Recipe

After years of baking, dozens of donut batches, and plenty of sticky maple-sugar fingers, I can honestly say this recipe is a keeper. Here’s why you’ll find yourself making these irresistible glazed pumpkin spice cake donuts on repeat:

• Quick & Easy: From mixing bowl to oven to glaze, you can have donuts on the table in under 40 minutes. No yeast, no proofing, no frying mess—just pure donut joy.
• Simple Ingredients: You probably have everything you need in your pantry—think canned pumpkin, everyday spices, and common baking staples. No obscure flours or fancy gadgets required.
• Perfect for Every Occasion: These are a hit for cozy weekend breakfasts, fall brunches, Halloween parties, or even as a Thanksgiving breakfast treat. I’ve even wrapped them up for neighbor gifts!
• Crowd-Pleaser: Both kids and adults go crazy for the soft, cakey texture and the sweet, crunchy maple cinnamon sugar coating. Trust me, there are never leftovers.
• Unbelievably Delicious: The donut crumb is moist and fluffy, packed with pumpkin flavor and just the right amount of autumn spice. The maple glaze adds a luxurious sweetness that pairs perfectly with the cinnamon sugar.

What sets this recipe apart? Well, it’s all about the balance—enough pumpkin for richness but not so much that the donuts are dense, a blend of spices that gives warmth without overpowering, and a maple glaze that’s thick enough to coat but not so sticky that it’s a sugar bomb. I use a little trick: brushing the donuts with maple glaze before rolling in cinnamon sugar, which gives you a double layer of flavor and a pretty, sparkly finish. It’s the kind of treat that makes you want to slow down and savor your coffee. If you’re looking for a pumpkin spice cake donuts recipe that brings bakery-level flavor to your home oven, this is it.

What Ingredients You Will Need

This pumpkin spice cake donuts recipe uses simple, wholesome ingredients to create donuts that taste like autumn in every bite. Most of these are pantry staples, and you can easily swap things based on your dietary needs or what’s in your kitchen. Here’s what you’ll need:

• For the Donuts:
  • All-purpose flour (200g) – provides the structure; you can use a 1:1 gluten-free blend if needed
  • Baking powder (1 teaspoon) – gives a lovely rise
  • Baking soda (½ teaspoon) – helps keep the crumb tender
  • Fine sea salt (½ teaspoon) – balances the sweetness
  • Ground cinnamon (1½ teaspoons) – classic autumn warmth
  • Ground nutmeg (¼ teaspoon) – adds depth
  • Ground ginger (¼ teaspoon) – subtle zing
  • Ground cloves (⅛ teaspoon) – a little goes a long way
  • Granulated sugar (100g; ½ cup) – for sweetness
  • Light brown sugar (50g; ¼ cup, packed) – adds moisture and caramel notes
  • Pure pumpkin puree (180g; ¾ cup, not pumpkin pie mix) – rich flavor and color
  • Large eggs (2, room temperature) – binds everything together
  • Whole milk (60ml; ¼ cup, room temperature) – keeps the donuts soft
  • Unsalted butter (60g; ¼ cup, melted and cooled) – gives richness (swap for coconut oil for a dairy-free version)
  • Pure vanilla extract (1 teaspoon) – rounds out the flavors
• For the Maple Glaze:
  • Powdered sugar (120g; 1 cup, sifted) – for that classic glaze finish
  • Pure maple syrup (30ml; 2 tablespoons) – choose real maple for best flavor (I love the dark amber kind)
  • Milk or plant-based milk (1–2 tablespoons) – to thin the glaze
  • Pinch of salt – brings out the sweetness
• For the Cinnamon Sugar Coating:
  • Granulated sugar (50g; ¼ cup)
  • Ground cinnamon (1 teaspoon)

If you want to get fancy, you can add a pinch of cardamom or swap the brown sugar for coconut sugar for a deeper flavor. I prefer Libby’s pumpkin puree because the texture is smooth and not watery, but any thick pumpkin puree works. For a gluten-free version, I’ve used King Arthur’s Measure for Measure flour with great results. If you’re out of maple syrup, honey works in a pinch, but the maple really makes it sing. And don’t hesitate to use dairy-free milk or butter if needed—these donuts are pretty forgiving!

Equipment Needed

You won’t need a commercial kitchen to make these pumpkin spice cake donuts, but a few simple tools help a lot. Here’s what I use (and a few tips from my donut-baking adventures):

• 6-cavity donut pan – nonstick is easiest, but silicone works too (just place on a baking sheet for stability)
• Medium and large mixing bowls – for dry and wet ingredients
• Whisk – for blending the batter without overmixing
• Spatula – for scraping the bowl and folding
• Piping bag or large zip-top bag (optional) – makes filling the donut pan so much cleaner; you can always spoon the batter in, but it gets messy!
• Small saucepan or microwave-safe bowl – to melt the butter
• Wire rack – helps the donuts cool and the glaze set evenly
• Shallow bowls – for dipping donuts in glaze and sugar

If you don’t have a donut pan, you can use a muffin tin and shape a little foil “hole” in the center of each cup—rustic but effective. I’ve also tried mini donut pans for bite-size treats. When using nonstick pans, avoid metal utensils to keep the coating in good shape; a little cooking spray helps with easy release. If you’re on a budget, check thrift stores for pans—mine was $3 and has baked hundreds of donuts!

How to Make Pumpkin Spice Cake Donuts (Step-By-Step)

1. Prep the Oven and Pan (5 minutes):
   • Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with cooking spray or melted butter—don’t skip this, as the donuts can stick!
2. Mix the Dry Ingredients (3 minutes):
   • In a medium bowl, whisk together 1 ½ cups (200g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
   • Tip: Make sure your spices are fresh—old cinnamon loses its punch.
3. Combine Wet Ingredients (3 minutes):
   • In a large bowl, whisk ¾ cup (180g) pumpkin puree, 2 large eggs, ½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, ¼ cup (60ml) melted butter, ¼ cup (60ml) milk, and 1 teaspoon vanilla extract until smooth and combined.
   • You want a creamy, even mixture—no lumps!
4. Combine Wet and Dry Ingredients (2 minutes):
   • Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined—don’t overmix, or your donuts might be tough.
   • The batter will be thick but scoopable, almost like a soft cake batter.
5. Fill the Donut Pan (2 minutes):
   • Spoon the batter into a piping bag or large zip-top bag, snip off the end, and pipe into the prepared donut pan, filling each cavity about ¾ full.
   • If you’re using a spoon, try to smooth the tops a bit for even baking.
6. Bake the Donuts (10–12 minutes):
   • Bake for 10–12 minutes, until the donuts are puffed, lightly golden, and a toothpick inserted comes out clean.
   • Let them cool in the pan for 3–4 minutes, then turn out onto a wire rack.
   • Note: If the donuts stick, run a thin knife around the edges—gently does it!
7. Make the Maple Glaze (2 minutes):
   • In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons (30ml) pure maple syrup, 1–2 tablespoons milk, and a pinch of salt until smooth and pourable. Add more milk if needed, a little at a time.
   • It should coat the back of a spoon but not drip off too quickly.
8. Mix the Cinnamon Sugar (1 minute):
   • In a shallow bowl, combine ¼ cup (50g) granulated sugar and 1 teaspoon cinnamon. Set aside.
9. Glaze and Sugar the Donuts (5 minutes):
   • Once the donuts are just cool enough to handle (but still slightly warm), dip the tops in the maple glaze, letting excess drip off.
   • Immediately dip or roll the glazed side in the cinnamon sugar for a sparkly finish.
   • Tip: If you want a thicker glaze, let the first coat set, then dip again—double trouble!
10. Let Set and Enjoy!
    • Set donuts back on the rack. Let the glaze firm up for 10–15 minutes (if you can wait that long!).
    • These are best enjoyed fresh but can be stored for later—see below for details.

Pro Tips & Techniques for Donut Success

• Use Room Temperature Ingredients: Cold eggs or milk can cause the melted butter to seize up—ask me how I know. Let them sit out for 10–15 minutes before mixing.
• Don’t Overmix the Batter: Overmixing can make donuts dense and chewy. Stop as soon as the flour disappears. If you see a few streaks, that’s okay.
• Pipe for Precision: Filling the donut pan with a piping bag (or even a zip-top bag with the corner cut off) makes life so much easier. Spoon filling gets messy fast.
• Watch the Bake Time: Every oven runs a little differently. Start checking at the 10-minute mark—overbaked donuts dry out quickly. They should spring back when gently pressed.
• Glaze While Warm: Donuts take the glaze best when they’re slightly warm but not hot—otherwise, it slides off. If they cool too much, pop them in a low oven for a minute before glazing.
• Keep It Clean: Place a piece of parchment or wax paper under your wire rack to catch drips and make cleanup a breeze.
• Troubleshooting: If the donuts seem tough, it’s probably from overmixing or overbaking. If they’re sticking, try greasing your pan a little more next time or letting them cool a tad longer before releasing.
• Consistency Counts: For even baking, try to fill each donut cavity the same amount. I eyeball it, but you can use a kitchen scale if you want perfection.

I once tried to rush the cooling process and ended up with glaze pooling everywhere—lesson learned! Now I always give them a couple minutes to settle before glazing. Don’t worry if your glaze isn’t perfectly smooth; a bit of rustic charm is part of the homemade donut magic.

Variations & Adaptations

One of my favorite things about this pumpkin spice cake donuts recipe is how easy it is to tweak for different diets or tastes. Here are some fun options:

• Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free flour blend (I like King Arthur’s). The texture stays light and fluffy—no one will guess.
• Dairy-Free: Use a plant-based milk (like almond or oat) and coconut oil or vegan butter instead of dairy butter. The maple glaze works perfectly with dairy-free milk, too.
• Chocolate Drizzle: Melt a little dark chocolate and drizzle over the glazed donuts for a decadent twist, or add mini chocolate chips to the batter for extra richness.
• Apple Cider Variation: Swap half the pumpkin puree for unsweetened applesauce and add a tablespoon of apple cider to the glaze. It’s autumn in a bite!
• Nutty Crunch: Sprinkle finely chopped toasted pecans or walnuts on top of the glaze before rolling in cinnamon sugar for a crunchy finish.
• Low-Sugar: Use a sugar substitute like Swerve or monk fruit sweetener in the batter and coating. I’ve tried this for my diabetic uncle, and it still tastes amazing.
• Personal Favorite: Sometimes I double the spices and add a pinch of cardamom for extra warmth—so good with a chai latte.

If you need to avoid eggs, try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit till thickened). Want to make mini donuts? Just reduce the baking time to 8–9 minutes. I love seeing how people make these their own, so don’t be afraid to experiment!

Serving & Storage Suggestions

These pumpkin spice cake donuts are best served fresh and slightly warm, with the glaze just set and the cinnamon sugar sparkling. I like to pile them on a pretty cake stand or rustic wooden board—instant fall vibes! Pair with strong coffee, chai, or even hot apple cider for the full autumn experience. If you’re serving for brunch, they look gorgeous alongside a fruit salad or savory egg bake.

To store, let donuts cool completely and place in an airtight container at room temperature for up to 2 days. If you want to keep them longer, they freeze well—just skip the glaze and sugar, thaw, then glaze when ready to serve. For reheating, pop donuts in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds. The flavors deepen overnight, so leftovers (if you have any) are still delicious the next day. I sometimes toast them lightly for a crisp edge—trust me, it’s worth it!

Nutritional Information & Benefits

Each pumpkin spice cake donut (with glaze and sugar) has roughly 220 calories, 6g fat, 38g carbs, and 3g protein. They’re lower in fat than fried donuts and offer a little fiber and vitamin A from the pumpkin. If you make them with whole wheat flour or a sugar substitute, you can boost the nutrition even more. These donuts are naturally nut-free (just check your ingredients) and easily adapted for gluten-free or dairy-free diets. As someone who tries to balance treats with nutrition, I love that these feel indulgent but aren’t over-the-top heavy. Just be aware of the eggs, dairy, and wheat if you have allergies in your family.

Conclusion

So there you have it—my favorite pumpkin spice cake donuts recipe, complete with a swoon-worthy maple cinnamon glaze. These donuts bring the best of fall baking right to your kitchen, without any fuss or fancy techniques. They’re easy to customize, perfect for sharing (or not!), and honestly, they just make people happy. Whether you’re a pumpkin spice fanatic or just want a cozy treat to go with your coffee, I hope you’ll give these a try.

If you do make them, please leave a comment below or share your version—did you add chocolate chips, make them gluten-free, or serve them at a party? I love hearing how these recipes become part of your own traditions. Happy baking, and may your fall be filled with the scent of cinnamon and maple!

Frequently Asked Questions

Can I make these pumpkin spice cake donuts ahead of time?

Yes! You can bake the donuts a day ahead and store them in an airtight container. Glaze and sugar them just before serving for the best texture and flavor.

Do I need a donut pan to make this recipe?

A donut pan gives the classic shape, but you can use a muffin tin and create a “hole” with foil balls in the center. They’ll still taste amazing!

Can I freeze glazed pumpkin spice cake donuts?

It’s best to freeze the donuts before glazing. Thaw at room temperature, then dip in the maple glaze and cinnamon sugar once defrosted.

What can I use instead of maple syrup in the glaze?

Honey or agave nectar are good substitutes, though the flavor will change a bit. For that true fall taste, real maple syrup is worth it if you can find it.

How do I make these donuts gluten-free?

Just swap the all-purpose flour for a good 1:1 gluten-free baking blend. I’ve had great results with King Arthur’s Measure for Measure flour—no one could tell the difference!

Print