Easy Baked Pumpkin Donuts with Maple Icing
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Soft, spiced, and baked instead of fried, these pumpkin donuts come together in under 30 minutes. This baked pumpkin donut recipe does not require any frying skills, just a donut tin and a little patience while they cool. A generous maple icing on top makes them feel just indulgent enough for a lazy weekend morning or a quick fall treat any day of the week the whole family will love.
They’re the kind of recipe that fills the kitchen with cinnamon and pumpkin spice before you even take a bite and never last long once they’re out of the oven.
Why You’ll Love This Recipe
Baked, not fried: No messy oil or special donut-frying equipment, just a donut tin and your oven.
Ready in under 30 minutes: These pumpkin donuts bake up in about 14 minutes, making this a perfect weekend mornings.
Real pumpkin flavor: Made with pumpkin puree, so it tastes rich and warm, not just like a spice blend.
What I Love:
- Double maple: Maple syrup sweetens the batter, and a maple icing finishes them off with a second layer of flavor.
Ingredient notes and substitutions
All-Purpose Flour: All-purpose flour keeps the the texture of these donuts light. You could do a 50/50 mixture of wheat and all-purpose flour, but the texture will be slightly denser. If you need to make this recipe gluten-free, use a 1:1 ratio gluten-free flour.
Milk: You can use any percent milk. You can replace the milk with a plant based milk, such as almond or oat milk.
Maple syrup: Maple syrup is used in both the pumpkin donut batter and the glaze. For the batter, you can use honey in place of the maple syrup. For the glaze, I do not recommend replacing the maple to keep the flavor for the glaze. In a pinch, you can use milk to thin out the glaze in place of the maple syrup.
Canned Pumpkin: Canned pumpkin makes this recipe really simple. Be sure not use pumpkin pie filling, which will have added spices and sugar. See notes below if want to use fresh pumpkin instead of canned.
How to make baked pumpkin donuts: Step-by-step instructions
- Preheat the oven to 350 degree F. Grease a donut pan with 12 donut tins ( You might need two pans with 6 donut tins).
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger, allspice, and cloves. Whisk together and set aside.
- In a separate large mixing bowl, add the eggs, maple syrup, pumpkin puree, oil, vanilla extract and milk. Whisk together until fully combined.
- Add the flour mixture into the wet ingredients. Stir together until just combined. Be sure not to overmix.
- Add the donut batter to a piping bag or gallon zip lock bag. Cut off one corner of the bag and carefully add the batter to each donut tin. You can also carefully spoon the batter in the donut tin if needed.
- Bake the donuts 10-14 minutes or until the batter is fully set. Remove from the oven and let the donuts cool enough to touch. Gently remove the donuts from the tins and place onto a cooling rack.
- Once the donuts are cool, make the maple icing but combining the powered sugar, melted butter, vanilla extract, maple syrup, pinch of salt and cinnamon. Whisk together until smooth. The icing should be thick but you can a splash more maple syrup to thin out if needed.
- Gently spread the icing over each donut an enjoy! These donuts are best enjoyed shortly after adding the icing.
Sara’s Tip
These baked donuts are the best the day they are made! If you making them in advance, wait make the icing and spreading onto the donuts right until you are ready to serve. The plain donuts can will keep well at room temperature in a air tight container for about 1-2 days.
Recipe FAQs
What can I use if I do not have a donut tin?
This recipe was created using a donut tin but you could turn these baked donuts into muffins in a pinch. Just increase the bake time to about 17-20 minutes or until the batter is fully set.
Can I make these ahead of time?
These donuts are best enjoyed the same day as baking. To make ahead of time, bake the donuts up to a day in advance and store unglazed at room temperature in an airtight container. Add the maple icing just before serving for the best texture.
How do I store leftovers?
Store donuts with icing in an airtight container at room temperature for up to 1-2 days, or in the fridge for up to 3-4 days.
Can I freeze the donuts?
Yes, freeze the uniced donuts in an airtight container or freezer bag for up to 2 months. Thaw and then add the maple icing right before serving.
If you give these easy baked pumpkin donuts a try, be sure to let me know your thoughts in the comment below.
And be sure to tag me on Instagram so I can see your creations.
If you would like to try more baked donut recipes, check out my pistachio donuts with raspberry glaze and spiced donuts with vanilla glaze.
From my kitchen to yours, happy baking. I hope you love these baked pumpkin donuts as much as we do!
Easy Baked Pumpkin Donuts with Maple Icing
Ingredients
- 1 3/4 Cup (219 g) All-purpose flour
- 1 1/2 teaspoon (3 g) Cinnamon
- 1/4 teaspoon (0.5 g) Nutmeg
- 1/2 teaspoon (1 g) Allspice
- 1/2 teaspoon (1 g) Ginger (ground)
- 1/4 teaspoon (1 g) Cloves
- 1/2 teaspoon (2 g) Baking soda
- 1 teaspoon (4 g) Baking powder
- 1/2 teaspoon (3 g) Salt
- 1 teaspoon (4 g) vanilla extract
- 3/4 Cup (241 g) maple syrup
- 1 Cup (116 g) pumpkin purée
- 1/3 Cup (81 g) Milk
- 1/2 Cup (112 g) Oil (such as avocado oil, vegetable, or canola)
- 2 eggs
Maple Icing:
- 3/4 Cup (94 g) Powered Sugar
- 3 Tablespoon (60 g) Maple Syrup
- 1 Tablespoon (15 g) Butter (Melter)
- 1/4 teaspoon (1 g) vanilla
- Pinch (Pinch) of cinnamon
- Pinch of Salt
Instructions
- Preheat the oven to 350 degree F. Grease a donut pan with 12 donut tins ( You might need two pans with 6 donut tins).
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice, and cloves. Whisk together and set aside.
- In a separate large mixing bowl, add the eggs, maple syrup, pumpkin puree, oil, vanilla extract and milk. Whisk together until fully combined.
- Add the flour mixture into the wet ingredients. Stir together until just combined. Be sure not to overmix.
- Add the donut batter to a piping bag or gallon zip lock bag. Cut off one corner of the bag and carefully add the batter to each donut tin. You can also carefully spoon the batter in the donut tin if needed.
- Bake the donuts 10-14 minutes or until the batter is fully set. Remove from the oven and let the donuts cool enough to touch. Gently remove the donuts from the tins and place onto a cooling rack.
- Once the donuts are cool, make the maple icing by combining the powered sugar, melted butter, vanilla extract, maple syrup, pinch of salt and cinnamon. Whisk together until smooth. The icing should be thick but you can a splash more maple syrup to thin out if needed.
- Gently spread the icing over each donuts an enjoy! These donuts are best enjoyed shortly after adding the icing.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
