There’s just something magical about biting into a warm, spiced donut on a crisp autumn morning. These Baked Pumpkin Donuts bring all the cozy vibes of fall, without the fuss of frying. Add a sticky-sweet maple glaze on top, and you’ve got a treat that’s soft, flavorful, and impossible to resist.

Whether you’re hosting brunch, baking for your kids, or just want to make your kitchen smell like a pumpkin spice dream, these fall donuts hit all the right notes. And because they’re baked, not fried, they’re a little easier on the prep (and the cleanup!).

Why You’ll Love These Baked Pumpkin Donuts

No frying required—baked and done in under 30 minutes
Made with real pumpkin puree and warm spices
Perfectly moist with just the right amount of sweetness
The maple glaze adds an extra layer of fall flavor

Ingredients

For the Donuts:

2 cups (250 g) all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
3/4 tsp kosher salt
1/4 tsp baking soda
1/2 cup (113 g) unsalted butter, melted
1 cup (200 g) packed light brown sugar
2 large eggs
1 cup (240 g) canned pumpkin puree
2 tsp vanilla extract

For the Maple Glaze:

3/4 cup (180 ml) maple syrup
1 1/2 tbsp (21 g) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup (30 g) confectioners’ sugar

How to Make Baked Pumpkin Donuts

Preheat oven: Set oven to 400°F (200°C) and grease a donut pan.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and baking soda.
Mix wet ingredients: In a separate bowl or mixer, beat melted butter and brown sugar until combined (1–2 minutes). Add eggs one at a time, then mix in pumpkin puree and vanilla.
Combine: Gradually add the dry mixture to the wet, stirring just until incorporated. Do not overmix.
Fill the pan: Scoop batter evenly into prepared donut pan.
Bake: Bake for 10–12 minutes, or until donuts spring back when touched and edges are lightly golden.
Cool: Let donuts cool in the pan for 10 minutes before transferring to a wire rack.
Make the glaze: In a small pan, heat maple syrup until reduced to 1/2 cup (about 5 minutes). Whisk in butter, vanilla, and salt. Remove from heat, then whisk in powdered sugar until smooth.
Glaze the donuts: Dip the tops of the cooled donuts into the glaze and let set before serving.

Pumpkin Donut Tips

Use a piping bag or zip-top bag with the corner snipped off to neatly fill your donut pan.
For extra spice, add a pinch of nutmeg or cloves to the dry mix.
Store leftovers in an airtight container at room temp for up to 2 days.

The Donut That Started It All

This recipe came from a crisp Saturday morning when my daughter asked if we could make “pumpkin muffins with holes.” I didn’t have muffin liners, but I did have a donut pan collecting dust. One batch later, the house smelled heavenly, and we had a new fall favorite. Now, these donuts are a must-bake from September through Thanksgiving.

What to Serve with Pumpkin Donuts

Serve these donuts with a hot cup of coffee, a pumpkin spice latte, or a tall glass of milk. They’re lovely as a brunch centerpiece, an afternoon pick-me-up, or even a sweet breakfast-for-dinner surprise.

How to Store and Reheat

Store glazed donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in the microwave for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

Can I make these gluten-free?

Yes—just use a 1:1 gluten-free flour blend.

Can I freeze them?

Absolutely. Freeze without glaze, then thaw and glaze before serving.

Can I skip the glaze?

Sure! You can roll the warm donuts in cinnamon sugar or enjoy them plain.

Baked Pumpkin Donuts Are Fall in a Bite

With real pumpkin, warm spices, and a luscious maple glaze, these Baked Pumpkin Donuts are everything you want in a baked treat this season. Make a batch (or two!) and share the cozy fall flavor with everyone you love.

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