Picture this: it’s a brisk Saturday morning in October, the kind where the air smells faintly of fallen leaves and cinnamon candles. I’m in my favorite pair of plaid pajamas, hair pulled back into a messy bun (because who has time for hairspray on the weekend?), and I’ve got the urge for something cozy. There’s also a line of sleepy-eyed squirrels chasing each other on my porch—bonus nature show. That’s when these Pumpkin Donuts With Maple Glaze swooped in to save the day. I poured that velvety orange pumpkin puree into my mixing bowl and suddenly, my kitchen felt like the coziest corner of a cabin—warm, inviting, and just begging for a mug of hot coffee on the side. Plus, there’s something undeniably therapeutic about stirring a bowl of batter in your jammy bottoms.
Now, I’ve been around the baking block a time or two—graduating from boxed brownies in my twenties to near-obsessive pie perfection in my forties (I’m talking crusts so flaky you can hear them whisper “eat me”). But donuts? It was love at first bite. These aren’t your greasy, deep-fried carnival treats. Nope. We’re talking baked donuts that still manage to be airy, tender, and packed with cozy pumpkin spice vibes. Top them off with a quick maple syrup glaze, and you’ve got a breakfast treat that doubles as dessert—no judgment here!
Why You’ll Love These Pumpkin Donuts
- Tender, pillowy texture from pumpkin puree and Greek yogurt (so you get moist bites without a hint of dryness).
- No frying required—just pop them in the oven and relax with your coffee instead of fighting hot oil.
- Maple glaze comes together in under five minutes (yes, really!), giving you that just-sweet-enough kiss on top.
- All the classic fall spices—cinnamon, ginger, nutmeg—for that comforting warmth in every bite.
- Kid-approved but fancy enough to wow your book club or weekend brunch crew.
- A healthier twist with whole-wheat options and reduced refined sugar, so you can feel good about sneaking an extra one (or two).
- Super fun to decorate—let the little ones loose with sprinkles or chopped nuts for a family activity.
- Great for gifting—package a few in pretty boxes and spread those cozy vibes to neighbors and friends.
Ingredients
Grab what you likely already have in your pantry (and maybe a quick run to the store for pumpkin puree). Here’s the lowdown:
- 1¼ cups pumpkin puree (canned 100% pumpkin is your friend—Libby’s or store brands both work). If you want extra fresh vibes, roast and puree your own (just squeeze out any excess moisture first!).
- 2 large eggs, room temperature (helps whisk up into a fluffy batter; if you forget, pop them in a bowl of warm water for 5 minutes).
- ⅓ cup pure maple syrup, Grade A amber (gives that deep, cozy maple flavor—swap honey in a pinch, though you’ll lose a bit of signature tang).
- ½ cup plain Greek yogurt (full-fat is richer, but 2% works too; swap with dairy-free yogurt for a vegan twist).
- ¼ cup melted coconut oil or unsalted butter (coconut oil gives a subtle tropical note, butter is classic richness).
- ¾ cup granulated sugar (feel free to use coconut sugar or reduce to ½ cup for less sweetness—just taste and adjust!).
- ½ cup light brown sugar, packed (for that chewy, caramel-like depth; dark brown sugar is fine if you want a bolder molasses hit).
- 2 cups all-purpose flour (or swap half for whole-wheat flour to sneak in extra fiber and a nutty flavor).
- 1½ tsp baking powder and ½ tsp baking soda (your leavening duo for perfectly risen donuts).
- ½ tsp fine sea salt (balances the sweetness).
- 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg (the holy trinity of pumpkin spice—feel free to add a pinch of cloves or cardamom!).
- 1 tsp pure vanilla extract (Nielsen-Massey if you want to brag, but any good vanilla will do).
- For the Maple Glaze: 1 cup powdered sugar (sifted), 2–3 Tbsp pure maple syrup, and 1–2 tsp milk or dairy-free milk (just enough to thin to a drizzly consistency).
Directions
- Preheat your oven to 350°F (175°C). Give your 12-well donut pan a loving coat of nonstick spray or a quick brush of melted butter—nooks and crannies, don’t forget you! (Pro tip: tapping the pan gently on the counter pops out any air bubbles.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set this spice-filled mix aside so it doesn’t get overwhelmed.
- Grab a large bowl and beat the eggs with both sugars until the mixture turns pale and just a touch fluffy—about 1½ to 2 minutes with an electric mixer (or 3 minutes of enthusiastic arm workout by hand!). This is where your donuts get their airy lift.
- Stir in the pumpkin puree, Greek yogurt, melted oil or butter, maple syrup, and vanilla extract. Mix until everything is harmoniously combined (no streaks of yogurt or sad lumps of pumpkin).
- Fold the dry ingredients into the wet in two batches, stirring gently until you can’t see any more flour. Remember: overmixing equals tough donuts (we want soft, pillow-like bites!).
- Spoon the batter into a sturdy zip-top bag, snip off a bottom corner, and pipe the batter into each donut well—fill them about two-thirds full (they’ll puff up). Piping = less mess, I promise.
- Bake for 10–12 minutes, rotating halfway through for even color. You’ll know they’re ready when a toothpick poked into a donut comes out with just a few moist crumbs clinging to it.
- Let the donuts cool in the pan for about 5 minutes—this rests them so they release cleanly. Then transfer to a wire rack to cool another 5 minutes. (Patience, dear baker.)
- While they cool, whisk together the powdered sugar and maple syrup in a shallow bowl. If it’s too thick, add milk a teaspoon at a time until it’s drizzly-good. Too thin? Stir in more powdered sugar.
- Dip each donut, flat side down, into the glaze and set back on the rack. For a little fancy flair, grab a fork and zigzag extra glaze on top (you’re basically a pastry artist now!). Let them sit for 10 minutes so the glaze sets.
- Serve immediately or store as directed below. Then stand back and watch the “oohs” and “ahhs” roll in.
Variations & Flavor Twists
- Chai Spice: stir in ½ tsp ground cardamom and a pinch of ground cloves for a lusciously spiced twist.
- Chocolate Drizzle: melt ¼ cup dark chocolate chips and drizzle over your maple-glazed donuts for an extra dose of decadence.
- Gluten-Free: swap the flour for a 1:1 gluten-free baking blend, and you’re all set.
- Vegan: whisk together 2 Tbsp flaxseed meal + 6 Tbsp water (“flax eggs”) and use dairy-free yogurt and butter alternatives.
- Pumpkin-Pecan Crunch: press a handful of chopped pecans into the wet glaze for that irresistible nutty snap.
- Espresso Kick: dissolve 1 tsp instant espresso powder in the wet ingredients for a subtle coffee buzz.
Storage & Reheating Tips
To enjoy these donuts at their freshest:
- Room Temp: Store glazed donuts in an airtight container at room temperature for up to 2 days—if they last that long! (Mine never do.)
- Refrigerate: Keep for up to 4 days in the fridge, but let them sit at room temp for 20 minutes before munching so the glaze softens.
- Freeze: Pop unglazed donuts into a freezer bag in a single layer for up to 1 month. Thaw at room temperature, then re-glaze just before serving for that “freshly made” magic.
To revive that just-baked softness, warm donuts in a 300°F oven or toaster oven for about 5 minutes. The aroma of warm maple and pumpkin will have you swooning all over again.
Let’s Chat!
I hope these baked Pumpkin Donuts With Maple Glaze add a little extra cozy to your day—whether you’re hostessing a fall brunch or just craving a sweet pick-me-up. If you give them a whirl, drop a comment below and let me know which variation stole your heart. Got questions? I’m here for you! And if you’re feeling extra generous, share a pic on Instagram and tag me. Happy baking, friends—here’s to warm kitchens and even warmer memories!
Pumpkin Donuts With Maple Glaze
Ingredients
- 1¼ cups pumpkin puree (canned 100% pumpkin—Libby’s is my fave)
- 2 large eggs (room temperature; helps batter whip up lighter)
- ⅓ cup pure maple syrup (Grade A amber for balanced sweetness)
- ½ cup plain Greek yogurt (whole milk gives extra creaminess)
- ¼ cup melted coconut oil or unsalted butter (for richness)
- ¾ cup granulated sugar (adjust to taste; can use coconut sugar)
- ½ cup light brown sugar, packed (adds depth and chew)
- 2 cups all-purpose flour (or swap half for Bob’s Red Mill whole-wheat)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp pure vanilla extract (choose Nielsen-Massey for best aroma)
- For the Maple Glaze:
- 1 cup powdered sugar (sifted)
- 2–3 tbsp pure maple syrup (add more for looser glaze)
- 1–2 tsp milk or dairy-free milk (optional, for desired drizzle consistency)
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-cup donut pan or coat with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, beat eggs and sugars until pale and slightly fluffy—about two minutes. Stir in pumpkin puree, Greek yogurt, oil, maple syrup, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet, stirring just until you no longer see streaks of flour.
- Spoon batter into a zip-top bag, snip one corner, and pipe into the donut wells—each about two-thirds full.
- Bake for 10–12 minutes, rotating the pan halfway. The donuts are done when a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until silky—add milk one teaspoon at a time if needed. Dip each donut flat-side down into the maple glaze, then return to the rack and let the excess drip off.
- Allow glaze to set for 10 minutes before serving or storing. Enjoy your Pumpkin Donuts With Maple Glaze!
