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Craving something sweet and cozy? These oven-baked pumpkin donuts topped with a rich maple glaze are perfect for chilly mornings when you want a homemade treat without hassle. The donuts are soft and packed with pumpkin, and that shiny maple topping turns them into a real weekend pick-me-up or an easy treat to share with friends and a warm drink.
The smell alone had my whole house feeling like autumn and even my most stubborn kid happily asked for more
Delightful Ingredients
- Vanilla extract: brings a gentle, warm background flavor so go for real vanilla if you can
- Canned pumpkin puree: this is the secret to moist, pumpkin-packed donuts use plain pumpkin, not the stuff with spices added
- Eggs: hold it all together and add a rich bite be sure they’re large and not cold right from the fridge
- Light brown sugar: gives these donuts that deep sweetness and a soft bite scoop it in firmly to get it just right
- Unsalted butter: makes every bite rich and soft melt it fresh for best flavor
- Baking soda: teams up with buttermilk to make the donuts rise
- Kosher salt: makes the sweetness pop with a fine grind for even mixing
- Pumpkin pie spice: brings in the signature cozy fall vibe use fresh if you want a stronger spice
- Baking powder: helps the donuts puff up to that fluffy finish
- All-purpose flour: the donut’s backbone so choose unbleached for extra fluff
Tasty Maple Glaze
- Confectioners sugar: gets the glaze just right for dipping sieve it before measuring for no lumps
- Kosher salt: a pinch keeps the sweetness from taking over
- Vanilla extract: makes the maple taste even sweeter use a good one for max flavor
- Unsalted butter: lets the glaze shine with a glossy, silky finish melt it gently for best texture
- Maple syrup: adds that classic, deep fall sweetness go with pure maple for the best hit of flavor
Super Simple Directions
- Share & Enjoy:
- Dive into your donuts as soon as the glaze sets or while it’s still gooey if you can’t wait
- Glaze Your Donuts:
- Once the donuts have cooled, dip the tops in warm glaze, give them a little swirl, let any extra drip off, set back on a rack, and let the glaze firm up
- Make the Maple Glaze:
- In a small pot, warm the maple syrup to a low simmer then let it bubble until there’s about half a cup left which could take five minutes or so whisk in butter vanilla and salt until it looks glossy then dump in confectioners sugar and whisk until it’s smooth and shiny
- Cool Your Bakes:
- Take the pan out let donuts rest in it for ten minutes then flip onto a rack
- Let Them Bake:
- Bake in your already-hot oven for 10–12 minutes until the tops bounce back a little and you see a nice golden color
- Spoon in that Batter:
- Fill each donut section about three-quarters full—use a piping bag or spoons to make it easy and even
- Bring Wet & Dry Together:
- Drop mixer speed to low and slowly dump dry stuff into the wet stuff mix just till you don’t see any flour left stop there to keep things light
- Add the Pumpkin & Vanilla:
- Toss in pumpkin puree and pour in the vanilla blend gently so you don’t overdo it
- Add the Eggs:
- Crack in eggs one at a time mixing really well after each go so it’s nice and even
- Mix Butter & Sugar:
- Cream melted butter with packed brown sugar using a stand mixer for about 1–2 minutes until fluffy
- Mix Your Dry Ingredients:
- Whisk together flour, baking powder, pumpkin pie spice, salt, and baking soda in a big bowl so it’s all well blended
- Ready the Pan:
- Turn your oven to 400 F and coat a 12-donut pan with nonstick spray so nothing sticks later
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The canned pumpkin is the part I like best honestly—its cheerful orange and mellow sweetness amp up the spices and fill the kitchen with that “fall baking” vibe My little ones always want to help dunk the donuts and sometimes swipe a finger of glaze right from the pan
Keep Them Fresh
Pop any leftovers in a sealed container and keep on the counter for up to 2 days If you want them to last longer tuck them in the fridge for up to 5 days Let them warm up to room temp for the fluffiest bite You can freeze the donuts before glazing then reheat in the oven and dip in glaze just before you eat
Handy Swaps
No pumpkin spice? Mix cinnamon, ginger, and just a hint of nutmeg Don’t have light brown sugar? Dark brown works too for a bolder molasses kick Want them lighter? Switch in some Greek yogurt for part of the butter
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How to Serve
These are awesome alongside a mug of milk, some hot apple cider, or your morning coffee For parties try a little sprinkle of chopped nuts or more pumpkin pie spice I made these for friends on a fall weekend and they were gone before I knew it
Pumpkin Donuts Fun Facts
Pumpkin donuts mix American fall vibes with a long history of donuts brought by Dutch settlers to New York Toss in pumpkin for the ultimate autumn touch and suddenly you’ve got a classic treat made for the season
Frequently Asked Questions
- → Why do these donuts turn out so fluffy?
Pumpkin puree gives loads of moisture, and if you don’t stir too much, you’ll get a really light crumb.
- → How do you get a perfect maple glaze?
Let pure maple syrup bubble down just a little, then beat in some butter and powdered sugar for a shiny smooth topping that sets up great.
- → Could I swap in homemade pumpkin puree?
Sure thing! Just make sure you’ve drained out any extra liquid so the donuts bake up right.
- → Should these be served warm or keep them cool?
They’re awesome warm with the spices and maple smell, but honestly just as tasty at room temp.
- → Do baked pumpkin donuts freeze well?
Yep! Freeze them plain, then glaze after thawing and you’ll keep all the softness and flavor.