Maple Glaze Pumpkin Doughnuts—Baked, Spiced, and Dipped in Sweet Maple
Maple Glaze Pumpkin Doughnuts are a fall dream baked into every soft, spiced ring. These cozy doughnuts are full of real pumpkin purée and warm spices like cinnamon and nutmeg, giving them that signature autumn flavor in every bite. Baked instead of fried, they’re light, tender, and easy to make without the mess of hot oil. The star of the show is the maple glaze: smooth, sweet, and perfectly paired with the earthy pumpkin and spice. Whether you’re baking them for breakfast, brunch, or a seasonal dessert, these doughnuts are the ultimate fall treat that taste like they came straight from your favorite café.
Why You’ll Love These Doughnuts
They’re soft and cake-like with a perfectly moist crumb. Baking them saves time and cuts down on cleanup. The maple glaze sets with a shiny finish and rich flavor that balances the spiced doughnut base. These are freezer-friendly, easy to reheat, and ideal for sharing or snacking all week long. Plus, the smell while they’re baking is enough to make the whole house feel like fall.
Ingredients
For the Pumpkin Doughnuts
• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup brown sugar
• ¼ cup granulated sugar
• ¾ cup pumpkin purée
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup milk
For the Maple Glaze
• 1½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk
• ½ tsp vanilla extract
• Pinch of salt
Instructions
- Preheat oven to 350°F and grease a doughnut pan.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and all spices.
- In a large bowl, whisk together brown sugar, granulated sugar, pumpkin purée, oil, eggs, vanilla, and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined—don’t overmix.
- Spoon batter into a piping bag or zip-top bag and pipe into prepared doughnut pan, filling each cavity about ¾ full.
- Bake for 13–15 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- For glaze, whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth.
- Dip the top of each cooled doughnut into the glaze, letting excess drip off. Let glaze set before serving.
Tips for Bakery-Level Results
Don’t overfill the pan or the doughnuts will rise too high. Use a piping bag to get an even shape and prevent mess. Let the doughnuts cool fully before glazing to avoid melting. For extra shine, dip twice once the first glaze layer sets.
Optional Add-Ons
Top with chopped pecans, a sprinkle of cinnamon sugar, or crushed maple cookies for extra texture. Add 1 tablespoon of maple syrup directly to the batter for more maple flavor. Use browned butter in the glaze for a deeper nutty taste.
Storage
Store glazed doughnuts at room temperature for up to 2 days or refrigerate for up to 4. Reheat briefly in the microwave for 10–12 seconds. Unglazed doughnuts can be frozen in an airtight bag for up to 2 months and glazed after reheating.
Final Thoughts
Maple Glaze Pumpkin Doughnuts are soft, sweet, and irresistibly spiced—perfect for cozy mornings, festive fall gatherings, or anytime you crave the comfort of pumpkin and maple together.
Stick around—every visit tastes better than the last at The Buttered Bliss.
