Soft Maple Glazed Pumpkin Donuts have a moist texture and a sweet icing. You’ll love how easy these donuts are to make for breakfast.
This pumpkin donut recipe was originally published in October 2017. I updated the recipe notes and images in October 2025.
Aimee’s Recipe Notes
Taste & Texture: baked, not fried, tender pumpkin donuts with a silky smooth maple icing on top.
Prep Note: spoon the batter into a ziploc bag and snip off the corner. This helps filling the donut pan cavity without a mess.
Tools: I use this donut pan on Amazon. Donuts bake evenly!
Freezer Friendly: Make a double batch of these so you have one to eat now and one to freeze for later.
Top Tip: Use baking spray generously in the donut pan.
Made these with gluten free flour for my kiddo. Freaking DELICIOUS!!! Such a yummy fall flavor!!
– Hayley
Ingredient Notes
For a complete list of ingredients with measurements, scroll down to the recipe card below.
- Pumpkin Puree – Be sure to use canned pumpkin and not pumpkin pie filling in this recipe!
- Maple flavoring – The glaze gets its maple flavor from maple flavoring rather than syrup. You can also use maple extract, but the color may be lighter.
- Spices – The recipe calls for cinnamon, cloves, nutmeg and ginger or you can substitute the total amount of spices for an equal amount of pumpkin pie spice.
How to Make Pumpkin Donuts
Make the batter. Cream together the butter and sugar, then add the eggs and vanilla. Beat in the pumpkin and the dry ingredients to combine.
Bake. Grease or spray a donut pan well with baking spray, then pipe the batter into the donut cavities, filling each one about half full. Bake for 13 to 15 minutes.
Make the Glaze. Whisk together the maple extract with powdered sugar and milk until smooth.
Dip in Icing. Once the donuts are cooled completely, dip each one into the glaze then return to a wire rack to let them set.
If you love donuts, love pumpkin and love maple these baked donuts are an absolute MUST try!
Easy Pumpkin Recipes
Readers love my pumpkin bars, pumpkin pie dip, and pumpkin roll. So if you love pumpkin recipes, you’re in the right place!
- These soft and chewy Pumpkin Caramels are one of my family’s most requested candy recipes for the holidays!
- Everyone loves these chewy Pumpkin Chocolate Chip Cookies for a fun fall twist.
- I took my favorite pumpkin bread recipe and loaded it with chocolate chips. You’ve got to try my soft pumpkin chocolate chip bread recipe this Fall.
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Maple Glazed Pumpkin Donuts Recipe
Ingredients
FOR THE DONUTS:
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup pumpkin puree not pie filling
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
FOR THE GLAZE:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon maple flavoring
Instructions
- Preheat oven to 375 degree F. Spray donut pan with baking spray. Set aside.
- In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
- Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
- Bake in 375 degree oven for about 13-15 minutes.
- Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
- Once cooled, whisk together the glaze ingredients until smooth. Dunk cooled donuts into glaze and place back on wire rack. Allow to set about 5 minutes and enjoy!
Notes
- Be generous with the baking spray. Nothing worse than trying to flip your donuts out of the pan and having them stick. (Okay, maybe not having donuts in the first place is worse…)
- Use a resealable plastic bag to pipe the batter into the pans neatly. I spooned the batter into the bag and snipped off a corner, then piped it in like I would frosting.
- Make a double batch of these so you have one to eat now and one to freeze for later.
Nutrition
Easy Breakfast Recipes
Fluffy and moist Pumpkin Donuts with Maple Glaze taste so good you won’t want to wait for next fall to make them again. So go ahead and bake a batch of these delicious treats anytime of year. You won’t regret it!
Made these with gluten free flour for my kiddo. Freaking DELICIOUS!!! Such a yummy fall flavor!! He gobbled them up and so did we. I checked them at 11 minutes and they were done. They’re so soft and look so pretty. They’d be great to make for company! 5 stars!
I’m so glad they were a big hit! Thank you for sharing your tips 🙂
Going to make these this weekend. I have the pampered chef donut pan, which makes 12 smaller donuts (it was all I could find during Covid!). Any idea of how long I should bake these? Thanks again for all your great recipes!
I will say these look delicious. However, I just ate our last peach from the ones we got in SC. Wish I had more. Now it is apple season here. No pumpkin for mr until about November.
How many does a batch make. I have a donut pan for 12 donuts.
I wanted to know which specific donut pan you used. When I hit the link it went to a bunch of pans on Amazon. Also how many donuts does each recipe make. Most of the donut pans don’t have a large capacity.
Thank you
I have a Nopro donut pan with 6 cavities of donuts 🙂
I used brown colored pure maple extract and mime is not brown.
Will the batter hold up for a few days uncooked?
I made this glaze and it looks white. Not brown like in your picture. Did you add food coloring?
I did not. However, I have found out from other readers that some brands of maple extract are colored and some are not, which changes the color of the glaze.
What brand extract do you use? I had the same problem, the glaze is white
I use McCormick, however, it seems they have changed their formula.
If I’m using maple syrup instead of extract would I use more or less?
Maple Syrup isn’t as concentrated as extract so you would lose a lot of the flavor you’re looking for!
Instead of adding in the cloves , cinnamon , and other spices , is there a measurement of pumpkin pie spice I could use instead ?
I can’t wait to try these.
Love love love that these are baked not fried and also, you add more pumpkin than some of the other recipes i have seen! I think this is a GREAT thing because I love the pumpkin flavor and also, sometimes baked donuts can fall a bit flat in the moisture and flavor department. But these look so so perfect and tasty!!
Swooning over the maple glaze! My family will devour these donuts!