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If you're after something cozy for fall, try these Baked Pumpkin Donuts topped with dreamy maple glaze. They're soft and full of pumpkin, and the shiny maple icing makes them a crowd-pleaser for lazy weekends or coffee hangouts.
When I made these for the first time, my house smelled amazing and even my picky kid wanted more than one
Dreamy Ingredients
- Vanilla extract: adds a soft background flavor, pick pure vanilla for the yummiest smell
- Canned pumpkin puree: brings moisture and that pumpkiny goodness, stick with plain puree not the pie mix
- Eggs: hold everything together and add richness use large eggs that aren’t cold for the best blend
- Light brown sugar: brings depth and helps keep the donuts soft, make sure it’s packed when measuring
- Unsalted butter: gives moisture and a creamy vibe, always melt it right before using
- Baking soda: reacts with buttermilk (if using) to make the donuts fluffy
- Kosher salt: boosts flavor and balances sweetness, fine grains mix easiest
- Pumpkin pie spice: gives that super fall flavor, fresh spice brings it up a notch
- Baking powder: lifts the donuts for that light cake texture
- All-purpose flour: keeps the donuts sturdy, use a good unbleached kind for best results
Make the maple glaze
- Confectioners sugar: thickens things and helps the glaze finish shiny, sift it first so you don’t get lumps
- Kosher salt: balances the sugar so you don’t get a sugar bomb
- Vanilla extract: makes maple flavor pop even more, go for a quality vanilla
- Unsalted butter: melts in for a silky texture, don’t rush melting it
- Maple syrup: the star for autumn sweetness, pick pure maple if you want rich flavor
How to Make Them
- Enjoy and Serve:
- Bite in while they’re still a little warm if you like melty glaze, or let them cool for that classic frosting finish
- Glaze the Donuts:
- Once donuts are cool, dip the tops into the warm maple glaze, swirl a bit so they get covered, let the extra drip away, and set them on a rack to dry before eating
- Whip Up the Maple Glaze:
- Bring maple syrup to a gentle boil in a saucepan, let it reduce to half a cup (about five minutes), then whisk in butter, vanilla, and salt til glossy. Dump in the powdered sugar and whisk until smooth and thick
- Cool For a Bit:
- Let the donut pan sit for ten minutes, then flip the donuts onto a wire rack
- Bake Your Donuts:
- Pop the pan in the oven for ten to twelve minutes, until the tops feel springy and get a light gold color
- Fill Each Spot:
- Spoon or pipe the batter into the donut pan, filling each hole about three-quarters full
- Blend Wet and Dry:
- Turn the mixer to low, tip in the flour mixture and only beat until you don’t see any dry bits—stop to avoid making the dough tough
- Add Vanilla and Pumpkin:
- Plop in pumpkin puree and splash in vanilla, mix it just until it all looks mixed—don’t overdo it
- Drop in Eggs:
- Add eggs one at a time, mix well before tossing in the next, and make sure nothing's streaky
- Beat Butter with Sugar:
- In your mixer, blend melted butter with packed brown sugar about one to two minutes (medium-high speed) so it gets fluffy and pale
- Stir Dry Stuff Together:
- Stir flour, baking powder, pumpkin pie spice, salt, and baking soda in a big bowl until the mix looks even throughout
- Ready the Pan:
- Preheat the oven to 400F and spray your donut pan well so the donuts come out clean later
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The pumpkin puree is honestly my favorite part. I love how its bright color and mellow sweetness make the spices stand out and always bring back memories of baking with my folks every fall. My kids are in charge of dunking every donut in the glaze—they steal a taste from the bowl just about every time!
Storing Your Donuts
Keep them in a tightly sealed container on the counter up to two days. Beyond that, pop them in the fridge for five days tops. Let them warm up to room temp before digging in or you'll miss out on the soft bite! If you want, freeze unglaized donuts and just reheat then dip in fresh glaze later.
Swaps and Shortcuts
No pumpkin pie spice left? Mix cinnamon, ground ginger, and a little nutmeg instead. If you’re out of light brown sugar, dark is fine—makes ‘em even richer. Want these a bit lighter? Try swapping Greek yogurt in for half of the butter.
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How to Serve Them
Delicious with hot cider, cold milk, or your morning coffee. To show off, add some toasted nuts on top or a little extra pumpkin spice. I whipped some up for a fall hang and they didn’t last ten minutes!
Pumpkin Donuts—A Little Backstory
Pumpkin donuts are all about fall in the US when farmers markets burst with squash. Folks have been making spiced baked treats for ages, and this twist comes from Dutch baking traditions in old New York. Pumpkin just makes them extra perfect when the leaves start to change.
Frequently Asked Questions
- → Why do these donuts stay so soft?
It’s the pumpkin puree that locks in the moisture. Stirring the batter gently keeps the texture fluffy, not tough.
- → What's the trick for a killer maple glaze?
Let the maple syrup cook down a bit, then beat in your butter and sugar until smooth and glossy—it’ll coat the donuts perfectly.
- → Could I swap in homemade pumpkin puree?
Totally! Just drain any extra water out so your batter isn’t too runny.
- → Should I eat these donuts hot or cooled down?
You can go either way. Freshly warm really amps up the flavor and smell, but they’re still awesome when cool.
- → Is it okay to freeze the donuts?
Yep—freeze them before adding glaze. After thawing, just dip them when you’re ready to eat for that just-made taste.