These pumpkin spice donuts are such a perfect treat for a crisp fall day! They're deliciously spiced and topped with a sweet maple glaze. I love baking up fall desserts and these donuts are so much fun.
If you're a fan of these pumpkin spice donuts, you have to try my apple cider donuts and my glazed pumpkin scones.
Fact: I simply can't resist pumpkin spice flavored dessert. Whether it's in cake, cookie, or, in this case, donut form... I'll take it all!
I know some will argue that pumpkin spice can be overrated. But I promise if you are a fan of all things pumpkin, you'll want to try these baked donuts. The glaze really takes these to the next level but it's SWEET, so feel free to omit if that's not your thing.
And if you've never attempted baked donuts, I'm here to tell you that it doesn't get easier! You are going to want to make these over and over all season long.
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Why You'll Love This Recipe
- For one thing, you've got lots of delicious fall flavor packed into one donut. Not only does the pumpkin spice come through perfectly, the rich maple glaze on top just takes it one step further.
- Baked donuts are SO much easier to make than fried donuts, in my opinion. They are more cakey in texture, but I love that about them.
- You could easily omit the glaze or make a different glaze or icing (like cream cheese icing, maybe?) or top with cinnamon sugar. This recipe is versatile!
Ingredient Notes & Substitutions
- Flour: My favorite flour for gluten free baking is Bob's Red Mill 1 to 1. If you use a different gluten free flour, make sure it contains xanthan gum. Otherwise, you can also make regular pumpkin spice donuts using AP flour - no need to make any adjustments to the recipe.
- Pumpkin pie spice: This is super easy to find in most major grocery stores, where you would find other spices. You can also make your own if you wanted to, here is a good pumpkin pie spice recipe.
- Brown sugar: I recommend light brown sugar for this recipe but if you have dark brown, you can go ahead and use it.
- Canned pumpkin puree: You want to make sure you're using 100% pumpkin. Do NOT confuse this with canned pumpkin pie filling, which contains added ingredients.
- Milk: You can use whole milk, 2%, or non-fat. It won't make much of a difference here. You can also substitute with your favorite non-dairy milk.
- Maple syrup: Be sure to use 100% pure maple syrup (that should be the only ingredient), not the artificially sweet pancake syrup.
Step-by-Step Instructions
STEP ONE: In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt and whisk it all together.
STEP TWO: In a larger mixing bowl, mix the melted butter with both sugars. Add in the pumpkin puree, milk, and vanilla extract.
STEP THREE: Gradually incorporate the dry ingredients into the wet mixture, stirring until everything is combined.
STEP FOUR: Fill your greased donut pans. Bake for 12-15 minutes, then allow the donuts to cool in the pan for about 5 minutes before moving them to a wire rack.
STEP FIVE: To make the maple glaze, melt the butter with the maple syrup over medium heat. Once melted, take the pan off the heat and mix in the powdered sugar, milk, and salt.
Expert Tips
- My top baking tip is always to use a kitchen scale to weigh your flour, if possible. This is the best way to ensure accuracy. We'll need 222 grams of flour for this recipe.
- The batter will be on the thicker side. I like to pipe the batter into my donut pans but you can also use 2 spoons to scoop into each cavity.
- Do not attempt to remove the baked donuts from the pans too quickly! They need to set up a bit while cooling in the pans. If you take them out while they are too warm, they'll fall apart.
- You want your donuts to be cooled completely before glazing, otherwise the glaze will just melt right off and you'll end up with a mess.
Frequently Asked Questions
I haven't tested it myself, but you can try shaping the donuts into rings by hand and arranging them on a baking sheet lined with parchment paper.
Yes! Feel free to substitute your favorite non-dairy milk and butter.
You can store the donuts in an airtight container at room temperature for 1-2 days. After that, I recommend moving to the refrigerator where they should keep for about 4 days.
Did you try my pumpkin spice donuts? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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📖 Recipe
Pumpkin Spice Donuts - Maple Glaze
Ingredients
- 1 ½ cups (222g) flour* (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup (67g) light brown sugar packed
- ¼ cup (50g) granulated sugar
- 3 tablespoons (42g) unsalted butter melted
- 1 cup (227g) canned pumpkin puree*
- ¼ cup (60ml) milk*
- ¼ teaspoon vanilla extract
For the maple glaze:
- ⅓ cup (80ml) maple syrup*
- 1 tablespoon (14g) unsalted butter
- ¾ cup (90g) powdered sugar sifted
- 1 tablespoon milk*
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Grease the donut pans and set aside.
- In a small bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt together. Set aside.1 ½ cups (222g) flour*, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice*, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- In a separate, larger bowl, mix both sugars with the melted butter, then add the pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined.⅓ cup (67g) light brown sugar, ¼ cup (50g) granulated sugar, 3 tablespoons (42g) unsalted butter, 1 cup (227g) canned pumpkin puree*, ¼ cup (60ml) milk*, ¼ teaspoon vanilla extract
- Spoon or pipe the batter into prepared donut pan. Bake for 12-15 minutes. Allow donuts to cool in the pan for 5 minutes before transferring to a wire cooling rack. Cool completely before glazing.
To make the maple glaze:
- Melt the maple syrup with the butter in a small saucepan over medium heat, stirring occasionally. Once the butter has melted, remove from heat and stir in powdered sugar, milk, and salt. Allow the glaze to sit for 5 minutes to thicken before dipping cooled donuts in. Allow the donuts to set for a few minutes before serving.⅓ cup (80ml) maple syrup*, 1 tablespoon (14g) unsalted butter, ¾ cup (90g) powdered sugar, 1 tablespoon milk*, ¼ teaspoon fine sea salt
Notes
- I use Bob's Red Mill 1 to 1 flour for gluten free donuts, but you can also use AP flour. No need to adjust the measurements.
- Pumpkin pie spice is pretty easy to find in most major grocery stores, but you can also make your own using a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
- Be sure to use 100% pumpkin puree, NOT pumpkin pie filling, which has added ingredients.
- You can really use any type of milk for this recipe. Whole milk will yield slightly richer donuts but you can use 2% or non-fat, or your favorite non-dairy yogurt.
- Make sure you are using pure maple syrup, NOT any syrup with added ingredients or sweeteners.
- The glaze will drip off of the donuts while setting on the wire rack, so you may want to place a sheet of parchment paper or paper towels underneath for easy clean-up.
Sebastian says
These donuts are looking very tasty.
Taleen Benson says
Thank you Sebastian!