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Cozy Mornings and Pumpkin Kisses
I’ll never forget the first time I pulled a batch of these pumpkin donuts out of the oven. It was one of those crisp October mornings when the sun was just peeking through my kitchen window, and the air smelled faintly of woodsmoke from our neighbor’s firepit. My kitchen counter was scattered with little bits of pumpkin puree, a half-empty bottle of maple syrup (the good stuff!), and a trusty donut pan that’s seen more action than my old waffle maker. I took a sip of my too-hot coffee, glanced outside at the maple tree dripping with amber sap, and thought, “Yep, today’s a pumpkin-donut kind of day.”
These baked pumpkin donuts with maple glaze are basically fall comfort food in ring form—soft, spiced, and crowned with that glossy maple topping you’ll want to spoon on like there’s no tomorrow. They’re lighter than their deep-fried cousins, but don’t let that fool you: the flavor is just as over-the-top delicious (yes, really!). Whether you’re feeding a flock of sleepy teens at Sunday brunch or slipping a few into lunchboxes for an afternoon pick-me-up, these donuts somehow disappear faster than you can say “more, please.”
I’ve tested this recipe on neighbors, co-workers, and my own slightly judgmental cat (he’s more of a tuna guy), and honestly? It’s become a family favorite around here. So grab your apron, preheat that oven, and let’s get cozy.
Why You’ll Love These Pumpkin Donuts
- All the flavor, fewer calories—these are baked, not fried.
- On the table in under 45 minutes—hello, last-minute brunch hero.
- Pumpkin puree adds fiber and vitamin A—your taste buds will never know it’s a “healthy-ish” treat.
- Glazed with pure maple syrup—no fake flavors, just real sweetness.
- Perfect for little hands and early school mornings (minimal mess guaranteed!).
- Super customizable—boost the spices or sneak in some cocoa powder.
- Keeps well in the fridge, so you can make ahead (or hide them from yourself).
Ingredient Notes
- All-Purpose Flour: You can use a 1:1 gluten-free blend if you need it gluten-free—just toss in a teaspoon of xanthan gum if your mix doesn’t include it.
- Whole Wheat Flour: Adds a lovely nuttiness and extra fiber. Swap for oat flour if you’re feeling adventurous (and side-eyeing that gluten).
- Pumpkin Pie Spice: If you don’t have a pre-mixed blend, stir together 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and a pinch of ground cloves or ginger.
- Pumpkin Puree: Use 100% pumpkin—no canned pie fillings with sugar and spices already added.
- Buttermilk: You can thin out plain Greek yogurt with a little milk to mimic buttermilk—magic trick for extra-tender crumb.
- Granulated Sugar: Coconut sugar is a lovely swap for a deeper, caramel-like flavor.
- Butter: Melted unsalted is my go-to, but coconut oil works too if you want a dairy-free spin.
- Maple Syrup: Grade A amber gives that extra layer of cozy woodsy sweetness.
Directions
- Preheat and Prep: Heat your oven to 350°F (175°C). Give your 6–12 cavity donut pan a light spray or brush with melted butter—just enough so those edges stay crisp, but not so much that it pools. Nobody likes greasy bottoms!
- Dry Mix: In a large bowl, whisk together 1¼ cups all-purpose flour, ½ cup whole wheat flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch (about ¼ teaspoon) of salt. Make sure it’s all evenly combined—no clumps of spice hiding in one corner!
- Wet Mix: In a second bowl, crack in 1 large room-temperature egg. Stir in ⅔ cup granulated sugar (or coconut sugar), ½ cup pumpkin puree, ½ cup buttermilk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until you’ve got a smooth, silky batter—scrape those sides so you don’t miss any buttery bits.
- Combine: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. (Pro tip: Overmixing = tough donuts. Trust me, it’s not worth it.) The batter should be thick and luscious—think pancake batter but a tad heartier.
- Fill the Pan: Spoon the batter into a sturdy zip-top bag (no leaks, please!), snip about a half-inch off one corner, and pipe the batter into the donut wells about ¾ full. This little trick keeps things neat and helps you get those perfect rings.
- Bake: Slide the pan into your preheated oven and bake for 12–14 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops spring back if you lightly tap them. If they look a touch soft, that’s fine—carryover heat will finish the job.
- Cool: Let the donuts rest in the pan for about 5 minutes, then gently wiggle them out onto a wire rack. They need a little breather before we dunk them in glaze.
- Maple Glaze Time: While your donuts cool, whisk together 1 cup sifted powdered sugar, 3 tablespoons pure maple syrup, and a pinch of sea salt. Add 1–2 tablespoons of warm milk (dairy or oat) until it’s a glossy, pourable consistency—thick enough to cling, thin enough to drip prettily.
- Glaze and Decorate: One by one, dip the donut tops into the glaze, letting any extra drip back into your bowl. Place them back on the rack (parchment underneath to catch drips). If you’re feeling fancy, sprinkle on chopped pecans, pumpkin seeds, or a dash more spice while the glaze is still wet.
- Set and Serve: Give the glaze about 10 minutes to firm up—if you can wait that long. (Full disclosure: I rarely do. The still-warm, sticky version is dangerously good.)
Variations & Flavor Twists
- Chocolate-Dipped: Swap half the powdered sugar in your glaze for unsweetened cocoa powder for a mocha-style finish.
- Chai Spice: Replace pumpkin pie spice with chai tea blend and add a pinch of cardamom for a tea-time treat.
- Vegan Version: Use a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water), coconut yogurt for buttermilk, and vegan butter. Don’t skimp on the vanilla!
- Savory Twist: Skip the glaze, sprinkle with flaky sea salt, and serve alongside your morning brew for a sweet-and-salty spin.
- Boozy Glaze: Stir a tablespoon of bourbon or dark rum into the maple glaze—grown-up donuts for weekend brunch guests.
Storage & Reheating Tips
These donuts are best enjoyed fresh, but I get it—life happens. Store glazed donuts in an airtight container at room temperature for up to two days (if they make it that long). For longer stints, keep them in the fridge for up to four days. If you want to stock up, freeze the plain (unglazed) donuts in layers separated by parchment paper for up to one month. When you’re ready to indulge, thaw at room temperature for about 30 minutes and then dip in fresh glaze. To reheat, pop them in a toaster oven at 325°F for 3–4 minutes—just enough to warm through without melting your glaze into oblivion.
Let’s Chat!
Okay, friends—if you try these pumpkin donuts, I want to know all about it! Did you sneak in extra spice? Go full-on chocolate? Drop a comment below, share your glorious, gooey photos on Instagram, or email me with your questions. Nothing makes my day like hearing from fellow donut lovers (and comfort-food fanatics!). Until next time, keep your ovens cozy and your hearts—and bellies—happy.
Pumpkin Donuts With Maple Glaze
Instructions
- Preheat oven to 350°F and grease a 6-cavity donut pan with nonstick spray.
- In a large bowl, whisk together flours, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, egg, pumpkin puree, buttermilk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry, stirring gently until just combined.
- Spoon batter into a zip-top bag, pipe into donut wells about ¾ full.
- Bake for 12–14 minutes until a toothpick comes out clean. Let cool in pan before transferring to a wire rack.
- Whisk powdered sugar, maple syrup, warm milk, and salt until smooth and glossy.
- Dip each donut into glaze, letting excess drip back. Place glazed donuts on a rack to set.
- Sprinkle with toppings if desired. Let glaze set before serving.
