Let Me Tell You About These Pumpkin Donuts

Alright, friend, settle in. I have to gush for a second. These baked pumpkin donuts with maple glaze were born from a cold Saturday morning and, honestly, a little bit of laziness (deep frying before noon? Not in this house). I mean, who wants to wrangle a pot of hot oil before breakfast? Not me. I made these for the first time because I had half a can of pumpkin left over from—oh, what was I making?—probably some soup I forgot about. Anyway, these donuts came out of pure necessity and a rampant sweet tooth. And, little story: my neighbor once caught the scent drifting through the hallway and literally knocked to ask if I was running a bakery. Not quite, but if you’re reading this, hi, Karen!

Why You’ll Love This (According to My Clan)

I whip these up when I want something that tastes like autumn should taste (even if it’s April). My family goes a bit bonkers for these because they’re baked—so you can eat two without that deep-fried guilt, though I’m not judging either way. My husband usually tries to eat them before the glaze sets because he’s impatient. Actually, I used to struggle with donuts being too dry, but this pumpkin keeps things nice and moist. Sometimes I make them just for myself and freeze a stash so no one else finds them (don’t tell the kids). Oh, and that maple glaze? It saves the day if your donuts come out looking a little, well, rustic.

Here’s What You’ll Need (and What I Sometimes Swap)

1 ¾ cups (about 220g) all-purpose flour (or whole wheat if I’m feeling virtuous—my kids never notice)
1 ½ teaspoons pumpkin pie spice (I sometimes make my own with cinnamon, nutmeg, a pinch of ground ginger and cloves, but the jarred stuff is fine)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt (more if you like a sweet-salty thing)
½ cup brown sugar (I’ve used coconut sugar in a pinch, works fine)
½ cup granulated sugar
1 cup canned pumpkin puree (Libby’s is what my grandma swears by, but any brand does the job—just don’t use the pumpkin pie filling, trust me)
2 large eggs
¼ cup melted butter (sometimes I use coconut oil if I’m out, no biggie)
¼ cup milk (almond, oat, whatever’s lurking in the fridge)
1 teaspoon vanilla extract (I once forgot this, didn’t notice a huge difference but add it if you’ve got it)

For the Maple Glaze:

1 cup powdered sugar
2 tablespoons pure maple syrup (not the fake pancake stuff, but you do you)
About 1-2 tablespoons milk, or as needed for drizzling
Pinch of salt

Let’s Get Baking (Don’t Worry If It Gets Messy)

Preheat your oven to 350°F (175°C). Grab your donut pan—if you don’t have one, you can totally use a muffin tin and call them "pumpkin donut muffins." Not the same shape, but tastes just as cheery.
In a big bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. I sometimes skip sifting, but if you’re fancy, go for it.
In another bowl, mix the brown sugar, granulated sugar, pumpkin puree, eggs, melted butter, milk, and vanilla. This is usually where I sneak a little taste—don’t judge.
Pour the wet mix into the dry stuff and gently fold it together. Don’t overmix! It’ll look a bit lumpy and thick, kind of like a very stubborn cake batter. That’s normal.
Spoon (or pipe, if you’re feeling pro) the batter into your greased donut pan. Fill each about ¾ full. I always make a mess here, and it’s fine.
Bake for 13-16 minutes, until they look puffy and spring back when poked. I poke with my finger, but I think the official advice is "toothpick comes out clean." Up to you.
Let them cool in the pan for a few minutes, then tip them onto a rack. I say "let them cool" but usually at least one gets eaten warm, no regrets.
Mix up your glaze: whisk powdered sugar, maple syrup, pinch of salt, and just enough milk to make it pourable but not runny. (I once made it too thin and it ran right off—still tasty though.)
Drizzle or dunk cooled donuts in glaze. This is where things get sticky. And if you want to get cute, sprinkle with a little cinnamon or crushed pecans. Or not.

Random Notes From Too Many Batches

If you forget to grease the pan, you will regret it. I learned this the hard way—donuts stuck like cement.
Actually, the glaze sets faster if you put the donuts on a wire rack. Or just eat them right off the spoon, which I have definitely done.
Once, I tried using only coconut oil. It tasted fine, but the donuts were a bit too dense. Butter is better here, I think.

Variations I’ve Fiddled With (Some Winners, One Dud)

Chocolate Chips: Toss in a handful to the batter. The kids think it’s the best thing ever.
Spiced Glaze: Add a pinch of cinnamon or nutmeg to the glaze for a bit of extra zing.
No Maple? Use honey—it’s different, but still good. I once tried agave syrup and, well, not my favorite.
Gluten-Free: Swapped in Bob’s Red Mill GF flour once for a celiac friend. Worked better than I expected, but bake time was a smidge longer.

Equipment (But Don’t Sweat It If You’re Missing Stuff)

Donut pan (but you can use a muffin tin or even just shape little donut holes on a baking sheet—they’ll be more rustic, but tasty as ever)
Wire rack (I’ve used a grid from my toaster oven in a pinch, honestly)
Two mixing bowls
Whisk or big spoon
Spatula

Storing (But They Never Last Long Anyway)

Officially, these should keep in an airtight container at room temp for about 2 days, or in the fridge for 4-5. But, honestly, in my house, they’re gone by the next morning, so I rarely get to test the upper limits. If you want to freeze them, do it without the glaze; just thaw and glaze when ready. Oh, and here’s a link to King Arthur’s storage tips if you’re into that sort of thing.

How I Love to Serve (And a Slight Digression)

I’m a fan of these with a mug of really strong coffee—preferably while everyone else is still sleeping. My kids dunk theirs in milk, and my husband once ate three in a row with ice cream on top. On chilly mornings, we eat them warm, huddled by the window watching squirrels. Not really part of the recipe, but you get the vibe. Oh, and if you want to get fancy, a little salted brown butter drizzle is never a bad idea.

Lessons Learned (Pro Tips from My Kitchen Fails)

Don’t rush the cooling before glazing. I once dunked hot donuts and the glaze slid right off—sad puddle.
The batter is thick, but don’t thin it out. Last time I added extra milk, donuts were a little rubbery.
I used to overfill the donut pans; they bake up and lose the hole. Now I aim for ¾ full. Still not perfect every time, but closer.

FAQ (Because People Always Ask)

Can I make these ahead? Sure! They’re still good the next day; actually, I think the flavor gets even better. But the glaze does soak in, so if you want it pretty, wait to glaze.
Don’t have a donut pan? Nope, not a dealbreaker. Use a muffin tin or shape little rings by hand. They’ll still taste ace, promise.
Can I use fresh pumpkin? You can, but honestly, canned is just easier and more consistent. I once roasted my own, and it was a faff. But go ahead if you fancy the challenge!
Can I double the recipe? Oh, absolutely, but watch your oven—sometimes the second batch bakes a bit faster for some strange reason. I’ve burned a few over the years.
Is the glaze necessary? Well, maybe not strictly, but… yes. It kind of ties everything together.

Baked Pumpkin Donuts with Maple Glaze