Wholesome Baked Pumpkin Donuts with Maple Glaze Recipe

If you’ve been on the hunt for a recipe that’s both cozy and wholesome, you’re going to want to stick around for this one. I’m super excited to share my Wholesome Baked Pumpkin Donuts with Maple Glaze Recipe—these little gems are tender, lightly spiced, and topped with a glossy, sweet maple glaze that just makes your kitchen smell like fall all day. Whether you’re a pumpkin fanatic or just love a good donut that won’t weigh you down, this recipe hits the spot perfectly.

this Recipe

Ingredients You’ll Need

Let’s talk ingredients for a moment. I love using a combination of flours here—it adds a subtle nuttiness and fiber boost to the donuts. The canned pumpkin keeps them moist and tender, while those warm spices bring the flavor to life. Plus, the maple glaze is a simple magic wand for topping.

• All-purpose flour: The base for structure; I sometimes adjust the amount based on which flour blend I use.
• Oat flour: Adds a lovely texture and boosts fiber. You can easily make this by grinding oats in your blender.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves creates the quintessential pumpkin flavor.
• Ground cinnamon: For an extra pop of warm spice that’s always a crowd-pleaser.
• Baking powder and baking soda: These help the donuts rise and keep them fluffy.
• Salt: Balances sweetness and enhances flavor.
• Egg: Binds the ingredients and adds moisture.
• Light brown sugar: Adds sweetness with a subtle molasses note that pairs beautifully with pumpkin.
• Oil: Keeps the donuts moist; I prefer a neutral oil like canola or vegetable.
• Vanilla extract: Adds depth and rounds out the flavors.
• Canned pumpkin (or pumpkin puree): Key to moisture and that signature pumpkin character.
• Powdered sugar (for glaze): Gives the glaze its silky smooth texture.
• Pure maple syrup: For natural sweetness and that iconic maple flavor in the glaze.
• Dark corn syrup (or Karo): Helps the glaze stay glossy and smooth without crystallizing.
• Water: Just enough to thin the glaze to a perfect dipping consistency.
• Ground cinnamon (for glaze): A little touch for extra warmth and spice on top.

Variations

I love making this recipe my own depending on the season—or who I’m making it for! Feel free to play around with add-ins or substitutions to match what you have or your dietary preferences.

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and use oat flour as is; I’ve done this and the donuts turn out just as tender with no compromise on taste.
• Spice it Up: Add a pinch of ground ginger or cloves for an extra spicy pumpkin kick if you like bolder flavors.
• Vegan Adjustment: Replace the egg with a flax egg and the oil with coconut oil for a plant-based treat that still tastes amazing.
• Nutty Twist: Fold in chopped walnuts or pecans right before baking for a delightful crunch.

How to Make Wholesome Baked Pumpkin Donuts with Maple Glaze Recipe

Step 1: Prep Your Oven and Donut Pan

Start by preheating your oven to 375°F (190°C). Grease your mini donut pan thoroughly with cooking spray or use a little oil on a paper towel—this ensures the donuts’ll pop right out once baked. Trust me, this step saved me from a sad, crumbly donut more than once!

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together all the dry ingredients: all-purpose flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This step is great to do first because it evenly distributes your spices and leavening agents—giving your donuts consistent flavor and rise.

Step 3: Combine the Wet Ingredients

Grab another bowl to whisk the wet ingredients: room-temperature egg, light brown sugar, oil, vanilla extract, and canned pumpkin. I love this part because the aroma of warm brown sugar and vanilla combined with pumpkin just feels like fall in a bowl. Make sure everything is fully mixed before adding it to your dry ingredients.

Step 4: Bring It All Together and Pipe

Add the wet mixture to the dry ingredients and whisk until combined. You want a thick, smooth batter—don’t overmix or the donuts could turn out tough. Transfer the batter to a large piping bag (or a resealable plastic bag with the corner snipped off). Pipe the batter into the greased donut pan, filling each cavity about halfway. This helps keep their shape and light texture.

Step 5: Bake and Cool

Bake for 6 to 7 minutes until the donuts spring back when you gently press the tops or a toothpick inserted comes out clean. I learned from experience that these donuts can go from perfect to overcooked surprisingly fast, so start checking at 6 minutes. Once baked, transfer the donuts to a wire rack to cool completely before glazing.

Step 6: Whip Up the Maple Glaze

While the donuts cool, whisk together the powdered sugar, maple syrup, dark corn syrup, water, and cinnamon in a small bowl until smooth. The corn syrup gives the glaze that beautiful shine and silky texture. Be patient here—mix until no lumps remain for a perfect finish.

Step 7: Dip and Set

Place your wire rack over a baking sheet lined with parchment paper (to catch drips). Dip the top of each donut into the maple glaze, turning to coat evenly. Let them sit until the glaze sets—usually about 15 to 20 minutes. This is my favorite part because the glaze hardens just enough for a lovely bite without being crunchy.

How to Serve Wholesome Baked Pumpkin Donuts with Maple Glaze Recipe

Garnishes

I’m all about simplicity here, but if you want to dress these donuts up, sprinkle a little chopped toasted pecans or a dusting of cinnamon sugar right after glazing. It adds a bit of crunch and extra warmth that my family absolutely adores.

Side Dishes

These baked pumpkin donuts are perfect alongside a warm cup of coffee or chai tea. For a playful brunch setup, I like pairing them with whipped cream, fresh fruit like sliced apples or pears, and a smattering of homemade granola.

Creative Ways to Present

For holidays or gatherings, I’ve arranged these donuts on a rustic wooden board lined with parchment, garnished with cinnamon sticks and small pumpkins around the edges for a festive centerpiece. You could even drizzle extra maple glaze over the top or stack them with layers of whipped cream and berries for a fun donut trifle.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature and they last well for a day or two—fresh is always best, but they stay tender and flavorful if eaten within that window.

Freezing

Want to save some for later? I highly recommend freezing these donuts without the glaze. Once cool, place them in an airtight container or zip-top bag and freeze for up to a month. When you’re ready, thaw overnight in the fridge and add fresh glaze right before serving.

Reheating

To enjoy leftover or thawed donuts, I like to warm them quickly in a toaster oven or microwave just until slightly soft and warm—about 15 seconds in the microwave. Then, I re-glaze or drizzle with a little maple syrup for extra sweetness, and they’re deliciously fresh again!

FAQs

Final Thoughts

I absolutely love how these Wholesome Baked Pumpkin Donuts with Maple Glaze Recipe come together into a treat that’s just sweet enough and bursting with fall flavor without feeling heavy. When I first tried this method, I used to shy away from baked donuts, but this recipe completely changed my mind—it’s simple, healthier, and truly delicious. The best part? My family goes crazy for them, and honestly, they’re the perfect cozy pick-me-up for cooler days. So go ahead, try this recipe and share a batch with your loved ones—you’ll love how it fills your kitchen with warmth and joy.

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