Baked Pumpkin Doughnuts with Maple Cinnamon Glaze – Deliciously moist and fluffy pumpkin doughnuts that are perfectly spiced, loaded with flavour, and topped with a maple cinnamon glaze!

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

This is a recipe I shared with you years ago that I thought needed bringing back to life with an updated recipe, photos, and video.

These doughnuts are moist and fluffy, loaded with pumpkin puree, perfectly spiced, and generously topped with a sweet maple cinnamon glaze.

They are also baked, not fried, so there is no messing around with hot oil, and you can feel a little less guilty about grabbing two doughnuts.

These are my all-time favourite doughnuts to make in autumn, and they are always a huge hit with the family. I’m sure you and yours will love them just as much!

Looking for more pumpkin recipes? Check out my Pumpkin Cake Roll, Pumpkin Snickerdoodles, and my Nutella Stuffed Pumpkin Muffins.

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze
Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves
  • Large egg
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
  • Vegetable oil
  • Vanilla extract
  • Pumpkin puree: Canned pumpkin is best for this recipe.

For the glaze:

  • Icing/powdered sugar
  • Ground cinnamon
  • Maple syrup
  • Milk

How to make Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

To make these doughnuts, simply grab a medium mixing bowl and whisk together the flour, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the egg and sugar until combined.

Add the buttermilk, oil, vanilla extract, and pumpkin puree, and whisk until combined.

Add the dry ingredients, and mix until just combined. Do not overmix.

Spoon the batter into a well-greased doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.

TIP: Use a cake release spray to grease the doughnut pan. The baked doughnuts will be SO much easier to remove.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the glaze, whisk together the icing sugar, cinnamon, maple syrup, and milk until smooth and combined.

TIP: If the glaze is too runny for your liking and you’d like it a little thicker, just add more icing sugar. If it is too thick, add more milk.

Dip each doughnut into the glaze, and leave to set on the wire rack.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze
Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

These Baked Pumpkin Doughnuts are:

  • super quick and easy to make
  • deliciously moist and fluffy
  • bursting with pumpkin flavour
  • infused with warm spices
  • topped with a sweet maple cinnamon glaze

How long will these pumpkin doughnuts last? These doughnuts can be kept in an airtight container at room temperature or in the fridge for up to 2 days.

The glaze will eventually soak into the doughnuts after a day or two, but they will be just as delicious! If you would like to make them ahead of time, I recommend glazing them the day they are being served.

Can I freeze these baked doughnuts? Yes, glazed and unglazed doughnuts will also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze
Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Try these doughnuts next!

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Originally Published: September, 2015 | Updated: October, 2020

let’s make
Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

Deliciously moist and fluffy pumpkin doughnuts that are perfectly spiced, loaded with flavour, and topped with a maple cinnamon glaze!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 8 – 9 doughnuts

Ingredients

For the Doughnuts

  • 1 ½ cups (187g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 large egg
  • ½ cup (100g) caster/granulated sugar
  • ½ cup (120ml) buttermilk*
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ⅓ cup (75g) canned pumpkin puree

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ tablespoon maple syrup
  • 2 – 3 tablespoons milk

Instructions

For the Doughnuts

  • Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
  • Whisk together the flour, baking powder, salt, and spices. Set aside.
  • In a large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and pumpkin, and whisk until combined.
  • Add the dry ingredients, and mix until just combined. Do not overmix.
  • Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the Glaze

  • Whisk together the icing sugar, cinnamon, maple syrup, and milk until smooth and combined.
  • Dip each doughnut into the glaze, and leave to set on the wire rack.

Video

Recipe Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 – 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1doughnutCalories: 252kcalCarbohydrates: 44gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 22mgSodium: 151mgFiber: 1gSugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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57 Comments

  2. Had high hope for this recipe. Followed to the T and weighed my ingredients. They are not good and have to throw out. Has anyone else made these?

    Reply

  21. Okay, this settles it. I have to get one of those baking pans. These look absolutely amazing! I can already picture myself sitting on the back deck with one of these donuts and a steaming cup of coffee. Yum!

    Reply

  23. These look amazingly delicious! I love Fall baking and nothing tastes more like Fall than pumpkin. I’m going to have to get me one of those pans and give these a try.

    Reply

  29. You had me at pumpkin doughnuts! I LOVE pumpkin and look forward to the fall time pretty much for that reason, and I get to wear boots again, but mainly for the pumpkin! I need to get a doughnut pan like that too! I’ve seen them in the store, but wasn’t sure if they were worthwhile. Looks like yours turned out deliciously, so it must work well! Thanks for sharing this recipe, Marsha! Pinning it now! 🙂

    Reply