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!

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.

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 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.

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.

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!

Try these doughnuts next!

• Baked Coffee Doughnuts
• Baked Vanilla Doughnuts
• Baked Apple Cider Doughnuts
• Baked Strawberry Doughnuts

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