There is a particular magic to a homemade donut that feels both indulgent and intimately cozy. But for years, the thought of heating a pot of oil, dealing with yeast, and the general mess of frying kept me from attempting them at home. That all changed when I discovered the simple joy of the baked donut. These Baked Glazed Pumpkin Donuts are a game-changer for any fall morning. They come together in one bowl with a whisk in minutes, bake in a simple pan, and fill your kitchen with the scent of pumpkin, cinnamon, and nutmeg—the very essence of autumn. The result is a donut that’s tender, cakey, and wonderfully spiced, with a texture that’s somehow both light and satisfying. Dipped in a simple, sweet maple glaze while still warm, they achieve a bakery-quality finish with a fraction of the effort and fuss. They are the treat that makes a regular Wednesday feel like a special occasion and are guaranteed to become a seasonal tradition in your home.
Why Baked Donuts Deserve a Spot in Your Recipe Box
Baked donuts offer a different, but equally delightful, experience than their fried counterparts. Without the need for a yeast rise or a vat of hot oil, they become an accessible, quick-bread style project perfect for bakers of any level. The batter is similar to a muffin batter—gently mixed and relying on baking powder for lift—which ensures a soft, cake-like crumb that stays moist for days. Using a specialty donut pan is key; it creates the classic ring shape and allows hot air to circulate evenly for perfect baking. The pumpkin puree in this recipe does triple duty: it provides natural sweetness, imparts a beautiful orange hue, and, most importantly, guarantees an incredibly moist donut that won’t dry out. The warm spice blend and rich maple glaze elevate them from simple to spectacular. This method proves you don’t need professional equipment or techniques to create a truly special, festive treat that feels homemade in the very best way.
Ingredients
For the Pumpkin Donuts:
1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/3 cup light brown sugar, packed, 1/3 cup granulated sugar, 1/2 cup pure pumpkin puree, 1/3 cup buttermilk, at room temperature*, 1 large egg, at room temperature, 3 tablespoons unsalted butter, melted and slightly cooled, 1 teaspoon pure vanilla extract
For the Maple Glaze:
1 cup powdered sugar, sifted, 2 tablespoons pure maple syrup, 1-2 tablespoons milk or cream, 1/4 teaspoon vanilla extract, Pinch of salt
Optional for Topping: Chopped toasted pecans, a sprinkle of cinnamon sugar, or a drizzle of extra maple syrup.
*No buttermilk? Make a quick substitute: add 1 teaspoon of white vinegar or lemon juice to 1/3 cup of regular milk and let it sit for 5 minutes.
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 6-cavity donut pan very well with non-stick spray or butter. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate medium bowl, whisk the brown sugar, granulated sugar, pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until the mixture is completely smooth and well combined.
Pour the wet pumpkin mixture into the dry flour mixture. Using a spatula, gently fold everything together until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing will lead to tough donuts. The batter will be thick and spoonable.
Spoon the batter into a large piping bag or a sturdy zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about 2/3 to 3/4 full. You can also carefully spoon the batter in, but piping gives the cleanest result. Smooth the tops lightly with the back of a spoon if needed.
Bake for 10-12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. Be careful not to overbake. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then, gently loosen the edges and transfer them to a wire rack placed over a baking sheet (to catch glaze drips). Let them cool for another 10-15 minutes while you make the glaze. They should be warm, not hot, when glazing.
To make the maple glaze, whisk together the sifted powdered sugar, maple syrup, 1 tablespoon of milk, vanilla, and salt in a medium bowl. Whisk until completely smooth. The glaze should be thick but pourable. If it’s too thick, add the remaining milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
Dip the top of each warm donut into the glaze, letting the excess drip back into the bowl. Place them glaze-side up back on the wire rack. If using chopped pecans or another topping, sprinkle it on immediately after glazing while the glaze is still wet. Let the glaze set for about 20 minutes before serving.
Tips for Perfect Donuts Every Time
For the best results, don’t skip the donut pan—it’s an inexpensive tool that makes all the difference. Ensure all your refrigerated ingredients (egg, buttermilk) are at room temperature to help the batter come together smoothly and bake evenly. The most common mistake is overfilling the pan cavities, which will cause the donuts to lose their hole. It’s better to have a little leftover batter (you can bake a second batch) than to have muffins without holes. These donuts are best enjoyed the day they are made, but they will keep in an airtight container at room temperature for 2 days. You can also freeze the unglazed, baked donuts for up to 2 months; thaw and warm them slightly before glazing. This recipe is easily doubled for a crowd and is a fantastic project to do with kids. With their warm spice, tender crumb, and sweet maple finish, these baked pumpkin donuts are a little bite of fall comfort that proves the simplest treats are often the most loved.