Maple Pumpkin Donuts
When autumn rolls around, I can’t resist the warm, cozy flavors that the season brings. These Maple Pumpkin Doughnuts perfectly capture everything I love about fall—sweet maple syrup, spiced pumpkin, and a comforting, fluffy texture.
They make the house smell amazing while baking, and I love how they bring everyone around the table with their delicious aroma. Plus, they’re baked instead of fried, making them a little lighter but still indulgent. My family couldn’t get enough of these doughnuts, and I think they’ll become a new seasonal tradition in our home. They might just be the recipe that makes you excited to bake up a batch every fall weekend!
Questions I Often Get Asked About This Recipe
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can! Just make sure to cook and puree the pumpkin until smooth. Canned pumpkin tends to have a more consistent texture, but fresh can add a lovely homemade touch.
Q: Can I make these doughnuts gluten-free?
A: Absolutely! Just substitute the all-purpose flour with a good gluten-free baking mix. The texture might be a bit different, but they’ll still be delicious.
Q: How should I store these doughnuts?
A: Store the doughnuts in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months—just thaw and warm them up before enjoying.
Q: Can I make the batter ahead of time?
A: It’s best to bake the doughnuts right after mixing the batter. However, you can prepare the dry and wet ingredients separately and combine them just before baking.
Q: What can I use if I don’t have a doughnut pan?
A: If you don’t have a doughnut pan, you can use a muffin tin instead. The texture will be similar, but you’ll get adorable pumpkin maple muffins instead!
What You Need to Make Maple Pumpkin Doughnuts
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup brown sugar
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk, as needed for desired consistency
How to Make Maple Pumpkin Doughnuts
Preheat & Prep: Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, vegetable oil, and vanilla extract until smooth.
Combine Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix & Fill: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing. Spoon the batter into a piping bag or ziplock bag with the corner cut off, and pipe it into the doughnut pan cavities, filling each about ¾ full.
Bake: Bake for 12-14 minutes or until a toothpick inserted into the doughnuts comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. Dip the tops of each cooled doughnut into the glaze and let the excess drip off.
Serve & Enjoy: Enjoy your beautifully glazed Maple Pumpkin Doughnuts with a warm cup of coffee or tea!
Tips for Making the Best Maple Pumpkin Doughnuts
Use Room Temperature Ingredients: This helps everything blend together smoothly, resulting in fluffier doughnuts.
Don’t Overmix: Overmixing can make the doughnuts dense. Mix just until the ingredients are combined.
Let the Glaze Set: Allow the glaze to set on the doughnuts for about 10 minutes before serving to avoid sticky fingers.
Try Different Spices: For a twist, add a pinch of ground cloves or allspice to the batter for extra warmth.
Make It Vegan: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and replace the milk in the glaze with a non-dairy option.
Reader Reviews
⭐⭐⭐⭐⭐ “These doughnuts were a huge hit with my kids! The maple glaze is perfection, and they came out so fluffy. Will definitely make again.” – Sarah M.
⭐⭐⭐⭐ “I made these for a fall brunch, and they were gone in minutes. Love that they’re baked, not fried, so I didn’t feel too guilty eating more than one!” – Emily K.
⭐⭐⭐⭐ “I used fresh pumpkin puree, and it worked great. They were a bit more dense, but still delicious. The maple flavor really shines through!” – David L.
⭐⭐⭐⭐⭐ “This recipe is a keeper. The perfect balance of pumpkin and maple flavors, and the texture is just right. My family keeps asking for more!” – Lisa T.
⭐⭐⭐ “Good flavor, but I think I overbaked them a bit. Next time, I’ll keep a closer eye on them. The glaze is delicious though!” – Kevin R.
Printable Recipe
Maple Pumpkin Donuts
These Maple Pumpkin Doughnuts are baked, not fried, making them a lighter treat packed with fall flavors. With a sweet maple glaze and warm spices, they’re the perfect cozy dessert for autumn!
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup brown sugar
- For the Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk, as needed for desired consistency
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, vegetable oil, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix & Fill: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing. Spoon the batter into a piping bag or ziplock bag with the corner cut off, and pipe it into the doughnut pan cavities, filling each about ¾ full.
- Bake: Bake for 12-14 minutes or until a toothpick inserted into the doughnuts comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. Dip the tops of each cooled doughnut into the glaze and let the excess drip off.
- Serve & Enjoy: Enjoy your beautifully glazed Maple Pumpkin Doughnuts with a warm cup of coffee or tea!
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
If you enjoyed these Maple Pumpkin Doughnuts, I’d love for you to share the recipe with your friends and family on social media! Nothing makes me happier than seeing others enjoy my recipes, and it helps more people discover this delicious treat. Whether you share a picture of your doughnuts, a quick video of you making them, or just a link to this post, it would mean the world to me! Don’t forget to tag me so I can see your creations!
