November 6, 2017

Some of my favorite traditions take place in the fall: pumpkin patches, spiced cider, caramel apples, pumpkin pancakes, and pumpkin spice lattes. I’m looking forward to adding Dorie’s Chocolate Pecan Pie and the Fall Lantern Walk to that list this year! There is something warm and comforting about these traditions as the weather cools, especially since you can eat a lot of them :] YUM!

A couple years ago, I bought a donut pan, and for some reason I only ever feel like putting it to use in the autumn. I’ve made spiced cider donuts in the past, but picked up the 4-pack of canned pumpkins at Costco recently so I decided to try pumpkin donuts this time. I originally meant to keep it simple with this pumpkin doughnut recipe dipped in cinnamon sugar. I could just imagine biting into the sweet cinnamon sugar coating and the recipe seemed simple enough. When I coated my warm donuts in my own cinnamon sugar mixture, though, all I got was a very brown donut (not pretty and sugary like the photo!). I accidentally inhaled as I took my first bite and choked on cinnamon-sugar dust. Bleh. It was not an enjoyable eating experience, and I was not about to share that with friends.

Hmm… let’s do a glaze instead, I thought. What’s a good autumn glaze that would work with pumpkin? Apples… no. Maple syrup…? Yes. Maple is super autumny. Let’s do it. 

I looked up a maple glaze recipe, groaned inwardly as I poured 1.5 cups of maple syrup ($$$!) into the saucepan, and spent the early afternoon baking and glazing donuts. Thank goodness the kids were having one of those afternoons where they were playing nicely alone AND with each other… for the most part. Maybe they instinctively knew that when they gave Mommy space to bake, their kindness would later be rewarded *omnomnom*.

The donuts turned out pretty yummy and my friends seemed to like them! People kept asking where they were from and remarking that they looked and tasted professional :] Bonus points for being baked, not fried! I think we’ll do them again next year, so here’s the recipe for future me, and anyone else who might want to give these a go!

Baking Notes:

Baked Pumpkin Donuts with Maple Glaze
Makes 20 donuts


For the Maple Glaze:

For the Pumpkin Donuts:


  1. Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioner’s sugar. Set aside and allow to cool and thicken.
  2. Make the donuts: Preheat the oven to 350°F. Lightly grease your donut pans. In a large bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
  3. Take a gallon size zip top bag and fold the top over twice, then spoon the donut batter into the bag and seal it, squeezing out excess air. Cut off one of the bottom corners, about 1″ across, and squeeze the batter over to that one corner of your bag, twisting the top close to the batter as you go. Pipe the batter out into the greased donut wells, filling each well about 3/4 full.
  4. Bake the donuts for 15-18 minutes, or until a cake tester inserted into the center of one comes out clean.
  5. Remove the donuts from the oven and let cool about 5 minutes, then turn onto a rack to cool.
  6. Once donuts have cooled, dip in maple glaze, then set to dry. Repeat with all donuts. When the first layer of glaze has dried, dip them all one more time and set to dry. Serve immediately.

2 responses to “Baked Pumpkin Donuts with Maple Glaze”

  1. Anne says:

    I made these! I only used half the glaze, and just squirted them in donut shapes on a baking sheet, and they were delicious.

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