These Pumpkin Donuts with Maple Glaze are moist, lightly spiced, and delicious.
Looking for more fall treats? You might like these Cinnamon Sugar Pumpkin Donuts, Pumpkin Donuts With Cream Cheese Glaze, Mini Pumpkin Pie, and Small-batch Chocolate Chip Pumpkin Cookies.
If you follow me on Instagram, you might have, via the stories feature, seen me testing these doughnuts a few weeks ago in August. It felt almost sacrilegious cracking open a can of pumpkin puree before September, but it was so worth it so that I could have this recipe ready for you today, because, guys. These. Donuts. Are. AMAZING.
Remember last week when I was fighting with the water content in pumpkin puree to make pumpkin shortbread cookies? That is NOT a problem this week, because pumpkin puree makes these pumpkin donuts so moist and soft.
I could happily eat them plain, straight out of the oven with a cup of coffee.
But we’re not going to do that. Instead we are topping these babies off with a killer maple glaze. I hate to even call it a glaze, because this stuff so thick, it’s practically maple frosting.
For years I’ve been trying to recreate the type of glaze that you find on the best bakery maple bars, and this is it!
The really great thing about my Pumpkin Donuts With Maple Glaze is that they are extremely quick and easy to throw together.
BUT, I definitely recommend inviting some friends over to enjoy them with you! These things are so tasty you are not going to want to stop at just one. Though, at a surprisingly low 180 calories each, having an extra wouldn’t be the worst thing in the world… 😉
Pumpkin Donuts With Maple Glaze Recipe Notes
- This maple glaze is made with maple extract, and unfortunately, you cannot substitute maple syrup for the extract (imitation extract is fine). Maple extract is waaaaaay more concentrated, and you just won’t get the strong maple flavor you are looking for with syrup.You can order extract online* or find it in the baking aisle at most large grocery stores. I started stocking maple extract a couple of years ago, and find that it’s one of those ingredients you start finding a million uses for once you know it’s in your cupboard.
- If you don’t own a donut pan, I recommend this one.* It’s the pan I own, and I’ve been very happy with it. You can also make these in a muffin tin. Fill tins 2/3 of the way full (it should make about 10) and cook for 8-10 minutes.
This recipes uses 1/3 cup of pumpkin puree, meaning if you open a new 15-ounce can, you will have a ton of puree left over. Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can.
Pumpkin Donuts with Maple Glaze
Equipment
- Donut pan
Ingredients
Pumpkin Donuts
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup (81g) pumpkin puree
- 1/3 cup (66g) brown sugar
- 1 large egg
- 1/4 cup milk any percentage
- 2 tablespoons (1oz) unsalted butter melted and cooled
Maple Glaze
- 2 tablespoons (1oz) unsalted butter
- 1/4 cup (50g) brown sugar
- 1 tablespoon and 1 1/2 teaspoon milk
- 1 1/2 teaspoon light corn syrup
- 1 teaspoon maple extract
- 1 cup (120g) powdered sugar sifted
- Sprinkles for topping optional
Instructions
Pumpkin Donuts
- Preheat your oven to 350°F and lightly grease your donut pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
- Add the dry ingredients to the wet, and stir until just combined.
- Prop a gallon-sized disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. "Pipe" the batter into your donut pan, filling 3/4 full--this should make exactly 6 donuts.
- Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
- Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.
Maple Glaze
- Once your donuts have cooled, combine butter, brown sugar, and milk in a small saucepan over medium heat. Cook until butter is melted, and sugar dissolved. Remove from heat and whisk in corn syrup and maple extract. Add half of the sugar, and whisk until incorporated before adding the rest. Whisk until smooth.
- Transfer glaze to a small bowl large enough for dipping. Dip donuts one at a time, and immediately add sprinkles. This glaze hardens quickly, and sprinkles won't stick if you wait until the end to add them,
- Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
- Enjoy!
Notes
Donuts Adapted From Live Well Bake Often
Maple Glaze Adapted From Butter With a Side of Bread
Donna says
Is there a substitute for corn syrup? The recipe looks yummy.
Tracy says
You can leave just the corn syrup out, but the glaze won’t set up as nicely or be as glossy. You might also have to add a little bit more milk to get the correct consistency for dipping.
Alexandra says
These donuts are absolutely terrific! I made them with King Arthur Measure for Measure Flour and they are- by far- the best donuts I have tasted in over a decade. Thank you for sharing your recipe! Your recipes never fail to deliver something delicious. I am a huge fan 😀
Tracy says
Thank you, Alexandra!! So thrilled to hear it!!
SNDK says
Really excellent! Made as written except used regular coconut milk, yum!
Betty says
Delicious! No need to discard the glaze. Warm it and pour over ice cream. It hardens like a magic shell.
Tracy says
Brilliant idea!!!
Reed says
Looking forward to making the maple glaze! My favorite doughnuts are maple old fashioned. Question: Do you use light corn syrup or dark?
Tracy says
Light corn syrup. Updated the recipe to fix that. Hope you enjoy them!
Leslie says
Made these this morning. So easy and delicious! Thank you for sharing your small batch recipes!
Tracy says
So glad you enjoyed them, Leslie!!
Liz Grizzle says
I will be bashing these in an area with high altitude, 6800, would I need to adjust the temperature or time?
Tracy says
Hi, Liz. Keep the temperature the same, but just keep an eye on them towards the end of the cooking time and pull them if they look done before the timer goes off. These donuts will spring back when poked when they’re done cooking. Hope that helps!
Bethany says
These look perfect, especially with that delicious glaze!
Tracy says
Thanks, Bethany!!
Sabine says
Tracy, these donuts are gorgeous. The black and orange sprinkles are so cute! I will make them for Halloween and put a few sugar eyeballs on top.
Tracy says
THAT WOULD BE SO CUTE!! 😉 Thanks, Sabine!
Anjali @ Vegetarian Gastronomy says
These donuts sound TO DIE FOR!!! Pumpkin is my fav, and the maple glaze on top…yum!
Tracy says
Thanks, Anjali! It’s my fave too! 😉
Dawn - Girl Heart Food says
This are so perfect Tracy! Being the pumpkin fan that I am, I love these! And love that thick maple glaze on top. You know, I think I do have maple extract in my pantry. I do have to get a donut pan, though. I had one in my hand the other day and didn’t pick up, so you know I’m gonna have to go back and get!! And 180 calories? Well, they are practically air….hehehe 😉 Pinned! Have a great weekend, my friend!
Tracy says
Thanks Dawn!! And exactly. Just like delicious maple and pumpkin flavored air. 😉