Baked Pumpkin Donuts with Maple Glaze (2024)

Published: · Modified: by Denise Browning

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These Pumpkin Donuts with Maple Glaze are ideal for portion control, are low calorie, and have less fat than fried donuts. They are baked, quick and easy to prepare, and quite yummy, making the perfect Autumn coffee time treat.

Baked Pumpkin Donuts with Maple Glaze (1)

Fall is here... yay!

How about celebrating it with these mini-baked donuts and a cup of coffee?

They are indulgent without being loaded with calories. Happy? Me too!

Table of Contents

  • 1 Pumpkin Donut Recipe
  • 2 Ingredients and Substitutions
  • 3 How to make pumpkin donuts
  • 4 Baking Tips
  • 5 FAQ's
  • 6 Other Pumpkin Treats
  • 7 Pumpkin Donuts

Pumpkin Donut Recipe

The recipe for these baked pumpkin donuts has been adapted from my apple cider baked donuts.

It is dairy-free and can be easily adapted to be gluten-free as well!

You can say these pumpkin donuts are guilt-free and healthy-ish because they are small and baked, have much fewer calories, and have less fat than standard-size fried donuts.

You can have them at home, or take them to school or work.

Happy Autumn!

Ingredients and Substitutions

To make our pumpkin donuts, you will need these simple ingredients:

Baked Pumpkin Donuts with Maple Glaze (2)

For the Baked Pumpkin Donuts:

  • ¾ cup all-purpose flour, If you prefer, you can use 1 cup of all-purpose flour in this recipe and skip the oat flour. But to give a touch of health to this recipe, we prefer to use either ¾ cup all-purpose flour and ¼ cup of oat flour, or ⅔ cup all-purpose flour and ⅓ cup whole wheat flour, making it wholesome).
  • ¼ cup oat flour (to make oat flour, grind well old-fashioned oats in a food processor or blender until getting a fine flour texture)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, at room temperature
  • ⅓ cup light brown sugar
  • ¼ cup oil
  • ½ teaspoon vanilla extract
  • ½ cup canned pumpkin or pumpkin puree (it is the same as a mashed pumpkin. There are no spices or sugar added).

For the Maple Glaze:

  • 1¼ cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dark corn syrup (or Karo dark corn syrup)
  • ½ tablespoon water
  • ¼ teaspoon ground cinnamon

How to make pumpkin donuts

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease the donut pan with cooking spray and set aside.
  2. In a medium bowl, combine dry ingredients (the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt). Set aside. SEE PIC. 1
  3. In another bowl, whisk together the wet ingredients (egg, brown sugar, oil, vanilla extract, and canned pumpkin). SEE PIC. 2
  4. Add the wet ingredients to the dry ingredients and whisk until combined, forming a thick donut batter. SEE PIC. 3
  5. Transfer it to a large pipping bag and pipe into the greased donut pan, filling about halfway full. SEE PIC. 4
  6. Bake for about 6-7 minutes or until the donuts spring back when touched, or when a toothpick inserted in a donut comes out clean or without any crumbs. SEE PIC. 5
  7. Transfer the cake donuts to a wire rack and let them cool down.
  8. Meanwhile, prepare the maple glaze: Whisk all the ingredients together in a small bowl until smooth. SEE PIC. 6 & 7 Place the rack of donuts over a baking sheet lined with parchment paper. Then, dip the top of the pumpkin donuts into the maple glaze, turning to coat well. SEE PIC. 8 Let baked donuts rest on the rack until the glaze sets completely.
Baked Pumpkin Donuts with Maple Glaze (3)

Baking Tips

  • When measuring your flour, don't simply scoop it out of the container with a measuring cup. Make sure to level it off with the back of a knife.
  • Use pumpkin puree in these donuts and not pumpkin pie filling. Pumpkin puree neither contains sugar nor spices. Pumpkin is listed as the only ingredient on the label.
  • To fill the donut pan with the batter, use a piping bag or Ziplock bag with the corner cut off.
  • To make oat flour, grind well old-fashioned oats in a food processor or blender until getting a fine flour texture.
  • If you would like to make pumpkin puree from scratch, check out how to peel a pumpkin for making the puree.
Baked Pumpkin Donuts with Maple Glaze (4)

FAQ's

Can I make this donut recipe without a donut pan?

If you don't have a donut pan, you can make these pumpkin donuts in a mini muffin tin. Use tinfoil to form center holes, simulating a donut pan. They may not look as uniformed, but it'll work!

How do you know baked donuts are done?

There are 2 ways to find it out:

  • By inserting a toothpick into the donut. If it comes out clean or without any crumbs, the baked donuts are done.
  • By lightly poking the top of the donuts with your finger. If the donut springs back, they're done. But If your finger leaves an indentation, they need to bake a little longer.
Baked Pumpkin Donuts with Maple Glaze (5)

How many calories are in baked pumpkin donuts?

These mini-baked donuts have about 180 calories per donut and contain less fat than fried donuts. If you make them standard-size, they will contain the double calories.

Are these pumpkin donuts dairy-free?

Yes! There is no dairy in the recipe!

Can I make these pumpkin donuts gluten-free?

Yes! Replace the all-purpose flour with the same amount of Bob's Red Mill gluten-free all-purpose flour and add ¼ teaspoon of xanthan gum.

How long do pumpkin spice donuts last?

Homemade donuts are best when eaten fresh (or on the day they are baked). However, you can store leftovers in an airtight container and keep them at room temperature for up to 3 days.

Baked Pumpkin Donuts with Maple Glaze (6)

Can I freeze them?

Yes, but without the maple glaze! Once the donuts cool, place them in an airtight container and freeze for up to 1 month.

Thaw them in the fridge before bringing them to room temperature and covering their top with the maple glaze.

Other Pumpkin Treats

  • Easy Pumpkin Bread Recipe
  • Pumpkin Pie Spice Pull Apart Bread with Pecans
  • Flourless Pumpkin Coconut Muffins
  • Easy Pumpkin Pie Flan Recipe
  • Starbucks Pumpkin Scone

PIN & ENJOY!

Baked Pumpkin Donuts with Maple Glaze (7)

Baked Pumpkin Donuts with Maple Glaze (8)

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5 from 5 votes

Pumpkin Donuts

These Pumpkin Donuts with Maple Glaze are ideal for portion control, are low calorie, and have less fat than fried donuts. They are baked, quick and easy to prepare, and quite yummy, making the perfect Autumn coffee time treat.

Course:Snack

Cuisine:American

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 12 mini donuts

Calories180.4 kcal

Author Denise Browning

Cost $ 0.50 per donut

Equipment

  • 2 bowls

  • 1 mini donut pan

  • 1 oven

  • 1 whisk

  • 1 pan

  • 1 Pipping bag

Ingredients

For the Baked Pumpkin Donuts:

  • ¾ cup all-purpose flour If you prefer, you can use 1 cup of all-purpose flour in this recipe and skip the oat flour. But to give a touch of health to this recipe, we prefer to use either ¾ cup all-purpose flour and ¼ cup of oat flour, or ⅔ cup all-purpose flour and ⅓ cup whole wheat flour, making it wholesome).
  • ¼ cup oat flour to make oat flour, grind well old-fashioned oats in a food processor or blender until getting a fine flour texture
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • cup light brown sugar
  • ¼ cup oil
  • ½ teaspoon vanilla extract
  • ½ cup canned pumpkin or pumpkin puree it is the same as a mashed pumpkin. There are no spices or sugar added.

For the Maple Glaze:

  • cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dark corn syrup or Karo dark corn syrup
  • ½ tablespoon water
  • ¼ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a mini donut pan with cooking spray and set aside.

  • In a medium bowl, combine dry ingredients (the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt). Set aside.

  • In another bowl, whisk together the wet ingredients (egg, brown sugar, oil, vanilla extract, and canned pumpkin).

  • Add the wet ingredients to the dry ingredients and whisk until combined, forming a thick donut batter.

  • Transfer it to a large pipping bag and pipe into the greased donut pan, filling about halfway full.

  • Bake for about 6-7 minutes or until the donuts spring back when touched, or when a toothpick inserted in a donut comes out clean or without any crumbs.

  • Transfer the cake donuts to a wire rack and let them cool down.

  • Meanwhile, prepare the maple glaze: Whisk all the ingredients together in a small bowl until smooth. Place the rack of donuts over a baking sheet lined with parchment paper. Then, dip the top of the pumpkin donuts into the maple glaze, turning to coat well. Let baked donuts rest on the rack until the glaze sets completely.

Recipe Notes

STORAGE

Homemade donuts are best when eaten fresh (or on the day they are baked). However, you can store leftovers in an airtight container and keep them at room temperature for

Freeze them without the maple glaze! Once the donuts cool, place them in an airtight container and freeze for up to 1 month.

Thaw them in the fridge before bringing them to room temperature and covering their top with the maple glaze.

Nutrition

Calories: 180.4kcal | Carbohydrates: 32g | Protein: 1.8g | Fat: 5.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.2g | Trans Fat: 0.02g | Cholesterol: 13.6mg | Sodium: 131.6mg | Potassium: 90.8mg | Fiber: 0.8g | Sugar: 23g | Vitamin A: 1609.1IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 0.8mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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About Denise Browning

I'm Denise Browning, a chef with almost 2 decades of experience, a nutrition researcher, and cookbook author. Here you’ll find easy healthy meals with some occasional splurges. More About Me.

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Comments

  1. Ann says

    Baked Pumpkin Donuts with Maple Glaze (13)
    Donuts are my guilty pleasure and pumpkin season gives me an excuse to indulge with these treats. Thanks so much!

    Reply

5 from 5 votes (4 ratings without comment)

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Baked Pumpkin Donuts with Maple Glaze (2024)

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