These baked pumpkin doughnuts are crisp on the outside, light and fluffy on the inside, and drizzled in maple cinnamon glaze!

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze | Marsha's Baking Addiction

Summer is ending, and autumn is creeping up on us, so today I bring you another autumn recipe! Not to mention, my third doughnut recipe. I love me some doughnuts ๐Ÿ˜‰

I baked the doughnuts this time, moderatelyย healthier. I went and purchased a doughnut tin specially.

I love this recipe! For one, they’re baked, so that means I can eat more, right? For two, it’s such a quick and simple recipe, you really can’t go wrong. These doughnuts would be a perfect addition to your Halloween party (or any day throughout autumn). They’ll definitely be a crowd-pleaser. And because they’re baked, these would make a delicious light breakfast, too!


Baked Pumpkin Doughnuts with Maple Cinnamon Glaze | Marsha's Baking Addiction

Freshly baked… my kitchen smells wonderful!

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze | Marsha's Baking Addiction

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze | Marsha's Baking Addiction

ย Take a closer look…

Yield: 14

Baked Pumpkin Doughnuts with Maple Cinnamon Glaze

20 minPrep Time

10 minCook Time

30 minTotal Time

Save Recipe


  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/3 cup (75g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk
  • For the Glaze
  • 1/4 cup (60ml) milk
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 2 cups (250g) icing sugar


  1. Preheat the oven to 350F/176C. Spray a doughnut tin with cooking spray, and set aside.
  2. In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg, pumpkin puree, and vanilla until combined.
  3. Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not overmix.
  4. Spoon the batter into each doughnut cavity and bake for 10 minutes.
  5. Remove from the oven and transfer doughnuts to a wire rack to cool for about ten minutes.
  6. For the Glaze
  7. Mix together the ingredients for the glaze in a small bowl. If the glaze is a little too thick, add a splash of milk or as needed to thin it out a little more. Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.


Doughnuts stay fresh wrapped in clingfilm or foil at room temperature for 1 - 2 days. Keep them in the fridge, wrapped, to keep them fresh for up to a week.


Baked Pumpkin Doughnuts with Maple Cinnamon Glaze | Marsha's Baking Addiction

This post contains affiliate links.


62 comments on “Baked Pumpkin Doughnuts with Maple Cinnamon Glaze”

  1. You had me at pumpkin doughnuts! I LOVE pumpkin and look forward to the fall time pretty much for that reason, and I get to wear boots again, but mainly for the pumpkin! I need to get a doughnut pan like that too! I’ve seen them in the store, but wasn’t sure if they were worthwhile. Looks like yours turned out deliciously, so it must work well! Thanks for sharing this recipe, Marsha! Pinning it now! ๐Ÿ™‚

  2. These look amazingly delicious! I love Fall baking and nothing tastes more like Fall than pumpkin. I’m going to have to get me one of those pans and give these a try.

  3. Visiting you from Blog Boost…
    I have been looking for my go-to donut recipe and i think i found it1 Everytime I find a recipe, the directions were not clear. You did a great job with pictures and directions…i love your printable directions!~*

  4. Okay, this settles it. I have to get one of those baking pans. These look absolutely amazing! I can already picture myself sitting on the back deck with one of these donuts and a steaming cup of coffee. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *