Irresistible Pumpkin Spice Donuts with 10-Minute Maple Glaze

Nothing says fall in my kitchen like the smell of Pumpkin Spice Donuts with spiced maple glaze baking in the oven. I’ve been perfecting this recipe for years, ever since my first disastrous attempt at donuts left me with hockey pucks instead of fluffy treats. These baked beauties deliver all the cozy autumn flavors without the mess of frying. The secret? A generous dose of real pumpkin puree and just the right blend of warm spices. That spiced maple glaze on top? It’s the perfect sweet finish that makes these donuts disappear faster than fall leaves in a strong wind. Trust me, your family will beg you to make these every weekend once they try them!

Why You’ll Love These Pumpkin Spice Donuts

Oh my goodness, where do I even start? These pumpkin spice donuts are my absolute favorite fall treat, and here’s why:

• So easy – No fancy techniques here! Just mix, bake, and glaze
• That cozy flavor – Warm spices and real pumpkin make every bite taste like autumn
• Baked, not fried – All the deliciousness without the greasy mess
• Perfect for sharing – These disappear fast at brunches and coffee dates
• Smells incredible – Your kitchen will smell like a pumpkin spice candle (but way better!)

Seriously, once you try these, you’ll understand why I make them at least twice a week during fall!

Ingredients for Pumpkin Spice Donuts with Spiced Maple Glaze

Now let’s talk ingredients – because using the right stuff makes all the difference between “meh” and “WOW” donuts. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 tsp baking powder – Make sure yours isn’t expired
• 1/2 tsp baking soda – The magic lifters
• 1 tsp pumpkin pie spice – My secret? Sometimes I add an extra pinch
• 1/2 tsp cinnamon – Because you can never have enough warmth
• 1/4 tsp salt – Just enough to balance the sweetness
• 1/2 cup pumpkin puree – NOT pie filling! That’s too sweet
• 1/2 cup brown sugar – Pack it firmly into your measuring cup
• 1/4 cup milk – Whole milk makes them extra tender
• 1/4 cup vegetable oil – Or melted butter if you’re feeling fancy
• 1 egg – Room temp works best
• 1 tsp vanilla extract – The good stuff, please!

For that heavenly spiced maple glaze:

• 1 cup powdered sugar – Sift it if you want super smooth glaze
• 2 tbsp maple syrup – The real deal, none of that pancake syrup
• 1/2 tsp pumpkin pie spice – Double the spice, double the nice
• 1-2 tbsp milk – Start with 1, add more until it’s dip-able

See? Nothing too crazy – just good, simple ingredients that create magic together!

Equipment You’ll Need

Before we dive into mixing, let’s grab our tools! You don’t need anything fancy, but these basics are must-haves:

• Donut pan – The star of the show! Mine’s nonstick with 6 cavities
• Mixing bowls – One for dry, one for wet ingredients
• Whisk – My trusty wooden one never lets me down
• Spatula – For scraping every last bit of batter
• Measuring cups/spoons – Accuracy matters!
• Cooling rack – Essential for glazing without a mess

That’s it! Simple tools for incredible results.

How to Make Pumpkin Spice Donuts with Spiced Maple Glaze

Alright, let’s get baking! This is where the magic happens – turning that bowl of ingredients into fluffy, spiced perfection. Follow these steps carefully (but don’t stress – I’ve messed up plenty so you don’t have to!).

Preparing the Donut Batter

First things first – preheat that oven to 350°F and grease your donut pan really well. I use butter or baking spray and get into all those little nooks.

Now grab two bowls – medium-sized ones work best. In bowl #1, whisk together all your dry ingredients: flour, baking powder, baking soda, spices, and salt. Don’t skip the whisking! It prevents clumps and makes sure everything’s evenly distributed.

In bowl #2, mix all the wet ingredients: pumpkin puree, brown sugar, milk, oil, egg, and vanilla. Stir until it’s completely smooth – you shouldn’t see any streaks of egg yolk.

Here’s the important part: gently fold the dry ingredients into the wet ones. I use my spatula and make about 10-12 strokes – just until the flour disappears. A few lumps are okay! Overmixing makes tough donuts, and nobody wants that.

Baking the Donuts

Spoon your beautiful orange batter into the prepared pan, filling each cavity about 3/4 full. Pro tip: use a piping bag or ziplock with the corner snipped off for less mess!

Pop them in the oven for 10-12 minutes. At 10 minutes, do the toothpick test – it should come out with moist crumbs, not wet batter. The edges will be slightly golden when done.

Let them cool in the pan for 5 minutes – I know it’s hard to wait! Then gently flip them onto a cooling rack. If any stick, run a butter knife around the edges first.

Making the Spiced Maple Glaze

While donuts cool, make that heavenly glaze. Simply whisk together powdered sugar, maple syrup, pumpkin pie spice, and 1 tablespoon milk.

Want it thicker? Add more powdered sugar. Thinner? More milk. You’re aiming for a consistency that coats the back of a spoon but still drips off slowly.

Once donuts are completely cool, dip each one top-down into the glaze. Let the excess drip off, then place back on the rack to set. Try not to eat them all at once!

Tips for Perfect Pumpkin Spice Donuts

After making these donuts more times than I can count (seriously, my neighbors think I’ve lost my mind), I’ve learned a few secrets that guarantee perfect results every time:

• Pumpkin matters: Use canned puree, not pie filling. Libby’s brand works best for me – it’s consistently thick.
• Mix with care: Stir batter just until combined. Gluten development = tough donuts, and we want clouds!
• Temperature trick: Cold ingredients? Let batter rest 10 minutes before baking – helps flavors bloom.
• Pan prep: Grease every nook of your donut pan. Those crevices love to grab onto batter.
• The glaze wait: Resist dipping warm donuts! Cooling prevents glaze from melting right off.

Follow these simple tricks, and you’ll be the pumpkin spice hero of your household!

Variations & Serving Suggestions

Oh, the possibilities! These donuts are amazing as-is, but sometimes I get creative. Try mixing chopped pecans into the batter for crunch, or sprinkle cinnamon sugar on top instead of glaze for a simpler treat. They’re perfect with a steaming cup of coffee or apple cider – the ultimate fall pairing!

Storage & Reheating

Here’s the deal – these pumpkin spice donuts rarely last long enough to store! But if you’ve got leftovers (lucky you), pop them in an airtight container at room temp for up to 3 days. Want that fresh-baked feel? A quick 10-second zap in the microwave brings back that just-glazed magic. Just don’t stack them – nobody likes squished donuts!

Nutritional Information

Just so you know – these numbers are estimates since ingredients vary by brand. But generally, each glorious pumpkin spice donut with glaze has about 220 calories and 18g sugar. Not too shabby for such a cozy treat!

Frequently Asked Questions

I get so many questions about these pumpkin spice donuts – here are the answers to everything you might be wondering!

Can I freeze these donuts?

Absolutely! Freeze them unglazed for best results. Just wrap each donut individually in plastic wrap, then pop them in a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature, then glaze when ready to serve. The texture stays surprisingly perfect!

What if I don’t have a donut pan?

No worries! You can bake these as muffins instead – just reduce the baking time to 15-18 minutes. They won’t have that classic donut shape, but they’ll taste just as delicious. I’ve even seen people make them in mini muffin tins for bite-sized treats!

Can I use fresh pumpkin instead of canned?

You can, but be careful! Fresh pumpkin puree tends to be much wetter than canned. If using homemade, strain it through cheesecloth first to remove excess moisture. You might need to add a bit more flour to balance it out.

How do I know when the donuts are done baking?

The classic toothpick test works great – it should come out with moist crumbs, not wet batter. The donuts will also spring back lightly when touched. And trust your nose – when that incredible pumpkin spice aroma fills your kitchen, they’re probably ready!

Can I make these gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill. The texture might be slightly different, but still totally delicious. You might need to add an extra tablespoon of milk if the batter seems too thick.

Share Your Thoughts

Did you make these pumpkin spice donuts? I’d love to hear how they turned out! Leave a comment below with your baking adventures – your tips might help other donut lovers too. Happy baking!

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