These easy Baked Pumpkin Donuts with Maple Icing are made with pantry staples and a whole can of pumpkin! They’re moist, tender, and ready in about an hour.
Not Just a Fall Treat
While I have to admit that these pumpkin donuts are the perfect cool-weather treat, they’re also great any time of year.
It’s not uncommon for us to enjoy a pumpkin treat like these donuts, my 4-Ingredient Pumpkin Pie Cake, or Pumpkin Oatmeal Muffins in the middle of summer.
I mean, who says you can only eat pumpkin during the “ber” months? Lucky for me, I have plenty of pumpkin recipes that I make on repeat all year long!
Why You’ll Love This Recipe
- Easy to make: These baked donuts are made with simple pantry ingredients and don’t require any yeast or frying.
- Uses a whole can of pumpkin: No leftover pumpkin puree to figure out what to do with!
- Soft and moist: Pumpkin keeps these donuts tender, with a delicious cake-like texture.
- Sweet maple icing: The maple icing adds just the right amount of sweetness and pairs perfectly with the pumpkin flavor.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Pumpkin: Use store-bought canned pumpkin puree, not pumpkin pie filling. I haven’t tested this recipe with homemade pumpkin puree.
- Flour: I use all-purpose flour and haven’t tested other types in this recipe.
- Sugar: Brown sugar helps keep these donuts moist and tender. I haven’t tried using granulated sugar.
- Eggs: I use large, room-temperature eggs.
- Oil: We buy canola oil, so that’s what I use. You can substitute vegetable oil.
- Other donut ingredients: Ground cinnamon pairs well with pumpkin without making the donuts too spicy. You can substitute pumpkin pie spice.
- Maple icing: Made with pure maple syrup, butter, vanilla, powdered sugar, and a pinch of salt.
How to Make Baked Pumpkin Donuts
This is a quick overview of the main steps. Scroll or jump down to the recipe card for detailed instructions.
Jump to Recipe
Combine the wet ingredients in a medium bowl and the dry ingredients in a large bowl.
Add the wet ingredients to the dry and mix until just combined.
Divide the batter evenly among the donut wells.
Bake for 13–16 minutes, or until the donuts spring back when lightly touched.
Tips for Making Baked Pumpkin Donuts
- Once you combine the wet and dry ingredients, mix just until no dry flour remains. Overmixing can result in tougher donuts.
- I put all the batter into a large zip-top bag to make it easier to pipe into the donut pans.
- Smooth the batter with your finger, the back of a spoon, or a small rubber spatula. If you skip this step, the donuts may have a lumpy appearance after baking.
- Place a piece of parchment paper under a wire rack before icing the donuts. It catches any drips and makes cleanup easier.
Storage
I store these pumpkin donuts in an airtight container in the refrigerator for up to 1 week to help keep the maple icing intact.
These donuts also freeze beautifully! Place them in an airtight container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Pumpkin Recipes
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Easy Baked Pumpkin Donuts with Maple Icing
Like my recipes? Follow me on Google! Add Mindy’s Cooking Obsession as a Preferred Source to see more of my recipes in your Google search results.
Equipment
- Donut pans
Ingredients
For the baked pumpkin donuts:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 (15 ounce) can of pumpkin puree
- 1 cup brown sugar
- ¼ cup canola or vegetable oil
- 2 eggs
- nonstick cooking spray
For the maple icing:
- ¼ cup + 2-4 tablespoons pure maple syrup
- 3 tablespoons melted butter
- ½ teaspoon vanilla
- 1 ½ cups sifted powdered sugar
- pinch of salt
Instructions
- Preheat the oven to 350°F and spray donut pans with nonstick cooking spray.nonstick cooking spray
- Combine the flour, baking powder, salt and cinnamon in a medium bowl.2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt, 1 teaspoon cinnamon
- In a large bowl combine the pumpkin puree, brown sugar, oil, and eggs.1 (15 ounce) can of pumpkin puree, 1 cup brown sugar, ¼ cup canola or vegetable oil, 2 eggs
- Add the pumpkin mixture to the flour mixture and mix until just combined.
- Divide the batter between the donut wells and smooth the tops with your finger, the back of a spoon, or a small rubber spatula.
- Bake for 13–16 minutes, or until the donuts spring back when lightly touched.
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely before icing.
- Combine ¼ cup + 2 tablespoons of the maple syrup, melted butter, vanilla, powdered sugar and pinch of salt in medium bowl, adding the last 1 or 2 tablespoons of maple syrup, if necessary, to make the icing the desired consistency.¼ cup + 2-4 tablespoons pure maple syrup, 3 tablespoons melted butter, ½ teaspoon vanilla, 1 ½ cups sifted powdered sugar, pinch of salt
- Dip the top of each donut in the icing and let the excess fall off. Set the donut on a wire rack, icing side up and give it a little shake to spread the icing out evenly.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.