Pumpkin Donuts with Salted Maple Glaze

A batch of round, golden-brown pumpkin donuts with a salted maple glaze, topped with chopped pecans, arranged on a wire cooling rack. To the left is a small white dish filled with flaky sea salt, and to the top right, a small bowl containing more chopped pecans. The donuts are glossy from the glaze, creating an inviting and delicious look.
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Cozy up with these mini Pumpkin Donuts with Salted Maple Glaze. Packed with warm spices and topped with a rich maple glaze, they’re ready in just 30 minutes. Whether for breakfast or a sweet snack, these baked donuts are guaranteed to bring all the autumn vibes to your table.

A close-up of three stacked pumpkin donuts covered in a shiny salted maple glaze. The top donut has a bite taken out, revealing the moist and fluffy pumpkin interior. The donut is garnished with chopped pecans, adding texture. The background shows more glazed donuts blurred, sitting on a wire cooling rack. The warm tones of the donuts and glaze create an inviting, autumnal dessert scene.

As soon as the air turns crisp, I know it’s time for all things pumpkin! These Pumpkin Donuts with Salted Maple Glaze are the perfect way to celebrate the cozy flavors of fall. The donuts are soft, moist, and full of warm spices, but it’s the salted maple glaze that truly takes them to the next level. The glaze is sweet, with the richness of pure maple syrup, balanced by a pinch of sea salt for that extra pop. It’s one of those simple recipes that feels gourmet, but comes together so easily.

Whether you’re serving these as a weekend breakfast, a snack with your afternoon coffee, or a fun fall dessert, they’re guaranteed to become a seasonal favorite.


Why You’ll Love This Recipe

  • Quick and Easy: These donuts come together in no time, making them a stress-free bake.
  • Baked, Not Fried: They’re lighter than traditional fried donuts, but still have that delicious cake-like texture.
  • Perfect Fall Flavor Combo: Pumpkin, warm spices, and maple glaze—need I say more?
  • Gourmet Vibe: The salted maple glaze adds a special touch, giving these donuts a bakery-quality finish.

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.

REFRIGERATED:

  • egg. 50g egg (weight is without shell) – that’s about 1 large egg if you live in North America.
  • milk. You need 15g (1 tablespoon) of milk – dairy or non-dairy is ok.
  • butter. 28g (2 tablespoons) of melted, unsalted butter.
  • sour cream. 30g (2 tablespoons) of sour cream, at room temperature.

PANTRY:

  • pumpkin puree. The star of the show! Make sure to use plain pumpkin purée, not pumpkin pie filling – 113g or about ½ cup.
  • spices. 1 teaspoon of pumpkin pie spice + ¼ teaspoon ground cinnamon. You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own. Here’s a quick recipe for homemade pumpkin pie spice:

DIY PUMPKIN SPICE: To make your own pumpkin spice, combine: 3 Tablespoons ground cinnamon, 2 teaspoons  ground ginger, 1 and 1/2 teaspoons ground nutmeg, 1 teaspoon  ground cloves, and 1 teaspoon ground allspice. Whisk all of the ingredients together in a small bowl, the store in an air-tight jar. Store at room temperature in a dry place.

  • salt. There’s two amounts of salt for this recipe: ¼ teaspoon of fine sea salt for the pumpkin donuts. Then another ½ teaspoon for the glaze.
  • brown sugar. Adds a deep, caramel-like sweetness that pairs perfectly with the pumpkin – 71g or about⅓ cup.
  • white sugar. You need 25g or 2 tablespoons.
  • confectioner’s sugar. 113g (1 cup) – For that smooth, silky glaze consistency – also called powdered sugar.
  • flour. You need 125g (1 cup) of all-purpose flour/ plain flour. If you are measuring by cup, make sure to use the spoon and level method. Otherwise, you’re most likely measuring too much flour!
  • baking powder. 1 teaspoon – baking powder lose its leavening power over time so make sure yours are still good.
  • maple syrup. Make sure to use the real stuff here—it makes all the difference! You need 40g (2 tablespoons).
  • vanilla. ½ tsp of pure vanilla extract enhances the flavor of the spices and pumpkin.
  • sea salt flakes. Just a pinch balances out the sweetness and makes the flavors shine. I love this brand and I use it also in my favorite Salted Chocolate Chunk Cookies. They’re SOOO GOOOD, you have to try making them!
  • nuts. Chopped toasted nuts, like pecans or walnuts, add texture and contrast to these soft donuts. Use as much as you like as garnish.
measured ingredients for making pumpkin donuts
measured ingredients for the maple glaze syrup all together in one clear bowl

Recommended Tools

Overhead view of several baked pumpkin donuts on a wire rack, ready to be glazed. The green baking sheet beneath the rack creates a festive autumn vibe.

Let’s Make These Pumpkin Donuts Step-by-Step

You don’t need a mixer to make these pumpkin donuts – just some whisk and mixing bowls. Plus, they’re ready to be devoured in just 30 minutes!

STEP 1. PREP. Preheat your oven (NO FAN) to 350°F (175°C) and place the oven rack in the middle level. Get your piping bag (improvise with a Ziploc bag if you don’t have piping bags). Lightly grease your mini donut pan with butter or cooking spray.

STEP 2. DRY MIXTURE. In a medium bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.

STEP 3. SOUR CREAM MIXTURE. In another bowl, combine melted butter and sour cream. Set aside.

STEP 4. MIX. In a large bowl, mix brown sugar, white sugar, pumpkin puree and egg using a whisk, a hand mixer or stand mixer fitted with paddle attachment. Add dry mixture in three additions, alternating with the sour cream mixture. Mix until just combined. Be careful not to overmix—you want the donuts to stay light and fluffy!

STEP 5. FILL your pastry/piping bag with batter and cut about a ½-inch hole at the end. Pipe batter into your greased donut pan, filling molds a little over half full.

STEP 6. Bake for 12-13 minutes until cake springs back to touch or a toothpick test comes out clean.

Cool in pan for 2 minutes before unmolding. Let donuts cool to room temperature on wire rack before glazing.

STEP 7. Make the glaze: In a small bowl, whisk all the salted maple glaze ingredients together until smooth.*If glaze is too thin, add confectioners’ sugar 1 tablespoon at a time. If glaze is too thick, add milk 1 teaspoon at a time. 

STEP 8. Glaze and Garnish. Dip one side of cooled donut into glaze. Place dipped donut on a wire rack, iced side up. Sprinkle chopped nuts and flakey sea salt over glaze. Let donuts sit until glaze has set, about 10 minutes.


Tips for Making the Perfect Pumpkin Donuts

Don’t Overmix the Batter: To keep the donuts light and fluffy, mix just until the ingredients are combined.

Use Pure Pumpkin Purée: Avoid pumpkin pie filling, which has added spices and sweeteners. You want pure pumpkin for the best flavor.

Let the Donuts Cool Completely Before Glazing: This prevents the glaze from melting and gives you that glossy finish.

Storage: Baked donuts keep covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Freezing: You can freeze the donuts without the glaze for up to 2 months. When you’re ready to enjoy them, let them thaw at room temperature and add the glaze just before serving.

Serving Suggestions: These pumpkin donuts are best enjoyed fresh! Serve them with a hot cup of coffee or spiced chai for the perfect fall breakfast or afternoon treat. You can also make them ahead of time for brunch gatherings or holiday parties. They’ll be the talk of the table!


Recipe Variations

Looking to mix it up? Here are a few fun ways to make these donuts your own:

  • Cinnamon Sugar Donuts: Skip the glaze and toss the warm donuts in a mix of cinnamon and sugar for a classic flavor.
  • Cream Cheese Glaze: Swap out the maple glaze for a tangy cream cheese frosting if you’re craving something different.
  • Add Chocolate Chips: Fold mini chocolate chips into the batter for a rich twist.
  • Make Them Gluten-Free: Simply swap the flour for a 1:1 gluten-free baking flour blend for a gluten-free version.
Overhead view of several baked pumpkin donuts glazed with salted maple icing, arranged on a wire cooling rack. Some donuts are garnished with chopped pecans, while others are plain, showcasing the smooth, golden glaze. A small dish of flaky sea salt is visible at the top right, with another bowl of pecans near the bottom right. The green background beneath the rack creates a festive autumn vibe.

More Pumpkin Recipes


❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !

A batch of round, golden-brown pumpkin donuts with a salted maple glaze, topped with chopped pecans, arranged on a wire cooling rack. To the left is a small white dish filled with flaky sea salt, and to the top right, a small bowl containing more chopped pecans. The donuts are glossy from the glaze, creating an inviting and delicious look.

Pumpkin Donuts with Salted Maple Glaze

Yield: 12 mini donuts
Author: trish
Cozy up with these Pumpkin Donuts with Salted Maple Glaze. Packed with warm spices and topped with a rich maple glaze, they’re ready in just 30 minutes. Whether for breakfast or a sweet snack, these baked donuts are guaranteed to bring all the autumn vibes to your table.
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pumpkin-donuts-salted-maple-glaze/
Print Recipe Pin Recipe

Ingredients

  • 125g (1 cup) all-purpose flour/ plain flour (if measuring by cups, use the spoon and level method)
  • 1 tsp baking powder
  • 1 tsp pumpkin spice
  • ¼ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 28g (2 tablespoons) unsalted butter, melted
  • 30g (2 tablespoons) sour cream (at room temperature)
  • 71g (⅓ cup) brown sugar (light or brown sugar is okay)
  • 25g (2 tablespoons) granulated white sugar
  • 113g (½ cup) pumpkin puree (NOT pumpkin pie filling
  • 50g (1 large egg) egg (weight is without shell)

For the Salted Maple Glaze

  • 113g (1 cup) confectioner's sugar/ powdered sugar
  • 40g (2 tablespoons) pure maple syrup
  • 15g (1 tablespoon) whole/ full-fat milk (dairy or non dairy is fine)
  • ½ tsp pure vanilla extract
  • ½ tsp fine sea salt

Toppings

  • sea salt flakes
  • chopped toasted pecans or walnuts

Instructions 

  • PREP. Preheat your oven (NO FAN) to 350°F (175°C) and place the oven rack in the middle level. Get your piping bag (improvise with a Ziploc bag if you don't have piping bags). Lightly grease your mini donut pan with butter or cooking spray.
  • DRY MIXTURE. In a medium bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
    125g (1 cup) all-purpose flour/ plain flour
    1 tsp baking powder
    1 tsp pumpkin spice
    ¼ tsp ground cinnamon
    ¼ tsp fine sea salt
  • SOUR CREAM MIXTURE. In a another bowl, combine melted butter and sour cream. Set aside.
    28g (2 tablespoons) unsalted butter, melted
    30g (2 tablespoons) sour cream
  • MIX. In a large bowl, mix brown sugar, white sugar, pumpkin puree and egg using a whisk, a hand mixer or stand mixer fitted with paddle attachment. Add dry mixture in three additions, alternating with the sour cream mixture. Mix until just combined. DO NOT overmix!
    71g (⅓ cup) brown sugar
    25g (2 tablespoons) granulated white sugar
    113g (½ cup) pumpkin puree
    50g (1 large egg) egg
  • FILL your pastry/piping bag with batter and cut about a ½-inch hole at the end. Pipe batter into your greased donut pan, filling molds a little over half full.
  • BAKE. Bake for 12-13 minutes until cake springs back to touch or a toothpick test comes out clean.

MAKE THE GLAZE

  • In a small bowl, whisk all the salted maple glaze ingredients together until smooth.*If glaze is too thin, add confectioners' sugar 1 tablespoon at a time. If glaze is too thick, add milk 1 teaspoon at a time. 
    113g (1 cup) confectioner's sugar/ powdered sugar
    40g (2 tablespoons) pure maple syrup
    15g (1 tablespoon) whole/ full-fat milk
    ½ tsp pure vanilla extract
    ½ tsp fine sea salt
  • Dip one side of cooled donut into glaze. Place dipped donut on a wire rack, iced side up. Sprinkle desired toppings over glaze. Let donuts sit until glaze has set, about 10 minutes.
    sea salt flakes
    chopped toasted pecans or walnuts

Notes

Storage: baked donuts keep covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.
 
Freezing: baked glazed or unglazed donuts can be frozen, well-wrapped, for up to 3 months.  Set out on the counter to thaw for an hour or warm for 10 seconds in the microwave.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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