Baked Pumpkin Donuts with Maple Glaze (Low-Calorie Fall Treat!)

Pumpkin Donuts with Maple Glaze

Fall flavors are calling! These baked pumpkin donuts are cozy, spiced just right, and topped with a dreamy maple glaze — all without the guilt. Perfect for your morning coffee

Prep Time: 15 min | Cook Time: 6–7 min | Total Time: 21–22 min

Ingredients:

For the Baked Pumpkin Donuts:

• ¾ cup all-purpose flour
• ¼ cup oat flour (or grind oats until fine)
• ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¾ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 large egg, room temperature
• ⅓ cup light brown sugar
• ¼ cup oil
• ½ tsp vanilla extract
• ½ cup canned pumpkin or pumpkin puree

For the Maple Glaze:

• 1¼ cups powdered sugar
• 3 tbsp pure maple syrup
• 1 tbsp dark corn syrup (or Karo)
• ½ tbsp water
• ¼ tsp ground cinnamon

Step-by-Step Instructions:

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a mini donut pan and set aside.
2. Mix Dry Ingredients: In a medium bowl, combine the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the egg, brown sugar, oil, vanilla, and pumpkin puree until smooth.
4. Make the Batter: Gradually mix the wet ingredients into the dry ingredients until just combined — batter will be thick.
5. Pipe into Pan: Transfer batter into a piping bag or Ziploc with the corner snipped off. Pipe into each donut mold about halfway.
6. Bake: Bake for 6–7 minutes or until a toothpick comes out clean or the donuts spring back when lightly pressed.
7. Cool: Let donuts cool on a wire rack while you prepare the glaze.
8. Make Glaze: In a small bowl, whisk all glaze ingredients until smooth.
9. Dip & Set: Dip each donut top into the glaze and place back on the rack to set.

Pro Tips:

• Use pumpkin puree (not pumpkin pie filling) for best results.
• Want gluten-free? Substitute with GF all-purpose flour and ¼ tsp xanthan gum.
• No donut pan? Use a mini muffin tin with a foil center to mimic a donut hole!

Nutrition Info:

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Pumpkin Donuts with Maple Glaze

These baked pumpkin donuts are cozy, spiced just right, and topped with a dreamy maple glaze — all without the guilt. Perfect for your morning coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Servings: 12 pieces

Course: Breakfast, Snack

Cuisine: American, Dessert

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Baked Pumpkin Donuts

• ¾ cup all-purpose flour
• ¼ cup oat flour or grind oats until fine
• ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¾ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 large egg, room temperature
• ⅓ cup light brown sugar
• ¼ cup oil
• ½ tsp vanilla extract
• ½ cup canned pumpkin or pumpkin puree

For the Maple Glaze

• 1¼ cups powdered sugar
• 3 tbsp pure maple syrup
• 1 tbsp dark corn syrup or Karo
• ½ tbsp water
• ¼ tsp ground cinnamon

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Grease a mini donut pan and set aside.
2. In a medium bowl, combine the flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, whisk the egg, brown sugar, oil, vanilla, and pumpkin puree until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined — batter will be thick.
5. Transfer batter into a piping bag or Ziploc with the corner snipped off. Pipe into each donut mold about halfway.

Baking

1. Bake for 6–7 minutes or until a toothpick comes out clean or the donuts spring back when lightly pressed.
2. Let donuts cool on a wire rack while you prepare the glaze.

Glazing

1. In a small bowl, whisk all glaze ingredients until smooth.
2. Dip each donut top into the glaze and place back on the rack to set.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 32gProtein: 1.8gFat: 5.4gSaturated Fat: 0.8gSugar: 23g

Notes

Use pumpkin puree (not pumpkin pie filling) for best results. For gluten-free, substitute with GF all-purpose flour and ¼ tsp xanthan gum. If you don't have a donut pan, use a mini muffin tin with a foil center to mimic a donut hole.

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