Small Batch Baked Pumpkin Donuts
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This easy recipe for small batch baked pumpkin donuts makes just six soft, cake-style donuts for a quick fall breakfast. Pumpkin puree gives the donuts their moist, puffy texture and signature flavor, while plenty of pumpkin spice brings warmth to every bite. Ready in under 25 minutes, a smooth homemade maple glaze adds the sweet finishing touch.
Baked Pumpkin Donuts: The Details
- Yield: 6 standard-size donuts
- Total Time: 22 minutes (plus a quick maple glaze)
- Flavors: Earthy pumpkin, pumpkin pie spice, and buttery maple
- Texture: Soft and moist with a classic cake-donut texture
- ✨ Why Bake These: Baked, not fried, and easy enough for a weekday breakfast or fall brunch.
I first published this recipe in 2019 alongside my apple pumpkin muffins, and I decided to give the donuts an upgrade with a rich homemade maple glaze. Usually, when I retest an older recipe, I expect I’ll tweak something, but these donuts didn’t need a thing changed.
The texture is spot on, with a bakery-style softness that’s still sturdy enough for dunking — similar to my small pumpkin coffee cake. And I was delighted to be reminded that the nutmeg in the pumpkin spice comes through just enough to give me a hint of old-fashioned donut flavor.
I did change how I fill the donut pan because spooning thick batter into those round wells gets a little sloppy. Now I transfer the batter to a piping bag and pipe it right into the pan. Much easier.
How To Make Baked Pumpkin Donuts
The donut batter is mixed similarly to my small batch pumpkin muffin recipe. In one bowl, mix all of the wet ingredients until smooth. And because we use melted butter, there’s no need to break out the mixer to cream butter and sugar.
Then, in another bowl, whisk the dry ingredients together and make a well in the center. Pour the wet mixture into the well and mix until the batter is mostly smooth. I prefer this method because it keeps the mixing gentle, so the flour doesn’t get overworked and the baked donuts stay soft and tender.
The Easy Way To Fill a Donut Pan
Rather than trying to cleanly spoon the batter into a donut pan (that donut-hole center will almost always get in the way!), transfer the batter to a piping bag. Yes, the same kind you use for cookie icing.
Cut a fairly large opening at the tip and pipe the batter straight into the donut wells. You may need to go around a couple of times to fill each one, but it’s much easier than trying to work around the pan with a spoon.
Before the donuts go into the oven, I like to smooth the tops with the back of a spoon. The batter is thick enough that any large bumps or ridges can stick around after baking.
The donuts don’t take long to bake, and you’ll know they’re done when they feel springy to the touch. You can always fall back on the trusty toothpick test to check the centers, too.
Maple Glaze for Pumpkin Donuts
My first version of this recipe gave you three different donut toppings. If I don’t have time for that, I’m sure you don’t either. This time, I wanted one finish that felt like a natural fit for pumpkin, and maple was an easy choice.
You know I love my maple syrup caramel sauce for just about everything, so I borrowed a few cues from that recipe for the glaze. Butter and maple syrup melt together first, followed by powdered sugar, maple extract for a little more maple flavor, and salt to balance the sweetness. Best of all, the whole glaze starts and finishes right in the saucepan.
Once set, the glaze forms a thin, crisp shell while staying soft underneath. That little contrast against the soft pumpkin donut might be my favorite part.
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Small Batch Baked Pumpkin Donuts
by Erin Cernich
Equipment
- Piping Bag (optional)
Ingredients
Pumpkin Donuts
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons pure canned pumpkin
- ¼ cup brown sugar, light or dark
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- ¼ cup milk, any kind
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
Maple Glaze
- 1 tablespoon unsalted butter
- 3 tablespoons pure maple syrup
- ¾ cup powdered sugar
- ½ teaspoon maple extract
- ⅛ teaspoon salt
Instructions
Pumpkin Donuts
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Spray each donut well with non-stick cooking spray.
- In a small mixing bowl, add the pumpkin, both sugars, egg, milk, melted butter, and vanilla, and whisk until the mixture is smooth.6 tablespoons pure canned pumpkin, 1/4 cup brown sugar, light or dark, 3 tablespoons granulated sugar, 1 large egg, room temperature, 1/4 cup milk, any kind, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter, melted and cooled slightly
- In a medium mixing bowl, whisk the flour, pumpkin spice, baking powder, baking soda, and salt. Make a large well in the center.1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 3/4 teaspoon baking powder, 1/4 teaspoon salt
- Pour the wet ingredients into the dry ingredients well, and whisk the batter until no dry streaks or pockets remain. If there are any large flour lumps, use the whisk to break them up; otherwise, they will bake into dry clumps in the donuts.
- Transfer the batter to a piping bag and pipe it into the prepared donut wells, or spoon the batter into the wells. Fill each well almost full, then smooth the tops with the back of a spoon or spatula.
- Bake for 10 to 12 minutes, or until the tops of the donuts spring back when lightly touched and a toothpick inserted in the middle comes out clean. Cool the donuts in the pan set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely before glazing.
Maple Glaze
- In a small saucepan, add the butter and maple syrup. Heat over medium-low heat just until the butter melts and the syrup begins to bubble lightly. Don't overheat, or you'll end up with caramel.1 tablespoon unsalted butter, 3 tablespoons pure maple syrup
- Keep the pan on the stovetop, but turn off the heat. Add the powdered sugar, maple extract, and salt. Whisk until the powdered sugar dissolves and all the lumps are gone.3/4 cup powdered sugar, 1/2 teaspoon maple extract, 1/8 teaspoon salt
- The glaze is ready to use immediately. Dunk and swirl each donut in the glaze and set on a wire rack for the glaze to fully set. If the glaze starts to harden in the pan, turn the heat back up to low to loosen it.
- Store the donuts covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. As they sit, moisture from both the donuts and glaze will soften the crisp glaze and make the donuts increasingly moist.
Notes
- Serving Size – This is a small batch recipe for 6 donuts. The recipe can be doubled.
- Pumpkin – Be sure to use pure pumpkin puree, not pumpkin pie filling. I like to use Libby’s because I find it doesn’t have as much moisture in it.
- Leftover Pumpkin – You will have leftover pumpkin puree regardless of the can size you buy. Check out my small batch pumpkin recipes to make another batch of pumpkin treats.
- Freezing – Place unglazed donuts in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature to glaze.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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