Last updated on June 24th, 2026

Few things conjure thoughts of all things autumn like pumpkin and maple syrup, and these Maple Glazed Baked Pumpkin Doughnuts feature both. All mixed together in one bowl, they’re a slightly healthier take on a seasonal favourite filled with all the cozy, fragrant autumn spices and flavours we love.

These Baked Pumpkin Doughnuts are deliciously light, moist and super soft with a heartier, denser texture, but it’s the maple cream cheese glaze that really takes them to a whole other level.

Here’s everything you’ll need to make these Maple Glazed Baked Pumpkin Doughnuts

2 large eggs
½ cup (1 stick) butter, melted and cooled (sub dairy free)
1 cup (215 grams) brown sugar
1 cup (250 grams) pumpkin purée
2 teaspoons (10 grams) vanilla
2 cups (260 grams) all-purpose flour
1½ teaspoons (8 grams) baking powder
¼ teaspoon (1 grams) baking soda
½ teaspoon (2 grams) kosher salt
2 teaspoons (6 grams) cinnamon
1 teaspoon (3 grams) ginger
½ teaspoon (2 grams) ground cloves
¼ teaspoon (1 gram) nutmeg
¼ cup (30 grams) cream cheese, room temperature (sub dairy free)
2 tablespoons (30 grams) maple syrup
2 tablespoons (30 grams) milk (sub dairy free)
Pinch of sea salt
1/3 cup (40 grams) chopped pecans to garnish

Because these doughnuts are yeast free, they’re quick and straightforward to make with no rise time required.

How to make these Maple Glazed Baked Pumpkin Doughnuts in 5 steps

Mix together the batter.
Using a piping bag, transfer the batter to two 6-cavity doughnut pans.
Bake for 10-12 minutes, then let cool.
Make the maple cream cheese glaze.
Finish doughnuts with a drizzle of glaze and a sprinkle of chopped pecans.

A few helpful tips for making the best Maple Glazed Baked Pumpkin Doughnuts

Make them dairy free: Swap out the butter and milk for dairy free alternatives and they will still turn out perfectly.
To make gluten free: Use an equal amount of your favourite gluten free flour blend in place of the all-purpose flour.
You can sub pumpkin spice blend: The cinnamon, ginger, cloves and nutmeg can be replaced with 1 tablespoon pumpkin spice if that is what you have on hand.
Drizzle don’t dunk: To keep this seasonal favourite light and health-conscious, skip the traditional heavy dunk into the glaze. Instead, use a teaspoon to drizzle the rich maple cream cheese glaze over the tops in an elegant zigzag pattern!

Because these cake-style doughnuts are baked to fluffy perfection, they pop out of the oven completely whole with zero fuss once cooled. I love using these doughnut pans from Wilton. They’re reasonably priced and they work so beautifully that you don’t need to grease them with extra oils.

These are the exact non-stick doughnut pans I use in my kitchen to get a flawless, easy release with zero greasing required.

🍩 DYI piping bag

Getting this thick batter cleanly into the pan can be a little tricky without a mess. If you don’t have a professional piping bag, you can easily make your own DIY version using a standard, large resealable plastic freezer bag.

Simply transfer the pumpkin batter into the bag, seal it tightly, and cut a small hole in one of the bottom corners to cleanly release the batter. Squeeze the mix into each doughnut cavity, then smooth out the surfaces with a small spatula right before baking.

Ideal for a slightly decadent seasonal snack, holiday breakfast or dessert, these Maple Glazed Baked Pumpkin Doughnuts are such a treat this time of year. Oh, and that maple cream cheese glaze? You’re going to want to put it on EVERYTHING.

Try this Bakery Style Pumpkin Bread of these One Bowl Pumpkin Muffins next.

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Maple Glazed Baked Pumpkin Doughnuts

All mixed together in one bowl, these Maple Glazed Baked Pumpkin Doughnuts are a slightly healthier take on a seasonal favourite. Filled with all the cozy, fragrant autumn spices and flavours we love!

Print Recipe Pin Recipe

Prep Time:20

Cook Time:10

Cooling time:30

Total Time:1

Course: Breakfast, Dessert, Snack

Keyword: baked, donuts, doughnuts, pumpkin

Servings:

Author: Kerry

Equipment

Ingredients

2 large eggs
½ cup (1 stick) butter, melted and cooled sub dairy free
1 cup brown sugar
1 cup pumpkin purée
2 teaspoons vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg
1/3 cup chopped pecans to garnish

Maple Cream Cheese Glaze

¼ cup cream cheese, room temperature sub dairy free
2 tablespoons maple syrup
2 tablespoons milk sub dairy free
Pinch kosher salt

US Customary – Metric

Instructions

Preheat oven to 400ºF (200ºC).
In a large mixing bowl, whisk together eggs, butter and sugar until smooth. Fold in pumpkin and vanilla and continue mixing until well combined. Add flour, baking powder, baking soda, salt, cinnamon, ginger, ground cloves and nutmeg and mix together until all the dry ingredients have been fully absorbed.
Using a piping bag, transfer batter to doughnut pans to form 12 equally sized pieces, smoothing out the tops with a rubber spatula if needed.
Bake for 10-12 minutes until golden and they spring back to the touch. Transfer pans to a wire cooling rack and let sit until doughnuts have cooled (about 30 minutes).
To make the glaze, add cream cheese, maple syrup, milk and salt to a small bowl and whisk together until smooth.
Transfer the cooled doughnuts to a large baking sheet. Drizzle with glaze, sprinkle with chopped pecans and serve.

Notes

Make them dairy free: Swap out the butter and milk for dairy free alternatives and they will still turn out perfectly.

To make gluten free: Use an equal amount of your favourite gluten free flour blend in place of the all-purpose flour.

Use pumpkin spice blend: The cinnamon, ginger, cloves and nutmeg can be replaced with 1 tablespoon pumpkin spice if that is what you have on hand.

DIY piping bag: If you don’t have a piping bag, you can make your own using a large resealable plastic freezer bag. Simply transfer batter to bag, seal it, then cut a hole in one of the bottom corners to release the batter once you’re ready to bake. Fill each cavity, then smooth with a spatula as needed.

Drizzle don’t dunk: To keep this seasonal favourite light and health-conscious, skip the traditional heavy dunk into the glaze. Instead, use a teaspoon to drizzle the rich maple cream cheese glaze over the tops in an elegant zigzag pattern!

Storage: Doughnuts can be stored at room temperature in an airtight container for 3-5 days or frozen in a well-sealed container or freezer bag for up to 3 months.