Save Mini Pumpkin Donuts with Maple Glaze are the softest autumn treat perfect for cozy mornings or a beautiful addition to a dessert table. The gentle warmth of pumpkin and delicate nutty spice pair with a sweet maple glaze to create a bite-sized donut experience that always disappears faster than I expect.
The first time I tried these was for a Halloween breakfast spread. They vanished in minutes and I remember how quickly my kids asked when I’d make more. Now they are a yearly tradition all season long.
Ingredients
- All purpose flour: adds structure without making the donuts dense Be sure to measure by spooning and leveling for the best texture
- Granulated sugar: sweetens and creates a tender crumb Choose a fine grain cane sugar for even mixing
- Baking powder and baking soda: give lightness and help the donuts puff up evenly Use fresh leaveners for best rise
- Ground cinnamon nutmeg and ginger: bring warmth and depth Use freshly ground or high quality spices for the freshest aroma
- Salt: balances out the sweetness and brightens all the flavors
- Pumpkin puree: gives moisture beautiful color and authentic pumpkin taste Choose pure pumpkin with no added sugar or spices
- Milk: keeps the crumb soft Whole milk works best but any preferred milk can be used
- Large egg: binds everything together and adds a bit of richness Use room temperature eggs for easy mixing
- Vegetable oil: brings tenderness and keeps these donuts moist A neutral oil like canola or sunflower is ideal
- Vanilla extract: enhances the aroma and rounds out all the other spices Opt for pure vanilla if possible
- Powdered sugar: is the key for a silky smooth glaze Make sure to sift for no lumps
- Pure maple syrup: infuses the glaze with deep cozy sweetness Use the real stuff for the best flavor
- Milk (for glaze): gives body to the glaze so it’s glossy but not runny Adjust to your preferred consistency
Instructions
- Preheat and Prep:
- Set your oven to three hundred fifty degrees Fahrenheit one hundred seventy five Celsius and lightly grease a mini donut pan Making sure all equipment is ready makes for quick assembly
- Combine Dry Ingredients:
- In a large mixing bowl whisk together the flour sugar baking powder baking soda cinnamon nutmeg ginger and salt Whisk thoroughly to ensure the leaveners and spices are evenly distributed This avoids any bitter pockets and ensures uniform flavor
- Mix Wet Ingredients:
- In a separate bowl whisk the pumpkin puree milk egg oil and vanilla extract until completely smooth It should look glossy with no lumps The even mix keeps your donuts fluffy not streaky
- Combine the Batter:
- Add the wet mixture to the dry bowl using a spatula to gently fold until just combined Be careful not to overmix or the donuts might turn out rubbery It is alright if a few streaks of flour are visible
- Fill the Donut Pan:
- Spoon your batter into a piping bag or use a zip top bag with a corner snipped Cut just enough to pipe a steady flow Pipe into the prepared donut pan filling each cavity about two thirds full This helps the batter bake up to a perfect donut shape without spilling over
- Bake:
- Place in the oven and bake for ten to twelve minutes The donuts should spring back when pressed lightly and have a light golden edge Allow donuts to cool in the pan for a couple of minutes before removing
- Cool on Rack:
- Transfer your donuts gently to a wire rack so steam can escape and the bottoms stay crisp Let them cool completely before glazing or the icing may slide off
- Make the Maple Glaze:
- In a small bowl combine sifted powdered sugar pure maple syrup and one tablespoon milk Whisk until thick and glossy Add more milk a few drops at a time until pourable but not runny The glaze should coat the back of a spoon
- Glaze the Donuts:
- Dip the tops of each cooled donut into the glaze holding them upside down over the bowl for a couple of seconds to let excess drip off Place back on the rack and let set The glaze will firm up for easier stacking and eating
Save I am especially fond of the maple glaze in this recipe It brings real depth and a rich almost caramel warmth It reminds me of autumn trips through Vermont where maple syrup was a staple and always made everything feel more special around the table
Storage Tips
Keep cooled donuts in an airtight container at room temperature for up to three days If you want them to stay extra soft add a slice of apple or bread inside the container for moisture They can also be frozen Glaze after thawing for freshest results I like to rewarm them in the microwave for a cozy snack
Ingredient Substitutions
Swap in one to two teaspoons pumpkin pie spice for separate cinnamon nutmeg and ginger if you are short on time or ingredients Try an alternative milk such as oat or almond for a dairy free batch I have used both with great results and even experimented with coconut oil when out of vegetable oil which adds a faint tropical note
Serving Suggestions
These mini donuts are beautiful on a breakfast platter with fresh fruit and spiced tea or coffee For a dessert platter pile them high and dust with a pinch more cinnamon or toasted pecans for crunch My family loves them with a scoop of vanilla or cinnamon ice cream as an after dinner treat
Cultural and Historical Context
Pumpkin desserts have a long history in American autumn cooking dating back to early colonial times when native squashes and pumpkins were used in many sweet and savory dishes The mini donut format is inspired by modern American baking trends, making these easy to eat one handed during parties or brunches
Seasonal Adaptations
In the heart of pumpkin season use homemade roasted pumpkin puree for even more flavor Try a dash of cardamom or clove for a slightly different spice note come late fall Maple glaze can be mixed with a bit of browned butter or a drizzle of honey for a new twist
Quick Notes
Always let the donuts cool before glazing for a thick set Be sure to use pure maple syrup for the truest flavor Overmixing the batter can make donuts tough
Success Stories
I have brought these to school events and bake sales More than once I have been asked to make double batches My fondest memory is when my daughter took a box to her first sleepover and everyone asked for the recipe
Freezer Meal Conversion
These freeze beautifully Let them cool completely and lay flat in a single layer before transferring to a freezer bag When ready to eat thaw on the counter and re dip in the glaze for a fresh finish
Save Serve these mini pumpkin donuts with maple glaze while fresh, share with friends, and enjoy every soft cozy bite all autumn long.
Cooking Guide
- → How do I get donuts soft and tender?
Do not overmix the batter and bake just until the donuts spring back. Cooling properly also helps keep them tender.
- → Can I make these without eggs?
Yes, use a flaxseed or chia egg substitute for a similar texture in the finished donuts.
- → Can I freeze baked donuts?
Yes, freeze unglazed donuts in an airtight container, then glaze after thawing for best texture.
- → What's the key to a smooth glaze?
Sift powdered sugar before mixing, and adjust the milk for a thick yet pourable consistency.
- → Can I use pumpkin pie spice?
Absolutely! It adds warm flavor and simplifies the spice blend—just replace the individual spices.
- → Are these suitable for vegetarians?
Yes, the donuts contain no meat and can be adapted with plant-based milk if desired.