Go Back
Delicious Maple Pecan Pumpkin Donuts

Delicious Maple Pecan Pumpkin Donuts

These Delicious Maple Pecan Pumpkin Donuts are soft, spiced, and bursting with cozy fall flavors. Each bite combines the warmth of pumpkin spice with sweet maple glaze and a nutty pecan crunch. Baked (not fried!) and made with simple ingredients, these donuts are the perfect autumn breakfast, brunch, or dessert treat you’ll want all season long.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 Servings
Course: Breakfast, Dessert, Snack
Cuisine: American, bakry, fall racipe
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Donuts
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¾ cup pumpkin purée not pumpkin pie filling
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil or melted butter
  • ¼ cup milk
  • 1 tsp vanilla extract
  • For the Maple Glaze
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 –2 tbsp milk as needed for consistency
  • ¼ tsp vanilla extract
  • For Topping
  • ½ cup chopped toasted pecans

Equipment

  • Donut pan (standard 12-count)
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring cups & spoons
  • Spatula
  • Cooling rack
  • Small saucepan (for glaze)

Method
 

  1. Preheat Oven
  2. Preheat oven to 350°F (175°C). Lightly grease a 12-count donut pan.
  3. Mix Dry Ingredients
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Mix Wet Ingredients
  6. In a large bowl, whisk pumpkin purée, both sugars, eggs, oil, milk, and vanilla until smooth.
  7. Combine
  8. Add dry ingredients to wet and stir until just combined — do not overmix.
  9. Fill Donut Pan
  10. Spoon or pipe batter into the pan, filling each cavity about ¾ full.
  11. Bake
  12. Bake 14–16 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.
  13. Make Maple Glaze
  14. Whisk powdered sugar, maple syrup, milk, and vanilla in a small bowl until smooth.
  15. Glaze & Top
  16. Dip cooled donuts into the glaze, then sprinkle with chopped pecans. Let set for 10 minutes before serving.

Notes

For richer flavor, use real maple syrup in the glaze — not pancake syrup.
Toasted pecans add crunch and deepen the nutty flavor.
These donuts keep well for 2–3 days in an airtight container at room temp.
You can freeze unglazed donuts up to 2 months and glaze them fresh.
Add a pinch of clove or allspice for extra autumn spice depth.