Pumpkin Donuts Recipe With Salted Maple Glaze

Pumpkin spiced doughnuts with salted maple glaze

  • makes 12
  • Easy

Baked not fried, these pumpkin spiced doughnuts with salted maple glaze not only look stunning but are easy to make, too. You’ll need 6-hole doughnut tins for these. We used Wilton from amazon.co.uk


Try these pumpkin spiced doughnuts, then check out more pumpkin recipes such as our pumpkin pie and pumpkin seed muffins.



  • pumpkin wedge about 150g
  • plain flour 200g
  • light soft brown sugar 150g
  • ground cinnamon 1 tsp
  • ground ginger ½ tsp
  • ground nutmeg ¼ tsp
  • ground allspice ¼ tsp
  • baking powder 3/4 tsp
  • eggs 1 whole, plus 1 yolk
  • groundnut or sunflower oil 75ml
  • milk 1-2 tbsp


  • maple syrup 3 tbsp
  • icing sugar 100g
  • whole milk 1 tbsp


  • Step 1

    Heat the oven to 200C/180C/gas 6. Cut the pumpkin into big chunks then wrap in foil and bake for 30-35 minutes, or until tender. Cut away any skin then purée the flesh in a blender. Cool then weigh out 100g.

  • Step 2

    Turn the oven down to 180C/fan 160C/gas 4. Put the flour, sugar, spices, baking powder and 1/2 tsp salt in a bowl and mix. Put the eggs, purée and oil in a jug and beat together. Mix the wet ingredients into the dry to make a batter. Add a little milk if you need to loosen it.

  • Step 3

    Lightly oil 2 non-stick, 6-hole doughnut tins. Put the batter into a piping bag or food bag with the corner cut off. Pipe into the holes to about 3/4 full. Bake for 10-12 mins until springy, then turn out onto a rack to cool a little.

  • Step 4

    To make the glaze, melt the syrup, icing sugar and milk in a small pan with 1 tbsp water and a pinch of salt. Pour into a shallow bowl then dip each doughnut in the glaze. Leave to set a little before eating.

Nutritional Information

  • Kcals 227
  • Fat 7.4g
  • Saturates 1.6g
  • Carbs 36.9g
  • Sugars 23.6g
  • Fibre 1g
  • Protein 2.6g
  • Salt 0.3g