Baked pumpkin spice donuts (that are anything but basic!) to ease your way through Fall.

Get cozy in cooler weather with these pumpkin spice donuts dipped in a maple glaze! The house warms up with the enticing smell of cinnamon and nutmeg - an unmistakable sign that fall is here. We love these handheld treats with a maple glaze, but feel free to switch it up with a quick dip and roll in brown butter and cinnamon sugar. Bake, glaze, then sit back and relax with a cup of coffee.


Prep Time = 20 minutes
Cook Time = 12-15 minutes
Yield = 12 donuts



2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
¼ cup brown sugar, packed
2 large eggs, room temperature
1 cup canned pumpkin puree
1 teaspoons vanilla extract

Maple Glaze
2 tablespoons maple syrup
1 tablespoon milk
1/4 teaspoon salt
1 ½ cup powdered sugar

Brown Butter Cinnamon Sugar Coating
½ cup sugar
1 teaspoon cinnamon
1 stick (or 8 tablespoons) of unsalted butter, cut in 8 even pieces



Mixing Bowls
Reusable Piping Bag
Baking Sheet with Wire Rack
Donut Baking Pans
GIR Mini Whisk

GIR Ultimate Whisk
GIR Ultimate Spoon
GIR Ultimate Spatula
GIR Ultimate Spoonula
GIR Ultimate Basting Brush → Pre-order here!



  1. Preheat the oven to 350 degrees F. Lightly oil or butter two standard sized donuts pans, and set aside.
  2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together in a medium sized bowl. Set aside.
  3. In a large bowl, add the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract. Whisk together until well combined.
  4. Add the dry ingredients to the wet, and stir with an Ultimate Spatula until just combined.
  5. You can spoon the batter into the donut pan or use a piping bag, filling it about ¾ of the way.
  6. Bake for 12-15 minutes, until a toothpick comes out clean, or poke your finger gently on the top of the donuts - if it lightly springs back, they’re done! Remove from oven and cool for about 10 minutes before loosening the edges and removing the donuts to a wire rack to cool enough to handle.
  7. Make the Maple Glaze:
    Sift the powdered sugar into a bowl. Add the maple syrup, milk, salt, and whisk to combine. If needed, thin out the icing with milk and start with a small amount like ½ teaspoon.
  8. Make the Brown Butter Cinnamon Sugar Coating:
    Melt the butter in a small saucepan over medium heat. Stir frequently with an Ultimate Spoonula to help it melt evenly. It will foam and sizzle - continue to stir and swirl the butter to prevent burning. The butter will turn golden and brownish specks will appear, along with a rich and nutty aroma. Remove the pan from the stove, and carefully pour the butter into a heat proof bowl. Set aside to cool a bit. In a small shallow bowl, use a Mini Whisk to mix together the sugar and cinnamon.
  9. Give the donuts a dip into the maple glaze and set back on the wire rack to let excess glaze drip onto the baking sheet. Alternately, dip the donuts in brown butter or use an Ultimate Basting Brush to brush the butter onto the donuts. Give a quick dip or sprinkle or cinnamon sugar, and enjoy!


    Donuts are the best the day they're made. Once cooled, the donuts can be stored at room temperature for a day or two, or in the refrigerator for up to 5 days.