Pumpkin Rice Krispie Donuts with Maple Cinnamon Glaze Recipe

When the crisp air brings pumpkin spice cravings, nothing hits the spot quite like this Pumpkin Rice Krispie Donuts with Maple Cinnamon Glaze Recipe. These treats are a fun spin on a classic, combining that nostalgic marshmallow crunch with cozy pumpkin flavor, all wrapped up in a lightly spiced maple glaze. Whether you’re baking for a fall brunch, a kid-friendly party, or just because you need a little seasonal sweetness, these donuts deliver comfort and crunch in every bite.

Jump to:

• Why You’ll Love This Pumpkin Rice Krispie Donuts with Maple Cinnamon Glaze Recipe
• Ingredient Spotlight
• Step-by-Step: How to Make It
• Pro Tips
• Variations & Substitutions
• Make-Ahead, Storage & Freezing
• Serving Ideas & Pairings
• FAQs
• Notes, Tools & Special Equipment
• Printable Recipe 📖

Ingredient Spotlight

Choosing the right pantry stars really makes the Pumpkin Rice Krispie Donuts with Maple Cinnamon Glaze Recipe shine. The pumpkin purée is key for moistness without heaviness—don’t swap it for pumpkin pie filling to avoid excess sweetness. Mini marshmallows melt quickly, helping the mixture bind without clumping. And fresh cinnamon smells unbeatable when mixed into the glaze.

• Pumpkin Purée: Use plain canned pumpkin for clean flavor and creamy texture.
• Mini Marshmallows: Melt evenly to get that classic chewy-yet-soft binding.
• Maple Syrup (in glaze): Adds a natural sweetness with depth you won’t get from plain sugar.

Seasonality & Sourcing

The best pumpkin purée arrives during fall, but canned pumpkin is easily found year-round in most grocery stores. Look for pure pumpkin rather than pie filling to keep control of your donut’s sweetness. For spices, freshly ground pumpkin pie spice or a blend you trust lifts the aroma beautifully, especially when paired with pure maple syrup from local producers or reliable store brands—real maple is worth the splurge for that authentic flavor kick.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by gathering all your ingredients and prepping your donut pan. I like to lightly grease the pan with a little butter or nonstick spray so the donuts release effortlessly later. Melt the butter first in a large pot over medium-low heat—this gentle temperature safeguards against burning the butter or marshmallows. Avoid blasting the heat, or the mixture might scorch, leaving you with a less-than-sweet base.

Step 2 — Cook & Build Flavor

Once the butter is melted and warm, toss in the mini marshmallows, stirring frequently until almost melted but not dried out. Stir in the pumpkin purée, pumpkin pie spice, and a pinch of salt until silky smooth—this is where your kitchen starts to smell irresistibly toasty and inviting. Quickly fold in the Rice Krispies to coat every piece in the spiced pumpkin marshmallow. This speedy move ensures your mixture stays warm and moldable.

Step 3 — Finish & Rest

Press the warm mixture firmly into the prepared donut pan; don’t be shy here because well-packed donuts hold their shape perfectly once cooled. Let them cool fully in the pan—this resting step lets the flavors meld and the texture set beautifully. Once cool, pop them out gently and move on to glazing. The maple cinnamon glaze is best drizzled on just before serving, then allowed to set for about 15 minutes to form that lightly crackled, fragrant finish.

Troubleshooting Pumpkin Rice Krispie Donuts with Maple Cinnamon Glaze Recipe

If your donuts feel too dry, it might mean you rushed the marshmallow melting or didn’t pack the mixture tight enough—warming them briefly and gently pressing again can help. For bland flavor, double-check your spices and don’t skip the pinch of salt, which brightens sweetness. If sogginess creeps in, let the donuts cool longer in the pan so they firm up fully before glazing or storing.

Variations & Substitutions

Feel free to play around with flavors in the glaze—swap cinnamon for nutmeg or add a splash of vanilla extract for extra warmth. For a dairy-free twist, use coconut oil in place of butter and a plant-based milk in the glaze. If you want to add texture, a handful of chopped pecans mixed into the donuts before pressing works wonders.

Great Debates

One debate is whether to use butter or oil for the marshmallow mixture—here, butter adds richness and depth, which I love, but oil can keep it vegan. Another is the glaze thickness: some prefer a pourable glaze for drizzling, others like thick coatings. I find a medium thickness gives the best glossy look and flavor balance.

Make-Ahead, Storage & Freezing

You can store these donuts in an airtight container at room temperature for up to two days, but for best texture, refrigerate them up to a week. Freeze unglazed donuts wrapped tightly in plastic wrap and stored in a freezer bag for up to one month. Thaw at room temperature, then add glaze just before serving to keep the shine and snap intact.

Yield & Conversions

This recipe fills one standard 6-cavity donut pan, making 6 donuts. Want more? Double everything for a dozen donuts without extra fuss. For smaller batches, halve the ingredients but watch your timing closely, as the marshmallow step takes mere minutes. Metric lovers, that’s about 85 grams of pumpkin purée and 180 grams of mini marshmallows.

Serving Ideas & Pairings

These donuts shine on their own but also pair beautifully with a hot cup of chai or pumpkin spice latte. For gatherings, consider serving alongside fresh fruit, whipped cream, or a scoop of vanilla ice cream to balance the cozy sweetness. A sprinkle of crushed nuts or extra cinnamon on the glaze adds a lovely finishing touch.

FAQs

Notes, Tools & Special Equipment

A nonstick donut pan is ideal to get clean shapes and easy removal, but you can also shape by hand with well-greased fingers. Use a sturdy large saucepan for melting butter and marshmallows evenly. If you have a candy thermometer, it helps to keep an eye on heat, but it’s not required. A small whisk or fork will make glazing simple and smooth.

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