Description
Imagine biting into a warm, fluffy pumpkin donut, perfectly spiced with a blend of cinnamon, nutmeg, and ginger. The sweetness of the pumpkin is complemented by a rich, buttery maple glaze that adds the perfect touch of fall flavor. These baked donuts are not only easy to make but also a delightful treat for any autumn morning.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¾ teaspoon kosher salt
¼ teaspoon baking soda
½ cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze:
¾ cup maple syrup
1 ½ tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup confectioners’ sugar
Instructions
Preheat oven to 400°F (200°C). Coat a donut pan with nonstick spray.
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter and brown sugar on medium-high speed until well combined, about 1-2 minutes. Beat in the eggs, one at a time, until fully incorporated. Mix in the pumpkin puree and vanilla extract until just combined.
Gradually add the flour mixture to the wet ingredients at low speed, mixing just until incorporated.
Scoop the batter evenly into the prepared donut pan. Bake for 10-12 minutes, or until the donuts are slightly browned and spring back when touched.
To make the glaze, heat the maple syrup in a small saucepan over medium heat until reduced to ½ cup, about 5 minutes. Whisk in the butter, vanilla extract, and salt until the butter has melted. Gradually whisk in the confectioners’ sugar until smooth.
Allow the donuts to cool for 10 minutes before dipping the tops into the glaze. Let the glaze set before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 220