Fall Recipes, Desserts, Pumpkin, Donuts (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
1 ½ teaspoons baking powder.
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1 ½ teaspoons pumpkin pie spice.
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¾ teaspoon kosher salt.
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¼ teaspoon baking soda.
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½ cup unsalted butter, melted.
07 -
1 cup light brown sugar, packed.
08 -
2 large eggs.
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1 cup canned pumpkin puree.
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2 teaspoons vanilla extract.
11 -
¾ cup maple syrup.
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1 ½ tablespoons unsalted butter.
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1 teaspoon vanilla extract.
14 -
¼ teaspoon kosher salt.
15 -
¼ cup confectioners' sugar.
# Instructions:
01 -
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
02 -
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt, and baking soda.
03 -
In the bowl of an electric mixer, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture at low speed, beating just until incorporated.
04 -
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
05 -
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla, and salt until the butter has melted. Whisk in confectioners' sugar until smooth.
06 -
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving. Serve warm or at room temperature.
# Notes:
01 -
These donuts are perfect for fall mornings or festive gatherings.
02 -
Maple glaze adds a delicious sweet layer to the warm spices in the donuts.