Baked Pumpkin Donuts with Maple Glaze (Print version)
Soft baked pumpkin donuts topped with a sweet maple glaze, ready in 30 minutes for an easy fall breakfast or dessert.
# Ingredients:
For the donuts
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon pumpkin pie spice
04 -
1/4 teaspoon ground nutmeg
05 -
1/4 teaspoon salt
06 -
1/2 cup (120 g) pumpkin puree
07 -
1/2 cup (100 g) brown sugar, packed
08 -
1 large egg, room temperature
09 -
3 tablespoons unsalted butter, melted and slightly cooled
10 -
1/4 cup (60 ml) milk
11 -
1 teaspoon pure vanilla extract
For the maple glaze
12 -
1 cup (120 g) powdered sugar
13 -
2 tablespoons pure maple syrup
14 -
1 to 2 tablespoons milk
15 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 6-count donut pan. In a large bowl whisk the flour, baking powder, pumpkin pie spice, nutmeg, and salt together.
02 -
In a separate bowl whisk the pumpkin puree, brown sugar, egg, melted butter, milk, and vanilla until smooth.
03 -
Pour the dry ingredients into the wet ingredients. Stir just until the flour disappears. Do not overmix.
04 -
Transfer the batter to a piping bag or zip-top bag with the corner snipped. Pipe into the prepared donut pan, filling each cavity about three quarters full. Bake for 10 to 12 minutes until the tops spring back when lightly pressed.
05 -
Let the donuts cool in the pan for 5 minutes, then turn out onto a wire rack. Cool completely before glazing.
06 -
Stir the powdered sugar, maple syrup, 1 tablespoon of milk, and salt together until smooth. Add more milk a teaspoon at a time if needed. Dip the top of each cooled donut into the glaze and return to the rack. Let the glaze set for 10 to 15 minutes before serving.
# Good to know:
01 -
Best served the day they are made.
02 -
Unglazed donuts can be frozen for up to 2 months.