Description
Soft, warmly spiced baked pumpkin donuts topped with a smooth maple glaze made from pure maple syrup, butter, vanilla, and confectioners’ sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- Nonstick cooking spray
- 3/4 cup pure maple syrup
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup confectioners’ sugar, sifted
Instructions
- Preheat the oven to 400°F. Coat a standard donut pan thoroughly with nonstick cooking spray.
- Whisk the flour, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl.
- Beat the melted butter and brown sugar with an electric mixer on medium-high speed for 1 to 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla just until combined.
- Reduce the mixer to low speed and gradually add the dry ingredients. Mix only until no dry flour remains.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 10 to 12 minutes, until the donuts look lightly browned and spring back when gently touched.
- Cool the donuts in the pan for 5 minutes, then transfer them to a wire rack.
- Simmer the maple syrup in a small saucepan over medium heat until it reduces to about 1/2 cup, about 5 minutes.
- Remove the saucepan from the heat and whisk in the butter, vanilla, and salt.
- Whisk in the confectioners’ sugar until the glaze becomes smooth.
- Cool the donuts for about 10 minutes, dip the tops into the warm maple glaze, and return them to the wire rack.
- Let the glaze set before serving the donuts warm or at room temperature.
Notes
- Use plain canned pumpkin puree, not sweetened pumpkin pie filling.
- Measure flour with the spoon-and-level method to prevent dry, dense donuts.
- Mix the batter only until the flour disappears.
- Pure maple syrup gives the glaze the best flavor.
- Store cooled donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unglazed donuts for up to 2 months and glaze them after thawing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 287
- Sugar: 29
- Sodium: 224
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 1
- Protein: 3
- Cholesterol: 57