Pumpkin Donuts with Maple Glaze
User Reviews
5
Pumpkin Donuts with Maple Glaze
Description
These pumpkin donuts blend all-purpose flour with baking powder and traditional warm spices including cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Pumpkin puree and brown sugar add moistness and sweetness, while milk, egg, and melted butter complete the batter. The batter is piped or spooned into a donut pan and baked until fluffy and springy to the touch.
The maple glaze is prepared separately by heating butter, brown sugar, and milk until combined, then adding maple extract and powdered sugar to form a smooth, pourable icing. Once the donuts are cooled, they are dipped or drizzled with the glaze, which hardens slightly to create a glossy, sweet coating. Sprinkles can be added for a festive touch.
The donuts are best on the first day but can be stored in an airtight container at room temperature for a few days, maintaining softness. The recipe makes a bit more glaze than is typically needed to ensure a smooth coverage.
Ingredients
Pumpkin Donuts
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ground cloves pinch
- 1/4 teaspoon salt
- 1/3 cup pumpkin puree
- 1/3 cup brown sugar
- 1 egg large
- 1/4 cup milk any percentage
- 2 tablespoons butter melted and cooled, unsalted, 1 oz
Maple Glaze
- 2 tablespoons butter unsalted, 1 oz
- 1/4 cup brown sugar 50g
- 1 tablespoon milk 1 1/2 teaspoon
- 1 1/2 teaspoon light corn syrup
- 1 teaspoon maple extract
- 1 cup powdered sugar sifted, 120g
- Sprinkles optional, for topping
Instructions
Pumpkin Donuts
- Preheat your oven to 350°F and lightly grease your donut pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
- Add the dry ingredients to the wet, and stir until just combined.
- Prop a gallon-sized disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. "Pipe" the batter into your donut pan, filling 3/4 full--this should make exactly 6 donuts.
- Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
- Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.
Maple Glaze
- Once your donuts have cooled, combine butter, brown sugar, and milk in a small saucepan over medium heat. Cook until butter is melted, and sugar dissolved. Remove from heat and whisk in corn syrup and maple extract. Add half of the sugar, and whisk until incorporated before adding the rest. Whisk until smooth.
- Transfer glaze to a small bowl large enough for dipping. Dip donuts one at a time, and immediately add sprinkles. This glaze hardens quickly, and sprinkles won't stick if you wait until the end to add them,
- Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
- Enjoy!
Notes
- The recipe makes extra maple glaze to ensure a smooth and even coating on all donuts.
- These pumpkin donuts are best enjoyed on the day they are made for optimal freshness.
- Store any leftovers in an airtight container at room temperature for 2 to 3 days to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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