These pumpkin donuts with a maple glaze are perfect for a fall brunch or to serve as a dessert for your next gathering. They taste like fall and there is no frying necessary! If you want to skip the glaze, or offer a variety, these donuts can be dipped in cinnamon sugar instead of the maple glaze. For the cinnamon sugar option, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until coated and enjoy!
Pumpkin Donut Ingredients:
1 large egg
2 tablespoons milk (I used non-fat)
1/2 cup vegetable oil
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cups pumpkin puree
3/4 cup light brown sugar
1/4 cup sugar
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon of nutmeg
Maple Glaze Ingredients:
1/4 cup unsalted butter
1/2 cup brown sugar
3 tablespoon milk
1 tablespoon corn syrup
2 teaspoon maple extract
2 cups powdered sugar
Donut Instructions:
Preheat the oven to 350°F.
In a large bowl, beat the egg for 1-2 minutes until fluffy. Add the oil, butter, egg, milk, and vanilla extract and whisk together until combined. Then add the pumpkin puree and continue mixing.
Add the brown and sugar and continue to whisky until combined. Then add the remaining dry ingredients and mix and ensure all ingredients are well combined.
Grease two donut pans with cooking spray. Fill each section with about 1/4 cup of batter.
Bake at 350°F for 10-12 minutes. Cool for 5 minutes on a wire rack.
Maple Glaze Instructions:
Melt 1/4 cup unsalted butter in a saucepan.
Then add 1/2 cup brown sugar, 3 tablespoons of milk, and 1 tablespoon of corn syrup. Turn the heat to medium and let the mixture come to a simmer.
Turn the heat off and add 2 teaspoons of maple extract and 2 cups of powdered sugar. Stir until smooth.
Dip the cooled donuts into the maple glaze and let them set on a cooling rack.
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