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These moist Pumpkin Donuts with Maple Glaze make a perfect Fall breakfast or Fall dessert! | #PumpkinRecipes | #Breakfast | #FallRecipes |

Pumpkin Donuts with Maple Glaze

These Pumpkin Donuts with Maple Glaze are moist, lightly spiced, and delicious.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 donuts
Calories 171 kcal
Author Tracy

Ingredients

Special Equipment

Pumpkin Donuts

  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup (81g) pumpkin puree
  • 1/3 cup (66g) brown sugar
  • 1 large egg
  • 1/4 cup milk any percentage
  • 2 tablespoons (1oz) unsalted butter melted and cooled

Maple Glaze

  • 2 tablespoons (1oz) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon and 1 1/2 teaspoon milk
  • 1 1/2 teaspoon corn syrup
  • 1 teaspoon maple extract
  • 1 cup (120g) powdered sugar sifted
  • Sprinkles for topping optional

Instructions

Pumpkin Donuts

  1. Preheat your oven to 350°F and lightly grease your donut pan.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
  4. Add the dry ingredients to the wet, and stir until just combined.
  5. 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.

  6. Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
  7. 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

  1. 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.
  2. 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,
  3. Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
  4. Enjoy!

Recipe Notes

*This recipe makes about twice the amount of glaze that will actually end up on the donuts (to ensure you have enough to get a smooth finish when dipping). The approximate nutritional information reflects this.

Donuts are best the first day, but can be kept in an air-tight container at room temperature for 2 to 3 days.