Maple Pumpkin Doughnuts recipe

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Ingredients

1 teaspoon vegetable oil, or as needed
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground cloves
¼ cup light brown sugar
¾ cup pumpkin puree
⅓ cup vegetable oil
⅓ cup maple syrup
¼ cup buttermilk
1 large egg
½ cup confectioners' sugar
3 tablespoons maple syrup
¼ cup finely chopped roasted pumpkin seeds

Nutrition Info

275.2 calories
carbohydrate: 41.9 g
cholesterol: 23.6 mg
fat: 11.1 g
fiber: 1.3 g
protein: 3.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 209.8 mg
sugar: 25.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.

  2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl, stir brown sugar into flour mixture until well mixed.

  3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.

  4. Scoop about 1/4 cup batter into each doughnut well.

  5. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.

  6. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.

  7. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Recipe Yield

8 servings

Recipe Note

Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!

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