Slightly sweetened baked pumpkin donuts dipped in maple glaze. These baked pumpkin doughnuts with maple glaze are a great option for breakfast or dessert.
Ingredients
Maple Glaze
3 tablespoons maple syrup
¾ cup powdered sugar
2 teaspoons milk
Pumpkin Doughnuts
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon pumpkin pie spice
1 large egg, beaten
⅓ cup brown sugar
¼ cup milk (2%, soy milk, or almond milk)
¼ cup pumpkin puree
2 tablespoons melted butter
1 ½ teaspoon vanilla extract
Directions:
Preheat the oven to 350F. Lightly grease the doughnut pan with nonstick cooking spray, or with vegetable oil. Set the pan aside for now.
In a small bowl, whisk together the powdered sugar, milk, and maple syrup until they are well combined.
In a medium sized bowl, mix together all purpose flour, baking soda, baking powder, and pumpkin pie spice.
In a separate bowl, whisk together the egg, brown sugar, soy milk, and pumpkin puree together until they become smooth. Add melted butter and vanilla extract, and whisk until they are combined. Pour the wet ingredients into the dry ingredients, mixing until they are just combined. Don’t overmix.
Use a small spoon to place the batter into the doughnut pan, filling the cavities up to ⅔ -3/4 high.
Bake the doughnuts in the oven for about 9-10 minutes or until the edges are golden brown. Remove the doughnuts from the oven and allow them to cool for a few minutes. Once they are cool to touch, remove the doughnuts from the pan.
Hold the doughnuts on one side and dip the other side into the maple syrup glaze two or three times. Once you are done dipping the doughnuts, set them on a wire rack to let the glaze drip and harden.
Serve the doughnuts immediately if possible. Doughnuts can be stored in an airtight container at room temperature for a day or two.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/11/02/baked-pumpkin-doughnuts-with-maple-glaze/