Baked Pumpkin Donuts with Maple Glaze
Soft baked pumpkin donuts dipped in a glossy reduced maple glaze.
Equipment
- 6 cavity donut pan
- Electric mixer
- Small saucepan
- Wire rack
- Whisk
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract for the batter
- ¾ cup pure maple syrup for the glaze
- 1 ½ tbsp unsalted butter for the glaze
- 1 tsp vanilla extract for the glaze
- ¼ tsp kosher salt for the glaze
- ¼ cup powdered sugar for the glaze
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and spray a donut pan. Whisk the dry mix. Combine the flour, baking powder, spice, salt, and baking soda.
- Beat. Beat the melted butter and brown sugar for 1 to 2 minutes. Add the wet ingredients. Beat in the eggs one at a time, then the pumpkin and vanilla.
- Stir. Mix in the dry ingredients on low until just combined. Portion. Fill the cavities three quarters full.
- Bake. Bake 10 to 12 minutes until springy, then bake the second batch.
- Reduce the glaze. Simmer the maple syrup 5 minutes until reduced to 1/2 cup, whisk in the butter, vanilla, and salt, then the powdered sugar.
- Dip. Cool the donuts for 10 minutes, dip the tops in the glaze, and let it set.
Notes
Substitutions: Use a mini donut pan for 24 bites and bake 7 to 8 minutes.
Tips: Use real maple syrup and let the donuts cool 10 minutes before dipping.
Storage: Keep at room temperature for 2 days or refrigerate for 5 days. Freeze unglazed for up to 3 months.