Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- For the maple glaze:
- ¾ cup maple syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners’ sugar
Instructions
- Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes.
- Beat in eggs, one at a time, until well combined.
- Beat in pumpkin and vanilla until just combined.
- Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Scoop the batter evenly into the donut pan.
- Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
- To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes.
- Whisk in butter, vanilla, and salt until the butter has melted.
- Whisk in confectioners’ sugar until smooth.
- When the donuts are done, cool for 10 minutes and dip the tops into the glaze.
- Allow glaze to set before serving.
- Serve warm or at room temperature.
Notes
- Use fresh pumpkin puree for the best flavor.
- Let the donuts cool slightly before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg