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Pumpkin Donuts with Maple Glaze Recipe

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3.9 from 41 reviews

  • Author: Diane
  • Total Time: 17 minutes
  • Yield: 12 mini donuts
  • Diet: Vegetarian

Description

These Pumpkin Donuts are moist, lightly spiced, and topped with a luscious maple glaze, making them a perfect autumn treat. Made with a blend of all-purpose and oat flour for added texture, and pumpkin puree for natural richness, they bake quickly in a mini donut pan to yield perfectly shaped donuts. Gather your ingredients for a simple yet delightful fall-inspired dessert!

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup oat flour (made by grinding old-fashioned oats)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 large egg (at room temperature)
  • 1/3 cup light brown sugar
  • 1/4 cup oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin or pumpkin puree (no added spices or sugar)

Maple Glaze

  • 1¼ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dark corn syrup (or Karo dark corn syrup)
  • ½ tablespoon water
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Donut Pan: Preheat the oven to 375°F (190°C). Grease a mini donut pan with cooking spray to ensure the donuts don't stick and set it aside.
  2. Combine Dry Ingredients: In a medium bowl, sift together or whisk all the dry ingredients including all-purpose flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set this mixture aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk the egg, light brown sugar, oil, vanilla extract, and canned pumpkin until fully combined and smooth.
  4. Form the Batter: Add the wet ingredient mixture into the dry ingredients bowl and whisk until the batter is thick and uniformly combined, free of lumps.
  5. Fill the Donut Pan: Transfer the thick batter to a large piping bag. Pipe the batter into each cavity of the greased mini donut pan, filling each about halfway to allow for rising during baking.
  6. Bake the Donuts: Place the pan in the oven and bake for approximately 6-7 minutes. The donuts are done when they spring back when lightly touched or a toothpick inserted comes out clean without crumbs.
  7. Cool the Donuts: Carefully remove the donuts from the pan and transfer them to a wire rack to cool completely before glazing.
  8. Prepare the Maple Glaze: In a small bowl, whisk together powdered sugar, pure maple syrup, dark corn syrup, water, and ground cinnamon until the glaze is smooth and well combined.
  9. Glaze the Donuts: Place the cooled donuts on a wire rack set over a parchment-lined baking sheet. Dip the top of each donut into the maple glaze, turning to coat thoroughly. Allow the glaze to set completely before serving.

Notes

  • Use room temperature egg for better mixing and texture.
  • Oat flour can be homemade by grinding old-fashioned oats to a fine powder.
  • Don’t overfill the donut cavities to prevent spilling over during baking.
  • Ensure donuts are completely cool before glazing to avoid melting the glaze.
  • Dark corn syrup helps keep the glaze shiny and smooth but can be substituted with light corn syrup if unavailable.
  • Store glazed donuts in an airtight container at room temperature for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/pumpkin-donuts-with-maple-glaze-recipe/