Baked Pumpkin Donuts Maple Glaze (Print Version)
# Ingredients:
→ Donut Base
01 -
2 teaspoons vanilla extract
02 -
240 grams canned pumpkin puree
03 -
2 large eggs
04 -
220 grams light brown sugar, packed
05 -
115 grams unsalted butter, melted
06 -
0.25 teaspoon baking soda
07 -
0.75 teaspoon kosher salt
08 -
1.5 teaspoons pumpkin pie spice
09 -
1.5 teaspoons baking powder
10 -
250 grams all-purpose flour
→ Maple Glaze
11 -
30 grams confectioners' sugar
12 -
0.25 teaspoon kosher salt
13 -
1 teaspoon vanilla extract
14 -
21 grams unsalted butter
15 -
180 millilitres maple syrup
# Instructions:
01 -
Pour the maple syrup into a little pot and bring it up to a simmer on medium. Cook until you’ve got about 120 ml, roughly 5 minutes. Stir in the butter, salt, and vanilla til the butter’s liquified. Take off the heat, then whisk in the confectioners’ sugar so the glaze goes silky.
02 -
Turn your oven to 200°C. Spray a donut pan so nothing sticks.
03 -
After baking, leave the donuts in their tray for about 10 minutes to cool down.
04 -
Switch your mixer to low and slowly add the dry stuff into the wet stuff. Stop as soon as you can’t see any more flour—don’t overdo it or you’ll lose that soft bite.
05 -
Whisk flour, baking powder, pie spice, salt, and baking soda in a big bowl. Get it really even.
06 -
Add eggs one after another, letting each one mix in. Scrape in the pumpkin puree and pour in the vanilla. Don’t overmix—just til it’s kinda blended.
07 -
Once the donuts are cool, dip the tops in your warm glaze and let them chill out until the coating firms up.
08 -
These are great at room temp or a little warm.
09 -
With your stand mixer and paddle, crank it up to medium-high. Beat together the melted butter and brown sugar for about a minute or two, until they look like one thing.
10 -
Spoon the batter evenly into the prepped pan. Pop into the oven and bake for 10–12 minutes. Press gently—if they bounce back, they’re done.
# Notes:
01 -
Just blend everything until barely combined, and you’ll keep them tender and fluffy.
02 -
You can stash these in a tightly sealed box for up to two days on your counter.