Skip to main content New<> this month
Get the Allrecipes magazine

Maple Pumpkin Doughnuts

Rated as 4.22 out of 5 Stars
0

"Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 275
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
  2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
  3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
  4. Scoop about 1/4 cup batter into each doughnut well.
  5. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
  6. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
  7. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Footnotes

  • Cook's Notes:
  • Depending on the yield of your doughnut pan, you may either need one or two doughnut pans to make this recipe. Oven-roasted pumpkin seeds can be bought in small bags in specialty stores.
  • If you prefer a thinner consistency for the glaze, you can add a small amount of water (about 1/4 teaspoon) and whisk to blend.

Nutrition Facts


Per Serving: 275 calories; 11.1 41.9 3.3 24 210 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I didn't have any buttermilk, so I sub'd with plain yogurt. No pumpkin seeds, either, so I used sprinkles on some and chopped pecans on others. Texture and taste is very similar to pumpkin bre...

Most helpful critical review

They were so heavy I could have used them as an anchor.

Most helpful
Most positive
Least positive
Newest

I didn't have any buttermilk, so I sub'd with plain yogurt. No pumpkin seeds, either, so I used sprinkles on some and chopped pecans on others. Texture and taste is very similar to pumpkin bre...

I didn't have buttermilk so I used half n half instead. I also used a mini donut maker appliance and it worked fantastic!

I'm surprised with over 5000 views that there are only 7 reviews. These doughnuts are delicious! I didn't have any doughnut pans so went out and purchased them. I'm glad I did because I will ab...

These were so warm and soft! Not what I was looking for but a really great treat. Very much like a heavy cake, but so moist. Best if rolled in cinnamon/sugar. I would make these again. Used mini...

This is a great way to make donuts.I pressed them in chopped walnuts.

It was great

They were so heavy I could have used them as an anchor.

I made these this morning with high hopes of them being delish. They were ok. These donuts were more like pumpkin bread and not very puffy at all. Next time I make pumpkin donuts I will most lik...