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My review
Maple Pumpkin Doughnuts
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sweetlab
"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!"
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Ingredients
50 m servings 275Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
- 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.
- 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.
- Scoop about 1/4 cup batter into each doughnut well.
- 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.
- Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
- 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.
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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.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
10/28/2013
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
10/14/2014
They were so heavy I could have used them as an anchor.
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10/28/2013
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...
11/14/2013
I didn't have buttermilk so I used half n half instead. I also used a mini donut maker appliance and it worked fantastic!
10/20/2015
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...
8/25/2017
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...
9/27/2015
This is a great way to make donuts.I pressed them in chopped walnuts.
10/16/2018
Love making homemade donuts & this recipe if great! I added mini chocolate chips (for my son) to half of the donuts. Delicious!
9/27/2014
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...