Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes Maple Pumpkin Doughnuts 4.3 (10) 9 Reviews 5 Photos 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! Recipe by sweetlab Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 40 mins Cook Time: 10 mins Total Time: 50 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 teaspoon vegetable oil, or as needed 1 cup all-purpose flour 1 teaspoon baking powder ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon salt ⅛ teaspoon ground cloves ¼ cup light brown sugar ¾ cup pumpkin puree ⅓ cup vegetable oil ⅓ cup maple syrup ¼ cup buttermilk 1 large egg ½ cup confectioners' sugar 3 tablespoons maple syrup ¼ cup finely chopped roasted pumpkin seeds Directions 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. 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. I Made It Print Nutrition Facts (per serving) 275 Calories 11g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 275 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 9% Cholesterol 24mg 8% Sodium 210mg 9% Total Carbohydrate 42g 15% Dietary Fiber 1g 5% Total Sugars 26g Protein 3g Vitamin C 1mg 6% Calcium 76mg 6% Iron 2mg 9% Potassium 155mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved