10 Ratings
  • 5 Rating Star 7
  • 1 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1

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!

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
8
Max Servings:
8
Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.

    Ads will not print with your recipe
  • 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.

Nutrition Facts

275.18 calories; 3.31 g protein; 41.88 g carbohydrates; 1.34 g dietary-fiber; 25.6 g sugars; 11.13 g fat; 1.68 g saturated-fat; 23.56 mg cholesterol; 3609.69 IU vitamin-a-iu; 1.74 mg niacin-equivalents; 0.04 mg vitamin-b6; 1.12 mg vitamin-c; 35.08 mcg folate; 76.17 mg calcium; 1.61 mg iron; 19.68 mg magnesium; 154.49 mg potassium; 209.84 mg sodium; 0.14 mg thiamin; 100.19 calories-from-fat; 59 percent-of-calories-from-carbs; 35 percent-of-calories-from-fat; 4 percent-of-calories-from-protein; 5 percent-of-calories-from-sat-fat


Reviews (9)

Read All Reviews

Most helpful positive review

lutzflcat
11/09/2013
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 bread which we love. These doughnuts have a lot of ingredients but they were extremely moist and turned out very well.
(8)

Most helpful critical review

DebG
11/17/2014
They were so heavy I could have used them as an anchor.
10 Ratings
  • 5 Rating Star 7
  • 1 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
lutzflcat
11/09/2013
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 bread which we love. These doughnuts have a lot of ingredients but they were extremely moist and turned out very well.
(8)
cobaltcow
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!
(5)
golden wings
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 bundt pans.
(2)
Anonymous
09/27/2015
This is a great way to make donuts.I pressed them in chopped walnuts.
(1)
Bev
08/26/2017
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 absolutely be making more of these. I found them to be moist and tender. And very easy to make. Don't let the long list of mostly spices scare you.
(1)
iveyrow
09/27/2014
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 likely try another recipe but use the same icing.
THEYANES
01/15/2016
It was great
DebG
11/17/2014
They were so heavy I could have used them as an anchor.
Beth P
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!