Baked Pumpkin Donuts Maple Glaze (Print Version)

# Ingredients:

→ Donut Base

01 - 250 grams all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 1.5 teaspoons pumpkin pie spice
04 - 0.75 teaspoon kosher salt
05 - 0.25 teaspoon baking soda
06 - 115 grams unsalted butter, melted
07 - 220 grams light brown sugar, packed
08 - 2 large eggs
09 - 240 grams canned pumpkin puree
10 - 2 teaspoons vanilla extract

→ Maple Glaze

11 - 180 millilitres maple syrup
12 - 21 grams unsalted butter
13 - 1 teaspoon vanilla extract
14 - 0.25 teaspoon kosher salt
15 - 30 grams confectioners' sugar

# Instructions:

01 - Preheat the oven to 200°C. Lightly coat a donut pan with nonstick spray.
02 - In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda until well blended.
03 - In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter and light brown sugar on medium-high speed until combined, about 1 to 2 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Incorporate pumpkin puree and vanilla extract, mixing just until integrated.
05 - Gradually mix the dry ingredients into the wet mixture on low speed, beating only until just incorporated to maintain tenderness.
06 - Evenly distribute the batter into the prepared donut pan. Bake for 10 to 12 minutes, or until the donuts are lightly browned and spring back when gently pressed.
07 - Remove the donuts from the oven and allow them to cool in the pan for 10 minutes.
08 - In a small saucepan over medium heat, reduce the maple syrup to 120 millilitres, about 5 minutes. Whisk in butter, vanilla extract, and salt until the butter melts. Remove from heat and whisk in confectioners' sugar until the glaze is smooth.
09 - Dip the tops of the cooled donuts into the warm maple glaze. Allow the glaze to set before serving.
10 - Enjoy the donuts warm or at room temperature.

# Notes:

01 - Avoid overmixing the batter to ensure a light, tender crumb.
02 - Donuts can be stored in an airtight container for up to 2 days at room temperature.

Back