Description
These delightful baked pumpkin spice donuts offer the quintessential taste of autumn in every bite. With a tender, moist crumb infused with cinnamon, ginger, and nutmeg, they are perfectly complemented by a rich, nutty brown butter glaze featuring a hint of pure maple syrup. This recipe is an elevated, sophisticated take on a classic seasonal treat that brings warmth and comfort to any kitchen without the hassle of deep frying.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup pumpkin purée
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter (for glaze)
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp milk
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk the pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Spoon or pipe the batter into the donut pan, filling each cavity about two-thirds full.
Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
To make the glaze, melt butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty.
Remove from heat and whisk in the powdered sugar, maple syrup, and milk until smooth.
Dip the cooled donuts into the warm glaze and let set before serving.
Notes
Ensure your pumpkin purée is plain pumpkin, not pumpkin pie filling. To prevent sticking, use a high-quality non-stick donut pan. The brown butter glaze will thicken as it cools, so use it while it is still warm for a thin, glossy finish. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg