Description
Light, tender pumpkin donuts finished with a warm, glossy maple glaze.
Ingredients
Scale
Dry
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
Wet
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
Maple glaze
- ¾ cup pure maple syrup
- 1½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup powdered (confectioners’) sugar
Instructions
- Position a rack in the middle of the oven and preheat to 400°F (204°C). Grease a donut pan with nonstick spray or brush with oil.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda until evenly blended.
- In a mixing bowl (or in the bowl of a stand mixer with the paddle attached), combine the melted butter and brown sugar. Beat on medium-high for about 1–2 minutes until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla until just combined.
- Reduce the mixer speed to low and add the dry mixture in batches, mixing only until the batter comes together. Avoid overmixing.
- Transfer the batter to a piping bag or use a spoon to portion it into the prepared donut cavities, filling each about two-thirds full.
- Bake for 10–12 minutes, or until the tops are lightly golden and the donuts spring back slightly when pressed. Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
- While the donuts cool, make the glaze: pour the maple syrup into a small saucepan and simmer over medium heat until it reduces to roughly ½ cup, about 5 minutes. Remove from heat and whisk in the butter, vanilla, and salt until melted and incorporated. Whisk in the powdered sugar until the glaze is smooth and pourable. If it’s too thick, whisk in a teaspoon of warm water; if too thin, add a little more powdered sugar.
- Dip the tops of the slightly cooled donuts into the warm maple glaze, letting excess drip off, then return to the rack until the glaze firms up.
- Serve warm or at room temperature.
Notes
Quick note: Reducing the maple syrup concentrates its flavor and helps the glaze set without running off the donuts.