Baked Pumpkin Donuts Maple Glaze (Print Version)
# Ingredients:
→ Donut Base
01 -
2 large eggs
02 -
240 grams canned pumpkin puree
03 -
1.5 teaspoons pumpkin pie spice
04 -
0.75 teaspoon kosher salt
05 -
115 grams unsalted butter, melted
06 -
220 grams light brown sugar, packed
07 -
2 teaspoons vanilla extract
08 -
0.25 teaspoon baking soda
09 -
250 grams all-purpose flour
10 -
1.5 teaspoons baking powder
→ Maple Glaze
11 -
21 grams unsalted butter
12 -
0.25 teaspoon kosher salt
13 -
180 millilitres maple syrup
14 -
30 grams confectioners' sugar
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Serve these donuts while they're still a bit warm or after they've cooled off. Either way is great.
02 -
Take the cooled donuts and dip just the tops into the warm maple glaze. Set them aside so the topping can harden up.
03 -
Pour maple syrup in a small pan and heat it on medium until you’ve got about 120 millilitres left, around five minutes. Stir in the butter, a splash of vanilla, and a pinch of salt and let the butter melt. Take it off the heat, then mix in the powdered sugar till you get a nice, smooth glaze.
04 -
Let the donuts cool in the pan for roughly ten minutes once they’re out of the oven.
05 -
Scoop the batter into your greased donut pan. Pop them in the oven and bake for about 10 to 12 minutes. When you press gently and they bounce back, you're all set.
06 -
Pour the dry stuff into the wet bowl a little at a time, mixing super gently so your donuts stay soft and fluffy.
07 -
Crack in one egg at a time, letting it blend in before adding the next. Pour in the pumpkin and a dash of vanilla, just mixing enough so it comes together.
08 -
With your electric mixer fitted with the paddle, blend the melted butter and brown sugar on medium-high for a minute or two till they look mixed up and creamy.
09 -
Grab your big bowl and whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda until the mix looks even.
10 -
Turn your oven to 200°C and give your donut pan a coat of nonstick spray so everything pops out easy later.
# Notes:
01 -
Gently stir the batter so you don't end up with heavy or chewy donuts.
02 -
Stash leftovers in a tight container for up to 2 days if you leave them on the counter.