Maple Glazed Pumpkin Doughnuts
These moist and fluffy Maple Glazed Pumpkin Doughnuts are baked, not fried and are really easy to make.
Happy 2018 friends. I am slowly getting back into the routine here on the blog. Bear with me. I am still on cookie and Christmas dinner overload. I only wish the season would slow down a little. It is such a magical time of the year. Today is all about pumpkin here on the blog. I know, I know, you’re probably saying that pumpkin is a fall ingredient, but not in this house. Wrong! I stock pumpkin in my pantry all-year long. Gabrielle and AJ both love pumpkin desserts so I like to have a can or two on-hand when needed.
It’s no secret that I love all things pumpkin. You probably get sick of hearing about that during the fall months. But did you also know that I secretly love doughnuts? I pretty much adore them in any form. Doughnuts were always the special treat my parents would buy on Sunday mornings after church. I guess that is when my love affair with them started.
These Maple Glazed Pumpkin Doughnuts are a delicious flavor pairing of pumpkin and maple. These are a baked version and if you ask me, I would much rather bake them than break out a gallon of oil to deep fry. That’s where a handy doughnut pan
I filled a pastry bag
After the doughnuts are done baking and cooling. Dip them in a simple maple glaze made with powdered sugar and maple syrup. If you can wait long enough, allow the glaze to dry on a baking rack
The fam started to grab these babies as soon as I finished glazing them. If you let the glaze dry, it’s a little less messy. But, these Maple Glazed Doughnuts are pretty irresistible. So you are allowed to enjoy them any way you like.
These moist and fluffy Maple Glazed Pumpkin Doughnuts are baked, not fried and are really easy to make.
- 3 eggs
- 1/2 cup oil
- 1 1/2 cup sugar
- 1 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 3/4 cup all-purpose flour
- 2 tablespoons pumpkin pie spiceMaple Glaze
- 1/4 cup butter melted
- 1/4 cup melted syrup
- 1 teaspoon maple extract
- 1 1/4 cup powdered sugar
- 2-3 tablespoons half and half
- Preheat oven to 350 degrees. Spray doughnut pans with non-stick cooking spray.
- To make doughnut batter, sift dry ingredients and set aside.
- In a mixing bowl, beat eggs and oil until well blended. Add sugar and pumpkin puree and mix well. Mix in vanilla.
- Stir in sifted dry ingredients just until blended. Don't overbeat.
- Add batter to a piping bag and fill the doughnut pan. Bake at 350 degrees for 20 minutes. Remove and cool completely.To make the glaze:
- Sift powdered sugar. Add melted butter, syrup and maple extract to the sugar. Gradually add half and half 1 tablespoon at a time. Mix until desired consistency is reached.
- Dip the top of each doughnut into the glaze. Allow to dry completely.
You can save this recipe on Pinterest by pinning the graphic below.
