Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the maple glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 tablespoon milk or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan or spray with non-stick spray.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- In a separate bowl, sift together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add to wet ingredients, stirring gently until combined.
- Fill each donut cavity about 3/4 full with batter. Bake for 12-15 minutes or until donuts are golden and a toothpick comes out clean.
- Meanwhile, whisk together powdered sugar, maple syrup, and milk to make the glaze. Adjust consistency as needed.
- Let the donuts cool slightly. Dip the tops into the maple glaze and place on a wire rack to set. Optional: sprinkle with cinnamon or chopped nuts.
Notes
- Use fresh pumpkin puree for best flavor and moistness.
- Avoid overmixing to keep donuts light and fluffy.
- Ensure your donut pan is well-greased to prevent sticking.
- Baking times may vary based on oven calibration; look for a golden color and use a toothpick test.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg