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Baked Pumpkin Spiced Donuts with Maple Glaze

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Baked Pumpkin Spiced Donuts with Maple Glaze

Marc J. Sievers

A few weeks ago I posted on my Facebook page that I finally caved in and bought a donut pan and that I wanted your feedback on what recipe to create for the ultimate donut.  Well, you guys were certainly creative!  I had requests ranging from simple vanilla bean all the way through tequila-lime, but the MOST requested was pumpkin.

Well, I couldn’t just create any old pumpkin donut, I wanted to create the most delicious, moist, and flavorful donut I could dream up.  Since Autumn is one of my favorite seasons, I created Baked Pumpkin Spiced Donuts with Maple Glaze!  These little rings are loaded with classic spices, canned pumpkin, and are glazed with maple syrup and vanilla bean seeds.  Get ready, cause “It’s Time to Make the Donuts”!  Happy baking!


Baked Pumpkin Spiced Donuts with Maple Glaze

Ingredients (makes 2 dozen)

Donut Batter

  • Flour – 2 cups, all-purpose
  • Baking Powder – 1 ½ teaspoons
  • Sea Salt – 1 teaspoon
  • Cinnamon – 1 teaspoon
  • Nutmeg – ¼ teaspoon
  • Ground Ginger – ¼ teaspoon
  • Cloves – ¼ teaspoon
  • Honey – 2 tablespoons
  • Light Brown Sugar – 1 ½ cups
  • Vanilla – 2 teaspoons, pure extract
  • Pumpkin Puree – 1 ½ cups, canned pumpkin, not pie filling
  • Eggs – 3, extra-large, at room temperature
  • Vegetable Oil – ½ cup

Maple Glaze

  • Maple Syrup – 8 tablespoons, pure, Grade A
  • Heavy Cream – 3 tablespoons
  • Confectioners’ Sugar – 2 cups, sifter
  • Vanilla Bean Seeds – 2 pods
  • Sea Salt – 1/4 teaspoon

Directions

Donut Batter

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with a paddle attachment set to medium speed mix the pumpkin, honey, eggs, vanilla, sugar, and vegetable oil until completely mixed, about 5 minutes.
  3. In the meantime sift together the flour, salt, baking powder, cinnamon, cloves, nutmeg, and ginger.
  4. Reduce the mixer to low speed and gradually add the dry ingredients.  Mix until just incorporated.
  5. Spray the wells of a standard sized donut pan with Baker’s Joy.
  6. Using a small spoon fill each well about ¾ full of batter.
  7. Bake for 17-18 minutes, or until a lightly golden brown.
  8. Line a sheet pan with plastic wrap or a piece of parchment paperand place a wire cooling rack on top.
  9. Remove from the oven and carefully remove the donuts from the pan and place on the wire rack to cool for 5 minutes.
  10. Wipe out the donut pan, spray with Baker’s Joy and repeat the process until all the batter has been used.
  11. While the donuts are slightly warm, drizzle the tops of each one with maple glaze.  Allow the donuts and glaze to cool completely before serving.

These are best served the same day.

Maple Glaze

  1. Place the confectioners’ sugar, seeds of both vanilla beans, heavy cream, salt, and maple syrup in a small bowl.
  2. Stir until completely mixed and smooth.

Idea: Lining your sheet pan with plastic wrap or parchment paper with make cleaning up the excess glaze that dripped off the donuts a cinch!

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