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)
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 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
Preheat the oven to 350 degrees.
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.
In the meantime sift together the flour, salt, baking powder, cinnamon, cloves, nutmeg, and ginger.
Reduce the mixer to low speed and gradually add the dry ingredients. Mix until just incorporated.
Spray the wells of a standard sized donut pan with Baker’s Joy.
Using a small spoon fill each well about ¾ full of batter.
Bake for 17-18 minutes, or until a lightly golden brown.
Line a sheet pan with plastic wrap or a piece of parchment paperand place a wire cooling rack on top.
Remove from the oven and carefully remove the donuts from the pan and place on the wire rack to cool for 5 minutes.
Wipe out the donut pan, spray with Baker’s Joy and repeat the process until all the batter has been used.
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.
Place the confectioners’ sugar, seeds of both vanilla beans, heavy cream, salt, and maple syrup in a small bowl.
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!