Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 teaspoon milk (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, mix sugar, pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Spray your donut pan with non-stick spray or brush with melted butter. Fill each mold about ¾ full with batter.
- Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Adjust the consistency as needed.
- Once donuts are cooled, dip the tops into the maple glaze or drizzle over them. Let set before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week; reheat in the oven at 300°F (150°C) for a few minutes or microwave for 10 seconds.
- For best flavor, enjoy fresh or make small batches.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg