Maple-Glazed Pumpkin Donuts

Baked pumpkin donuts are mixed as a quick batter, piped into a donut pan, and baked until set and lightly springy. A simple maple glaze is whisked together and drizzled over the cooled donuts so it sets on the surface without soaking in.

By Julienne

Cook time: 15 minutes

Servings: 12

Ingredients

• 10 ml neutral oil for greasing the donut pan
• 190 g all-purpose flour spooned and leveled
• 8 g baking powder
• 2 g baking soda
• 3 g fine salt
• 4 g ground cinnamon
• 2 g ground ginger
• 1 g ground nutmeg
• 0.5 g ground cloves
• 100 g granulated sugar
• 50 g light brown sugar packed
• 240 g pumpkin purée not pumpkin pie filling
• 1 piece large egg room temperature
• 120 ml milk room temperature
• 56 g unsalted butter melted and slightly cooled
• 5 ml vanilla extract
• 180 g powdered sugar sifted
• 45 ml pure maple syrup

Instructions

1. Heat the oven to 175°C. Lightly brush or wipe the donut pan cavities with the neutral oil, using the full measured amount to coat all 12 cavities as evenly as possible, then wipe away any excess so the wells are just coated. The oven is fully preheated and the pan looks evenly coated, not pooling with oil.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, granulated sugar, and brown sugar until no streaks remain. The dry ingredients look evenly combined and the sugars are dispersed throughout.
3. In a separate bowl, whisk the pumpkin purée, egg, milk, melted butter, and vanilla until smooth. Stir the wet mixture into the dry mixture just until no dry flour remains; the batter should be thick but pipeable. The batter is smooth with no dry patches and falls from a spoon in a thick ribbon.
4. Spoon or pipe the batter into the donut cavities, dividing it evenly and filling each cavity about three-quarters full. Bake for 12 to 15 minutes, until the tops spring back when lightly pressed and a skewer comes out clean or with a few moist crumbs. The donuts are risen, set, and lightly golden at the edges.
5. Cool the donuts in the pan for 5 minutes, then turn them out onto a rack and let them cool until just warm or fully cool before glazing. The donuts release cleanly and are cool enough that the glaze will cling instead of melt off.
6. For the glaze, whisk the powdered sugar and maple syrup in a small bowl until smooth and pourable. If needed, add a teaspoon at a time of water only if you want a thinner glaze; water is not included in the ingredient list because it is optional and may not be needed. The glaze ribbons off the whisk and settles smooth after a few seconds.
7. Dip the tops of the cooled donuts into the glaze or spoon it over them. Let the glaze set for 10 minutes before serving. The glaze looks glossy and lightly set to the touch.
8. Serve the donuts once the glaze has set. For a cleaner finish, place them glaze-side up on a rack until the surface is no longer tacky. The glaze no longer feels wet when touched lightly.