Baked Pumpkin Donuts with Maple Cinnamon Glaze Recipe
Pumpkin doughnuts that have been baked are coated with a maple glaze and topped with finely chopped pumpkin seeds. How perfect a way to sate your autumnal sweet tooth!
– 1 teaspoon vegetable oil, or as needed– 1 cup all-purpose flour– 1 teaspoon baking powder– ¾ teaspoon ground cinnamon– ½ teaspoon ground ginger– ¼ teaspoon ground nutmeg– ¼ teaspoon ground allspice– ¼ teaspoon salt– ⅛ teaspoon ground clove
Ingredient
– ¼ cup light brown sugar– ¾ cup pumpkin puree– ⅓ cup vegetable oil– ⅓ cup maple syrup– ¼ cup buttermilk– 1 large egg– ½ cup confectioners' sugar– 3 tablespoons maple syrup– ¼ cup finely chopped roasted pumpkin seed
Direction
1
Set oven temperature to 375 F, or 190 C. Use approximately 1 teaspoon of vegetable oil to grease a doughnut pan.
2
Add flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves to a large bowl. Add brown sugar and mix well.
3
Whisk pumpkin puree, 1/3 cup vegetable oil, maple syrup, buttermilk, and egg separately. Pumpkin and flour barely blended. Refrigerating batter 20–40 minutes mixes flavours.
4
About a quarter cup of batter should be scooped into each doughnut well.
5
Heated ovens Bake doughnuts 9–13 minutes until a toothpick inserted in the centre comes out clean. Cool donut pan.
6
Apply glaze to doughnuts facedown to cover top. Set glaze on doughnuts on a wire rack for 2–3 minutes. Add pumpkin seeds to glaze.