Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ¼ cup buttermilk or milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, combine pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
- Spoon batter into a piping bag or zip-top bag with the tip cut off. Pipe into donut cavities about ¾ full and smooth the tops.
- Bake for 12–15 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, maple syrup, vanilla, and enough milk or cream until smooth. Add a pinch of sea salt if desired.
- Dip or drizzle the cooled donuts with the maple glaze. Let set before serving.
Notes
- Ensure not to overmix the batter to keep donuts tender.
- Use pure maple syrup for the best flavor in the glaze.
- To store, keep in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Reheat in microwave for 10 seconds for soft, warm donuts.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg