Baked Pumpkin Donuts
Pumpkin Donuts are the epitome of fall.
- Cooking spray
- 2 c. all-purpose flour
- 1½ tsp. pumpkin spice mix
- 1½ tsp. baking powder
- 1 tsp. kosher salt
- ¼ tsp. baking soda
- 2 large eggs
- ¾ c. pumpkin puree
- ½ c. granulated sugar
- ⅓ c. packed brown sugar
- ¼ c. melted butter
- 1 tsp. pure vanilla extract
- 1½ c. powdered sugar
- 5 to 7 tablespoons maple syrup
- Cinnamon sugar, for dusting
- Preheat oven to 400° and grease two nonstick donut pans with cooking spray. In a medium bowl, whisk to combine flour, pumpkin spice, baking powder, salt, and baking soda.
- In a large bowl, whisk to combine eggs, pumpkin puree, granulated sugar, brown sugar, butter, and vanilla until smooth. Add dry ingredients into wet ingredients and stir until just combined.
- Spoon batter into a piping bag or resealable plastic bag. Cut off the tip and pipe batter into donut pans, filling each well about halfway.
- Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out. Let cool completely on a wire rack.
- In a medium bowl, whisk together the powdered sugar and 5 tablespoons of the maple syrup until smooth. If glaze is thick, add remaining maple syrup, a little bit at a time.
- Dip tops of donuts in glaze; transfer to a baking sheet and sprinkle with cinnamon sugar. Allow glaze to set before serving, about 30 minutes.